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

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