_____________________________________________________________________________________________________ *Corresponding author: E-mail: noohbadr@gmail.com; Annual Research & Review in Biology 14(5): 1-14, 2017; Article no.ARRB.35065 ISSN: 2347-565X, NLM ID: 101632869 Characterization of Olive Oil By-products: Antioxidant Activity, Its Ability to Reduce Aflatoxigenic Fungi Hazard and Its Aflatoxins Adel G. Abdel-Razek 1 , A. Noah Badr 2* and Mohamed G. Shehata 3 1 Department of Fats and Oils, National Research Centre, Dokki, Cairo, Egypt. 2 Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo, Egypt. 3 Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Application, Alexandria, Egypt. Authors’ contributions This work was carried out in collaboration between all authors. Author AGAR designed the study. Authors AGAR and ANB wrote the protocol and wrote the first draft of the manuscript. Authors AGAR and MGS managed the literature searches, where authors MGS and ANB performed the statistical analysis. Author AGAR managed the analyses of the study. All authors read and approved the final manuscript. Article Information DOI: 10.9734/ARRB/2017/35065 Editor(s): (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. Reviewers: (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 Received 26 th June 2017 Accepted 9 th July 2017 Published 14 th July 2017 ABSTRACT 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 (OPW S ) either from pomace or leaves. The oil residues re-extracted Original Research Article