Studies on the olive 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.

Italian olive studies

Genetic Characterization of Apulian Olive Germplasm as Potential Source in New Breeding Programs.
Sion S, Taranto F, Montemurro C, Mangini G, Camposeo S, Falco V, Gallo A, Mita G, Debbabi OS, Amar FB, Pavan S, Roseti V, Miazzi MM.
Plants (Basel). 2019 Aug 5;8(8). pii: E268. doi: 10.3390/plants8080268

Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period.
Deiana P, Santona M, Dettori S, Culeddu N, Dore A, Molinu MG.
Food Chem. 2019 Dec 1;300:125243. doi: 10.1016/j.foodchem.2019.125243.

Evaluation of Phytochemical and Antioxidant Properties of 15 Italian Olea europaea L. Cultivar Leaves.
Nicolì F, Negro C, Vergine M, Aprile A, Nutricati E, Sabella E, Miceli A, Luvisi A, De Bellis L.
Molecules. 2019 May 24;24(10). pii: E1998. doi: 10.3390/molecules24101998.

Self-Incompatibility Assessment of Some Italian Olive Genotypes (Olea europaea L.) and Cross-Derived Seedling Selection by SSR Markers on Seed Endosperms.
Montemurro C, Dambruoso G, Bottalico G, Sabetta W.
Front Plant Sci. 2019 Apr 12;10:451. doi: 10.3389/fpls.2019.00451. eCollection 2019.

GBS-derived SNP catalogue unveiled wide genetic variability and geographical relationships of Italian olive cultivars.
D'Agostino N, Taranto F, Camposeo S, Mangini G, Fanelli V, Gadaleta S, Miazzi MM, Pavan S, di Rienzo V, Sabetta W, Lombardo L, Zelasco S, Perri E, Lotti C, Ciani E, Montemurro C.
Sci Rep. 2018 Oct 26;8(1):15877. doi: 10.1038/s41598-018-34207-y.

Physical activity and Mediterranean diet based on olive tree phenolic compounds from two different geographical areas have protective effects on early osteoarthritis, muscle atrophy and hepatic steatosis.
Szychlinska MA, Castrogiovanni P, Trovato FM, Nsir H, Zarrouk M, Lo Furno D, Di Rosa M, Imbesi R, Musumeci G.
Eur J Nutr. 2019 Mar;58(2):565-581. doi: 10.1007/s00394-018-1632-2.

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

In Italy it is mainly cultivated in Puglia, Liguria, Umbria, Tuscany, Sardinia and near Garda lake.

Some genotypes of Apulian olives:

• Barone di Monteprofico
• Cellina di Nardò
• Colozzese
• Cornola
• Ogliarola di Lecce
• Oliva grossa
• Orniella
• Spina

Some genotypes of olives from Sardinia:

• Coratina
• Bosana
• Semidana
• Tonda di Cagliari

Some genotypes of olives from Tuscan:

• Leccino
• Mignolo
• Moraiolo
• Canino
• Frantoio

Other genotypes of Italian olives:

• Apollo
• Ascolanatenera
• Carolea
• Cipressino
• Itrana
• Maurino
• Minerva
• Nociara
• Pendolino
• Ravece
• Sant'Agostino
• Taggiasca

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).

Italian 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.