Environmental problems have encouraged investigation of renewable energies. The organic waste treating through fast pyrolysis seems to be a highly promising option for decreasing pollutants. Olive pomace, major source in countries with high production olive oil (mainly Spain, Italy, and Greece), is clear target valorisation. Dried pomace together the ashes obtained during drying process was ble...

In this paper, industrial dyes, Disperse Red and Disperse Orange, were studied as model pollutants to show the excellent performance of olive pomace (OP) in sequestering and recovering these dangerous dyes from wastewater. The nature of interactions involved between dyes and OP were inferred by changing several parameters: contact time, pomace dosage, pH and temperature values. Visible spectros...

Disposal of organic plant wastes and by-products from the food or pharmaceutical industries usually involves high costs. In the present study, 42 samples derived from such by-products were screened in vitro against Cryptosporidium parvum, a protozoan parasite that may contaminate drinking water and cause diarrhoea. The novel bioassay was previously established in the microtitre plate format. Hu...

Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for extraction process is required. Heat-assisted of from pomace was optimized circumscribed central composite design and response surface methodology. Our previous studies indicated that irradiat...

Abstract This study was conducted to compare the effect of adding different levels olive pomace on some productive traits ISA Brown laying hens, at field hens Agricultural Research and Experiment Station, Agriculture College, Al-Muthanna University, from 7/6/2022 4/9/2022 for a period 12 weeks. A total 72 18 weeks old, were used, it randomly distributed four treatments 3 replicates ( 6 each rep...

In this study, the effects of microwave drying power on drying kinetics, effective moisture diffusivity, and specific energy consumption of olive pomace were studied at three different microwave power levels of 170, 360 and 510 W. Increasing microwave power resulted in a considerable decrease in drying time. The experimental data for moisture loss was converted to moisture ratios and fitted to ...

Abstract This experiment was conducted at the poultry field, Agricultural Research and Experiment Station, College of Agriculture, Al-Muthanna University, from 21 February 2022 to 26 March 2022. A total 180 unsexed, 1 day old, Ross 308 broiler chicks were used, randomly distributed four experimental treatments, 45 for each treatment with three replicates (15 chicks/replicate) 35 days, treatment...

Food wastes are sources of compounds that can be used as natural additives in the food and feed industry. The olive oil industry produces two main wastes: aqueous waste (olive mill wastewater) and solid waste (pomace or olive cake). These by-products are rich in phenols, which are antioxidant and antimicrobial compounds able to inhibit or delay the growth of several bacteria in vitro. The dieta...

Plant oils have been utilized for a variety of purposes throughout history, with their integration into foods, cosmetics, and pharmaceutical products. They are now being increasingly recognized for their effects on both skin diseases and the restoration of cutaneous homeostasis. This article briefly reviews the available data on biological influences of topical skin applications of some plant o...