The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical origin, harvesting time and processing system on the chemical composition and sensorial characteristics of olive oils produced from the Lebanese olive ‘Baladi’. Samples (n = 108) were collected from North and South Lebanon, at three different harvesting times and from four processing systems. Results showed a strong effect of origin, processing system and harvest time on oil quality, fatty acid composition, total phenols and OSI. The early harvest showed higher total phenols content (220.02 mg GAE/Kg) and higher OSI (9.19 h). Moreover, samples obtained from sinolea and 3-phases recorded the lowest free acidity (0.36% and 0.64%), and the highest OSI (9.87 and 9.84 h). Consumers were not unanimous regarding the studied factors, although samples recording high ranks were mostly from South using sinolea, 3-phases and press systems at early and intermediate harvest. The overall findings suggest that the selection of the harvesting time and of the processing system could have significant influence on the characteristics of the olive oil.

Intimate partner violence against women is common in Lebanon and can lead to major health problems. However, the incidence of symptoms of post-traumatic stress disorder (PTSD) in battered women has not been extensively explored in the Lebanese cultural context. The objectives of this study were as follows: (a) to determine the prevalence of PTSD symptoms among women in Lebanon who have been physically abused by their partners, (b) to assess whether the rate of PTSD symptoms varied according to sociodemographic variables, and (c) to reveal other attributes that might be risk factors for developing symptoms of PTSD. Of the 95 physically abused women who met inclusion criteria, 85 completed a questionnaire including sociodemographic questions, the physical abuse subscale of the Composite Abuse Scale (CAS), and the PTSD Checklist-Civilian Version (PCL-C). Results showed a high prevalence of PTSD symptoms (97%), positively correlated with physical violence (r = .719). Lower education level and recent abuse were correlated with symptom severity, as were the number of problematic habitual behaviors in the abusive partner and the use of psychotherapy. Increased involvement of health care professionals in the detection of women at risk, with referral to appropriate resources, is suggested to improve prevention and management efforts.

The geographical nature of Lebanon allows beekeepers to produce distinctive honey, which is amongst the most expensive in the world, and representing serious competition for foreign honey producers. The increased demand of consumers and the economic crisis are exacerbating fraudulent honey production, particularly sugar addition, which affect negatively its health benefits. In this study, infrared spectroscopy coupled with chemometrics was used to test honey authenticity, as a promising alternative quick, and cost‐efficient method. Six authentic Lebanese honey and 18 samples intentionally doped with 10%, 30%, and 50% of glucose, fructose, sucrose, and high syrup fructose corn syrup (HFCS), were analyzed by near and mid‐infrared (MIR) spectroscopy. Spectral data were processed using Principal Component Analysis. The results allowed for the classification of the samples in function of the adulterant sugars and made it able to define bands that are attributes of these sugars as well as a detection limit which fluctuates around 10%. It was also highlighted the advantage of the MIR over the near‐infrared, especially for fructose and HFCS adulteration. Novelty impact statement Infrared spectroscopy coupled with chemometrics was proven to be a promising tool for testing honey authenticity as it is perceived to be a quick, reliable, non‐polluting, and cost‐efficient method. The application of the Principal Components Analysis (PCA) on Mid and Near‐Infrared data can detect the adulteration of honey with respect to four adulterant sugars: glucose, fructose, sucrose, and high syrup fructose corn syrup. The results of PCA allowed for the classification of the samples in the function of the adulterant sugars and made it able to define bands that are attributes of these sugars with a detection limit of around 10%.

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Purpose This study aims to identify the effect of selected agro-industrial factors associated with the olive oil phenolic composition, total phenolic content (TPC), antioxidant capacity and oxidative stability index (OSI). The study also aims to assess the relationship between the quality indices and each of the individual phenol, TPC, antioxidant capacity and OSI. Design/methodology/approach Olive oil samples (n=108) were collected from Lebanese northern (Akkar and Zgharta-Koura) and southern (Hasbaya and Jezzine) regions, at three harvesting times (early, intermediate, late) and using different types of mills (traditional, sinolea, two- and three-phase decanters). The samples were analyzed using official standard methods. Findings The highest TPC, antioxidant capacity and OSI were obtained in early harvested olive oil, using two-phase decanters for TPC and three-phase decanters for antioxidant capacity and OSI. A prediction model, including the free acidity, K232, TPC, C18:2, C18:0, tyrosol and apigenin, was obtained; it allowed to predict very highly significantly the OSI (p < 0.001). Apigenin, tyrosol and C18:2 recorded the highest standardized coefficients (ß^+= 0.35) and thus had the highest influence on OSI. As per antioxidant capacity of olive oil, another very highly statistically significant prediction model was constructed (p < 0.001). It included only two predictors, oleacein and TPC, with the latter having the most influence (ß^+= 0.37). Originality/value The overall results highlighted the detrimental effects of agro-industrial factors on olive oil chemical composition, and this contributes significantly to improve olive oil’s quality and characteristics, which are important for the product economical and nutritional values.