Evaluation of the Biostimulant Activity and Verticillium Wilt Protection of an Onion Extract in Olive Crops ().

The olive tree is crucial to the Mediterranean agricultural economy but faces significant threats from climate change and soil-borne pathogens like . This study assesses the dual role of an onion extract formulation, rich in organosulfur compounds, as both biostimulant and antifungal agent. Research was conducted across three settings: a controlled climatic chamber with non-stressed olive trees; an experimental farm with olive trees under abiotic stress; and two commercial olive orchards affected by .

Chemical Composition and Nutritive Value of Almond Hulls from Two Almond Varieties and Influence of Including Almond Hulls in the Diet on In Vitro Ruminal Fermentation and Methane Production.

Almond hulls (AH) are frequently used in dairy ruminant feeding, but information on variability of their nutritive value and their potential effects on CH production is still scarce. The influence of almond variety (Guara vs. Soleta) on chemical composition and energy value of AH was investigated using 10 samples per variety collected in 2 consecutive years.

Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality.

A total of 70 male growing non-castrated pigs (Large White), with a 23.07 ± 2.87 kg average body weight (BW), were randomly allocated to three treatments in a 103 day trial: a CONTROL diet and two experimental diets, ALLIUM (5 g/kg of spp.

Surfactant-coated carbon nanotubes for the liquid-liquid extraction of phthalates and other migrants in virgin olive oils.

This article presents a novel application of the surfactant-coated carbon nanotubes for the joint extraction of phthalates, xylene isomers and styrene from virgin olive oils. For this purpose, two carbon nanotubes, multi-walled and single-walled carbon nanotubes, were evaluated, the former providing the better results. The target migrants were liquid-liquid extracted from the virgin olive oil samples by means of the carbon nanotube pseudophase, and the aqueous extracts were analysed by headspace-gas chromatography-mass spectrometry.

Classification of extra virgin olive oils according to the protected designation of origin, olive variety and geographical origin.

A headspace-mass spectrometry (HS-MS) coupling designed for the sensory characterization and classification of extra virgin olive oil on the basis of its protected designation of origin, olive variety and geographical origin is reported. The procedure involves the headspace generation and the direct injection of the homogenized gaseous phase into a mass spectrometer through a transfer line. The results obtained were chemometrically treated to achieve the best model capable of discriminating between the different olive oil categories.

Simple and rapid instrumental characterization of sensory attributes of virgin olive oil based on the direct coupling headspace-mass spectrometry.

A methodology for obtaining reliable qualitative and quantitative information about negative (fusty, muddy sediment, musty, rancid and vinegary) and positive (fruity) sensory attributes of virgin olive oils (lampante and extra) has been developed. The procedure implies the joint use of a headspace autosampler, a mass spectrometer and an adequate chemometric data treatment. For this purpose, soft independent modelling of class analogy (SIMCA) and partial least squares (PLS) regression approaches were used for attribute identification and quantification, respectively.

Usefulness of the direct coupling headspace-mass spectrometry for sensory quality characterization of virgin olive oil samples.

The applicability of the headspace coupled to mass spectrometry for evaluation of the sensory quality of virgin olive oil samples is presented. The volatiles of the oil are directly transferred from the sample vial to the detector without chromatographic separation. The mass spectrum obtained can be considered as a fingerprint of the oil sample and can be used for classification purposes.