Olive leaves and pomace are being wasted in Pakistan and remain unexplored concerning their bioactivity and fatty acids. The objective of the present work is to study fatty acids and antioxidant potentials of olive leaves and fruit pomace indigenous to Pakistan. The antioxidant potential of both water extract (WE) and ethanol extract (EE) of olive leaves and fruit pomace was also investigated. Results showed that olive leaves exhibited the highest oleic acid content (54.60%±3.40%), followed by palmitic acid (15.20%±1.20%). For olive pomace, oleic acid was the most abundant fatty acid (59.30%±2.40%), while palmitic acid and linoleic acid were recorded at 6.30%±0.56% and 5.2%±0.61%, respectively. However, oleic acid (59.30%±2.40%) was present in the highest quantities in olive pomace, followed by palmitic acid (6.30%±0.56%) and linoleic acid (5.20%±0.61%). The EE of olive leaves had higher total phenolics (1902.00±189.00 mg GAE/100 g) than WE (1216.00±143.00 mg GAE/100 g). The WE of olive pomace had higher total phenolics (292.40±18.00 mg GAE/100 g) than EE (201.80±15.00 mg GAE/100 g). The scavenging activity of DPPH of ethanol-soluble extracts (EE) (60.60±3.50 µM TE/g) of olive leaves was also greater than their respective water-soluble extracts (WE) (51.20±3.00 µM TE/g). Similarly, scavenging activity of ABTS of EE (9.88±0.90 µM TE/g) of olive leaves was greater as compared to WE (3.24±0.40 µM TE/g) of leaves. The DPPH radical scavenging activity of EE (29.44±1.10 µM TE/g) of olive pomace was higher than its respective WE (14.24±1.40 µM TE/g). However, the ABTS scavenging activity of EE (6.05±0.90 µM TE/g) of olive pomace did not vary significantly (p<0.05) with regard to its respective WE (5.99±0.45 µM TE/g). Results concluded that olive leaves and olive pomace are good sources of fatty acids and antioxidants, which are recommended in food application according to a sustainable approach strategy.

Low energy electron beam (e-beam) has the ability to decontaminate or reduce bioburden and enhance the food product's safety with minimal quality loss. The current study aimed to evaluate the efficacy of e-beam on natural microbiota and quality changes in black peppercorns. The black pepper was exposed to e-beam at doses from 6–18 kGy. The microbial quality, physicochemical attributes, total phenolic compounds, and antioxidant activity were evaluated. Results demonstrated the microbial population in black pepper decreased with increasing e-beam treatment doses. Significant inactivation of Total Plate Count (TPC), yeasts, and molds were observed at dose 6 kGy by 2.3, 0.7, and 1.3 log CFU g⁻¹, respectively, while at 18 kGy the reduction level was 6, 2.9, and 4.4 log CFU g⁻¹, respectively. Similarly, 18 kGy of e-beam yielded a reduction of 3.3 and 3.1 log CFU g⁻¹ of Salmonella Typhimurium and coliform bacteria, respectively. A significant difference (p < 0.05) was noted between doses 12, 15, and 18 kGy on Bacillus cereus and Clostridium perfringens in black pepper. During e-beam doses, the values L^*, a^* and b^* of black peppercorn were not noticeably altered up to 18 kGy dose. No significant (p > 0.05) difference in moisture, volatile oil, and piperine content upon (6–18 kGy) treatments in comparison to the control. A slight difference in the bioactive compound, retaining > 90% of total phenolic compounds and antioxidant activity. Results revealed that e-beam doses ≥ 18 kGy were influential for inactivating natural microbes and foodborne pathogens without compromising the physicochemical properties and antioxidant activity of black peppercorns.