الفهرس 
Olive descriptionOnly 14 pages are availabe for public view
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Abstract
Olive fruits have many nutritional and biomedical applications. Olive fruits are used to extract oils or to pickle them for eating. Table olives are a nutritionally complete food as they contain water, fat, carbohydrates, protein, fiber, pectin, phenols, vitamins, organic acids, minerals and carotenoids. The olive fruits are distinguished by the presence of a strong bitter taste that decreases with the ripening of the fruits and disappears after the pickling process. Besides preserving foods, pickling also increases the nutritional value of foods. LABs found in pickled foods have been associated with various probiotic properties, such as promoting natural resistance to infectious diseases of the gastrointestinal tract, preventing genitourinary infections, suppressing cancer, improving digestion, and lowering serum cholesterol levels. Some unripe olives are green in color and turn black when ripe, but others remain green even when fully ripe. Pickled black olives are commercially more expensive in the market than pickled green olives. As a result of the multiple uses of pickled olives in many food industries, they are a basic dish on the Egyptian table in different meals. Therefore, some pickled olive manufacturers have resorted to using unauthorized dyes in order to change the color of the olives from green. Before pickling to black color after pickling, and the most famous of these dyes is Nigrosin, which is a mixture of synthetic black dyes (CI 50415) that is manufactured by heating a mixture of aniline, nitrobenzene and aniline hydrochloride with the presence of catalysts such as copper or iron.