• A research group from Spain has studied the dietary patterns associated with a high intake of fruits and vegetables in Mediterranean populations
• They have analysed the associations between fruit and vegetable intake and weight gain over a 10-year period in an adult Mediterranean population

Despite the alarming increase in the prevalence of obesity, epidemiologic studies that prospectively examine the fruit and vegetable consumption and other lifestyle factors in relation to weight gain (WG) are still insufficient. For that reason, a research group composed by J Vioque, T Weinbrenner, A Castelló, L Asensio and M Garcia de la Hera, of the Department of Public Health, Science History and Gynaecology of the “Miguel Hernández” University Elche-Alicante, Spain, explored the associations between fruit and vegetable intake and WG over a 10-year period in an adult Mediterranean population. The results of their research work were published in 2008 in an article entitled Intake of fruits and vegetables in relation to 10-year weight gain among Spanish adults in the journal Obesity.

Mediterranean diet reduces obesity risk

The scientists performed a 10-year follow-up study with healthy participants (206) aged 15-80 years at baseline in 1994, who participated in a nutrition survey in Valencia, Spain. Data on diet, lifestyle factors, and body weight were obtained in 1994 and 2004 using a food frequency questionnaire (FFQ) and direct measurements. The average WG over the study period was 3.41 kg.

The data analysis of this study was limited by the number of participants. The researchers did not perform separate analyses for men and women and groups for statistical reasons (lack of sufficient statistical power). Concerning gender differences there are some studies which have demonstrated different associations between food group intake and weight changes among men and women.

In conclusion, the researchers found that increased fruit and vegetable intake was associated with significantly lower risk of a medium WG (3,41 kg) over 10 years among adults of a Spanish Mediterranean population. Dietary strategies to increase fruit and vegetable intake to prevent and control overweight and obesity should be promoted more vigorously. The researchers concluded that dietary patterns associated with a high intake of fruits and vegetables in Mediterranean populations may reduce long-term risk of subsequent WG and obesity among adults.

Scientific Reference: Intake of fruits and vegetables in relation to 10-year weight gain among Spanish adults, 2008, Obesity 16 (3), pp. 664-670

Editorial staff: Oleociencianews. – www.oleociencia.com

- Oxidative stability, one of the most important factors to determine olive oil quality, is clearly influenced by the fruit ripeness degree

- The evaluation used two main monovarietal Tunisian cultivars, cvv. Chétoui and Chemlali virgin olive oils

- The chemical composition of virgin olive oil may be influenced by genotype (internal) and different agronomic and technological (external) factors

Extra virgin olive oil is considered to be the best olive oil for its organoleptic characteristics, for its oxidative stability and its chemical composition. It is practically the only vegetable oil that can be consumed directly in its raw state and contains important nutritional elements (vitamins, antioxidants, etc.).

The study was carried out in 2007 at the Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj-Ce´dria, Tunisia, and the Dipartimento di Scienze degli Alimenti, Università di Bologna, Italy; the paper was published in 2008 in the journal Food Chemistry.

A prominent chemical composition

Virgin olive oil is composed of triacylglycerols (around 97–98%), minor variable amounts of free fatty acids and minor glyceridic compounds and around 1% of constituents of varied structure and polarity. The oxidative stability, sensory quality and health properties of virgin olive oil stem from a prominent and well-balanced chemical composition. In fact, the high content of oleic acid in olive oil serves to slow down penetration of fatty acids into arterial walls.

Oils which are much higher in monounsaturated fatty acids and lower in saturated fatty acids are preferred because of the proven beneficial effect on serum cholesterol levels. The biological properties of olive oil are also related to the presence of minor components, antioxidant compounds. In particular, among the natural antioxidants, phenolic compounds are reported to play a key role in preventing oxidation and have been already correlated to the storage stability of virgin olive oils.

A matter of genes… and circumstances

The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This research reports the evaluation of the influence of the olive ripening stage on the quality indices, the major and the minor components and the oxidative stability of the two main monovarietal Tunisian cultivars (cvv. Chétoui and Chemlali) virgin olive oils. Moreover, the olives cv. Chétoui were tested in a rain-fed control and an irrigation regime. The oils sampled at five different ripeness stages were submitted to different analysis. Moreover, the triacylglycerol and fatty acid compositions, and minor components, pigments and their relation with the oil oxidative stability were evaluated. The tested oils showed very good correlation between the oxidative stability and the concentrations of total phenols.

The chemical data discussed in this work can be considered useful in providing information about the presence in the oil of major and minor compounds of the two main Tunisian cultivars for what concerns the increase of olive ripening. The analytical parameters studied remained widely within estimated limits of the regulation throughout the maturity process. Nevertheless, this research evidenced that the oleic/linoleic acid ratio shows a decreasing trend as the olives ripened. With regard to phenolic compounds, Chétoui had the highest stability value. Finally, the present work shows in Chétoui EVOO, the anticipate harvest-date, gave the best results in terms of all the parameters considered. Instead, for the cv. All that data could be used to define the ideal ripening degree to confer a good balance between chemical profiles. Additional works will be addressed to assess how these cultivars can be grown in other olive growing districts in order to separate the genetic effect from the environmental factor.

Source: Food Chemistry http://www.elsevier.com/wps/find/journaldescription.cws_home/405857/description?navopenmenu= 1

Reference: Oleociencia. – www.oleociencia.com

- Incorporation of tomato peel is an efficient mean to extract carotenoids and phenolics into the fatty substrate and to enhance their bioavailability.

- Tomato derivatives were incorporated in refined olive oil, extra virgin olive oil and refined sunflower oil.

- The enrichment of oils with tomato might be an alternative approach to elaborate new functional foods.

The protective effect of the Mediterranean diet against the risk of cancer and cardiovascular disease has been attributed to various dietary components. Recently, there has been renewed attention given to the antioxidant content of tomatoes because many epidemiological studies suggest that lycopenes and other carotenoids are related to the prevention of prostate cancer.

Tomatoes are widely consumed either raw or after processing and can provide a significant proportion of the total antioxidants in the diet. There is literature determining that tomato peel had significantly higher levels of total phenolics, total flavonoids, lycopene and ascorbic acid than the pulp and seed fractions.

The study was carried out by scientists from the University of Boumerde’s of Algeria, the Mediterranean Agronomic Institute of Chania in Crete, Greece, the National Agronomic Institute of Algeria and the Aristotle University of Thessaloniki, Greece.

A new way to get functional food

The approach is based on the lipophilic properties of carotenoids for their extraction into edible oils and phenolics to some extent in view of upgrading low quality oils and thus suggesting new functional food products. Refined olive oil was chosen because it is a low quality virgin olive oil with high acidity, which undergoes physical and chemical treatment to improve its quality.

The incorporation of tomato puree or peel did not lead to an increase of acidity and peroxide value except for the sunflower oil. The enrichment levels on lycopene and b-carotene were similar in all the types of oils after incorporation of tomato puree independently of the percentage of incorporation.

Interestingly, tomato peel incorporation in refined olive oil was more efficient to enhance for antioxidant activity. Moreover, tomato puree incorporation induced leaching of phenolic compounds, while tomato peel permitted to overcome this problem and enhance significantly the total phenol content of the refined olive oil.

The research paper has been published in 2008 in the journal Food Chemistry, specialized in the chemistry and biochemistry of foods and raw materials, under the title Valorisation of low quality edible oil with tomato peel waste.

Source: Food Chemistry

Editorial Staff: Oleociencia http://www.oleociencia.es (GDESCO)

- A study from the CSIC (Spain) and the University of Wales (United Kingdom) determines that consuming products rich in oil increase the content of mono-unsaturated fatty acids and lower the content of saturated fatty acid in milk and meat of goats and sheep.

- Olive leaves provide half of the energy and amino acid requirements of sheep and goats at maintenance level and, if adequately supplemented, can be used as part of the forage in diets for production.

Olive by-products traditionally represent an important group of feed resources for ruminants in the Mediterranean areas. However, these materials are still under-exploited. Spanish and British Scientists have analyzed the inclusion of by-products from olive trees and olive oil extraction in the diets offered to goats and sheep. Olive by-products were evaluated with respect to their composition, digestion, degradation, ruminal fermentation, and their impact on animal performance and on product quality, with particular attention to their fatty acid profile.

The study presents the effects on growth, milk and meat quality of feeding a range of olive by-products (olive leaves and cakes) to goats and sheep. In diets containing oleic acid the total monounsaturated fatty acid content of milk were increased, while saturated fatty acids dropped. Olive leaves provide half of the energy and amino acid requirements of sheep and goats at maintenance level and, if adequately supplemented, can be used as part of the forage in diets for production.

This paper, published in the Animal Feed Science and Technology in November 2008, has been written by E. Molina-Alcaide, from the Unidad de Nutrición Animal, Estación Experimental del Zaidín (CSIC - Granada) and D.R. Yáñez-Ruiz from the Institute of Rural Sciences, University of Wales.

Scientific Reference: Potential use of olive by-products in ruminant feeding: A review - Animal Feed Science and Technology. Volume 147, Issues 1-3, 14 November 2008, Pages 247-264

Editorial staff: Oleociencia News. – www.oleociencia.es

• A study from the University of Cordoba and the University of Castilla-La Mancha (Spain) determines that the annual pollen index (PI) and the maximum temperature in March are variables influencing most the annual olive crop in Castilla-La Mancha.
• The olive fruit production of olives shows considerable annual fluctuations; therefore, it is of great interest to know the most influencing parameters on the final harvest and to have an approximate estimation.

Knowledge of the main biological and climate factors influencing final harvest is becoming increasingly necessary in order to obtain reliable crop estimates and, thus, ensure optimised, effective private crop management. Effective olive crop forecasting is essential in optimising human and economic resources for olive-fruit harvesting, marketing strategies and global commercial distribution.

A study carried out by scientists from the University of Cordoba and the University of Castilla-La Mancha has identified the main factors influencing olive fruit production in this region. In the research, thay analized data from ten years, including atmospheric pollen as an index of flowering intensity, and meteorological data over the flowering and fruiting seasons. Castilla-La Mancha (Central Spain) is the second largest olive-oilproducing region in Spain, the highest olive-oilproducing country in the world.

They reported that the pollen emitted during the whole pollen season (pollen index) was the variable influencing most the final olive crop. The main meteorological variable in the region during the development of flowers was the maximum temperature of March. Also, it has been revealed that the rainfall registered during the final phases of fruit growing (October) also has a positive influence on the harvest.

This paper has been published in 2008 in the Aerobiología magazine; and has been written by Herminia García-Mozo and Rosa Perez-Badía (University of Cordoba) and Carmen Galán (University of Castilla-La Mancha).

Scientific Reference: Aerobiological and meteorological factors’ influence on olive (Olea europaea L.) crop yield in Castilla-La Mancha (Central Spain) - Aerobiologia. (2008) 24:13–18.

Editorial staff: Oleociencia www.oleociencia.com –admin@oleociencia.es (A. Marín/C.Sánchez)

• The contribution of organic olive growing, especially on dryland, to non renewable energy saving in Andalusia is considerable
• It is feasible to cut down further on the unnecessary use of machinery for soil preparation and weed control to improve energetic efficiency

The current situation of worldwide concern over the emission of greenhouse gases and its effect on the climate demands an evaluation, from the perspective of energy efficiency and more specifically of non-renewable energy sources, of tendencies for change in the management of agricultural systems which have arisen in recent years. In this context, Gloria I. Guzmán and Antonio M. Alonso, from the Research and Training Centre for Organic Farming and Rural Development of Granada (Spain) have evaluated the contribution of organic olive growing to the increase in the energy efficiency of Mediterranean agriculture, distinguished according to type of watering regime and intensiveness of cultivation. The research work has been supported by the European Commission, the Education and Science Ministry of Spain and the Innovation, Science and Enterprise Department of Andalusia Government.

The results show, on one side, the lower energy efficiency of irrigated land as opposed to dryland (i.e. non-irrigated) regardless of their style of management and, on the other, the greater non-renewable energy efficiency of organic olive growing in comparison with the conventional production. Nevertheless, organic management could still improve its energy efficiency if it further adjusts and internalizes the flows of nutrients needed in order to achieve greater sustainability.

Towards energetic self-sufficiency

Based on the categories analysed here, it could be concluded that the contribution of organic olive growing, especially on dryland, to NRE saving in Andalusia is considerable. Of the 42,148 hectares in existence at the end of 2006, between 60% and 65% are traditional dryland olive groves on steep Pedroches-style slope and 20% are traditional dryland olive groves on moderate Sierra Mágina or Granada-style slope. Only 6.4% of organic olive groves in Andalusia are on irrigated land. Those which remain to make up the 100% fall into other dryland categories which have not been taken into consideration in this study, as they are not representative of the overall situation.

Nevertheless, there is room for further improvement in the sustainability of organic olive growing through greater self sufficiency within the territory it occupies and, consequently, a lower rate of importation of energy flows originating from other ecosystems. The use of alperujo compost and temporary plant covers are strategies which do not involve extra land usage. This is a highly relevant point, since the need of organic projects to devote part of their farmland to generating the flows of nutrients and energy required to effectively reduce imports of organic material from other agro-ecosystems has on occasions been considered a drawback of organic production.

Scientific Reference: “A comparison of energy use in conventional and organic olive oil production in Spain”. Agricultural Systems. Volume 98, Issue 3, October 2008, Pages 167-176.

Editorial staff: Oleociencia. – www.oleociencia.com

- CSIC researchers have proved that the combined use of the compost of the waste obtained from olive grinding (alpeorujo) and manure improve agricultural land properties with a high salt content.

- The improvement is especially interesting for those soils irrigated with poor quality water in low-rainfall areas, such as the Mediterranean coast. .

Researchers of the Centre of Pedology and Applied Biology of Segura (CSIC) have confirmed that the use of compost of alpeorujo, the waste obtained from grinded olives, and manure, improve the properties of agricultural land with a high salt content. This fact is a consequence of the poor quality of irrigation water in low-rainfall areas, like those of the Mediterranean ecosystems.

The work has revealed that the use of organic matter in saline soils prevents the entry of sodium in the soil change complex, at the same time that the organic emendations “improve the ionic balance of the plants, boosting their development and production”, as CSIC researcher María del Pilar Bernal Calderón has informed Oleociencia (www.oleociencia.es). To this respect, the study has showed the double benefit of the application of organic compost: On the one hand, enriching and recovering land and, on the other hand, re-establishing the ionic balance, which gives rise to an improvement of plants’ mineral nutrition.

Likewise, Bernal has emphasized the importance of the selection of the vegetable species grown in land with a high saline content. In the study, the species which show a better tolerance to salinity, such as Swiss chard and cabbage, “respond clearly to the treatment with organic matter and, therefore, their cultivation is more recommendable than other species less tolerant to salts, such as tomato”, he asserts.

Applied research work

The research work, titled “Bioremediation with detox plants of saline and metal-polluted soils”, has been led by the scientists María del Pilar Bernal (CSIC) and David J. Walker (IMIDA).

The research work has an immediate practical application as it has established the benefits of the use of organic matter in agricultural land with salinity problems, providing scientific reasons for soil and plants improvement.

On the other hand, this research has set the standard for the conservation of the natural resources through sustainable organic waste recycling and the recovery of polluted soils. These soils are usually located in low-rainfall areas, a fact that, combined with high evapotranspiration rates due to the high temperatures, gives rise to an important water shortage.

The results of Bernal and Walter’s research works have been published by scientific journals such as the Journal of Environmental Quality, Environmental Pollution, Ecosistemas, Ecotoxicology and Envionmental Safety, Chemosphere o Water & Pollution.

Contact: Dr María Pilar Bernal. Phone number. 968 396343. E-mail: pbernal@cebas.csic.es. Co-author of the studies: Dr David J. Walker. Phone number: 968 468571. E-mail: davidj.walker@carm.es

Editorial staff: Oleociencianews – www.oleociencia.es (GDESCO)

• A study from the CSIC (Spain) and the University of Granada determines that morphospecies of Coccinellidae could be adopted as a rapid and useful tool for evaluating the impacts of non-organic vs. organic management regimes in olive orchards.
• Richness and abundance of ladybirds were higher in the organic (ecological) than the non-organic (conventional and integrated) orchards. Conclusions led to identify orchards respectfull with environment.

Present concern for the negative environmental impacts and growing demand for organic olive oil, arise the need to develop useful indicators of agroecosystem health in olive-growing regions. One key indicator of health and sustainability is the abundance and biodiversity of invertebrates, especially arthropod fauna. Spanish scientists have determined that Coccinellids (ladybugs) can be used to distinguish organic, conventional and integrated farming systems.

Coccinellids were chosen because they are the most abundant family of coleopteran in the olive agroecosystem. They fulfill all the requirements for a useful bioindicator, because thay are a widely distributed and abundant species; are relatively easy to sample and identify; have well-known biologies and life cycles; and are relatively immobile.

The study was carried out over two years, collecting ladybugs from three large olive grove zones, one per management. Results indicate that the richness and abundance of ladybirds were higher in the organic than the non-organic orchards. Conclusions led to identify orchards respectfull with environment.

This paper will be published in 2009 in the Ecological Indicators magazine; and has been written by Belén Cotes and Mercedes Campos (CSIC, Spain); and Francisca Ruano, Pedro A. García and Felipe Pascual (University of Granada).

Scientific Reference: Coccinellid morphospecies as an alternative method for differentiating management regimes in olive orchards - Ecological Indicators. Article in press 2008.

Editorial staff: Oleociencianews. – www.oleociencia.com admin@oleociencia.es / Tlf. 690 662042 (A. Marín/C.Sánchez)

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The results of this research work have confirmed the beneficial effects of olive oil for health and have revealed that the consumption of this variety modulates down inflammatory mediators in healthy people

Researchers from the Hospital Universitario Reina Sofía de Córdoba (University Hospital Reina Sofía of Córdoba, Spain) have carried out a study in order to determine the influence of the micronutrients of certain fats on cardiovascular diseases, diabetes or cancer, and if their consumption might modify the inflammatory process in healthy people. To this end, they have studied the consumption in diets with different fatty composition, based on extra virgin olive oil, nuts and butter, observing that extra virgin olive oil modulate on a downward trend healthy individuals’ inflammatory levels, whereas a diet rich in nuts has an intermediate effect and the diet rich in butter exerts a damaging effect on inflammation mediators.

High-impact international scientific journals specialized in the nutrition field such as the American Journal of Clinical Nutrition, Journal of Clinical Endocrinology and Metabolism or Atherosclerosis have already echoed the results of this work carried out by the Lipids and Atherosclerosis Unit of the Reina Sofía University Hospital, under the direction of doctors Francisco Pérez Jiménez and José López Miranda, with the collaboration of the Laboratory of Experimental Nephrology and Vascular Pathology of the Jiménez Díaz Foundation.

During the development of this research work, the persons in charge of the study have observed that olive oil reduces the plasmatic concentration of other molecules which express in the walls of blood vessels and also favour inflammation, confirming the incidence of consumption in the improvement of the inflammatory process. The researchers attribute this new beneficial effect of olive oil, at least in part, to the high presence of micronutrients and, despite the fact that at present we are ignorant of the effects of most of them, they have suggested possibility that they might act due to a direct effect, similar to that of anti-inflammatory drugs.

Antioxidant properties

The Lipids and Atherosclerosis Unit of the Reina Sofía Hospital is working at present in the search for beneficial effects related to the usual consumption of virgin olive oil. According to Doctor Pablo Pérez Martínez, “the main property of olive oil is its richness of antioxidants, which makes it a unique fat. Therefore, we must clarify which is the added value of its components, as that is the only way to establish that a healthy diet must contain olive oil as its main fat.” According to Doctor Pérez Martínez, “olive oil is a key food in the Mediterranean diet, as it is its main source of fats and provides it with high-nutritional-value micro-components.” According to the researcher, a diet based on olive oil reduces bad cholesterol (LDL) brings arterial pressure down, improves diabetes control and reduces the trend to suffer from thrombosis. In the last years, and thanks to the new technologies, we have other oils suitable for human nutrition with a similar fatty composition, such as those extracted from certain seeds with high varieties of oleic, like sunflower, soya and canola oil. However, according to Doctor Pérez Martínez, such oils present an essential difference with the oil extracted from olives, as “olive oil is a natural juice, which contains hundreds of non-fatty micro-components of biological interest, such as vitamin E, carotenes, scalene, chlorophyll and, especially, phenolic compounds”.

Micronutrients benefits

According to Doctor Pérez Martínez, the results of this study confirm once again the benefits of the Mediterranean diet, “a model of feeding with a high monounsaturated fat content from virgin olive oil, able to induce a wide range of biological effects on the cardiovascular system”. In addition, according to the researcher, the most recent studies are gradually defining that some benefits depend on or can be favoured with the consumption of olive oil rich in micro-components, like in the case of extra virgin olive oil and its anti-inflammatory properties, which are a new added value, together with the rest of well-known beneficial effects.

Contact: Dr Pablo Pérez Martínez. Lipids and Atherosclerosis Unit.

Reina Sofía University Hospital. Córdoba (Spain).

Phone number. +34 607464673. E-mail. pablopermar@yahoo.es