Green olive fruit fly studies

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.

Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage.
Cho WY, Yeon SJ, Hong GE, Kim JH, Tsend-Ayush C, Lee CH.
Korean J Food Sci Anim Resour. 2017;37(6):865-872. doi: 10.5851/kosfa.2017.37.6.865.

Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain.
Lucena-Padrós H, Ruiz-Barba JL.
Food Microbiol. 2019 Sep;82:259-268. doi: 10.1016/j.fm.2019.02.004

Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium.
Ranieri M, Di Mise A, Difonzo G, Centrone M, Venneri M, Pellegrino T, Russo A, Mastrodonato M, Caponio F, Valenti G, Tamma G.
PLoS One. 2019 Mar 21;14(3):e0214159. doi: 10.1371/journal.pone.0214159.

Citric acid production from the integration of Spanish-style green olive processing wastewaters with white grape pomace by Aspergillus niger.
Papadaki E, Mantzouridou FT.
Bioresour Technol. 2019 May;280:59-69. doi: 10.1016/j.biortech.2019.01.139.

Changes in Phenolic Compounds and Phytotoxicity of the Spanish-Style Green Olive Processing Wastewaters by Aspergillus niger B60.
Papadaki E, Tsimidou MZ, Mantzouridou FT.
J Agric Food Chem. 2018 May 16;66(19):4891-4901. doi: 10.1021/acs.jafc.8b00918

Inhibitors of lactic acid fermentation in Spanish-style green olive brines of the Manzanilla variety.
Medina E, Romero C, de Castro A, Brenes M, García A.
Food Chem. 2008 Oct 15;110(4):932-7. doi: 10.1016/j.foodchem.2008.02.084

Evaluation of white-rot fungi for detoxification and decolorization of effluents from the green olive debittering process.
Aggelis G, Ehaliotis C, Nerud F, Stoychev I, Lyberatos G, Zervakis GI.
Appl Microbiol Biotechnol. 2002 Jul;59(2-3):353-60

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

In the green olive the main bioactive phenolic compound belonging to the secoiridoids, is oleuropein, which gives the bitter taste.

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).

Green 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.