Kaseke Tafadzwa, Opara Umezuruike Linus, Fawole Olaniyi Amos
Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa.
Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa.
Heliyon. 2020 Sep 17;6(9):e04962. doi: 10.1016/j.heliyon.2020.e04962. eCollection 2020 Sep.
Fruit seed is a by-product of fruit processing into juice and other products. Despite being treated as waste, fruit seed contains oil with health benefits comparable or even higher than the conventional seed oil from field crops. In addition to essential fatty acids, the fruit seed oil is a rich source of bioactive compounds such as tocopherols, carotenoids, flavonoids, phenolic acids and phytosterols, which have been implicated in the prevention of chronic and degenerative diseases such as cancer, diabetes and cardiovascular diseases. The emerging potential of fruit seed oil application in food and nutraceuticals has prompted researchers to study the effect of preharvest and processing factors on the seed oil quality with respect to nutritional qualities, antioxidant compounds and properties. Herein, the effect of cultivar, fruit-growing region, seeds pretreatment, seeds drying and seed oil extraction on tocopherols, polyphenols, phytosterols, carotenoids, fatty acids, antioxidant activity and oxidative stability of the fruit seed oil is critically discussed. Understanding the influence of these factors on seed oil bioactive phytochemicals, nutritional qualities and antioxidant properties is critical not only for genetically improving the oilseeds plants with desired characteristics, but also in seed oil processing and value addition. Therefore, preharvest and processing factors are essential considerations when determining the application of fruit seed oil.
水果种子是水果加工成果汁和其他产品后的副产品。尽管被视为废物，但水果种子所含的油对健康有益，其益处与大田作物的传统种子油相当，甚至更高。除了必需脂肪酸外，水果种子油还富含生物活性化合物，如生育酚、类胡萝卜素、黄酮类化合物、酚酸和植物甾醇，这些物质与预防慢性和退行性疾病如癌症、糖尿病和心血管疾病有关。水果种子油在食品和营养保健品中应用的潜力不断显现，促使研究人员研究收获前和加工因素对种子油质量在营养品质、抗氧化化合物和特性方面的影响。本文批判性地讨论了品种、水果种植地区、种子预处理、种子干燥和种子油提取对水果种子油中生育酚、多酚、植物甾醇、类胡萝卜素、脂肪酸、抗氧化活性和氧化稳定性的影响。了解这些因素对种子油生物活性植物化学物质、营养品质和抗氧化特性的影响不仅对于通过基因改良培育具有所需特性的油料作物至关重要，而且对于种子油加工和增值也至关重要。因此，在确定水果种子油的应用时，收获前和加工因素是必不可少的考虑因素。
