Agricultural practices as promoters of oleocanthal and oleacein availability in virgin olive oils from three olive cultivars
Virgin olive oil (VOO) is one of the greatest differentiating elements within the Mediterranean Diet, mainly due to its health-promoting properties associated with the presence of specific antioxidants—the phenolic compounds (PC). Among all PC in VOO, oleocanthal and oleacein are two of the most important, mainly due to their strong association with health benefits. The […]
Effect of Production System (Organic versus Conventional) on Olive Fruit and Oil Yields and Oil Quality Parameters in the Messara Valley, Crete, Greece; Results from a 3-Year Farm Survey
The demand for organic olive oil has increased rapidly over the last 40 years, but there is limited information on the effects of organic production methods on commercially and nutritionally relevant quality parameters in olive oil. The main objective of this farm survey-based study was therefore to compare fruit and oil yields and important oil […]
Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil
Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of […]
Creta: la produzione biologica può migliorare la qualità dell’olio di oliva
Le olive biologiche e il loro olio hanno la reputazione di essere più sani e nutrienti, e la loro domanda è cresciuta negli ultimi 40 anni nei Paesi del Mediterraneo.
Premio BIOL 2021: iscrizioni fino al 28 febbraio
La data ultima per partecipare al premio BIOL 2021, il premio per il miglior olio extravergine di oliva biologico del mondo, che si terrà a marzo 2021 a Bari, è fissata per il 28 febbraio pv.
