Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)

Commercially available green table olives of the Nocellara del Belice cultivar were processed in 26 companies. Three different processing conditions were used to obtain olive debittering: natural fermentation, “Castelvetrano” (a typical west Sicilian method) and cracked olives. The green olives packed into 200-500 mL glass jars were analyzed for physico-chemical characteristics that revealed statistical differences among the three debittering methods and a great difference among the samples, reflecting a low level of standardization achieved in these fermented products. The results showed an influence of the treatments on all physico-chemical parameters with the exception of total polyphenol content and lightness (L*) for which no significant differences were found. The average pH in the brine samples was under the hygienic limit of 4.5 with the exception of Castelvetrano olives which showed a higher pH values. The salt concentration of the brine samples appeared lower than the commercial limit according to the table olive trade standards. The brine samples were also analyzed for some microbiological parameters. Not all the samples showed acceptable commercial standards, because <i>Clostridium perfringens, Staphylococcus aureus</i> and coliform bacteria were detected in a few samples.<br><br>Aceitunas verdes de mesa de la variedad “Nocellara del Belice” disponibles en el mercado fueron procesadas en 26 empresas. Tres condiciones diferentes de procesamiento se utilizaron para obtener aceitunas sin amargor: fermentación natural, Castelvetrano (un típico método del oeste de Sicilia) y aceitunas rajadas. Se analizaron las características fisicoquímicas de las aceitunas verdes en envases de vidrio de 200-500 mL que reveló diferencias significativas entre los tres métodos de eliminación del amargor y una gran diferencia entre las muestras, lo que refleja un bajo nivel de normalización conseguido en estos productos fermentados. Los resultados mostraron una influencia de los tratamientos en todos los parámetros físicoquímicos, con la excepción del contenido de polifenoles totales y de luminosidad (L *) para los que no se encontraron diferencias significativas. El promedio de pH de las muestras de salmuera se encontró por debajo del límite sanitario de 4,5, con la excepción de las aceitunas de Castelvetrano que mostró un valor de pH peligroso. La concentración de sal de las muestras de salmuera fue más baja que el límite comercial de acuerdo a las normas de la tabla del comercio de aceitunas. Algunos de los parámetros microbiológicos se analizaron también en las muestras de salmuera. No todas las muestras mostraron niveles aceptables de los valores comerciales establecidos, debido a que en algunas muestras se detectaron <i>Clostridium perfringens, Staphylococcus aureus</i> y bacterias coniformes

Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives

In the present study, we evaluated the nutritional and sensory characteristics of table olives of the Italian doubleaptitude olive cultivar (<i>Olea europaea</i> L. cv. Itrana) processed as green (Oliva bianca di Itri) and black (Oliva di Gaeta) table olives with modified Greek methods of preparation. One method provides an initial step of immersion in water to stimulate the growth of specific microflora which contributes to the debittering of the fruits. After 15-45 days, salt is added to the liquid in quantities not exceeding 8 kg per 100 kg of fresh olives. Another method entails the immersion of fruits directly in brine utilizing double-salting (half the amount of NaCl was added immediately and the remaining part after 15 days). All the information derived from chemico-physical, nutritional and sensory data have separated the samples into four groups according to techno-processings, ripening stage and storage. Double-salting is the method which assures the best results.<br><br>En el presente estudio se evalúan las características nutricionales y sensoriales de la variedad Itrana de aceituna (<i>Olea europaea</i> L.) de doble uso, elaborada en verde (Oliva Bianca di Itri) y en negro (Oliva di Gaeta), utilizando métodos griegos modificados al efecto. Un método consiste en una etapa inicial de inmersión en agua para favorecer el crecimiento de una flora específica que contribuye al endulzado de los frutos. Después de 15-45 días se añade sal a la solución en una cantidad que no exceda 8 kg por 100 g de fruto fresco. Otro procedimiento consiste en colocar directamente las aceitunas en salmuera utilizando un sistema de adición de la sal en dos etapas (la mitad de la sal se añade inmediatamente y el resto a los 15 días). Toda la información derivada de los análisis fisico-químicos, nutricionales y sensoriales ha permitido la separación de las muestras en cuatro grupos según la tecnología de elaboración, el estado de madurez y el almacenamiento. El proceso de adición de sal en dos etapas (“double salting”) fue el procedimiento que dio mejores resultados

Multiparametric seafloor exploration: the Marsili Basin and Volcanic Seamount case (Tyrrhenian Sea, Italy)

Exploration of ocean seafloor is of paramount importance for a better understanding of the geodynamic evolution of our Planet. The pilot experiment of ORION-GEOSTAR 3 EC project was the first long-term continuous geophysical and oceanographic experiment of an important seafloor area of Southern Tyrrhenian Sea, the Marsili abyssal plain. The latter hosts the Marsili Seamount which is Europe’s one of the largest underwater volcano of Plio-Pleistocenic age. In spite of its dimensions, it is rather unknown about the present characteristics and activity. For this reason, we deployed a deep-sea observatory network, composed by two bottom observatories, on the seafloor at the base of the seamount at 3320 m b.s.l., in the period December 2003-May 2005. Some of the instruments on board the observatory were: broad-band seismometers, hydrophones, gravity meter, two magnetometers (scalar and vectorial), 3D single-point current meter, ADCP, CTD, automatic pH analyser and off-line water sampler for laboratory analyses. The first successful scientific objective was to obtain long-term continuous recordings under a unique time reference. The data analysis shows that they are generally of good quality and really continuous (only a few gaps). As a first step we performed a classification of seismic waveforms, a first inversion of magnetic variational data, and a first analysis of gravity meter, chemical and oceanographic data. Analysis of individual time series has shown interesting results, i.e. depth of the magnetic Moho under the Marsili, attenuation of recorded seismic body waves and clues of hydrothermal circulation. We show examples of the preliminary data analysis together with first results and comparisons among data coming from different sensors.PublishedCambridge, UK, February 24-26, 20091.8. Osservazioni di geofisica ambientale3.8. Geofisica per l'ambienteope

Multiparametric seafloor exploration: the Marsili Basin and Volcanic Seamount case (Tyrrhenian Sea, Italy)

Exploration of ocean seafloor is of paramount importance for a better understanding of the geodynamic evolution of our Planet. The pilot experiment of ORION-GEOSTAR 3 EC project was the first long-term continuous geophysical and oceanographic experiment of an important seafloor area of Southern Tyrrhenian Sea, the Marsili abyssal plain. The latter hosts the Marsili Seamount which is Europe’s one of the largest underwater volcano of Plio-Pleistocenic age. In spite of its dimensions, it is rather unknown about the present characteristics and activity. For this reason, we deployed a deep-sea observatory network, composed by two bottom observatories, on the seafloor at the base of the seamount at 3320 m b.s.l., in the period December 2003-May 2005. Some of the instruments on board the observatory were: broad-band seismometers, hydrophones, gravity meter, two magnetometers (scalar and vectorial), 3D single-point current meter, ADCP, CTD, automatic pH analyser and off-line water sampler for laboratory analyses. The first successful scientific objective was to obtain long-term continuous recordings under a unique time reference. The data analysis shows that they are generally of good quality and really continuous (only a few gaps). As a first step we performed a classification of seismic waveforms, a first inversion of magnetic variational data, and a first analysis of gravity meter, chemical and oceanographic data. Analysis of individual time series has shown interesting results, i.e. depth of the magnetic Moho under the Marsili, attenuation of recorded seismic body waves and clues of hydrothermal circulation. We show examples of the preliminary data analysis together with first results and comparisons among data coming from different sensors

Efecto de la aireación y la concentración de cloruro sódico en el desarrollo de la flora microbiológica y en los parámetros fisicoquímicos en la fermentación de <i>Olea europaea</i> L. c.v. Sevillana al estilo negras naturales en la zona de La Yarada-Tacna

The aerobic fermentation of the table olive variety, Sevillana a black style, was carried out, taking into account the parameters of fermentation of fixed acidity between 1.2 to 1.5% and depended on the chloride concentration in the brine. This concentration was under 6.5% in the 9 treatments assayed, allowing for the lactic bacteria to develop. In the aerobic fermentation there were no differences in the decline of pH in relation to the anaerobic fermentation, which reached values below 3.5. The air effect is of great significance in the purge of the carbon dioxide in the brine. At the same time, the effect of air significantly affects the increase in aerobic yeast. The facultative anaerobic yeasts developed in the treatments with an initial salt level of 12% at the beginning of fermentation. The reduction of sugar concentration into the fruit decreased significantly in the treatment with air. Aerobic fermentation is more rapid than anaerobic fermentation.<br><br>La fermentación aerobia de aceituna variedad Sevillana estilo negra se desarrolló en los parámetros de acidez fija entre de 1.2 a 1.5%, debido a la concentración de cloruros en la salmuera los cuales se mantuvieron por debajo de 6.5% durante el periodo de fermentación en los 9 tratamientos ensayados lo que permitió el desarrollo de bacterias lácticas. No hubo diferencia en la evolución del pH entre la fermentación con aireación o en condiciones anaeróbicas alcanzándose valores menores a 3.5. La aireación tiene un efecto significativo en la purga del CO₂ en la salmuera e incrementó la población de levaduras aerobias; así mismo en los tratamientos con 12% de sal se favoreció el desarrollo de levaduras fermentativas al inicio de la fermentación. La concentración de azúcares reductores en el fruto disminuyó significativamente en los tratamientos con aireación, acelerando el proceso de fermentación con respecto a la fermentación anaerobia

Proteome Regulation during Olea europaea Fruit Development

Widespread in the Mediterranean basin, Olea europaea trees are gaining worldwide popularity for the nutritional and cancer-protective properties of the oil, mechanically extracted from ripe fruits. Fruit development is a physiological process with remarkable impact on the modulation of the biosynthesis of compounds affecting the quality of the drupes as well as the final composition of the olive oil. Proteomics offers the possibility to dig deeper into the major changes during fruit development, including the important phase of ripening, and to classify temporal patterns of protein accumulation occurring during these complex physiological processes.In this work, we started monitoring the proteome variations associated with olive fruit development by using comparative proteomics coupled to mass spectrometry. Proteins extracted from drupes at three different developmental stages were separated on 2-DE and subjected to image analysis. 247 protein spots were revealed as differentially accumulated. Proteins were identified from a total of 121 spots and discussed in relation to olive drupe metabolic changes occurring during fruit development. In order to evaluate if changes observed at the protein level were consistent with changes of mRNAs, proteomic data produced in the present work were compared with transcriptomic data elaborated during previous studies.This study identifies a number of proteins responsible for quality traits of cv. Coratina, with particular regard to proteins associated to the metabolism of fatty acids, phenolic and aroma compounds. Proteins involved in fruit photosynthesis have been also identified and their pivotal contribution in oleogenesis has been discussed. To date, this study represents the first characterization of the olive fruit proteome during development, providing new insights into fruit metabolism and oil accumulation process