• Hamayun Haseeb Baig PMAS Arid Agriculture University Rawalpindi
  • Saima Tariq Ph.D scholar PMAS Arid Agriculture University Rawalpindi
  • Shahina Tariq chairperson,Meteorology COMSATS Institute of information Technology (CIIT) Islamabad, Pakistan
  • Tauseef Chaudhry Senior Scientist at Pakistan Council of Scientific and Industrial Research (PCSIR) Islamabad 46300,Pakistan


Functional foods are gaining increased attention because of their health benefits beyond basic nutrition. Olive based beverages are also designed to achieve better human health as well as for energy requirement and refreshment. Olive waste contains many bioactive compounds that have the potential to improve the immune system and also have a positive impact in the lowering of cholesterol as well as in the reduction of cancer, and cardiovascular diseases. Olive oil was extracted from the fruit and waste generated used in the making of functional beverage according to the specific treatment plan. The formulated beverages were assessed for bioactive compounds such as tyrosol and oleuropein by using standard HPLC method at wavelength 280nm. The present study is an attempt to utilize olive waste for the production of value added mango squash.

 Key words : olive wastes, mango squash, HPLC, tyrosol, oleuropein

Author Biography

Shahina Tariq, chairperson,Meteorology COMSATS Institute of information Technology (CIIT) Islamabad, Pakistan
Meteorology COMSATS Institute of information Technology (CIIT) Islamabad, Pakistan


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