الفهرس 
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Abstract
This work was carried out to evaluate some chemical and nutritional properties of olive pomace Olea europaea L., and investigate the effect of Gama radiation on their glucosinolates content. Furthermore, to study the effect of addition irradiated olive pomace powder on sensory, chemical and physical properties of biscuit. Chemical composition and minerals content of raw olive pomace and olive pulp were determined. Phenolic compounds profiles of olive pomace and olive pulp were estimated. Phenolic compounds were extracted from the olive pomace using different solvents. The obtained results revealed that slight variations were observed between the raw olive pomace and olive pulp. Olive pomace is a rich source of crude fiber and minerals. Calcium was the predominant element of raw pomace followed by potassium. Olive pomace contain high amount of oleuropein (985 mg/100g) as the major phenolic compound. Using irradiated olive pomace to prepare biscuit as replacement of wheat flour until 5% give acceptable sensory attributes, while the higher replacement level (10%) have somewhat negative effect on the sensory attributes, although the scores were in the fair limits (more than 5). Also, led to increase the ash and crude fiber contents of final product and the values increased with increasing the replacement level.
Experimental rats nutrition were formulated as 0%, 2.5%, 5%, 7.5% and 10%, olive pomace with biscuit, respectively and supplemented to diabetic rats (7 rats in each concentration) for 42 day. After 42nd day, chemical analysis of marker enzyme (MDA, TAC and SOD), liver function (ALT, AST and T-protein), kidney function (Creatinine and Blood urea), lipid profile (triglycerides, total cholesterol, HDL, LDL and vLDL), and haematological analysis (Hb, RBC, PCV, MCV, MCHC, Plt, MPV, PCT, PDW, WBC, LYM, MON, GRA) were recorded. The highest effect of supplementation of olive pomace rats nutrition on body weight of rats, were 200, 500, 505 and 225g, of treatments (2.5, 5, 7.5 and 10% of OP), respectively, as compared with normal control (0%OP), which was 190g. Also, the more effective treatment were 10% of OP of blood biochemical and haematological parameters, comparing with normal nutrition. Therefore, it is recommended to add biscuit at 5%, 7.5% and 10% in rats nutrition to improve performance and health.
So, it could be recommended, to use olive pomace as natural source for minerals, crude fiber and phenolic compounds for preparing healthy foods.
Keywords: Rats, nutrition, supplementation, olive pomace and Biscuit