Natural polyphenols extracts have been usually associated with great bioactive properties. In this work, we investigated in vitro antioxidant and antimicrobial potential of the phenolic olive mill wastewater extracts (OWWE) and the olive cake extracts (OCE). Using the Folin Ciocalteux method, OWWE contained higher total phenol content compared to OCE (8.90 ± 0.728 g/L versus 0.95 ± 0.017 mg/g)....

A study was carried out to determine the quality characteristics, antioxidant capacity, oxidative status, and consumer acceptability of chicken meat after dietary administration of a semi-solid olive cake, known as “paté” (pOC), in broilers. pOC is an olive oil industry waste rich in bioactive compounds, such as polyphenols, obtained by mechanical extraction from destoned olives. Two hundred an...

The chemical composition, in situ  rumen degradability coefficients of dry matter (DM) and crude protein (CP), in vitro gas production and in vivo  digestibility were evaluated for olive cake (OC) silage treated (DM basis) with different additives as follows: (1) untreated OC; (2) OC, 8% molasses and 0.4% formic acid and (3) OC, 8% molasses, 0.4% formic acid and 0.5% urea. After addition of the...

Vegetable oil extraction generates high amounts of by-products, which are designated as cakes. Since the current strategies employed for cakes' reuse linked with some drawbacks, identification alternative approaches to decrease environmental impact and promote a circular economy is vital importance. In general, these materials characterized by fiber content, making them suitable be in solid sta...

In this paper we consider the following property: (⊛ Da) For every function f : R × R −→ R there are functions g 0 n , g 1 n : R −→ R (for n < ω) such that (∀x, y ∈ R)(f (x, y) = n<ω g 0 n (x)g 1 n (y)). We show that, despite some expectation suggested by [Sh 675], (⊛ Da) does not imply MA(σ–centered). Next, we introduce cardinal characteristics of the continuum responsible for the failure of (...