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RISChanges in polyamine levels in relationship to the growth and development of parthenocarpic fruits (shotberries) of olive (Olea europaea L.)
The effects of applied polyamines (PAs), putrescine (Put) and spermidine (Spd) on parthenocarpic fruits (shotberries) and fruit set of olive were assessed. Factorial experiments were conducted in a randomized complete block design with three...
Analytical evaluation of olive oil oxidation
The changes in polar (POV), conjugated diene (CDV), and carbonyl (CV) values of a set of olive oil samples with a wide range of compositional parameters were monitored during 16 h heating at 180 ºC. The POV, CDV, and CV linearly changed till the end...
In vitro germination of three olive cultivars
Olive seedlings are used in breeding programs as well as rootstocks for
grafting of hard–to–root cultivars. However, olive seed germination is not easy, low
and slow germination rate are some of the persisted problems. In vitro...
Oleuropein interactions with inner and outer surface of different types of carbon nanotubes: Insights from molecular dynamic simulation
Due to the special properties of carbon nanotubes (CNT) including size, huge surface area and high cellular uptake, they are important in drug delivery and separation. On the other hand, oleuropein (oleu), according to the ...
Regulated Deficit Irrigation Regime Effects on Vegetative, Oil Yield and Oil Content and Water Use Efficiency of Zard Cultivar
بررسی اثر آبیاری تنظیم شده بر ویژگی¬های رویشی، عملکرد و محتوای روغن و کارآیی مصرف آب درختان زیتون رقم زرد1
بهمنظور بررسي اثرات کسر آبیاری تنظیم شده بر ویژگیهای رویشی، عملکرد و محتوای روغن و کارآیی مصرف آب و نیز تعیین مراحل حساس تجمع روغن زیتون در برابر تنش کسر آبیاری، پژوهشی در قالب آزمایش طرح بلوکهای کامل تصادفی با سه تكرار ...
Effect of crude olive cake supplementation on camel milk production and fatty acid composition
In vitro Study to Evaluate the Antibacterial Effect of Pistacia khinjuk Stocks Oil as Compared with Olive Oil on Food Borne Pathogenic Bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes)
The aim of this study was to evaluate antibacterial activity of Pistachia khinjuk fruit oil and extra virgin olive oil. The Pistacia khinjuk fruit oil was extracted using n-hexane by cold maceration and Soxhlet method. Antibacterial activity...
A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration
, by Rancimat test at 100–130 °C) were used to detect the adulteration of olive (Zard and Roghani cultivars) oils with 10–30% of palm olein, PO, and sunflower oil, SO. An adulteration index, AI (h2), which encompassed the more pervasive parameters of maximum...
Measurement of Physical and Mechanical Properties of Russian Olive (Elaeagnus Angustifolia L.) Fruit
The effect of moisture content on some properties of two varieties (Meymeh and Maragheh) of Russian
olives was studied. The physical and mechanical properties including: dimensions, geometric mean diameter, thousand mass, volume, sphericity...
Frying stability time of olive oils estimated from the oxidative stability index
Six refined olive oil samples were characterized to have wide ranges of compositional indicators (the ratio between monounsaturated and polyunsaturated fatty acids = 3.9 – 9.6; peroxide value = 1.3 – 7.0 meq/kg; acid value = 0.4 – 0.6 mg/g; total...