Knowledge Agora

Title	Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds
ID_Doc	21287
Authors	Cirkovic, A; Demin, M; Aksic, MF; Rabrenovic, B
Title	Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds
Year	2023
Published	Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 51.0, 3
Abstract	In this study, the possible use of seeds after fruit processing to obtain unconventional cold-pressed edible oil was investigated. For this purpose, seeds of quince, sour cherries and plum were used. Fatty acid composition, antioxidant activity, peroxide and acid value, oxidative stability, and tocopherols and phytosterols content were determined in the studied oils. Plum seed oil was dominated by oleic acid, while quince and sour cherry seed oils contained abundant linoleic acid. The total polyphenol content in the studied oils ranged from 2.28 to 9.03 mg GAE 100 mL-1. Antioxidant properties (ABTS, DPPH, FRP) were associated with tocopherol content. All three studied oils were rich in beta-sitosterol. The oxidative stability of the studied oil samples varied and ranged from 1.92 h-31.17 h. Quince seed oil had the highest content of alpha-tocopherol (44.30 mg 100 g-1) and plum seed oil had the lowest (3 mg 100 g-1), while sour cherry seed oil had the highest content of beta+gamma-tocopherol (17.19 mg 100 g-1). The results show that oil from quince, sour cherry, and plum seeds is suitable for the production of a high quality cold-pressed oil. The use of this type of waste from fruit processing contributes to waste reduction and promotes the circular economy.
PDF	https://www.notulaebotanicae.ro/index.php/nbha/article/download/13241/9620

Similar Articles

ID	Score	Article
15243		Górska, A; Piasecka, I; Wirkowska-Wojdyla, M; Brys, J; Kienc, K; Brzezinska, R; Ostrowska-Ligeza, E Berry Seeds-A By-Product of the Fruit Industry as a Source of Oils with Beneficial Nutritional Characteristics(2023)Applied Sciences-Basel, 13, 8
7257		Blasi, F; Cossignani, L An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils(2020)Processes, 8, 8
13329		Piasecka, I; Górska, A; Ostrowska-Ligeza, E; Kalisz, S The Study of Thermal Properties of Blackberry, Chokeberry and Raspberry Seeds and Oils(2021)Applied Sciences-Basel, 11, 16
13376		García-Martínez, E; Camacho, MD; Martínez-Navarrete, N In Vitro Bioaccessibility of Bioactive Compounds of Freeze-Dried Orange Juice Co-Product Formulated with Gum Arabic and Modified Starch(2023)Molecules, 28, 2
15456		Fotiadou, R; Vougiouklaki, D; Houhoula, D; Stamatis, H Improvement of the oxidative stability of edible oils through enzymatic esterification with hydroxytyrosol-rich extract(2024)
12359		Occhiuto, C; Aliberto, G; Ingegneri, M; Trombetta, D; Circosta, C; Smeriglio, A Comparative Evaluation of the Nutrients, Phytochemicals, and Antioxidant Activity of Two Hempseed Oils and Their Byproducts after Cold Pressing(2022)Molecules, 27.0, 11
14303		Andrade, MA; Torres, LRD; Silva, AS; Barbosa, CH; Vilarinho, F; Ramos, F; de Quirós, ARB; Khwaldia, K; Sendón, R Industrial multi-fruits juices by-products: total antioxidant capacity and phenolics profile by LC-MS/MS to ascertain their reuse potential(2020)European Food Research And Technology, 246, 11
9874		Araújo-Rodrigues, H; Santos, D; Campos, DA; Ratinho, M; Rodrigues, IM; Pintado, ME Development of Frozen Pulps and Powders from Carrot and Tomato by-Products: Impact of Processing and Storage Time on Bioactive and Biological Properties(2021)Horticulturae, 7.0, 7
29287		Castro-Vázquez, L; Lozano, MV; Rodríguez-Robledo, V; González-Fuentes, J; Marcos, P; Villaseca, N; Arroyo-Jiménez, MM; Santander-Ortega, MJ Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress(2021)Molecules, 26.0, 19
10045		Tsai, SY; Sun, WJ; Wu, YC; Lin, CP Peanut skin extracts applied on shelf life of button mushrooms and antioxidant effect of sacha inchi oil via isothermal calorimetry(2023)Journal Of Thermal Analysis And Calorimetry, 148.0, 4