Taggiasca olive, olive fruit fly

Symbiotic bacteria affect oviposition behavior in the olive fruit fly Bactrocera oleae.
Arul Jose P, Ben-Yosef M, Jurkevitch E, Yuval B.
J Insect Physiol. 2019 Aug 2:103917. doi: 10.1016/j.jinsphys.2019.103917.

A Re-Evaluation of Olive Fruit Fly Organophosphate-Resistant Ace Alleles in Iberia, and Field-Testing Population Effects after in-Practice Dimethoate Use.
Nobre T, Gomes L, Rei FT.
Insects. 2019 Aug 1;10(8). pii: E232. doi: 10.3390/insects10080232.

One for all: Mating compatibility among various populations of olive fruit fly (Diptera: Tephritidae) for application of the sterile insect technique.
Ahmad S, Haq IU, Cáceres C, Sto Tomas U, Dammalage T, Gembinsky K, Paulus H, Vreysen MJB, Rempoulakis P.
PLoS One. 2018 Nov 1;13(11):e0206739. doi: 10.1371/journal.pone.0206739.

Molecular characterization of pyrethroid resistance in the olive fruit fly Bactrocera oleae.
Pavlidi N, Kampouraki A, Tseliou V, Wybouw N, Dermauw W, Roditakis E, Nauen R, Van Leeuwen T, Vontas J.
Pestic Biochem Physiol. 2018 Jun;148:1-7. doi: 10.1016/j.pestbp.2018.03.011.

Feasibility of using the radiation-based sterile insect technique (SIT) to control the olive fruit fly, Bactrocera oleae Gmelin (Diptera: Tephritidae) in Iran.
Ahmadi M, Salehi B, Abd-Alla AMM, Babaie M.
Appl Radiat Isot. 2018 Sep;139:279-284. doi: 10.1016/j.apradiso.2018.05.032

Residual degradation and toxicity of insecticides against Bactrocera oleae.
Varikou K, Garantonakis N, Marketaki M, Charalampous A, Anagnostopoulos C, Bempelou E.
Environ Sci Pollut Res Int. 2018 Jan;25(1):479-489. doi: 10.1007/s11356-017-0347-x.

Olive (Olea europaea) is a fruit that is grown in temperate climates.

In particular, the Taggiasca olive is found in Liguria in the hinterland of Imperia and Savona, it is quite small, between 1 and 2 cm long, it is green and gradually turns green when it matures, from green to pink to violet and finally to black.

The olive is used to make oil and extracts. Its pulp is used in the food industry.

In the olive there are bioactive compounds useful for human health such as polyphenols, proteins (1).

The amount of phenolic compounds is significant and explains the antioxidant activity of olive and olive oil:

• phenols are present in quantities between 317mg/100g and 2657mg/100g.
• gallic acid from 7mg/100g to 35mg/100g
• 3,4-Dihydroxybenzoic acid 33mg/100g to 25mg/100g

These values change substantially depending on the type of oleander, harvest period and other parameters (2).

The good protein and amino acid content of olive and in particular maslinic acid, a tripenoid, have shown that, together with moderate exercise, they can increase muscle mass, grip strength, knee pain and thus prevent disability related to mobility in older people (3).

Olive cultivation is damaged by the so-called "Olive Fly" (Bactrocera oleae).

Taggiasca olive studies

Olive fruit fly

References________________________________________

(1) Proteins in olive fruit and oil.  Montealegre C, Esteve C, García MC, García-Ruiz C, Marina ML.  Crit Rev Food Sci Nutr. 2014;54(5):611-24. doi: 10.1080/10408398.2011.598639. Review.

(2) The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves.  Özcan MM, Fındık S, AlJuhaimi F, Ghafoor K, Babiker EE, Adiamo OQ.  J Food Sci Technol. 2019 May;56(5):2373-2385. doi: 10.1007/s13197-019-03650-8.

(3) Maslinic acid derived from olive fruit in combination with resistance training improves muscle mass and mobility functions in the elderly.  Nagai N, Yagyu S, Hata A, Nirengi S, Kotani K, Moritani T, Sakane N.  J Clin Biochem Nutr. 2019 May;64(3):224-230. doi: 10.3164/jcbn.18-104.

Oliva taggiasca studies

A preliminary study on the authentication and traceability of extra virgin olive oil made from Taggiasca olives by means of trace and ultra-trace elements distribution.
Aceto M, Calà E, Musso D, Regalli N, Oddone M.
Food Chem. 2019 Nov 15;298:125047. doi: 10.1016/j.foodchem.2019.125047.

Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.
Pistarino E, Aliakbarian B, Casazza AA, Paini M, Cosulich ME, Perego P.
Food Chem. 2013 Jun 1;138(2-3):2043-9. doi: 10.1016/j.foodchem.2012.11.021.

Taggiasca extra virgin olive oil colonization by yeasts during the extraction process.
Ciafardini G, Cioccia G, Zullo BA.
Food Microbiol. 2017 Apr;62:58-61. doi: 10.1016/j.fm.2016.09.014.

Antioxidant activity and biological evaluation of olive pomace extract.
Aliakbarian B, Palmieri D, Casazza AA, Palombo D, Perego P.
Nat Prod Res. 2012;26(24):2280-90. doi: 10.1080/14786419.2012.660692

Influence of cultivar and concentration of selected phenolic constituents on the in vitro chemiopreventive potential of olive oil extracts.
Fabiani R, Sepporta MV, Mazza T, Rosignoli P, Fuccelli R, De Bartolomeo A, Crescimanno M, Taticchi A, Esposto S, Servili M, Morozzi G.
J Agric Food Chem. 2011 Aug 10;59(15):8167-74. doi: 10.1021/jf201459u.

Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids.
Oliveras-López MJ, Innocenti M, Giaccherini C, Ieri F, Romani A, Mulinacci N.
Talanta. 2007 Oct 15;73(4):726-32. doi: 10.1016/j.talanta.2007.04.045.