Valorization and extraction optimization of Prunus seeds for food and functional food applications: A review with further perspectives

被引：24

作者：

Farag, Mohamed A. ^{[1
]}

Eldin, Aya Bahaa ^{[2
]}

Khalifa, Ibrahim ^{[3
]}

机构：

[1] Cairo Univ, Coll Pharm, Pharmacognosy Dept, Kasr El Aini St,PB 11562, Cairo, Egypt

[2] Cairo Univ, Coll Pharm, Undergrad Program, Kasr El Aini St,PB 11562, Cairo, Egypt

[3] Benha Univ, Fac Agr, Food Technol Dept, Moshtohor 13736, Egypt

来源：

FOOD CHEMISTRY | 2022年 / 388卷

关键词：

Prunus; Byproducts; Phytochemicals; Health benefits; Food applications; FATTY-ACID-COMPOSITION; LIPOPHILIC BIOACTIVE COMPOUNDS; APRICOT-KERNEL; ESSENTIAL OIL; ANTIOXIDANT ACTIVITY; FRUIT KERNELS; CHERRY SEED; BITTER; AMYGDALIN; IMPACT;

D O I：

10.1016/j.foodchem.2022.132955

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Valorization of byproducts generated during food processing has recently attracted considerable attention, especially processes with high wastage rates. In this review we present a detailed analysis of the phytochemical composition of Prunus seed oil and extracts as potential sources of unsaturated fatty acids, phenolics, and phytosterols. Besides their nutritional value these seeds, especially apricot and peach seeds, could be exploited to produce value-added products such as food enhancers, and antioxidants. Optimum extraction methods of Prunus seeds are discussed to improve yield and lessen environmental hazards associated with typical solvent extractionbased methods. This review presents the best valorization practices for one of the largest cultivated fruit seeds worldwide and its different applications in food and functional food industries.

引用

页数：13

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