“…For the last decade, studies have shown the potential of using nutshell and fruit stones as activated carbon precursors [147][148][149]. Recent studies have shown nutshells derived almond [150], hazelnut [151], macadamia [50,61,152], pistachio [153], pecan [154], and walnut shells [155,156] from food processing industries are ideal precursors for activated carbons, while fruit stones from apricot [157][158][159], cherry [160], olives [161,162], and peaches [163,164] have all been used as precursors for the preparation of activated carbons. For example, Yalcin and Arol have investigated the adsorption of aurocyanide on activated carbons derived from hazel nutshells, peach, and apricot stones to ascertain their suitability as an alternative to activated carbon produced from coconut shells [48].…”