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Research on new uses for olive byproducts, especially the pomace generated during oil production, is crucial for both the economy and the environment in communities where this tree is cultivated. In Chile, olive oil production generates pomace, which is considered waste. In this study, reusing the pomace to manufacture an interior parquet flooring is proposed. A mixture of pomace was molded into tiles measuring 25 x 10 x 2 cm, and rapid drying was observed. Before hardening in a controlled laboratory environment, the tiles were characterized, resulting in a density of 0.842 g/cm³, and shrinkage of 8.4% ±0.5%. The prototype could be nailed, but it chipped like commercial particleboards; it also exhibited good firmness but limited resistance to drilling and screwing. The material can be sawed, adequately resisting the saw, and can support more than 150 kg of weight, demonstrating good structural strength. The pomace tiles showed suitable hardness while maintaining their nailability and screwability properties. This parquet prototype could be a valuable alternative for valorizing the potential use of pomace, contributing to the circular economy in the region and olive-growing areas. [ABSTRACT FROM AUTHOR]

La expansión e intensificación del olivar se observa por doquier en los países mediterráneos. En Marruecos, Argelia y Túnez encontramos una contrastada convivencia de modernidad y tradición, mientras se implementan políticas públicas que tratan de reforzar este sector productivo. El objetivo del trabajo es analizar los factores de cambio de los modelos de negocio oleícola. La investigación se ha nutrido de fuentes bibliográficas, documentales y trabajo de campo, consistente en la realización de sesenta entrevistas con diferentes actores implicados en estos procesos. Los resultados nos han permitido identificar el avance de las plantaciones de alta densidad regadas y los factores que lo impulsan.

El artículo se inserta en el periodo de crecimiento global del mercado de aceite de oliva de marca y estudia cómo las empresas aceiteras andaluzas asumieron nuevas tendencias de comercialización creando marcas registradas que reforzaban el efecto del país de origen. Para ello, las empresas construyeron un social memory asset (SMA) en el que incluyeron hechos culturales, monumentos e ideas preconcebidas de cómo se percibía a España en el exterior, y a Andalucía dentro de España. El texto analiza los nombres y los diseños gráficos registrados para envases y etiquetas. En las conclusiones se destaca el uso de una SMA común por las principales empresas que contribuyó a su éxito exportador y cuyos elementos estaban consolidados en 1905. El artículo evidencia que las empresas aceiteras andaluzas estuvieron preparadas con antelación al auge exportador de los años veinte ya que tenían marcas orientadas a la exportación antes de 1910.

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El artículo contribuye a paliar dos carencias de la historiografía sobre las exportaciones del aceite de oliva español. Primero, estudia la evolución de las mismas desde el puerto de Sevilla comprobando su creciente importancia desde 1907 hasta los años 20 cuando se consolida como el más importante de España, especialmente en exportaciones bajo marca. Sobre dichas exportaciones, se estudian su evolución cuantitativa, los principales destinos y los tipos de envases utilizados para determinar cuánto se exportaba bajo marca. En segundo lugar, se analizan las empresas que exportaban desde Sevilla, desde finales del XIX, aplicando los planteamientos de las born-global firms. Así se investigan sus procedimientos internacionalizadores, sus estrategias marquistas, el compromiso inversor de las familias propietarias, su capacidad industrial y los procesos de integración que emprendieron. Se han incorporado en la investigación fuentes alternativas a las hasta ahora mayoritariamente usadas en la historia del sector olivarero español.

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Este trabajo analiza la venta y consumo de aceite de oliva, frutas, verduras y vino en la ciudad de Sevilla al final de la Edad Media. Para ello se utilizan indicadores fiscales, tales como los rendimientos de las alcabalas y otros impuestos que, como el almojarifazgo, gravaban la enajenación de tales alimentos y materias primas. Se trata de una forma indirecta para conocer la oferta y demanda de bienes, pero prácticamente la única posible para el período preindustrial. Con los montantes de los arrendamientos de las exacciones que recayeron sobre cada artículo, se han elaborado tablas y gráficos que permiten evaluar su evolución en el mercado local, y relacionar su rentabilidad con el aumento de la demanda, por el crecimiento poblacional o de la renta disponible, así como por el incremento de los cultivos y en función de factores coyunturales, como epidemias de peste, guerras, devaluaciones monetarias y otras. En conclusión, en el período estudiado, se observa una clara subida de la alcabala del aceite, motivada por una mejor gestión de su recaudación y por una mayor producción de jabón en la ciudad. Mientras que las de las frutas y verduras y la del vino atendieron más a la expansión demográfica y a la puesta en explotación de las tierras del entorno periurbano.

Este trabajo analiza las interacciones entre música, alimentación e imaginario de Andalucía en la publicidad audiovisual, haciendo énfasis en el carácter multifocal de la representación sonora del “sur” como territorio. Empleando el análisis musical intertextual como herramienta para la conexión del hecho sonoro con los discursos y prácticas culturales, se examinan cinco estudios de caso de anuncios comprendidos entre 1997 y 2018 que ilustran, con sus rupturas y continuidades, tres estrategias diferentes de significación de Andalucía a través de productos como el aceite, el jamón serrano o la cerveza: asimilación de estereotipos flamencos; uso de repertorios patrimonializados y fronterizos, como el rock andaluz; subversiones y resignificaciones del estereotipo andaluz, en una suerte de omnivoridad estilístico-musical enmarcada en un distanciamiento de las representaciones centradas en la hibridación flamenca. Este trabajo pretende, en último término, reflexionar sobre la disputa de la “música andaluza” como imaginario dinámico en la publicidad audiovisual sobre alimentación.

In this work, as a case study, the measurement of the density (ρ) and the dynamic viscosity (µ) of 12 different fluids (taken from a conventional oil mill) has been carried out. The variability of the samples processed shows that their impurity contents c (between 0.5-5.87%), together with the temperature t (which varied between 20-30 °C), can affect the values of ρ and µ. However, this variation has been shown to be different depending on the case, being of the order of 1% for density or even more than 50% for dynamic viscosity. The fact that µ can be sensitive to the presence of impurities opens up a line of study that could be used to estimate such impuritiy content, in real time, by means of relatively simple methods. [ABSTRACT FROM AUTHOR]

Introducción: el OLIDIAG es un estudio multicéntrico que se realiza el marco del Comité de Diabetes y Embarazo de la Sociedad Argentina de Diabetes y centros invitados. Objetivos: identificar si la adición a la dieta habitual de tres cucharadas soperas de aceite de oliva extra virgen en mujeres con diabetes mellitus gestacional (DMG) conduce a una mejora en parámetros del metabolismo hidrocarbonado y lipídico materno, la ganancia de peso gestacional y resultados maternos y neonatales. Materiales y métodos: el estudio se encuentra en ejecución, con la incorporación hasta el momento de 145 pacientes reclutadas y asignadas aleatoriamente a los grupos con adición de aceite de oliva extra virgen (grupo DMG-Oliva) y sin adición (grupo DMG). De estas pacientes, 64 ya finalizaron su embarazo y tienen completa la carga de formularios clínicos y nutricionales generados específicamente para el presente estudio. Resultados: se realizó un análisis preliminar de los datos de estas pacientes que finalizaron su embarazo. Al ingreso al estudio (semanas 26,6±0,3 de embarazo) los grupos DMG y DMG-oliva no mostraron diferencias en la edad materna, peso, IMC, glucemia en ayunas, glucemia poscarga y perfil lipídico. En el grupo DMG-oliva la adherencia al tratamiento dietario fue buena en un 76% de población evaluada. Al comparar los grupos DMG y DMG-oliva a término del embarazo (semana 37) no se observaron cambios en los parámetros evaluados del metabolismo hidrocarbonado, pero si una reducción significativa de la trigliceridemia y el colesterol total en el grupo DMG-oliva en relación al control (p

Excavaciones recientes en el yacimiento arqueológico de la isla del Fraile (Hispania Carthaginensis) han permitido documentar una importante ocupación de época tardoantigua. Entre los restos de un almacén del siglo V d. C. se ha identificado un ánfora completa inédita, definida como Isla del Fraile 1. Se trata de un posible contenedor local que pudo estar vinculado a la comercialización de salsas de pescado, una de las principales actividades desarrolladas en este islote del sureste peninsular.

The damage produced by cryopreservation processes on ovine spermatozoa reduces semen quality and therefore its fertilising capacity. The aim of this study was to evaluate the effect of adding different concentrations of 3,4-dihydroxyphenylglycol (DHPG) to sheep semen during the cryopreservation process. For this purpose, the sperm, once collected, were pooled and diluted with Biladyl, supplemented with different concentrations of DHPG (59 µM, 177µM, 295µM and 413µM), leaving a control treatment without antioxidant supplementation. Motility, viability, acrosome integrity, mitochondrial membrane potential and lipid peroxidation (LPO) were assessed. No significant differences were observed derived from the addition of DHPG for all the studied variables, with the exception of the LPO, which was reduced in comparison to the control treatment when the samples were cryopreserved. It was therefore concluded that the addition of DHPG has a positive effect on thawed sperm as they reduced LPO. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to determine the 3-MCPD and glycidol levels in 9 types (46 brands) of edible fat and oil offered for sale in markets located in Türkiye. 3-MCPD and glycidol levels were determined by making some modifications to the DGF C VI 18 (10) method. The highest levels of 3-MCPD and glycidol levels were detected in hazelnut oils, riviera olive oils, margarines, and shortenings. As expected, these contaminants were not observed in extra-virgin olive oils, while they were detected at low levels in fish oils. The highest 3-MCPD levels were found in the range of 0.06-2.12 mg·kg-1 in hazelnut oil, 0.16-1.69 mg·kg-1 in riviera olive oils, and 0.17-1.17 mg·kg-1 in margarines. The highest glycidol levels were found in the shortenings in the range of 1.98-6.46 mg·kg-1, followed by hazelnut oil (0.54-2.63 mg·kg-1) and riviera olive oil (0.19-3.53 mg·kg-1). [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effects of processing aids and techniques such as talcum powder (2% w/w), calcium carbonate (2% w/w), warm water dipping (45 °C), combined treatment (warm water dipping+2% calcium carbonate) and control (without adding processing aid) on extractability and quality of 'Tarom 7' olive oil as randomized complete block design with three rep- licates. The results showed that there were no significant differences in the carotenoid content, K232, fatty acid profile or the Cox's value in the oil obtained from untreated and treated fruits with processing aids. The highest chlorophyll content (0.84 mg/kg), total phenolic content (236.94 mg/kg), paste extractability (8.5%) and the lowest peroxide values (0.32 meqO2/kg), K270 (0.38) were obtained from the oil extracted with 2% talc powder. According to the results, it can be suggested that the 2% talc powder treatment could have a positive effect on olive oil quality and paste extractability. [ABSTRACT FROM AUTHOR]

Copyright of Espacio, Tiempo y Forma. Serie III, Historia Medieval is the property of Editorial UNED and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Eutopía: Revista de Desarrollo Económico Territorial is the property of Eutopia: Revista de Desarrollo Economico Territorial and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soybean oil is a commonly-used vegetable oil for the industrial manufacture of French salad dressing. The effect of rice bran, sesame, olive, and soybean oils on French salad dressing's quality characteristics was investigated. After one month, the highest acidity, peroxide value (PV), and the lowest emulsion stability were observed in the control containing soybean oil (p < 0.05). Samples formulated with sesame (T4) and rice bran oils (T3) had the lowest PVs. Color measurement results indicated that a* of a sample containing olive oil (T2) was most influenced and declined on the 30th day (p < 0.05). In the rheological test, samples were solid viscoelastic. The elastic modulus and complex viscosity of T2 were slightly higher. The highest and the lowest overall sensory acceptance belonged to T3 and T2, respectively. Therefore, soybean oil could be replaced to obtain a more desirable product. Finally, T3 was selected as the superior sample. [ABSTRACT FROM AUTHOR]

Copyright of Economic History Research / Investigaciones de Historia Económica is the property of Asociacion Espanola de Historia Economica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Recent events such as COVID-19 and the conflict in Ukraine have increased the demand for olive oil, a key product in the Spanish agri-food system due to its history and foreign trade. Jaén accounts for 37% of national production. Through content analysis, the websites of the 74 olive oil mills in this province were investigated to identify the distinctive elements of their digital communication and the way they connect with their audiences. The results indicate that this is a traditional and conservative sector that is starting to go digital, mainly through its presence on social networks. [ABSTRACT FROM AUTHOR]

The total phenol content (TPC) in coconut oil varies with extraction method, variety, nature of coconut kernel components and geographical origin. Commonly reported TPCs of coconut oils extracted by dry methods and wet methods are in the range of 70-300 mg/kg and 250-650 mg/kg, respectively. Based on the commonly reported data, the TPC of coconut oil varies by up to 527 mg/kg oil, 180 mg/kg oil, and 172 mg/kg oil due to the influence of the extraction method, coconut variety and the nature of kernel components, respectively. The identity of the phenolic compounds also varies with the extraction method. Caffeic acid, catechin, p-coumaric acid, ferulic acid, and syringic acid are present in different quantities in coconut oil when extracted by all methods. However, chlorogenic acid, cinnamic acid, epigallocatechin, gallic acid, vanillic and epicatechin are present only in some coconut oils. Many free phenolic compounds present in olive oil are also present in coconut oil. [ABSTRACT FROM AUTHOR]

El oleoturismo surge como una forma de diversificación económica en las regiones productoras de aceite de oliva, muy dependientes de la agricultura. Para lograr un desarrollo sostenible es fundamental la colaboración entre los actores que influyen y se ven afectados por esta actividad, puesto que el turismo debe analizarse como un sistema integrado y estas relaciones favorecen a la industria y al propio destino. Este hecho suscita la necesidad de conocer en profundidad cual es la predisposición que presentan las empresas oleoturísticas a colaborar y cooperar entre ellas y con el resto de actores involucrados en la actividad turística, siendo el principal objetivo de este trabajo. Para tal fin, a través de un estudio descriptivo y aplicando una compleja encuesta, se entrevistaron gerentes de empresas situadas en Andalucía-España, pioneras en la diversificación de su actividad hacia el oleoturismo. Los resultados muestran, que la prioridad de colaborar de las empresas es baja, siendo el sector público el actor preferido y la predisposición a invertir capital económico en redes de colaboración es mínima. Se concluye que, en materia de colaboración entre las partes interesadas del mercado oleoturístico, las empresas con mejor posicionamiento en esta actividad necesitan información, formación e incentivos para desarrollarlo.

In the first phase of this study, inedible olive oil with different initial free fatty acid concentrations (2.5, 5.0, and 10.0%) was processed through acid-catalyzed esterification. Various heating methods were used for this purpose. The ultrasound-assisted esterifi- cation and traditional magnetic stirrer-assisted esterification methods were similar to each other in terms of their effects on free fatty acid reduction. However, the ultrasound reaction time was significantly shorter than that of the traditional magnetic stirrer. In the second phase of this study, biodiesel production was carried out through the ultrasound-assisted transesterification of inedible olive oil. Independent variables were, namely, ultrasound power level (30, 90, and 150 W), methanol/oil mole ratio (3, 9, and 15), catalyst concentration (0.5, 1.0, and 1.5%), ultrasound time (15, 30, and 45 min), and reaction temperature (45, 55, and 65 °C), which affected the yield indices and physicochemical constants of the produced biodiesel. The purest biodiesel (98.95%) and the highest amount of yield (92.69%) were observed when using an ultrasound power level of 90 W, a methanol/oil mole ratio of 9, a catalyst concentration of 1.0%, an ultrasound time of 30 min, and a reaction temperature of 55 °C. Optimizing the reaction conditions of the ultrasound operation can effectively increase the biodiesel yield (92.69%), while reducing the energy consumption (4.775 kWh/kg) and shortening the reaction time (30 min), compared to the traditional magnetic stirrer (77.28%, 2.17 kWh/kg, and 120 min, respectively). Therefore, ultrasound-assisted transesterification can serve as an effective alternative because of its fast and economic operation for making biodiesel out of inedible olive oil. [ABSTRACT FROM AUTHOR]

'Arauco' forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the 'Arauco' variety cultivated in the three main olive growing zones of Mendoza province (Argentina) were evaluated over two harvests (2016 and 2017). The characteristics assessed were oil and water concentrations, pulp/pit ratio, industrial yield, oxidative stability, fatty acid profile, total phenols and total flavonoids, among others. The results showed relatively high oleic acid and phenolic contents, together with low acidity and extinction coefficients (K232 and K270), as well as a well-balanced fatty acid profile. In addition, three interesting relationships among oxidative stability and ratios of monounsaturated fatty acids/polyunsaturated fatty acids (R²=0.96), oleic/linoleic (R²=0.96) and stearic acid (R²=0.93) were observed. These results showed that the 'Arauco' variety cultivated in Mendoza provides excellent oil quality. [ABSTRACT FROM AUTHOR]

In the present research, biodiesel production from olive oils with different initial free fatty acid concentrations (2.5, 5.0, and 10.0%) was evaluated. A two-stage acid-catalyzed esterification and alkaline-catalyzed transesterification (ACT) process using the microwave heating method was compared with the traditional heating method. Free fatty acid was reduced to less than 2.0% in the first stage. Although no significant difference was observed between microwave and traditional esterification methods in terms of fatty acid reduction, the microwave treatment significantly decreased reaction time by 92.5%. Comparing microwave ACT results with those of the traditional heating method showed that the microwave can significantly increase methyl ester yield and purity, and simultaneously decrease reaction time. Physical constants of methyl esters were also improved using the microwave heating method. Therefore, the microwave heating method can be regarded as an efficient method instead of the two-stage method for biodiesel production. This method is capable of using inedible olive oil with high concentrations of free fatty acids. [ABSTRACT FROM AUTHOR]

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Copyright of Revista de Ciencias Sociales (13159518) is the property of Revista de Ciencias Sociales de la Universidad del Zulia Venezuela and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

La emblemática almazara Puente de Tablas situada en Priego de Córdoba se ha perdido con el paso de los años debido a las diferentes obras de urbanización y reconstrucción realizadas en la zona. Este artículo resume tanto el estudio de la ubicación como de la reconstrucción virtual 3D de todos sus componentes constructivos y funcionales, valiéndose del descubrimiento del plano inédito conservado desde 1802 -época en la que la almazara aún estaba activa- en el Archivo de la Real Chancillería de Granada. También se hace uso de: (a) los escasos restos que aún perduran, (b) los estudios arqueológicos realizados en esta ubicación, (c) construcciones similares en comarcas cercanas, así como de (d) las últimas técnicas de levantamiento de patrimonio cultural existentes realizadas con escáner láser.

Order TED/92/2022, of February 8th, establishes that fatty pomace from olive mills, when destined for the extraction of crude olive pomace oil, must be considered a by-product. This order seeks to regulate the agro-industrial activity related to the production of virgin olive oil and harmonize regulations in all autonomous communities of Spain. Requirements are established for fatty pomace to be considered by-products, such as not mixing them with other materials and storing them properly. The order also establishes obligations for the different agents involved in the generation and use of these residues. [Extracted from the article]

Introduction: Introduction: a lipid emulsion (LE) may result in different immunomodulatory effects depending on its fatty acid composition. LEs enriched with fish oil and those based on olive oil (OOBE) have shown advantages over those derived from soybean oil, although very few studies have compared these with each other, and none was performed in critically ill surgical patients. Objectives: to demonstrate non-inferiority for the therapeutic efficacy of SMOFlipid® (enriched with fish oil) versus Clinoleic® (OOBE) in relation to the occurrence of nosocomial infection and other evolutionary parameters. To demonstrate non-inferiority in the safety profile of SMOFlipid® versus Clinoleic® in terms of mortality and adverse events. Material and method: a phase-III, non-inferiority clinical trial performed in critically ill postsurgical patients. The subjects were randomized to receive SMOFlipid® or Clinoleic®. For comparison of qualitative variables case frequencies and percentages were obtained using the Chi-squared test or Fisher's exact test. Means were compared between groups using Student's t-test. A p-value lower than 0.05 was considered statistically significant. The Farrington-Manning, Miettinen-Nurminen, and Gart-Nam tests were applied in the main non-inferiority analysis of the primary endpoint. Results: during de inclusion period 73 patients were selected, 37 of whom received Clinoleic® and 36 SMOFlipid®. Regarding the variable "decrease in nosocomial infections", SMOFlipid® proved to be non-inferior to Clinoleic®. Regarding the main variable "mortality", SMOFlipid® proved to be non-inferior to Clinoleic®. There were no statistically significant differences in the occurrence of adverse effects either. Conclusions: in our study, SMOFlipid® proved to be non-inferior to Clinoleic® in terms of efficacy and safety. [ABSTRACT FROM AUTHOR]

Olive-oil tourism has emerged as a tourist alternative that aims to preserve the landscapes of the olive grove and promote rural and regional development in regions such as Andalusia, where olive oil is one of the main economic engines and a cultural and gastronomic sign. On this matter, the study of this new tourist practice not only nationally, but also at European and international level requires experts in terminology and translation that guarantee the correct transfer of knowledge in this area of expertise. The present study addresses the olive-oil lexicon and terminology used to commercialize the practice of olive-oil tourism, from a translational perspective, with the main objective of analyzing them in the transfer from Spanish to German and carrying out a reflection on the translation problems and difficulties found, as is the case of culturemes. [ABSTRACT FROM AUTHOR]

El presente trabajo de investigación se centra en el estudio de los factores determinantes para la adopción de las herramientas de Tecnologías de la Información y Comunicación con objetivos comerciales en las cooperativas oleícolas de segundo grado en España. El sector oleícola español lidera la producción mundial de aceite de oliva, sin embargo, cuenta con importantes problemas comerciales que ponen en riesgo la rentabilidad de los productores. Éste es un problema históricamente ligado a este sector. En este sentido el cooperativismo de segundo grado salva una de las trabas para su avance comercial frecuentemente señalada por la literatura sobre el sector oleícola, como es la falta de concentración e integración de la oferta. Con el fin de alcanzar el objetivo establecido en este trabajo de investigación se ha hecho uso de la técnica metodológica fuzzy set Qualitative Comparative Analysis (fsQCA). Los resultados extraídos señalan que el grado de innovación tecnológica se ve favorecido por la intensidad de integración cooperativa, la formación en TIC de los empleados, la importancia comercial del sector exterior, la oferta de productos ecológicos dentro de la gama de productos de la cooperativa y el grado de compromiso de la cooperativa respecto a las acciones de Responsabilidad Social Corporativa (RSC). [ABSTRACT FROM AUTHOR]

The health benefits of olive oil are well-known. In this study, the unsaponifiable fraction of extra virgin olive oil (Unsap) was investigated for reducing power capacity, ferric reducing antioxidant power, ferrous chelating activity and nitric oxide inhibition. The present study was also designed to evaluate the in vitro cytotoxic effect of the Unsap against human carcinoma cells. The anti-inflammatory potential of Unsap has been determined via the inhibition of Human Cyclooxygenases. The results showed that Unsap is efficient for ferric reducing antioxidant power and nitric oxide inhibition. Unsap has a selective effect as anti-inflammatory agent. The results showed moderate to good in vitro antitumor activities of Unsap against human liver, lung and pancreas cancer cells with IC50 ranging from 19.6 to 30.4 μg/mL and good selectivity index (≥ 2). In conclusion, Unsap represents a promising and safe antitumor and antioxidant material that supports the need for further investigation. [ABSTRACT FROM AUTHOR]

Copyright of Revista General de Información y Documentación is the property of Universidad Complutense de Madrid and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Obesity has a significant impact on predisposition to various diseases and also affects the viability and choice of haematopoietic stem cells (HSCs) to favour myeloid cell production and/or turnover, all of which are extremely important for the functioning of immune system. As the production of blood cells and mobilization of HSCs and their progeny are regulated, at least in part, by multifaceted interactions through signals that come from the bone marrow (BM) microenvironment, it does not seem astonishing to assume that circumstances that cause alterations in BM structure will unavoidably cause alterations in mesenchymal cells such as adipocytes and lineages from HSCs. The existence of adipose tissue in BM or marrow fat (BMAT) is well known, although its origin, expansion, and functions are poorly understood. Inspired by other studies showing the potential role for olive oil and omega-3 long chain polyunsaturated fatty acids (omega-3 PUFAs) on BM health, and by our own preliminary findings showing the effects of monounsaturated (olive oil) but not saturated (milk cream) dietary fats to contain neutrophils and CD14high monocytes in BM during postprandial periods in healthy volunteers, herein we asked whether dietary fats (saturated fatty acids, SFAs, monounsaturated fatty acids, MUFAs, and omega-3 PUFAs) may be a candidate lifestyle factor to modulate the expansion, composition, and function of BMAT, the infiltration of adipose tissue macrophages (ATMs) in BMAT and the mobilization of HSCs and mature myeloid cells from BM during high-fat-induced obesity in mice. This is the first time that the interplay between different dietary fatty acids, obesity, and BM is addressed. [ABSTRACT FROM AUTHOR]

Olive oil, which has been produced mainly in the Mediterranean area since the ancient times, has a high nutritional value linked to many health benefits. Extra virgin, which is the purest form of olive oil, has excellent quality and premium prices. Many cases of adulteration and fraud necessitate the development of reliable and accurate methods for olive oil authentication. DNA-based methods analyze the residual DNA extracted from olive oil and use molecular markers for genetic identification of different species, subspecies or cultivars because these markers act as signs which reflect distinct genetic profiles. This study reviews the process by which DNA from olive oil is extracted and analyzed by the most recently used markers in the authentication of olive oil, such as Simple Sequence Repeats (SSR) or microsatellites and the single nucleotide polymorphisms (SNPs). Methods of analysis such as qPCR and digital PCR are also discussed with a special emphasis placed on the method of High-Resolution Melting (HRM), a post-polymerase chain reaction method, which enables rapid, high performing identification of genetic variants in the DNA regions of interest without sequencing, and may differentiate very similar cultivars which differ in only one nucleotide in a specific locus. [ABSTRACT FROM AUTHOR]

Despite the widespread growth of organic farming in Europe, the behavior of organic food markets differs among countries. Thus, in some countries such as Italy there is a great imbalance between production and consumption, causing part of the production to go to foreign markets. This situation is evident in olive oil, an emblematic product in the Italian agricultural sector. In this context, the development of internal demand is a priority. However, in order to design effective marketing strategies that contribute to such development, it is necessary to know the consumer's behavior. Under the hypothesis that the main reason for consumers to buy is altruistic (associated with the environment, ecology, animal welfare or rural and local development), the aim of this study was to know the main motivations of the organic olive oil consumer. The response to this objective was based on the Means-End Theory and for the analysis the "Hard laddering" technique was used, applied to a sample of 25 subjects. The results showed that health is the ultimate goal that motivates the purchase of organic olive oil, and that selfish motivations prevail over altruistic ones in the decision to buy or consume this type of food. [ABSTRACT FROM AUTHOR]

El olivar es el cultivo más común y la base económica de gran parte de los municipios rurales de Andalucía, a menudo alcanzando la condición de monocultivo, sumando en conjunto una superficie de más de un millón y medio de hectáreas. Para contribuir al mantenimiento y proyección de los territorios donde está presente, la conservación y valorización del paisaje y la cultura del olivar se contempla ahora como un activo de desarrollo sostenible y competitividad regional, lo que ha llevado incluso a plantear su reconocimiento patrimonial al más alto nivel internacional. Más allá de la consideración del olivar como un todo, en nuestro trabajo se pretende demostrar la inmensa diversidad interna que contiene, y cómo esta se plasma en términos paisajísticos. Para ello hemos creado una base de datos espacial en la que se integran variables agrícolas, cronológicas y espaciales. Como resultado final se presentan cuatro grandes categorías de paisajes olivareros: marginales, en áreas protegidas, tradicionales y productivistas. [fr] L’oliveraie est la culture la plus commune et la base économique de la plupart des municipalités rurales de l’Andalousie, atteignant souvent la condition de monocultures. Pour contribuer au maintien et au développement de ces territoires, la conservation et l’amélioration du paysage et de la culture de l’oliveraie est désormais considérée comme un atout pour le développement durable et la compétitivité régionale. L’objectif de notre travail est de montrer la grande diversité interne qu’il contient, et comment cela se traduit en termes de paysage. Nous avons donc créé une base de données spatiale dans laquelle les variables agricoles , chronologiques et spatiales sont intégrées. Comme résultat final quatre grandes catégories de paysages d’oliviers sont présentés: marginal, dans les zones protégées, traditionnel et productivistes.

España es el primer productor y exportador mundial de aceite de oliva. El sector olivarero tiene una gran relevancia económica, social y comercial en nuestro país y en los mercados internacionales, con una demanda en constante crecimiento. El objetivo de este real decreto es actualizar la legislación para adaptarla a la situación actual del sector y a los avances tecnológicos, promoviendo la calidad del aceite de oliva como uno de los pilares básicos para su desarrollo. Hasta ahora, el Real Decreto 308/1983, de 25 de enero, por el que se aprueba la Reglamentación Técnico Sanitaria de Aceites Vegetales Comestibles, ha sido modificado de forma reiterada, lo que hace necesario sustituirlo por uno nuevo y específico para los aceites de oliva y de orujo de oliva. El hecho de contar con una norma propia, separándola de la de otros aceites vegetales, contribuirá a adaptar de mejor manera los sistemas de producción y autocontrol, y las normas de envasado y etiquetado a la normativa europea y a la evolución de los criterios y avances tecnológicos. Además de la actualización de su contenido, se ordena y simplifica la norma, eliminando de ella los aspectos higiénicosanitarios que están desarrollados y armonizados en los reglamentos comunitarios de carácter horizontal aplicables en la materia.A través de esta norma se establecen determinadas obligaciones de los operadores del sector en cuanto a las instalaciones, prácticas no permitidas, los documentos de acompañamiento y la trazabilidad de los productos. Se entiende por operadores las personas físicas o jurídicas que participen en cualquiera de las etapas de la producción y comercialización de los aceites de oliva y de orujo de oliva, incluyendo por tanto a los centros de compra de aceituna, las cooperativas o las almazaras móviles entre otros. Se establece la obligatoriedad de mantener un sistema de trazabilidad normalizado que permita localizar fácilmente los productos e insista en la correcta identificación de los mismos en todas las etapas de la producción, transporte y comercialización de los aceites objeto de la norma. En materia de información alimentaria, así como en tolerancias sobre el control de contenido efectivo de un envase, se estará a lo previsto en el Reglamento (UE) n.º 1169/2011 del Parlamento Europeo y del Consejo, de 25 de octubre de 2011, sobre la información alimentaria facilitada al consumidor, así como en el Real Decreto 1801/2008, de 3 de noviembre, por el que se establecen normas relativas a las cantidades nominales para productos envasados y al control de su contenido efectivo. En relación con los envases empleados para embotellar los aceites de oliva y de orujo de oliva, esta norma se centra en los requisitos necesarios que garanticen que los envases sean aptos para proteger el contenido del aceite sin alterar su composición ni afectar negativamente a sus características, impidiendo cualquier práctica fraudulenta destinada a sustituir o reemplazar el contenido del envase por uno distinto y de inferior calidad. Se cierra la norma con dos anexos, el primero incluye los requisitos de trazabilidad, y el segundo, la información mínima del documento de acompañamiento durante el transporte o los movimientos de aceite. [ABSTRACT FROM AUTHOR]

La lechuga es una hortaliza de hoja que no resiste la congelación. Como una alternativa de conservación de lechuga Lactuca sativa L. “Lollo Bionda”, se evaluó el efecto de la aplicación de crioprotectores sobre cada una de las etapas de congelación de lechuga. En cada etapa, se evaluó el tiempo de duración, la velocidad y la temperatura de congelación. Como crioprotectores, se utilizaron soluciones de Aloe (Aloe barbadensis Miller), a concentraciones de 70, 80 y 90%; almidón, a concentraciones de 0,5, 1 y 2% p/p y aceite de oliva. Las muestras, se impregnaron con los diferentes crioprotectores y se ultracongelaron. Las temperaturas del material vegetal, se registraron durante una hora, con intervalos de 5s; se construyeron las cinéticas de congelación y sobre las cinéticas, se identificaron las diferentes etapas de congelación. Se encontró que el tipo y la concentración del crioprotector altera, de manera estadísticamente significativa, la temperatura, el tiempo y la velocidad de cada una de las etapas de congelación. Las mayores concentraciones de solutos presentes en Aloe vera al 90%, almidón al 2% y aceite de oliva influyeron considerablemente en la acción crioprotectora de la lechuga.

This study aimed to identify the attributes influencing the purchase decision process of the olive oil consumer belonging to "Millennials" in the Metropolitan Region, Chile. The method includes data collection from 408 people and a combination of factorial and cluster analysis. The results identified two segments in the millennial consumers. In the purchasing, one of the consumer groups, with 150 people, attached importance to product information and origin, as well as oil category, colour, and acidity. The other group with 258 people rejected a large part of the attributes, except for that related to electronic commerce. These results suggest that the search for attractive attributes in a broad sense is relevant and should be considered in the development of commercial strategies for the segment that positively values all attributes. However, for that segment rejecting intrinsic attributes, it would be advisable to deepen on aspects related to technology and social network. [ABSTRACT FROM AUTHOR]

In the field of olive oil, two quality construction models currently coexist. One quality model based on the specific attributes of each territory and the traditional knowledge and other quality model based on rules and standards and on scientific-technical knowledge. The implementation of this second model implies that the different qualities of olive oil are determined, by regulation, through a sensory analysis, following organoleptic parameters. This article analyzes the transformations carried out in the olive oil territories to adapt to this model of regulated quality. Study the differential processes of appropriation of this "new olive oil culture" in different areas of Andalusia with a tradition rooted in the production of quality oil. The research has focused on three Local Olive Oil Systems of Andalusia that have a Protected Designation of Origin (Estepa y Puente Genil, Priego de Córdoba y Montoro- Adamuz). In the study, qualitative methodology has been applied based on fieldwork carried out during 12 months between 2015-2016. The techniques used were participant observation and semi-structured interviews with 178 key actors from the three territories. Results show that the success in the process of conversion to the "new olive oil culture" is linked to the territorialization of "expert" knowledge. It is essential that the tasting panel becomes an active actor of the territory and that the knowledge generated is accessible and feedback with the vernacular knowledge of the territory. [ABSTRACT FROM AUTHOR]

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The crystallization behaviors of safflower and olive oils were investigated according to changes in volume and transmitted light intensity during isothermal storage at low temperature. The changes between the oils were significantly different even though their fatty acid compositions were similar, with oleic acid accounting for more than 75% (w/w) of the total oil. It was expected that minor components with high melting points would affect the crystallization behaviors of these oils. The crystallization processes of the oils were then analyzed using a kinetic model in which the oil crystallizes through two different processes. It is suggested that although the crystallization behaviors were apparently different, the crystallization mechanisms of these oils are essentially the same. [ABSTRACT FROM AUTHOR]

Copyright of Revista Espacios is the property of Talleres de Impresos Oma and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Websites whose content and design is positively evaluated by users, regardless of whether they are end consumers or companies, provide firms with a source of competitive advantage. The role of the website as an information and sales channel is especially important in sectors such as the organic produce sector, where products are marketed in a strong connotative context (Evans & Wurster, 1999) and where consumers demand a large amount of information when making purchase decisions. Information on corporate social responsibility (CSR) is particularly well received by consumers of organic produce, in the sense that these users are more concerned with issues related to the quality and authenticity of such products than with price-related issues (Morley et al., 2000; Brunso et al., 1996). Numerous scholars have examined the metrics that influence the effectiveness of websites as a sales channel. The technology acceptance model (TAM), proposed by Davis (1989), is the most widely adopted. According to this model, the user's perception of the utility and ease of use of the website is what conditions the effectiveness of the website. Despite a lack of consensus on the definition of the key elements of perceived utility and ease of use (Heinze & Hu, 2006), several scholars, such as DeLone and Mclean (1992), Seddon (1997) and Yang et al. (2005), have cited quality of the system and quality of the information provided as the two main determinants. This is the perspective adopted in this study. There is also empirical evidence of the positive relationship between website quality and firm performance (Meroño & Soto, 2007; Moral, Mozas, Bernal, & Medina, 2015). Moreover, Moral et al. (2015) showed that organisational characteristics such as the size, legal form and age of the firm play a role as determinants of the degree of website implementation. Based on these arguments, the goal of this study is to analyse the extent to which Spanish organic agri-food enterprises, more specifically, organic olive oil producers, exploit the potential of the Internet as a sales channel. This goal is addressed by analysing the quality of these firms' websites, with a particular focus on the CSR information provided on these websites. The influence of certain organisational and financial variables on website quality is also studied. Accordingly, five hypotheses are stated and tested: H1. The size of organic agri-food enterprises directly influences the overall quality of their websites. H2. The cooperative legal form has a negative influence on the overall quality of the websites of organic agri-food enterprises. H3. The age of organic agri-food enterprises has a significant influence on the overall quality of their websites. H4. Website quality positively influences the performance of organic agri-food producers. H5. The quality of CSR information has a greater influence than does general information on the performance of organic agri-food producers. The study covered all Spanish organic extra virgin olive oil producers with active websites (116 of 259 firms in the sector). Companies that did not provide information on the target organisational and financial variables were removed from the study. Thus, the websites of 99 companies were analysed. Based on the factors cited in the literature as essential for a high-quality website, an index of overall website quality comprising 52 indicators was developed. This index provided a quantitative measure of website quality. This index was formed of two partial indices: an index of information quality and an index of system quality. The index of information quality comprised 35 indicators (67.31% of all indicators) divided among indicators of general information and indicators of CSR information. The index of system quality comprised 17 indicators (32.6% of all indicators). Data were collected in July 2016. Each indicator was assigned a score of either 1 (presence) or 0 (absence) based on the availability of each analysed aspect. A weighted score out of 10 was calculated to compute the indices, providing a simple measure that ranged from 0 to 10. Because the two partial indices did not consist of the same number of indicators, they were weighted by their relative contribution to the index of overall website quality to compute this overall index. The data were analysed using several methods: descriptive statistical analysis, fuzzy-set qualitative comparative analysis (fsQCA), and Pearson correlation analysis. The fsQCA technique was used to overcome the limitation of other methods as regards the use of a small sample. The results show whether the organisational variables under study (age of the company in years, number of employees working at the company offices, company size in terms of turnover and the legal form of the company) are antecedents or causal conditions of website quality. The results of the descriptive analysis show that the average score for the index of overall website quality was 3.73 out of 10, with a maximum value of 7.05 and a minimum value of 1.15. The values of the partial indices show that the websites of organic producers had greater system quality (index of system quality = 3.89) than information quality (index of information quality = 3.65), although both indices had scores of less than 4 out of 10. The websites lacked quality in terms of usability and privacy, although they were kept updated, with a score for the index of utility of 9.19 out of 10. In partial terms, organic producers used the Internet as a means of providing general information on the firm and its products (index of general information = 5.90), although they did not use the Internet to deliver this information in an attractive way (interactivity = 4.46). In contrast, the use of the website as a means of transparency and CSR reporting was low (CSR index = 2.10). Environmental issues represented the area for which most information was provided (2.87) because of the relationship between the environment and this type of sustainable firm. Thus, it appears that organic producers generally use the Internet with a low level of quality. Furthermore, this level of quality is greater in terms of system quality than in terms of information quality. The results of the fsQCA reveal the existence of two sufficient causal configurations: 1) firm size combined with absence of the cooperative legal form and 2) a young business age combined with a high number of employees. These configurations partially explain the quality of organic olive oil producers' websites. The results indicate that the parsimonious solution for this model had a coverage score of 0.5821. This level of coverage means that this set of sufficient causal configurations explains nearly 60% of the results of the model, with a consistency score of 0.7924. Analysis of the main causal configurations shows an inverse relationship between the age of a company and its status as a cooperative and the quality of its website. Similarly, the analysis reveals a positive relationship between the quality of the website and the size of the company, in this case measured by the European Commission's (2006) classification of organisation size as well as the number of employees. The coverage of these two causal configurations was 0.3746 and 0.3564. Therefore, these causal models explain approximately 40% of the quality of the analysed companies' websites. These findings lead to the weak acceptance of the first three hypotheses, without ruling out the possible existence of other organisational and structural variables that act as determinants of website quality. Finally, the analysis of the Pearson correlation coefficient shows the existence of a positive relationship between the indices of website quality and the companies' operating income as a measure of performance. The analysis shows a significant correlation between operating income and the overall index of quality as well as the two partial indices of quality (information quality index and system quality index). The correlation was strongest in the case of the information quality index. Therefore, the fourth hypothesis may be accepted. Notably, of the quality of the information provided on the website, the CSR information had the strongest relationship with business performance (0.301; sig. = 0.009). There was no significant relationship in the case of general information. This finding leads to the acceptance of the fifth hypothesis. In conclusion, Spanish organic olive oil producers face serious issues in terms of the quality of their websites. This study did not show the existence of strong relationships between website quality and organisational variables (age, size and legal form). However, the results do indicate the existence of a significant relationship between the operating income and the partial indices of quality, more specifically, the CSR information reported on the website. [ABSTRACT FROM AUTHOR]

El mercado de productos agroalimentarios ecológicos en España se enfrenta a un exceso de oferta provocado por la existencia de una de las mayores ofertas de estos productos a nivel mundial y, al mismo tiempo, de una demanda interna prácticamente inexistente. En este contexto, las TIC (Tecnologías de la Información y Comunicación), tienen el potencial de dar respuesta a estos problemas comerciales, por los múltiples beneficios y fortalezas que se derivan de su aplicación para fines empresariales. De acuerdo con ello, y tomando como objeto de estudio uno de los principales sectores agroalimentarios ecológicos en España, esto es, el del aceite de oliva, el presente trabajo ha tratado de analizar si aquellas características que la literatura señala como relevantes para explicar la adopción y uso eficiente de las TIC en la empresa, están efectivamente presentes entre las empresas de dicho sector. A través de un trabajo de campo dirigido a una muestra representativa del citado sector, se han podido detectar importantes debilidades estructurales y organizativas que obstaculizan la adopción y aprovechamiento de las TIC en su actividad empresarial.