Olive consumption

Fantozzi, F. Bartocci, P. D Alessandro, B. Testarmata, F. Fantozzi P. Carbon footprint of truffle sauce in central Italy by direct measurement of energy consumption of different olive harvesting techniques. J. Clean. Prod. 2015, 87,188-196. 

Manufacturing of olive oil is of fundamental economic importance for many Mediterranean countries (Tunisia, Italy, Greece, Spain. ..). However this process involves an intensive consumption of water and produces large amounts of Olive Mill Wastewater (OMW), that is released without any treatment into the aquatic environment causing deleterious environmental effects [1]. OMWs are a serious environmental and social problem in Mediterranean countries [2], due to the high pollutant load, seasonal discharge, type and quality of the pollutants and difficulties to find technically and economically favourable solution. 

As far as permanent crops are concerned. La Mantia and Barbara (1995) compared the energy consumption on one organic and one conventional olive and citrus farm in Sicily, Italy. They found a lower energy consumption on organic farms for olive and citrus production, both with regard to energy... 

Flavones and flavanones were less frequently consumed during the 4-day collection period. Flavones were not consumed at all by 38 participants, while 29 people did not consume any citrus flavonoids — flavanones. The interquartile range of intake of flavones was relatively limited, ranging from 0.0 to 2.0 mg/day. Flavone consumption was not normally distributed and was negatively skewed toward a lack of consumption of foods rich in flavones such as olives and lettuce. Likewise, flavanone intake was also not normally distributed with a mean flavanone intake of 1 mg/day compared to the median intake of 1.2 mg/day. This is accounted for by the fact that the range of flavanone intakes was very wide (0 to 239 mg/day), 36%i of participants not consuming any flavanone-rich foods. The main dietary... 

Oleuropein, a conjugate of hydroxytyrosol (3,4-dihydroxybenzyl alcohol), is a characteristic but very variable component of olives and olive oil. After consumption of 25 ml virgin olive oil, hydroxytyrosol, 3-(9-methylhydroxytyrosol (homovanillyl alcohol), and homovanillic acid increase in plasma, as conjugates, predominantly glucuronide ° Oleuropein may be deconjugated by the gut microflora. 

Power consumption of the driers averages 0.196 kWh per pound of dry powder and drying time is approximately 60 min. The operation is safe. The only fire which occurred between 1942 and 1946 was one that was started deliberately to see what the result would be. It was brought under control so quickly that production was resumed in less than two hours, with no damage to the lamps, belt or housing (Olive 28]). 

Du-zhong (Eucommia ulmoides Oliv.) tea is commonly used in Japan in the treatment of hypertension and is thought to be a functional health food. In Japan, statistics published by the Ministry of Health and Welfare show that billions of Japanese yen are spent on Du-zhong each year, ranking Japan at the top in the consumption of this specific health food. According to ancient records,... 

Paixao, S.M. and Anselmo, A.M. (2002) Effect of olive mill wastewaters on the oxygen consumption by activated sludge microorganisms an acute toxicity test method, Journal of Applied Toxicology 22 (3), 173-176. 

Drinking of 3 doses of apple and blackcurrent juice (750, 1000, and 1500 ml) for 1 week did not affect blood plasma TAC (Y4). Consumption of extra virgin olive oil (69 g per day) either rich or poor in phenols for 3 weeks did not affect significantly blood plasma TAC (VI8). 

L8. Lee, A., Thurnham, D. I., and Chopra, M., Consumption of tomato products with olive oil but not sunflower oil increases the antioxidant activity of plasma. Free Radic. Biol. Med. 29,1051-1055 (2000). 

Oliver, T. (2001) The consumption of tour routes in cultural landscapes. In J.A. Mazanec, G.I. Crouch, J. Brent Ritchie and A.G. Woodside (eds) Consumer Psychology of Tourism, Hospitality and Leisure (pp. 273-284). Wallingford CABI. 

Silver, M.W. and Bruland, K.W., Differential feeding and fecal pellet consumption of salps and pteropods, and the possible origin of the deep water flora and olive green cells, Mar. Biol., 62, 263, 1981. 

Extra virgin olive oil is a virgin olive oil that has a free acidity, expressed as oleic acid, of not more that lg per 100 g, and any other characteristics correspond to those fixed for this category in Annex I to EC regulation 2568/91 and amendments. The oil is fit for consumption as is . 

Long chain aliphatic esters, commonly called waxes, are components of epicuticular waxes of the olive fruits (Bianchi and Vlahov, 1994). Whilst in virgin olive oils the wax concentration is negligible, in olive-residue oil the wax content is considerable. Thus, the presence of long chain esters in olive oil is evidence of the presence of solvent extracted olive oil, also commonly called sansa olive oil. The detection and quantification of waxes in olive oil is an official method. As shown in Table 2.2, virgin olive oils fit for consumption must contain less than 250 mg/kg of waxes the limits are 350 mg/kg for categories 4,5 and 6, whilst for olive-residue oil the amount is expected to be over 350 mg/kg. 

It transpired that the toxic oil was rapeseed oil that had been adulterated by the addition of 2 per cent of a chemical called aniline, as required by law in Spain for imported rapeseed oil so that it cannot be used for cooking. This oil had been refined and was sold for human consumption, as had been done before without adverse effects. It would appear that a batch of oil may have been refined differently or somehow became contaminated. The toxic oil was found to come from only one source within a particular refinery. The Spanish government agreed to replace the suspect oil with pure olive oil, after which the number of new cases subsided. Collection of contaminated oils known to be associated with the syndrome for analysis was a difficult task due to the government exchange programme. The results showed that the oil associated with the syndrome had a similar composition to rapeseed oil and contained contaminants as a result of the added aniline and the subsequent refining process. 

A steady growth in the consumption of cooking and salad oils is evident from the USDA Economic Research Service Oil Crops Situation and Outlook Reports for domestic consumption of salad and cooking oils in the United States. The consumption data by source oil is summarized in Table 25 (25, 33). Deodorized cooking and salad oils are principally prepared from soybean, cottonseed, com, canola, sunflower, and peanut oils. Olive oil is technically a cooking oil and is considered a gourmet product by many due to its distinctive flavor and odor, which would be destroyed by deodorization, considered mandatory for the other liquid oils. 

TABLE 2. Olive Oil Consumption (Thousand Metric Tons). ... 

Virgin olive oil fit for consumption as is (and can be designated as natural ) includes ... 

B. Virgin olive oil not fit for human consumption, also designated as lampante virgin ohve oil virgin olive oil that has an organoleptic rating of less than 3.5 and/or a free acidity, expressed as oleic acid, of more than 3.3 g per 100 g. This class of olive oil is used to produce refined olive oil or is intended for technical (nonfood purposes). 

A. Crude olive-pomace oil olive-pomace oil intended for refining to produce a product (as B, below) suitable for human consumption, or intended for technical purposes. 

In 2000-2001, Argentina produced 1.60 MMT of sunflower oil and exported 1.18 MMT (of that oil), with 0.42 MMT disappearance, 75% of which was destined for direct consumption, whereas the rest was used in the manufacture of margarine and mayonnaise. An analysis of internal demand by oil type in Argentina shows sunflower oil with 70% of the trade, followed by soybean (26%), and low volumes of corn and olive oils. Use of sunflower oil is widespread in this region. 

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