Chemical analysis of olive pomace using HPLC-PDA and its antioxidant and antimicrobial activities In vitro

This study will work to benefit from plant waste in the field of food science, such as Olive pomace, which is an industrial byproduct resulting from the olive oil production process. Objective: I show that the utilization of plant waste resulting from olive oil extraction namely olive pomace. This is significant to reduce environmental waste and benefit from it in producing extracts rich in phenolic and antioxidant substances that have antimicrobial properties Therefore, it is possible to use the extracts to fortify food and also act as an antimicrobial substance. Methods: Various techniques have been used for estimation such as hot air oven, muffle furnace, soxhlet extractor, kjeldahl, spectrophotometer, HPLC and incubator. Study area: Egypt, which ranks ninth in global olive production. Olive oil production waste in 2017 was 63,000 tons, and in 2022, it reached 98,000 tons. Globally, waste was 2,881,500 tons annually. Because the amount of waste increases annually, it must be utilized to reduce its risks to the environment and public health of humans.