Spectroscopic (LC‐ESI‐MS/MS, FT‐IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study withPrunus cerasusandPunica granatum oils

Abstract

Sour cherry (Prunus cerasus L.) and pomegranate (Punica granatum L.) are two industrial fruit crops in high demand. Sour cherry is assumed to have originated from an area surrounded by the Caspian Sea and the Black Sea which acquired its Latin name from ancient Kerasus city (modern name Giresun) established on the shores of the Black Sea on the Turkish side. Pomegranate is a fruit-bearing plant in the family of Lythraceae, a native of the Indian plate, Persia, and Mesopotamia, with a worldwide consumption containing micronutrients exerting positive effects on human health (Alrgei et al., 2015;Lansky & Newman, 2007). The total sour cherry and pomegranate production in the world have been constantly increasing and reaching more than 1 and 3 million tons, respectively (FAOSTAT, 2017;Kahramanoglu, 2019). There is a high demand for these fruits or food items derived from these fruit crops as many studies indicated their

Sustainable Valorization of Sour Cherry (Prunus cerasus) By-Products: Extraction of Antioxidant Compounds

“…In recent years, cold-pressed seed oils have become increasingly popular in the West as a healthy alternative to conventional cooking oils. The study conducted by Başyi git et al [127] highlighted that the natural bioactive compounds, especially unsaturated fatty acids present in sour cherry kernel oil, have the potential to enhance the nutritional value of food and pharmaceutical materials. A "green" technique including a laboratory-scale cold pressing machine with a capacity of 12 kg kernels/h was employed to extract oil from sour cherry kernels.…”