Comparative Assessment of Kernel Chemical Properties from Six Sweet Cherry Cultivars at Four Ripening Stages

被引：0
作者：
Sultan Nalçacı [1 ]
Yunus Önal [2 ]
Rukiye Zengin [1 ]
Yeliz Toptaş [2 ]
Selim Erdoğan [3 ]
机构：
[1] Republic of Türkiye Ministry of Agriculture and Forestry, General Directorate of Agricultural Research and Policies, Apricot Research Institute, Malatya
[2] Faculty of Engineering, Chemical Engineering, Inönü University, Malatya
[3] Faculty of Pharmacy, Inönü University, Malatya
来源：
Applied Fruit Science | 2025年 / 67卷 / 3期
关键词：
Cherry kernel oil; Fatty acids; FTIR; GC-FID; Prunus aviumL;
D O I：
10.1007/s10341-025-01313-x
中图分类号：
学科分类号：
摘要：
Fruits are industrially processed, producing a significant amount of waste and by-products including peels, stones and seeds. These significant agri-food wastes are considered as a source of high-value-added compounds for use in the nutraceutical, chemical, cosmetic and pharmaceutical industries. The aim of this study was to define the profiles and evaluate the content of fatty acids in kernel oils obtained from fruit seeds of six different cultivars of sweet cherries (‘Sweet Heart’, ‘0900 Ziraat’, ‘Hardy Giant’, ‘Dalbastı’, ‘Starks Gold’, ‘Lambert’) during the four ripening stages, to reveal the X‑ray diffraction (XRD) diffractograms and Fourier transform infrared (FTIR) spectroscopy data of the kernels, and to evaluate the morphological changes occurring in their structures using scanning electron microscopy (SEM). XRD analysis confirmed that cherry kernels contain both amorphous and crystalline structures. This finding enhances the potential industrial applications of cherry kernels. In the SEM images of all samples, it was observed that the cellulose structure was observed to be layered (graphitic), while the oil exhibited a cellular structure. The oil ratios from these kernels were determined to be between 21.71% (‘Lambert’) and 28.07% (‘Starks Gold’) for the 8th week. The highest oil content was obtained in weeks 7 and 8 of the ‘Starks Gold’ cultivar. Sweet cherry kernel oils are rich in polyunsaturated fatty acids, particularly oleic, linoleic and palmitic acid. The main fatty acids were oleic (35.62–70.60%), linoleic (2.59–69.22%), palmitic (7.40–17.63%) and stearic (2.86–7.52%) acid. The prominent fatty acid of the kernel oils of the sweet cherry was oleic acid. According to the findings of this study, the kernels of sweet cherry cultivars have the potential to produce excellent oil that can be used in edible and other industrial sectors. © The author(s), exclusively licensed to Springer-Verlag GmbH Germany, a part of Springer Nature 2025.
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