Changes in volatile compounds and oil quality with the method of olive tree propagation and saline water irrigation

The main goal of this study was to investigate the effects of moderate saline water irrigation on the composition and quality of olive oil of the “Chemlali” olive cultivar in comparison to a control plot grown under rain-fed conditions from two methods of olive tree propagation (suckers and cuttings). The antioxidant compounds, oxidative stability and volatile compounds of virgin olive oil samples were determined and reported. The irrigation did not affect free acidity and peroxide value and specific ultraviolet absorbance (K232, K270). Whereas, fatty acid composition, oxidative stability, total phenol, total chlorophyll and carotenoid contents were affected by irrigation. Rain-fed virgin olive oils showed a statistically significant higher content of oleic and linoleic acids. However, olive oil samples obtained from fruit of irrigated trees from suckers had a higher content of (E)-2 hexenal (67.2%) and a higher content of total phenols (860 mg kg–1). Interestingly, more stable oil was obtained from moderate saline water irrigated trees from suckers compared to olives from cuttings

The electronic, magnetic and electrical properties of Mn₂FeReO₆: Ab-initio calculations and Monte-Carlo simulation

In this paper, a theoretical study of the electronic, magnetic and electrical properties of double perovskite Mn2FeReO6 with a high Curie temperature so far in magnetic oxides was conducted, using several methods such as Ab-initio and Statistical Physics like Monte-Carlo Simulations (MCS). However, the first principles calculations showed a half-metallic behavior from the density of states and band structures calculation, using PBE + U (apply on the elements Mn, Fe, and Re respectively). The critical temperature obtained by MCS has a great similarity with the experimental results

A comparative study on chemical composition, antibiofilm and biological activities of leaves extracts of four Tunisian olive cultivars

Olea europaea L. is one of the most important fruit trees in Tunisia because of its content of many potentially bioactive compounds. The aim of this study was to evaluate the chemical composition, antibiofilm, antiradical and acethylcholinesterase inhibitory activities from four Tunisian cultivars of Olea europaea L., i.e. ‘Chetoui’, ‘Meski’, ‘Oueslati’ and ‘Jarboui’. By means of standardized methods, total phenols were determined and some of them characterized by HPLC. The total phenols and flavonoids contents were found to be the highest in the leaves of Chetoui cultivar. The Chetoui cultivar exhibited an important antioxidant and anticholinesterasic activity and an important anti-biofilm activity against Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, Candida albicans, Enterococcus faecalis and Escherichia coli, with percentages of inhibition comprised between 83 and 93% at 2xMIC values. Olive leaves extracts could be used in the control of bacterial biofilms in food and food-related&nbsp;environments.</p

A comparative study on chemical composition, antibiofilm and biological activities of leaves extracts of four Tunisian olive cultivars

Olea europaea L. is one of the most important fruit trees in Tunisia because of its content of many potentially bioactive compounds. The aim of this study was to evaluate the chemical composition, antibiofilm, antiradical and acethylcholinesterase inhibitory activities from four Tunisian cultivars of Olea europaea L., i.e. ‘Chetoui’, ‘Meski’, ‘Oueslati’ and ‘Jarboui’. By means of standardized methods, total phenols were determined and some of them characterized by HPLC. The total phenols and flavonoids contents were found to be the highest in the leaves of Chetoui cultivar. The Chetoui cultivar exhibited an important antioxidant and anticholinesterasic activity and an important anti-biofilm activity against Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, Candida albicans, Enterococcus faecalis and Escherichia coli, with percentages of inhibition comprised between 83 and 93% at 2xMIC values. Olive leaves extracts could be used in the control of bacterial biofilms in food and food-related environments