The potential of apricot seed and oil as functional food: Composition, biological properties, health benefits &amp; safety

Siddiqui, Shahida Anusha; Anwar, Sidra; Yunusa, Bello Mohammed; Nayik, Gulzar Ahmad; Khaneghah, Amin Mousavi

doi:10.1016/j.fbio.2022.102336

Cited by 21 publications

(17 citation statements)

References 73 publications

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“…Particularly, the consumption of 50 bitter almonds in a short period of time can be a lethal dose for an adult, and a dose of 5-10 bitter almonds can be poisonous to a child [51]. It is possible to reduce their toxicity levels to minimum levels under the application of detoxification methods such as drying, roasting, thermal, immersion, or ultrasound treatments [53,54].…”

Section: Phenolic Profile Of Cherry Seed Extractsmentioning

confidence: 99%

Valorization of Defatted Cherry Seed Residues from Liquor Processing by Matrix Solid-Phase Dispersion Extraction: A Sustainable Strategy for Production of Phenolic-Rich Extracts with Antioxidant Potential

Rodríguez-Blázquez,

Fernández-Ávila,

Gómez-Mejía

et al. 2023

Antioxidants

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The integrated valorization of food chain waste is one of the most promising alternatives in the transition to a sustainable bioeconomy. Thus, an efficient solid-phase matrix dispersion extraction method, using experimental factorial design and response surface methodology, has been developed and optimized for the recovery of polyphenols from defatted cherry seeds obtained after cherry liquor manufacture and subsequent fatty acid extraction, evaluating the effect of each processing step on the composition and phenolic content of sweet cherry residues. The phenolic extracts before fermentation showed the highest content of total polyphenols (TPC) and flavonoids (TFC) (3 ± 1 mg QE·g−1 and 1.37 ± 0.08 mg GAE·g−1, respectively), while the highest antioxidant capacity was obtained in the defatted seed extracts after both fermentation and distillation. In addition, high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer (HPLC-ESI-QTOF-MS) was used to determine the phenolic profile. Dihydroxybenzoic acid, neochlorogenic acid, caffeic acid, and quercetin were the main phenolics found, showing differences in concentration between the stages of liquor production. The results underline the prospective of cherry by-products for obtaining phenol-rich bioactive extracts for possible use in different industrial sectors, offering a feasible solution for the cascade valorization of cherry agri-food waste.

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Section: Phenolic Profile Of Cherry Seed Extractsmentioning

confidence: 99%

Valorization of Defatted Cherry Seed Residues from Liquor Processing by Matrix Solid-Phase Dispersion Extraction: A Sustainable Strategy for Production of Phenolic-Rich Extracts with Antioxidant Potential

Rodríguez-Blázquez,

Fernández-Ávila,

Gómez-Mejía

et al. 2023

Antioxidants

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“…It is estimated that in the subsequent years, the impact on the environment caused by the inefficient use of natural resources, concurrent with the exponential growth of the world population, will result in profound social consequences ( 118 , 121 ). The production of residues from the food industry significantly impacts the environment, constituting approximately one-tenth of food systems emissions ( 122 , 123 ). This complex panorama indicates a current urgency for actions aimed at the sustainable use of natural sources, such as reducing waste and optimizing the use of by-products from the food industry.…”

Section: The Use Of Waste From Food Industries: Possible Benefits For...mentioning

confidence: 99%

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

Rosales

Fabi

2023

Front. Nutr.

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In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical–chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.

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“…Prunus armeniaca L., known as apricot, is a member of Rosaceae family 10 . Apricots are widely consumed and used in food manufacturing like juices and jams, which in turn produce large masses of seeds that need further exploitation 11 .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of synergistic/antagonistic antibacterial activities of fatty oils from apricot, date, grape, and black seeds

Joujou,

Darra,

Rajha

et al. 2024

Sci Rep

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The increasing antimicrobial resistance requires continuous investigation of new antimicrobial agents preferably derived from natural sources. New powerful antibacterial agents can be produced by simply combining oils that are known for their antibacterial activities. In this study, apricot seed oil (ASO), date seed oil (DSO), grape seed oil (GSO), and black seed oil (BSO) alone and in binary mixtures were assessed. Fatty acid profiles of individual oils and oil mixtures showed linoleic acid, oleic acid, palmitic acid, stearic acid, and linolenic acid contents. Linoleic acid was the most abundant fatty acid in all samples except for ASO, where oleic acid was the dominant one. GSO showed the highest total phenolic content while ASO showed the lowest one. Antibacterial screening was performed against Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Proteus mirabilis, and Staphylococcus aureus. Results showed antibacterial activity in all oils against tested strains except for ASO against S. aureus. Highest antibacterial activity recorded was for ASO against P. mirabilis. ASO-GSO mixture (AG) was the best mixture where it showed synergistic interactions against all strains except P. aeruginosa. In conclusion, seed oil mixtures are likely to show promising antibacterial activities against specific strains.

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The potential of apricot seed and oil as functional food: Composition, biological properties, health benefits & safety

Cited by 21 publications

References 73 publications

Valorization of Defatted Cherry Seed Residues from Liquor Processing by Matrix Solid-Phase Dispersion Extraction: A Sustainable Strategy for Production of Phenolic-Rich Extracts with Antioxidant Potential

Valorization of Defatted Cherry Seed Residues from Liquor Processing by Matrix Solid-Phase Dispersion Extraction: A Sustainable Strategy for Production of Phenolic-Rich Extracts with Antioxidant Potential

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

Evaluation of synergistic/antagonistic antibacterial activities of fatty oils from apricot, date, grape, and black seeds

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