The Fatty Acid Composition and Quality of Oils from Post‐Industrial Waste of Quince Chaenomeles japonica

Abstract

In the food industry, quince seeds are discarded as waste in the production process. Their use therefore creates added value and opens up the possibility of using no‐waste processing technologies. Three types of waste were investigated: after juicing, after the manufacture of puree and syrup. The results showed that the yield of quince seeds (Chaenomeles japonica (Thunb.) Lindl. ex Spach from waste left after different production methods varies from 29.8 to 38.3 %. The cold pressed oil yield ranges from 4.9±0.03 to 7.1±0.06 %. The oil yield obtained by Soxhlet extraction varies from 14.6±0.64 to 17.3±0.9 %. Unsaturated fatty acid, especially polyunsaturated fatty acid is predominant in quince seed oil. The linoleic acid content of the quince seed oils was between 47.12 % and 58.49 % of the total fatty acids. The fatty acid composition of oils from post‐industrial waste is more appropriate in the skin care industry than in the food industry because of the high ratio of omega‐6/omega‐3 and high linoleic acid content.

Associations between Oil Yield and Profile of Fatty Acids, Sterols, Squalene, Carotenoids, and Tocopherols in Seed Oil of Selected Japanese Quince Genotypes during Fruit Development

“…[ 5 ] Due to the amount of seeds generated during fruit processing, there is an increase in potential applications of Japanese Quince by‐products as a source of oil for different branches of industry. [ 6–9 ] Japanese quince contain 6.1–17.2% of oil, [ 5–10 ] rich in poly‐ and mono‐unsaturated fatty acids, mainly linoleic and oleic acids (on average 50 and 30%, respectively), α‐tocopherol (T) (over 90% of total tocopherols), phytosterols, represented mainly as β‐sitosterol (over 80% of total sterols) and carotenoids. [ 6–10 ] Two factors, the extraction type (supercritical CO 2 fluid, cold‐pressing, Soxhlet, and ultrasound‐assisted extraction) and genotype/cultivar have a significant impact on the recovered oil content from seeds of Japanese quince; while the profile and levels of minor bioactive molecules, with the exception of some phytosterols where both factors have a significant impact, only the genotype seems to be the key factor.…”

Biochemical Composition of Japanese Quince (Chaenomeles japonica) and Its Promising Value for Food, Cosmetic, and Pharmaceutical Industries

“…Most of the by-products remain after juicing (Figure 2C), range 40-60% of fresh fruit weight [7,29]. The pomace left after juicing showed a significant amount of phenols, even 13 times more than juice (Table 2).…”

“…The JQ by-products after processing were received from Puree/juice manufacturer, collected after three different processing methods-syrup and candied fruits, puree, and juice (Figure 3). The seeds separation and preparation for analysis were performed following methods described by Urbanavičiūtė et al [29]. The amount of by-products after JQ fruits processing depended on the manufacturing technology, ranged from 20-40%, and consisted mostly of pomace and seeds [29].…”

“…The seeds separation and preparation for analysis were performed following methods described by Urbanavičiūtė et al [29]. The amount of by-products after JQ fruits processing depended on the manufacturing technology, ranged from 20-40%, and consisted mostly of pomace and seeds [29].…”

“…Total Phenols, mg 100 g In the food industry, JQ seeds are mostly discarded as waste, while new utilization can reduce losses for producers, especially when the seeds accounted for more than 30% of the total waste [29]. Moreover, it was reported that seeds from different species of the Chaenomeles genus including JQ are potential phenols sources, especially proanthocyanidins, triterpenes, essential amino acids, K, and microelements such as Fe, Cu, Zn, and Mn [56].…”