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Annual Research & Review in Biology

Annual Research & Review in Biology, ISSN: 2347-565X,Vol.: 14, Issue.: 5


Characterization of Olive Oil By-products: Antioxidant Activity, Its Ability to Reduce Aflatoxigenic Fungi Hazard and Its Aflatoxins


Adel G. Abdel-Razek1, A. Noah Badr2* and Mohamed G. Shehata3

1Department of Fats and Oils, National Research Centre, Dokki, Cairo, Egypt.

2Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo, Egypt.

3Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Application, Alexandria, Egypt.


Article Information
(1) Bechan Sharma, Department of Biochemistry, University of Allahabad, Allahabad, India.
(2) George Perry, Dean and Professor of Biology, University of Texas at San Antonio, USA.
(1) Zeban Shah, Federal University of Rio Grande do Sul, Brazil.
(2) Eliton da Silva Vasconcelos, Federal University of São Carlos, Brazil.
Complete Peer review History: http://www.sciencedomain.org/review-history/20050




The Aim: The aim of this study is to explore a new application for turning low value byproducts to value added bioactive components using a simple technique.

Study Design: The large amounts of byproducts resulted had an environmentally harmful; the phenolic components were extracted using aqueous isopropanol from olive leaves and pomace.

Place and Duration of Study: samples were analysed in laboratories of Fats and Oils Department, Toxicology and Food Contaminants; National Research Centre; and in Department of Food Technology, City of Scientific Research and Technological Application during season of 2016.

Methodology: A novel extraction method was used to recover the remaining active components from olive processing wastes (OPWS) either from pomace or leaves. The oil residues re-extracted from dried pomace using n-hexane; collected as pomace olive oil.

Results: Although the OPWS considered as a harmful environmental byproduct; OPWs extracts showed a highly contents of polyphenols along with antioxidant activity, the best results recorded in pomace olive extract (POE), it had a good character to reduce toxigenic fungal growth and mycotoxins. Antimicrobial property, MIC and MFC of polar and non-polar extracts were determined.

Conclusions: It showed a better antimicrobial character in conformity with its total phenolics, total flavonoids and antioxidant activities. The olive pomace extract showed a high content of bioactive components. The extracts had anti-mycotic properties against 4 types of toxigenic fungi, and anti-mycotoxigenic characters that showed a high ability of the olive pomace extracts either on fungal inhibition or reducing aflatoxin ratio.


Keywords :

Olive oil byproducts; phenolics; antioxidants; aflatoxins; antimicrobial.


Full Article - PDF    Page 1-14    Article Metrics


DOI : 10.9734/ARRB/2017/35065

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