Calibration and validation of solar radiation-based equations to estimate crop evapotranspiration in a semi-arid climate

The Abtew and Jensen-Haise solar radiation-based equations were used to estimate evapotranspiration, considering the limited climatic data in many locations. Both equations were proven to successfully predict the potential evapotranspiration (ETO) compared with the standard Penman-Monteith (PM) method in two Mediterranean countries. Calibration of the constant coefficient k of the Abtew equation showed substantial differences compared to recommended values (1.22 vs. 0.53), with the highest values observed during September (1.46). Validation of ETO measurements using calibrated Abtew equation against the PM method indicated a high correlation coefficient (r2 = 0.97, RMSE = 0.61). Further, evapotranspiration requirements, using the calibrated empirical equation, were calculated for olives (449 mm) and citrus (807 mm) showing a good agreement with recommended values for dry climate regions. Therefore, the tested equations could be safely used to predict frequencies and doses of irrigation in semi-arid climates, considering limited climatic data availability.

Foods of the Mediterranean diet: tomato, olives, chili pepper, wheat flour and wheat germ

Mediterranean people, which follows a diet rich in minimally-processed plant-based foods, are believed to live longer and healthier lives than many other populations in the Western world. Epidemiological and clinical data suggest that the Mediterranean diet has beneficial effects for several chronic diseases, such as cardiovascular diseases, obesity, cancer and diabetes. Although the mechanisms of action of the Mediterranean diet are not completely clear, the synergistic effects of a number of its components and their bioactive phytochemicals exert antioxidant, anti-inflammatory, anti-microbial and anti-cancer effects. The Mediterranean diet includes daily consumption of whole cereals, fruit, vegetables and legumes in moderate proportions, weekly consumption of white meat in low to moderate proportions and occasionally sweets and chocolates in small amounts. Since olive oil is the main lipids source, it has special significance for health. Healthy fruit and vegetables, rich in phytochemicals, are a major proportion of this diet and contribute to the overall nutritional value and bioactivity of its components. Here we review the nutritional and health benefits of wheat germ, tomatoes, olives and chili pepper, items at the base of Mediterranean diet food pyramid that provides beneficial molecules, such as polyphenols, vitamins and flavonoids, and exert anti-inflammatory, anti-microbial and anti-oxidative actions.

Prophylactic role of olive fruit extract against cigarette smoke-induced oxidative stress in Sprague-Dawley rats

Cigarette smoke exposure increases the production of free radicals leading to initiation of several pathological conditions by triggering the oxidative stress and inflammatory cascade. Olive fruit owing to its unique phytochemical composition possesses antioxidant, immune modulatory, and anti-inflammatory potential. Considering the compositional alterations in olive fruits during ripening, the current experimental trail was designed to investigate the prophylactic role of green and black olives against the oxidative stress induced by cigarette smoke exposure in rats. Purposely, rats were divided into five different groups: NC (negative control; normal diet), PC [positive control; normal diet + smoke exposure (SE)], drug (normal diet + SE + citalopram), GO (normal diet + SE + green olive extract), and BO (normal diet + SE + black olive extract). Rats of all groups were exposed to cigarette smoke except "NC" and were sacrificed for collection of blood and organs after 28 days of experimental trial. The percent reduction in total oxidative stress by citalopram and green and black olive extracts in serum was 29.72, 58.69, and 57.97%, respectively, while the total antioxidant capacity increased by 30.78, 53.94, and 43.98%, accordingly in comparison to PC. Moreover, malondialdehyde (MDA) was reduced by 29.63, 42.59, and 45.70% in drug, GO, and BO groups, respectively. Likewise, green and black olive extracts reduced the leakage of hepatic enzymes in sera, alkaline phosphatase (ALP) by 23.44 and 25.80% and 35.62 and 37.61%, alanine transaminase (ALT) by 42.68 and 24.39% and 51.04 and 35.41%, and aspartate transaminase (AST) by 31.51 and 16.07% and 40.50 and 27.09% from PC and drug group, respectively. Additionally, olive extracts also maintained the antioxidant pool, i.e., superoxide dismutase, catalase, and glutathione in serum. Furthermore, histological examination revealed that olive extracts prevented the cigarette smoke-induced necrosis, pyknotic alterations, and congestion in the lung, hepatic, and renal parenchyma. Besides, gene expression analysis revealed that olive extracts and citalopram decreased the brain and lung damage caused by stress-induced upregulation of NRF-2 and MAPK signaling pathways. Hence, it can be concluded that olives (both green and black) can act as promising antioxidant in alleviating the cigarette smoke-induced oxidative stress.

Amplicon metabarcoding data of prokaryotes and eukaryotes present in 'Kalamata' table olives packaged under modified atmosphere

Evaluation of food microbiome is of major importance since it accounts for the product's organoleptic characteristics and their nutritional value. In this dataset, microbes present in olive samples (‘Kalamata’ variety) stored under modified atmosphere and throughout different time-points of the shelf life of the product are presented, originated after 16S and 18S rRNA sequencing. The different time-points analyzed were: T0 (immediately after packaging), T6 (six months of storage), T12 (12 months of storage) and T18 (six months after the end of shelf life). Sequencing was performed on a MiSeq platform with the MiSeq Reagent Kit v3 (600 cycles). The raw sequence data used for analysis are available in NCBI under the Sequence Read Archive (SRA), with BioProject ID PRJNA688686. Raw reads were analyzed using the QIIME2 pipeline, clustered into Operational Taxonomic Units (OTU) and aligned against SILVA 132 reference database. OTUs are presented in different taxonomic levels for each time-point. These data present valuable information on the microbial communities of table olives, a dynamic niche that affect the final product quality. The data presented are related to the research article “Insights into the evolution of Greek style table olives microbiome stored under modified atmosphere: biochemical implications on the product quality” [1].

Measurement of selected trace elements in Olea europaea L. cv. 'Sigoise'

BACKGROUND

Olive-trees (Olea europaea L.) are the dominant rustic trees cultivated in the Mediterranean agricultural zones. Major and micronutrients play an indispensable role in their plant physiological functions although; the effect of trace elements on metabolic processes has not been sufficiently investigated, especially in olive-trees.

METHODS

In the current study, we have used X-ray fluorescence (XRF) spectrometry to determine selected major and trace elements (Br, Cu, Fe, K, Mn, P, Rb and Zn) in the main olive cultivar cultivated in Algeria, cv.'Sigoise'. Certified reference materials viz. IAEA-336 (Lichen) and NIST-1646a (Estuarine sediment) were evaluated simultaneously with the soil and plant samples for quality control of the analytical method.

RESULTS

The results show that Fe and Mn concentrations were superior in leaves than fruits. However large amounts of K, Cu and Rb were accumulated in the olive-fruits. The contents of all chemical elements were above the threshold limits for possible plant nutrient deficiencies, except for P whose concentration was in borderline requirement of olive trees. High values of a translocation factor index were found for K, Cu and Rb (TFs > 4). Principal component analysis (PCA) indicated that K was highly related with olives-fruits, suggesting that the fruit was the principal organ of K storage. Furthermore, dietary element intake through consuming olives was also estimated and compared to recommended daily intakes (RDIs) and daily permissible limits (DPLs). The estimations of chemical element intakes were below the DPLs set by WHO/FAO guidelines for human nutrition.

CONCLUSION

The present work indicates that the concentrations of macro- and microelements (Cu, Fe, K, Mn and Zn) were above the threshold limits for possible plant deficiencies except for P, and this cultivar can easily accumulate high amount of K in their organs (predominance in olives). These findings will be used to achieve efficient fertilization for O. europaea orchards.

Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media

Olives and their derivatives, in particular olive oil, represent one of the most significant agricultural products in the Mediterranean basin. Storage under inadequate conditions poses serious problems concerning fungal contamination, with consequent defects and potential mycotoxin production in olives and olive oils. Penicillium expansum represents one of the most significant postharvest pathogens in several fruits, including olives. Not only it causes blue mold but also is one of the most relevant patulin producing species of the genus Penicillium. The aim of this research was to evaluate the ecophysiological conditions governing growth and PAT production by P. expansum strains previously isolated from Tunisian olives. For this purpose, four P. expansum isolates were tested in a synthetic medium (Czapek Yeast Autolysate, CYA) and in olive-based medium (OM) for their ability to grow and produce PAT under different temperatures (4 °C, 15 °C and 25 °C) for 10 and 20 d. The mycotoxin was analysed by HPLC-UV. Results showed that all isolates were able to grow on tested media at different temperatures. Different PAT production profiles were found, showing that at 25 °C P. expansum isolates were able to produce PAT on CYA and OM medium. At 15 °C the production of PAT was only detected on CYA medium, while no PAT production was detected at 4 °C for the two media.

Chemical, physical and biotechnological approaches to the production of the potent antioxidant hydroxytyrosol

Hydroxytyrosol (HT) is a polyphenol of interest to the food, feed, supplements and pharmaceutical sectors. It is one of the strongest known natural antioxidants and has been shown to confer other benefits such as anti-inflammatory and anti-carcinogenic properties, and it has the potential to act as a cardio- and neuroprotectant. It is known to be one of the compounds responsible for the health benefits of the Mediterranean diet. In nature, HT is found in the olive plant (Olea europaea) as part of the secoiridoid compound oleuropein, in its leaves, fruit, oil and oil production waste products. HT can be extracted from these olive sources, but it can also be produced by chemical synthesis or through the use of microorganisms. This review looks at the production of HT using plant extraction, chemical synthesis and biotechnological approaches.

The paradox of oleuropein increase in harvested olives (Olea europea L.)

Olives are non-climacteric fruit. In a previous article, oleuropein (OE) increased substantially in fresh green olives exposed to 20 °C for 7 d, but the increases were lower in preharvest treated fruit with an ethylene synthesis inhibitor. The present aim was to investigate whether phenolic compounds, including OE, were affected by ethylene treatment in green harvested olives. Postharvest treatments with the ethylene perception inhibitor, 1 -methylcyclopropene (1-MCP) at 1.5 μL L^-1 for 12 h, and/or ethylene at 1000 μL L^-1 at 20 °C for up to 10 d were applied to fruits of 'Konservolia' cultivar. The results showed that ethylene and/or 1-MCP had similar effects on total phenolics (TP), total antioxidant capacity (TAC) and OE and these results are revealed for the first time in olives. Ethylene had no effect on green loss, but 1-MCP prevented it slightly. In all treated fruit, but not in controls, TP and TAC were increased soon after harvest and remained almost stable throughout exposure, whereas OE increased in controls and all treated at later stages (as confirmed by HPLC-DAD-ESI-MS) independently of degreening. The present experiments could be applied to studies of ethylene perception and transcription related responses in these non- climacteric fruit. In practice, harvested olives do not lose their antioxidant capacity, but the OE elevation in short-stored olives at ambient temperature might have an impact on olive products quality.

Nutritional implications of olives and sugar: attenuation of post-prandial glucose spikes in healthy volunteers by inhibition of sucrose hydrolysis and glucose transport by oleuropein

Purpose

The secoiridoid oleuropein, as found in olives and olive leaves, modulates some biomarkers of diabetes risk in vivo. A possible mechanism may be to attenuate sugar digestion and absorption.

Methods

We explored the potential of oleuropein, prepared from olive leaves in a water soluble form (OLE), to inhibit digestive enzymes (α-amylase, maltase, sucrase), and lower [¹⁴C(U)]-glucose uptake in Xenopus oocytes expressing human GLUT2 and [¹⁴C(U)]-glucose transport across differentiated Caco-2 cell monolayers. We conducted 7 separate crossover, controlled, randomised intervention studies on healthy volunteers (double-blinded and placebo-controlled for the OLE supplement) to assess the effect of OLE on post-prandial blood glucose after consumption of bread, glucose or sucrose.

Results

OLE inhibited intestinal maltase, human sucrase, glucose transport across Caco-2 monolayers, and uptake of glucose by GLUT2 in Xenopus oocytes, but was a weak inhibitor of human α-amylase. OLE, in capsules, in solution or as naturally present in olives, did not affect post-prandial glucose derived from bread, while OLE in solution attenuated post-prandial blood glucose after consumption of 25 g sucrose, but had no effect when consumed with 50 g of sucrose or glucose.

Conclusion

The combined inhibition of sucrase activity and of glucose transport observed in vitro was sufficient to modify digestion of low doses of sucrose in healthy volunteers. In comparison, the weak inhibition of α-amylase by OLE was not enough to modify blood sugar when consumed with a starch-rich food, suggesting that a threshold potency is required for inhibition of digestive enzymes in order to translate into in vivo effects.

Experimental and theoretical determination of pesticide processing factors to model their behavior during virgin olive oil production

The purpose of the present work was the experimental evaluation of pesticides transfer to virgin olive oil during the production step and prediction of their processing factors, which could be eventually used for the calculation of maximum residue limits (MRLs) in olive oil from the MRLs set in olives. A laboratory-scale Abencor system was used for the production of olive oil from olives spiked with the 104 pesticides studied, three different chromatographic methods being used for the analysis of raw olives and the obtained olive oil: (i) gas chromatography-tandem mass spectrometry (GC-MS/MS) for GC-amenable pesticides; (ii) hydrophilic interaction liquid chromatography-tandem mass spectrometry (HILIC-MS/MS) for polar pesticides, and; (iii) reversed-phase liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) for low to medium polarity pesticides. Processing factors experimentally calculated were correlated to their octanol-water partitioning coefficient (logK_ow), enabling the calculation of the equivalent MRLs in olive oil from the MRLs in olives, considering the percentage of oil extracted (oil yield) and the log K_ow of each pesticide.

Identification of gut-derived metabolites of maslinic acid, a bioactive compound from Olea europaea L

SCOPE

Maslinic acid has been described to exert a chemopreventive activity in colon cancer. Hereby, we determined maslinic acid and its metabolites in the rat intestine previous oral administration as a first step in elucidating whether this triterpene might be used as a nutraceutical.

METHODS AND RESULTS

Maslinic acid was orally administered at 1, 2, and 5 mg/kg to male Sprague-Dawley for 2 days. At 24 h after the last administration, the content of the duodenum and jejunum, ileum, cecum, and colon was collected and extracted with methanol 80% prior to LC-APCI-MS analysis. The developed method was validated providing suitable sensitivity (LOQ of 5 nM), good recovery (97.8 ± 3.6%), linear correlation, and appropriate precision (< 9%). Maslinic acid was detected in all the segments with higher concentrations in the distal part of the intestine. LC-APCI-LTQ-ORBITRAP-MS allowed the identification of 11 gut-derived metabolites that were formed by mono-, dihydroxylation, and dehydrogenation reactions.

CONCLUSION

Maslinic acid undergoes phase I reactions resulting in a majority of monohydroxylated metabolites without the presence of phase II derivatives. The high concentration of maslinic acid achieved in the intestine suggests that it could exert a beneficial effect in the prevention of colon cancer.

Anomalous Transformation of Chloroplastic Pigments in Gordal Variety Olives during Processing for Table Olives

The results of a qualitative and quantitative study of pigments, carried out during the processing of Gordal variety olives for table use, has provided valuable information on the type, extent, and mechanism of degradation of the chlorophylls and carotenoids present in the fresh fruit. Unexpected results were obtained, since the initial treatment of the fruits with NaOH did not provoke chlorophyllase activity. However, the alkaline pH brought about the oxidation of chlorophylls, giving rise to Mg-phytyl-chlorin e₆ and Mg-phytyl-rhodin g₇. Subsequently, as a consequence of the acid pH generated in the fermentation medium, these compounds were transformed into the corresponding Mg-free derivatives, phytyl-ch1orin e₆ and phytyl-rhodin g₇. At the same time, those chlorophylls which initially escaped transformation were converted into their corresponding pheophytins. In addition, small amounts of pyropheophytin a, pheophorbides a and b, and pyropheophorbide a were detected, As far as the carotenoid fraction is concerned, β-carotene and lutein remained unaltered throughout processing, and only those components with molecular structures sensitive to the acid medium were affected. The total balance of pigment material indicated that there was a slow but progressive decrease in the concentration of the chlorophyllic and carotenoid fractions, which indicates that a certain amount of these pigments is degraded into colorless products.