Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil

The quality characteristics and bioactive microconstituents of virgin olive oil produced by Mavrolia cv, an Olea europaea variety grown in Southern Peloponnesus, Greece, are reported for the first time. The oil samples of Mavrolia cv. studied fell within the limits established for the extra virgin olive oil (EVOO) category and were characterized by higher levels of campesterol (88.7 ± 14.8 vs. 56.1 ± 6.1 mg kg⁻¹ oil) and β-sitosterol (1692.6 ± 100.3 vs. 1356.2 ± 85 mg kg⁻¹ oil) and relatively lower oxidative stability (19.35 ± 2.62 vs. 37.44 ± 1.97 h) compared to Koroneiki cv. The lower oxidative stability was positively correlated to significantly lower polyphenols (88.95 ± 2.33 vs. 233.75 ± 34.29) and α-tocopherol (517.2 ± 6.50 vs. 655.37 ± 17.78) and to higher polyunsaturated fatty acids content (9.27 ± 0.35 vs. 6.41 ± 0.38). Tyrosol, ferulic acid and protocatechuic acid contents were significantly higher in Mavrolia cv. samples compared to Koroneiki cv. (218.80 ± 44.8 vs. 83.7 ± 23.1, 1.82 ± 0.11 vs. 0.97 ± 0.31, and 1.55 ± 0.39 vs. 0.35 ± 0.60 mg kg⁻¹, respectively). Also, the bitter and pungent attributes were found in lower intensities compared to Koroneiki cv. EVOO for the same period (1.9 vs. 2.5 and 2.3 vs. 3.9, respectively). The ripe fruity intensity with walnut olfactory attribute of the Mavrolia cv., was also light to medium.     

Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China

Numerous olive cultivars have been planted in China, mainly to reap the health benefits of olive oil. This study characterized the quality and investigated the antioxidant activity of olives harvested at three different maturation stages, defined by the skin color of the olives (black, purple, and green), from three newly introduced olive cultivars (Barnea, Manzanilla and Kadesh) grown in China. The oleic acid content of olives from all three olive cultivars decreased significantly during maturation, whereas the linoleic acid content increased. The highest content of total phenols was recorded in Manzanilla cultivar (284.94 mg kg⁻¹), whereas the lowest was recorded in Kadesh cultivar (134.82 mg kg⁻¹). In addition, a total of 13 individual phenolic compounds were obtained, and their concentrations were significantly influenced by the cultivar and maturity (P < 0.05). Secoiridoids were the main group of phenolic compounds, but their quantity decreased during maturation. The content of secoiridoids in the Manzanilla cultivar was significantly higher than that of the Barnea and Kadesh cultivars. In general, a significant decrease (P < 0.05) in the values of antioxidant activity and the contents of pigments, α-tocopherol, and squalene occurred during maturation. Furthermore, principal component analysis was used to classify the nine olive oil samples according to the cultivar and ripening degree.     

Chemical Characterization of Virgin Almond and Hazelnut Oils and Their By‐Products

Various cultivars of almonds (“Ferragnes,” “Guara,” “Largueta,” and “Marcona”) and hazelnuts (“Negret,” “Pauetet,” and “Tonda”), particularly their virgin oils and by‐products, are evaluated in this study. The almond and hazelnut virgin oils present high contents of oleic acid (59–73% and 76–80%, respectively) and α‐tocopherol (420–542 and 310–378 mg kg^–1, respectively), as compared with other virgin vegetable oils. Aldehydes are the major contributors to their aromatic profile (54–74% almond oil and 30–40% hazelnut oil of total content), especially, benzaldehyde in almond oils (1.35–7.52 mg kg^–1), and hexanal in hazelnut oils (0.99–1.27 mg kg^–1). Statistical differences exist between the virgin almond and hazelnut oils and their varieties, for most of the chemical compounds studied. While all the nut varieties are high in polar phenolic compounds, “Ferragnes” almonds (1262 mg kg^–1) and “Negret” hazelnuts (1720 mg kg^–1) stand out. Accordingly, high antioxidant activity is also observed. Finally, the residual cakes may be considered a good source of polar phenolic compounds (823–2064 mg kg^–1 almond cakes, 2261–4179 mg kg^–1 hazelnut cakes), possessing high antioxidant capacity with potential applications of these by‐products as functional ingredients in food and non‐food formulations. Practical Applications: Virgin nut oils are gaining consumers’ preference due to their unique organoleptic attributes and potential health effects. It is therefore very relevant to establish their specific chemical composition, directly related to their properties, and that are greatly affected by the cultivar.     

Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iran

Pistacia atlantica subsp. mutica (PAM) and kurdica (PAK) kernel oils showed significantly lower unsaturated to saturated fatty acid ratios (6.39, 6.33, respectively) and calculated oxidizability (Cox) values (3.99, 4.13, respectively) than those of the P. vera L. cv. Ohadi (PVO) kernel oil (8.91, 4.41) samples. The highest peroxide value was observed for the PAK oil (4.07 mequiv kg⁻¹) (PAM, 1.94; PVO, 0.37) samples. Iodine values for the PAM, PAK, and PVO oils were 104.26, 104.77, and 110.66, respectively. The saponification number of the PVO oil was significantly greater than the PAM and PAK oils, which were statistically not different. The unsaponifiable contents, which were composed mainly of sterols, ranged from 5.63 to 6.14%. Statistically the total tocopherols contents of the PAM (818.58 mg α-tocopherol kg⁻¹) and PVO (815.90 mg α-tocopherol kg⁻¹) oils were significantly higher than that of the PAK oil (499.91 mg α-tocopherol kg⁻¹). Total phenolics contents differed significantly, the greatest concentration was for the PAM oil (81.12 mg gallic acid kg⁻¹), followed by the PVO (62.84 mg gallic acid kg⁻¹) and PAK (56.51 mg gallic acid kg⁻¹) oil samples. The wax contents of the oil samples were statistically in the same range, namely 5.67–6.48%. Oxidative stability data indicated that the PAM oil is the most resistant to the formation of lipid oxidation products, followed by the PAK and PVO oil samples.     

The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars

Despite the fact that Italy holds the most important olives heritage in the world, with about 800 cultivars, most of them are still underestimated, in particular those from Abruzzo, a region located in the center of the peninsula. The aim of this work is to study the changes in quality parameters of olive fruits and related oils of two autochthonous Abruzzo olive cultivars, Tortiglione and Dritta during ripening (from September to November 2017). Both cultivar and ripening time affect the chemical parameters of olive fruits. Results highlight an increasing trend of the oil content with final values, based on fresh matter, of 38.7 ± 0.3% and 38.1 ± 0.9% for Tortiglione and Dritta, respectively. Olive oils chemical composition is also affected by ripening time and cultivar, with Tortiglione oils resulting generally richer than Dritta oils; on the first sampling time (30th of October) values for total phenolic content, antioxidant activity, and chlorophylls are 803.8 ± 68.2 mg gallic acid equivalent kg⁻¹, 2.7 ± 0.5 mmol trolox equivalent kg⁻¹, and 30.8 ± 1.6 mg pheophytin a kg⁻¹, respectively. Tocopherols seem to be more affected by ripening time than by cultivar, in particular for Dritta. Practical Application : The results on Abruzzo minor olive cultivars indicate that olive fruits and olive oil composition are strongly influenced by both cultivar and ripening time, giving rational indications about the optimal cultivar specific harvesting time and opening interesting opportunities for olive oil producers in a perspective of sustainable production to obtain high quality fruits and oils. The research provides detailed information about Tortiglione and Dritta olive cultivar, useful in the global context of revaluation of Italian minor olive varieties.     

Effect of growing area on pigment and phenolic fractions of virgin olive oils of the arbequina variety in Spain

The purpose of this investigation was to study differences in the chlorophyll, carotenoid, and phenolic fractions of virgin olive oils from the Arbequina variety cultivated in different olive growing areas of Spain. Virgin olive oil from Lleida was less heavily pigmented, and these oils showed more negative values for the ordinate a^* (of the CIELAB colorimetric system). Pheophytin a was the major chlorophyll pigment, and lutein was the major component of the carotenoid fraction in all oils analyzed. The chlorophyll a concentration in virgin olive oils from Lleida was 700 μg kg⁻¹, but was 175 μg kg⁻¹ in oils from Jaén, and 200 μg kg⁻¹ in oils from Tarragona. Finally, the chlorophyll a/chlorophyll b ratio was 9 in oils from Lleida and around 0.6 in the other two Arbequina olive oils. In relation to the phenolic fraction, the hydroxytyrosol and tyrosol contents were significantly higher in olive oils from Jaén (grown at higher altitude and precipitation rates). The secoiridoid derivatives showed a significantly higher concentration in olive oils from Tarragona, probably due to the low altitude where they grow, and finally the ratio of (dialdehydic form of elenolic acid linked to tyrosol)/lignans had a value of 1.4 in olive oils from Lleida, whereas this value was around 0.7 in the other Arbequina olive oils.     

Protein,Lipid, Aliphatic and Triterpenic Alcohol Content of Caper Seeds “<Emphasis Type="Italic">Capparis spinosa</Emphasis>”

Capparis spinosa has a large natural distribution over the Mediterranean basin. It is used in traditional medicines, and it is one of the most commonly found aromatics in the Mediterranean kitchen. In this paper, the total storage protein and lipids of Tunisian Capparis spinosa seeds were investigated, and the quantities were ca. 27% and ca. 33%, respectively. In this study also the composition of the aliphatic and triterpenic alcohols of C. spinosa was characterized for the first time. Aliphatic alcohol contents were ca. 45 mg kg⁻¹ of total extracted lipids. Three compounds were identified, hexadecanol, octadecanol and tetracosanol, of which octadecanol was the major compound (ca. 28 mg kg⁻¹). Triterpenic alcohol content was 396.82 mg kg⁻¹. Citrostadienol was the major compound (ca. 170 mg kg⁻¹). β-Amyrin, gramisterol, cycloartanol and 2,4 methylcycloartenol were also detected and identified.     

Sensory Thresholds of Selected Phenolic Constituents from Thyme and their Antioxidant Potential in Sunflower Oil

The odor detection thresholds of carvacrol (5-isopropyl-2-methyl-phenol), thymol (2-isopropyl-5-methyl-phenol) and p-cymene 2,3-diol (2,3-dihydroxy-4-isopropyl-1-methyl-benzene) in sunflower oil, determined by the three-alternative, forced-choice procedure, were 30.97, 124 and 794.33 mg kg⁻¹, respectively. Sunflower oil containing 13, 70, or 335 mg kg⁻¹ of carvacrol, thymol or p-cymene 2,3-diol, respectively, was judged to be similar (P < 0.01) in taste and odor to its antioxidant-free counterpart. The rate constant of sunflower oil oxidation, measured from the increase in peroxide value during storage at 25 °C, was 9.2 × 10⁻⁹ mol kg⁻¹ s⁻¹ while the rate constants were 9.3 × 10⁻⁹, 9.8 × 10⁻⁹, and 4.3 × 10⁻⁹ mol kg⁻¹ s⁻¹ in the presence of 13 mg kg⁻¹ carvacrol, 70 mg kg⁻¹ thymol, and 335 mg kg⁻¹ p-cymene 2,3-diol, respectively. At a level of 335 mg kg⁻¹, p-cymene 2,3-diol did not impart flavor taints and effected a 46.7% reduction in the rate of oxidation of sunflower oil. These findings indicate that the diphenolic p-cymene 2,3-diol could potentially replace synthetic antioxidants and is a valuable addition to the antioxidants used by the food industry in its quest to meet consumer demands for synthetic-additives-free and ‘natural’ foods.     

Vertical distribution of heavy metals in wastewater-irrigated vegetable garden soils of three West African cities

Application of untreated wastewater to irrigate urban vegetable gardens is raising serious concern about possible health risks associated with the consumption of these vegetables particularly with regard to the concentrations of heavy metals (HM) in their edible portions. The soil concentrations of cadmium (Cd), chromium (Cr), copper (Cu), nickel (Ni), lead (Pb) and zinc (Zn), were investigated in seven vegetable gardens from the three West African cities of Kano (Nigeria), Bobo Dioulasso (Burkina Faso) and Sikasso (Mali). Also determined were input–output balances of Cd and Zn from five vegetable gardens under 30 years of wastewater irrigation in Kano. In these gardens Cd (2.3–4.8 mg kg⁻¹) and Zn (13–285 mg kg⁻¹) concentrations throughout the profile attained unsafe levels. The concentrations of Cu (0.8–18 mg kg⁻¹), Cr (1.8–72 mg kg⁻¹), Ni (0–17 mg kg⁻¹) and Pb (0.6–46 mg kg⁻¹) were below the safety thresholds for arable soils. Overall, concentrations of Zn, Cd, Pb and Ni were higher in Kano than in Bobo-Dioulasso and Sikasso. Input–output analyses in Kano indicated that irrigation wastewater contributed annually 400–3,700 g Cd ha⁻¹ and 7,200–22,300 g Zn ha⁻¹, fertilizer 30–2,100 g Cd ha⁻¹ 50–17,600 g Zn ha⁻¹, harmattan dust 0.02–0.4 g Cd ha⁻¹ and 40–200 g Zn ha⁻¹ while 300–500 g Cd ha⁻¹ and 2,700–4,700 g Zn ha⁻¹ came from rainwater inputs. Input–output calculations subtracting the amounts of HM taken out in vegetable biomass and that lost to leaching from total inputs yielded an annual net positive balance of 700–4,160 g Cd ha⁻¹ and 9,350–39,700 g Zn ha⁻¹. If such balances remain unchanged for another 10–20 years vegetables raised in these garden fields are likely to be unsuitable for human consumption.     

Relation Between Oxidative Stability and Composition in Argentinian Olive Oils

The relation between oxidative stability and composition in 58 virgin olive oils from different cultivars and Argentinian regions was studied over four harvest years. The oxidative stability of the oils was assessed using the OSI index (110 °C, 20 L/h air flow). A multiple linear regression model is proposed using OSI values as the dependent variable (multiple R = 0.933, p = 1 × 10⁻¹⁵), with positive contributions of the independent variables: fatty acid composition [oleic acid/(linoleic acid + linolenic acid), 55.3%, p = 1 × 10⁻¹⁵], total polyphenols (24.1%, p = 1.8 × 10⁻⁹), carotenes (4.8%, p = 6.1 × 10⁻⁵), β-tocopherol (1.9%, 6.0 × 10⁻³) and other compounds (13.9%). Highly significant correlation was observed between oxidative stability indexes estimated by the compositional model and those experimentally determined by Rancimat method (b = 0.981, R = 0.924). Chlorophylls and Δ-5-avenasterol contributions to the model were non-significant when variables related with fatty acids and polyphenols were included. The results suggest that the fatty acid composition and the polyphenol content are the main factors that affect the oxidative stability of olive oils. The proposed model allows the estimation of the oxidative stability in olive oils independently of the cultivar. The model was obtained also taking into account samples that lie out of the international legal limits in some compositional values due to natural variations.     

Inclusion of antibiotics in feed alters greenhouse gas emissions from feedlot manure during composting

In this study, the effects of dietary inclusion of antibiotics on emissions of greenhouse gases (GHG: CO₂, CH₄ and N₂O) from cattle manure during composting were investigated. Manure was collected at the end of two feeding trials in 2005 and 2006 in which feedlot cattle were assigned to one of five dietary groups: (1) Control: no antibiotics added; (2) TYL11: tylosin at 11 mg kg⁻¹ feed; (3) CTC11: chlortetracycline at 11 mg kg⁻¹ feed; (4) CTC44: chlortetracycline at 44 mg kg⁻¹ feed; and CTC44SMZ44: chlortetracycline and sulfamethazine, each at 44 mg kg⁻¹ feed. Open windrows were constructed and the rate of GHG emission was measured periodically. In both years, CO₂ surface emissions were higher (P < 0.05) for treatments CTC11 and CTC44SMZ44 than for the Control. The CO₂ emission rates in 2005 were lower (P < 0.05) than in 2006, reflecting lower total carbon (TC) content in the manure in 2005 (138 ± 2 g kg⁻¹) than in 2006 (245 ± 2 g kg⁻¹). The rate of CH₄ emission varied from 0.006 to 0.232 g C m⁻² day⁻¹. Average values from all four antibiotic treatments were similar (P > 0.05) to the Control in both years. The N₂O emission rates were higher (P > 0.05) with CTC44SMZ44 (2005), TYL11 (2006) and CTC11 (2006) than with Control. While antibiotics do alter GHG emissions from composted feedlot manure, the mechanisms responsible are not clear and warrant further investigation.     

Quality and Composition of Virgin Olive Oils from Indigenous and European Cultivars Grown in China

The characteristics of eight varieties of virgin olive oil (Arbosana, Arbequina, Coratina, Cornicabra, Frantoio, Koroneiki, Picual, and Ezhi 8) obtained in two successive crops in the southwest of China (Xichang, Sichuan Province) were investigated. Significant differences (P < 0.05) were observed in physicochemical properties, fatty acid profile, minor component contents, and oxidative stability between different varieties of olive oils. The physicochemical properties of all samples met IOC standards for extra virgin olive oil, while in Koroneiki, olive oils were present the optimum oxidation stability among studied varieties. The results of hierarchical cluster analysis and principal component analysis (PCA) showed a good classification between varieties based on their qualitative characteristics. Koroneiki and Ezhi 8 olive oils were significantly different from other varieties mainly due to color, fatty acid profile, and minor components. PCA result also showed that harvest crop influences the characteristics of samples mainly due to the variance of temperature and rainfall.     

Design and Characteristics of Novel Sensory and Nutritionally Oriented Olive,Seed, and Nut Virgin Oils’ Blendings

Virgin olive oil is considered a key component of the Mediterranean Diet, while nut and seed “cold-pressed” oils stand out as an interesting ingredient due to the growing consumer demand toward so-called gourmet and healthy oils. The main objective of this work is the development and characterization of novel virgin vegetal oils based on blendings of virgin olive oil with virgin oils obtained from seeds (sesame and flaxseed) and nuts (hazelnut and pistachio) of interest due to their peculiar nutritional and organoleptic characteristics. Oil formulations elaborated with 5% of sesame oils achieve a high content in vitamin E (842 mg kg⁻¹, 11.8 mg per standard 14 g oil dose, corresponding to an 80% of the recommended daily intake) and with 10% of flaxseed a high level in essential α-linolenic acid (6.4%, 0.90 mg per dose corresponding to a 66% of the recommended daily intake). In addition, sensory analysis shows that blends enriched with both 50% hazelnut oil and 75% pistachio oil not only maintain the typical aroma of virgin olive oil, but incorporate the characteristic nutty, roasty, seed-like, and sweet sensory attributes of nuts, providing an added value to the consumers.     

Biomass ashes and their phosphorus fertilizing effect on different crops

The reutilization of biomass ashes in agriculture is an important issue to create nutrient cycles and to save fertilizer. To analyse the P fertilization effect of crop biomass ashes (rape meal ash (RMA), straw ash (SA), and cereal ash (CA)) in interaction with different crops, two pot experiments with a poor loamy sand deficient in P were carried out. Besides the three ash treatments, other treatments included triple superphosphate (TSP) as a high soluble P source, potassium chloride (KCl) as a high soluble K source, and a control (CON) without P and K. The main crops (maize, lupin, summer barley, and oilseed rape) were cultivated in the first experiment from April to May and the catch crops (oil radish, phacelia, italian ryegrass, and buckwheat) were cultivated in the second experiment from August to September. Plant parameters (biomass and P uptake of shoots), soil pH, different P pools of the soil (total P (Pt), water soluble P (Pw), double lactate soluble P (Pdl), oxalate soluble P (Pox)), P sorption capacity (PSC), and the degree of P saturation (DPS) were investigated. The fertilization effect of biomass ashes was comparable with that of TSP. On average of all crops, the highest P uptake (86.7 mg pot⁻¹) was found after RMA application, and the lowest P uptake (66.6 mg pot⁻¹) for CON. The readily bio-available soil P contents (Pw and Pdl) were significantly increased when P was supplied, regardless of whether P was given with ash or with high soluble TSP. The P fertilization effects also depended on the cultivated crops. The ash treatments resulted in highest increases of soil Pw values when combined with buckwheat cultivation. After buckwheat harvest the Pw content in the control was 8.0 mg kg⁻¹, and in the ash treatments between 13.9 mg kg⁻¹ (CA) and 15.7 mg kg⁻¹ (RMA). From the results of this study we conclude, that crop biomass ashes can be an adequate P source comparable to that of highly soluble commercial P fertilizer.     

Determination of Underivatized Long Chain Fatty Acids Using HPLC with an Evaporative Light-Scattering Detector

A high-performance liquid chromatographic method with an evaporative light-scattering detector has been developed for the separation and quantitative analysis of four underivatized long chain fatty acids in four different oil matrices. An isocratic elution mode using methanol/water/acetic acid and an Agilent Eclipse XDB-C18 analytical column was used. Calibration curves of the four fatty acids (FA) were well correlated (r ² > 0.999) within the range of 1–10 mg mL⁻¹ for linoleic acid, 0.8–10 mg mL⁻¹ for stearic acid and 0.5–10 mg mL⁻¹ for the other FA. Four oil samples were examined; camellia oil, olive oil, Brucea javanica oil and sesame oil. Good agreement was found with the standard gas chromatographic (GC) method. The proposed method offers distinct advantages over the official GC method; better separation and precision, and the sample components do not need to be derivatized.     

Formation of Hydroperoxy-, Keto- and Hydroxy-Dienes in FAME from Oils: Influence of Temperature and Addition of α-Tocopherol

The influence of temperature (40, 60 and 80 °C) and addition of α-tocopherol (0, 500 mg/kg) on the formation and distribution of the main oxidation products of linoleic acid, i.e. hydroperoxy-, keto- and hydroxy-dienes, were studied in samples of fatty acid methyl esters (FAME) derived from high-linoleic (HL) and high-oleic (HO) sunflower oils. In the range of temperatures studied, the formation of hydroperoxydienes showed monomolecular and bimolecular rate constants that ranged from 0.01 to 1 mmol^1/2kg^−1/2h⁻¹ and from 0.02 to 0.9 h⁻¹, respectively. The overall activation energies involved were similar for both samples and for the monomolecular and bimolecular periods (63–68 kJ/mol). The relative oxidation of methyl linoleate, which depended on the fatty acid composition of the FAME sample, was unaffected by temperature. At the three temperatures assayed, hydroperoxydienes constituted approximately 90 and 50% of total hydroperoxides in the HL and HO samples, respectively. Formation of keto- and hydroxy-dienes was influenced by temperature in a similar way to hydroperoxydienes and, consequently, changes in the distribution of compounds were not observed. The addition of α-tocopherol not only decreased the overall oxidation rate, but also affected the distribution of compounds. The content of hydroperoxydienes relative to that of total hydroperoxides was not affected by the presence of the antioxidant in the HL sample, whereas a significant increase (75%) was found in the HO sample compared with the control (50%). The addition of α-tocopherol in both samples also resulted in a slight increase of keto- and hydroxy-dienes in relation to hydroperoxydienes.     

Detection of pressed hazelnut oil in admixtures with virgin olive oil by analysis of polar components

Analysis of the polar fraction from virgin olive oil and pressed hazelnut oil by high-performance liquid chromatography showed marked differences in the chromatograms of the polar components in the two oils. Six commercial samples of pressed hazelnut oil and 12 samples of virgin olive oil (or blended olive oil including virgin olive oil) were analyzed. The phenolic content of the pressed hazelnut oil samples was 161±6 mg·kg⁻¹. Inspection of the chromatograms showed that the pressed hazelnut oil extracts contained a component that eluted in a region of the chromatogram that was clear in the olive oil samples, and consequently this component could be used to detect adulteration of virgin olive oil by pressed hazelnut oil. The component had a relative retention time of 0.9 relative to 4-hydroxybenzoic acid added to the oil as an internal standard. The ultraviolet spectrum of the component showed a maximum at 293.8 nm, but the component could not be identified. Analysis of blends of oils showed that adulteration of virgin olive oil by commercial pressed hazelnut oil could be detected at a level of about 2.5%.     

Nutrient evolution in soil and cereal yield under different fertilization type in dryland

Under semiarid conditions the response of crops to synthetic fertilizers is often reduced. Organic fertilizers can be used to provide a continuous source of nutrients for the crops. The soil nitrogen and crop yield in a rotation of durum wheat (Triticum durum)–fallow-barley (Hordeum vulgare)–vetch (Vicia sativa) were studied during 4 years when synthetic fertilizer (chemical), compost (organic) or no fertilizer (control) were applied in a field with high initial contents of soil NO₃–N (> 400 kg N ha⁻¹), phosphorus (22 mg kg⁻¹) and potassium (> 300 mg kg⁻¹). Changes in soil organic matter, phosphorus and potassium were also measured. During the crop period, chemical fertilization significantly increased the content of soil NO₃–N in the first 0.30 m of soil with respect to organic fertilization and the control. The yield of wheat and barley was not increased after applying chemical or organic fertilizer with respect to the unfertilized plots. The estimated losses of nitrogen were similar for the three types of fertilization, as well as the uptake of nitrogen for the total biomass produced. The initial levels of organic matter and phosphorus were maintained, even in the plots that were not fertilized, while the potassium decreased slightly. Thus, the rotation and burying of crop residues were enough to maintain the crop yield and the initial content of nutrients.     

Effect of farmer management strategies on spatial variability of soil fertility and crop nutrient uptake in contrasting agro-ecological zones in Zimbabwe

Variability of soil fertility within, and across farms, poses a major challenge for increasing crop productivity in smallholder systems of sub-Saharan Africa. This study assessed the effect of farmers’ resource endowment and nutrient management strategies on variability in soil fertility and plant nutrient uptake between different fields in Gokwe South (ave. rainfall ~650 mm year⁻¹; 16.3 persons km⁻²) and Murewa (ave. rainfall ~850 mm year⁻¹; 44.1 persons km⁻²) districts, Zimbabwe. In Murewa, resource-endowed farmers applied manure (>3.5 t ha⁻¹ year⁻¹) on fields closest to their homesteads (homefields) and none to fields further away (outfields). In Gokwe the manure was not targeted to any particular field, and farmers quickly abandoned outfields and opened up new fields further way from the homestead once fertility had declined, but homefields were continually cultivated. Soil available P was higher in homefields (8–13 mg kg⁻¹) of resource-endowed farmers than on outfields and all fields on resource constrained farms (2–6 mg kg⁻¹) in Murewa. Soil fertility decreased with increasing distance from the homestead in Murewa while the reverse trend occurred in Gokwe South, indicating the impact of different soil fertility management strategies on spatial soil fertility gradients. In both districts, maize showed deficiency of N and P, implying that these were the most limiting nutrients. It was concluded that besides farmers’ access to resources, the direction of soil fertility gradients also depends on agro-ecological conditions which influence resource management strategies.     

Determination of olive oil free fatty acid by fourier transform infrared spectroscopy

A new procedure for determining free fatty acids (FFA) in olive oil based on spectroscopic Fourier transform infrared-attenuated total reflectance spectroscopy measurements is proposed. The range of FFA contents of samples was extended by adding oleic acid to several virgin and pure olive oils, from 0.1 to 2.1%. Calibration models were constructed using partial least-squares regression (PLSR). Two wavenumber ranges (1775–1689 cm⁻¹ and 1480–1050 cm⁻¹) and several pretreatments [first and second derivative; standard normal variate (SNV)] were tested. To obtain good results, splitting of the calibration range into two concentration intervals (0.1 to 0.5% and 0.5 to 2.1%) was needed. The use of SNV as a pretreatment allows one to analyze samples of different origins. The best results were those obtained in the 1775–1689 cm⁻¹ range, using 3 PLSR components. In both concentration ranges, at a confidence interval of α = 0.05, no significant differences between the reference values and the calculated values were observed. Reliability of the calibration vs. stressed oil samples was tested, obtaining satisfactory results. The developed method was rapid, with a total analysis time of 5 min; it is environment-friendly, and it is applicable to samples of different categories (extra virgin, virgin, pure, and pomace oil).