A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruit
Amiot M., Fleuriet A., Macheix J. (1989): Accumulation of oleuropein derivatives maturation. Phytochemistry, 28: 67–69.
https://doi.org/10.1016/0031-9422(89)85009-5
Beltrán G., Del Rio C., Sánchez S., Martínez L. (2004). Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual, Journal of Agricutral and Food Chemistry, 52: 3434–3440.
https://doi.org/10.1021/jf049894n
Bengourram J., Hamadi F., Mabrouki M. (2009): Relationship between roughness and physicochemical properties of glass surface and theoretical adhesion of bacterial cells. Physical and Chemical News, 47: 138–144.
Ben Youssef N., Zarrouk W., Carrasco-Pancorbo A., Ouni Y., Segura-Carretero A., Fernández-Gutiérrez A., Daouda D., Zarrouk M. (2010): Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil. Journal of the Science of Food and Agriculture. 90: 199–204.
https://doi.org/10.1002/jsfa.3784
Bianco A., Chiacchio M., Grassi G., Iannazzo D., Piperno A., Romeo R. (2006): Phenolic components of Olea europea: Isolation of new tyrosol and hydroxytyrosol derivatives. Food Chemistry, 95: 562–565.
https://doi.org/10.1016/j.foodchem.2004.12.033
Cunha C., Amaral S., Pereira A., Andrade B., Matos C., Seabra M., Oliveira P. (2006): Chemometric characterization of three varietal olive oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices. Food Chemistry, 102: 406–414.
Damak N., Bouaziz M., Ayadi M., Sayadi S., Damak M. (2008): Effect of the maturation process on the phenolic fractions, fatty acids, and antioxidant activity of the Chétoui olive fruit cultivar. Journal of Agricutrural and Food Chemistry. 56: 1560–1566.
https://doi.org/10.1021/jf072273k
Gabriel de Oliveira C., Moraes Nathaniel A., Brunsell Yosio E. (2015): Sensory analysis of virgin olive oils. IntechOpen, 2: 224–238.
Gariboldi P., Jommi G., Verotta L. (1986): Secoiridoids from Olea europaea. Phytochemistry, 25: 865–869.
https://doi.org/10.1016/0031-9422(86)80018-8
Hamadi F., Latrache H. (2008): Comparison of contact angle measurement and microbial adhesion to solvents for assaying electron donor-electron acceptor (acid–base) properties of bacterial surface. Colloids and Surfaces B: Biointerfaces, 65: 134–139.
https://doi.org/10.1016/j.colsurfb.2008.03.010
Hamadi F., Latrache H., Zahir H., El Abed S., Ellouali M., Ibnsouda Koraichi S. (2012): The relation between the surface chemical composition of Escherichia coli and their electron donor/electron acceptor (acid-base) properties. Research Journal of Microbiology, 7: 32–40.
https://doi.org/10.3923/jm.2012.32.40
Khoo H., Azlan A., Tang S., Lim S. (2017): Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food and Nutrition Researsh, 61: 1361779.
https://doi.org/10.1080/16546628.2017.1361779
Lanza B., Russo A., Di Serio M., Benincasa C., Russi F., Mucciarella M., Perri E. (2013): The effect of the lime-and-ash debittering and the fermentation with and without starter on the composition in sugars and phenols of table olives. Rivista Italiana delle Sostanze Grasse, 90: 189–196.
Morelló J., Romero M., Motilva M. (2004): Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars. Journal of Agricutral and Food Chemistry, 52: 6002–6009.
https://doi.org/10.1021/jf035300p
Mouhtadi I., Agouzzal M., Guy F. (2014): La filière Oléacgineuse en Afrique. Oilseeds and fats, Crops and Lipids, 21: 21–23.
Romero M., Tovar M., Girona J., Motilva M. (2002): Changes in the HPLC phenolic profile of virgin olive oil from young trees (Olea europaea L. Cv. Arbequina) grown under different deficit irrigation strategies. Journal of Agricultural and Food Chemistry, 50: 5349–5354.
https://doi.org/10.1021/jf020357h
Saija A., Uccella N. (2000): Olive biophenols: Functional effects on human wellbeing. Trends in Food Science and Technology, 11: 357–363.
https://doi.org/10.1016/S0924-2244(00)00068-6
Sciancalepore V. (1985): Enzymatic browning in five olive varieties. Journal of Food Science, 50: 1194–1195.
https://doi.org/10.1111/j.1365-2621.1985.tb13048.x
Sciancalepore V., Longone V. (1984): Polyphenol oxidase activity and browning in green olives. Journal of Agricultural and Food Chemistry, 32: 320–321.
https://doi.org/10.1021/jf00122a035
Shulman Y., Shimon L. (1976): Endogenous cytokinins. Plant Physiology, 57: 490–492.
Szyszka D., Szczepanski W. (2015): Contact angle of copper-bearing shales using the sessile drop and captive bubble methods in the presence of selected frothers. Mining Science, 22: 191–199.
Tovar M., Motilva M., Romero M. (2001): Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. Journal of Agricultural and Food Chemistry, 49: 5502–5508.
https://doi.org/10.1021/jf0102416
Tsimidou M. (1998): Polyphenols and quality of virgin olive oil in retrospect. Italian Journal of Food Science, 10: 99–116.
Van Oss C. (1997): Hydrophobicity and hydrophilicity of biosurfaces. Current Opinion in Colloid & Interface Science, 2: 503–512.
Van Oss C., Chaudhury M., Good R. (1988): Interfacial Lifshitz – van der Waals and polar interactions in macroscopic systems. Chemical Reviews, 88: 927–941.
https://doi.org/10.1021/cr00088a006
Visioli F., Galli C. (1998): Olive oil phenols and their potential effects on human health. Journal of Agricultural and Food Chemistry, 46: 4292–4296.
https://doi.org/10.1021/jf980049c
Visioli F., Poli A., Gall C. (2002): Antioxidant and other biological activities of phenols from olives and olive oil. Medicinal Research Reviews, 22: 65–75.
https://doi.org/10.1002/med.1028
Wichers H., Soler-rivas C., Espı J. (2000): Oleuropein and related compounds. Journal of the Science of Food and Agriculture, 80: 1013–1023.
https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<1013::AID-JSFA571>3.0.CO;2-C
Zamora R., Alaiz M., Hidalgo F. (2001): Influence of cultivar and fruit ripening on olive (Olea europaea) fruit protein content, composition, and antioxidant activity. Journal of Agricultural and Food Chemistry, 49: 4267–4270.
https://doi.org/10.1021/jf0104634
Zipori I., Yogev N., Lavee S., Ben-David E., Kerem Z., Dag A. (2010): Influence of time of harvest and maturity index on olive oil yield and quality. Scientia Horticulturae, 127: 358–366.