Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain.
Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain.
Molecules. 2023 Oct 12;28(20):7045. doi: 10.3390/molecules28207045.
fruit seeds are one of the main types of agri-food waste generated worldwide during the processing of fruits to produce jams, juices and preserves. To valorize this by-product, the aim of this work was the nutritional analysis of peach, apricot, plum and cherry seeds using the official AOAC methods, together with the extraction and characterization of the lipid profile of seed oils using GC-FID, as well as the measurement of the antioxidant activity and oxidative stability using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging method. Chemometric tools were required for data evaluation and the obtained results indicated that the main component of seeds were oils (30-38%, w). All seed oils were rich in oleic (C18:1n9c) and linoleic (C18:2n6c) acids and presented heart-healthy lipid indexes. Oil antioxidant activity was estimated in the range IC = 20-35 mg·mL, and high oxidative stability was observed for all evaluated oils during 1-22 storage days, with the plum seed oil being the most antioxidant and stable over time. Oxidative stability was also positively correlated with oleic acid content and negatively correlated with linoleic acid content. Therefore, this research showed that the four seed oils present interesting healthy characteristics for their use and potential application in the cosmetic and nutraceutical industries.
水果种子是全球水果加工过程中产生的主要农业食品废物之一，用于生产果酱、果汁和蜜饯。为了实现这种副产品的增值，本工作采用官方 AOAC 方法对桃、杏、李和樱桃种子进行了营养分析，使用 GC-FID 提取和分析了种子油的脂质图谱，并采用 2,2-二苯基-1-苦基肼（DPPH）自由基清除法测量了抗氧化活性和氧化稳定性。需要化学计量学工具来评估数据，所得结果表明，种子的主要成分是油（30-38%，w）。所有种子油都富含油酸（C18:1n9c）和亚油酸（C18:2n6c），具有心脏健康的脂质指数。油的抗氧化活性估计在 IC = 20-35mg·mL 范围内，所有评估的油在 1-22 天的储存期间表现出高氧化稳定性，其中李种子油在时间上的抗氧化和稳定性最高。氧化稳定性与油酸含量呈正相关，与亚油酸含量呈负相关。因此，本研究表明，这四种种子油具有有趣的健康特性，可用于化妆品和营养保健品行业。
