Activated carbon from olive hulls (Moroccan Picholine): preparation, characterization and evaluation of its ability to depollute olive mill waste water

Abstract

This paper deals with preparation of activated carbons (CA) from the olive hulls (endocarp) of the Moroccan picholine variety and their physicochemical characterization. Four CAs were developed by both physical and chemical activation pathways, under N2 atmosphere at 550°C. The CAs obtained are used as adsorbent for the treatment of olive mill waste water. The obtained results would allow the valorization of olive cake and their application for the protection of the environment. Rates of abatement of pollution parameters in olive mill waste water reached 86% for COD, 91% for total polyphenols and 100% for orthodiphenols.

Keywords

• Olive husks
• activated carbon
• preparation
• chemical activation
• physical activation
• characterization
• olive mill waste water
• reclamation