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- Title
Characterization of apple seeds and their oils from the cider-making industry.
- Authors
Rodríguez Madrera, Roberto; Suárez Valles, Belén
- Abstract
Apple seeds and their oils from an agro-food waste, derived from the cider industry protected by the Designation of Origin “Sidra de Asturias”, were chemically characterized. The average oil yield was 19.7%. The major fatty acids in apple seed oils are unsaturated fatty acids (90.3 ± 0.3%) belonging to the ω-3, ω-6 and ω-9 series (linolenic acid, 1.2 ± 0.1%; linoleic acid, 55.3 ± 1.2%; oleic acid, 33.4 ± 0.8%). Oils also showed an important antioxidant activity and high levels of tocopherols (total tocopherols 1280 ± 104.8 mg/kg oil) with β-tocopherol (794.5 ± 62.2 mg/kg oil) being most abundant in all cases followed by α-tocopherol (439.2 ± 34.5 mg/kg oil) and these compounds correlate with DPPH radical activity (r = 0.937). In the defatted apple seeds, protein (37.5 ± 1.8%) and fibre (20.3 ± 0.4%) were the major nutritional components detected and other interesting constituents, such as extractable polyphenols and hydrolysable tannins, were also relevant. The results suggest apple seeds from the cider-making industry could be a suitable raw material for food, pharmacological or cosmetic uses.
- Subjects
SEED research; CIDER (Alcoholic beverage); FOOD industrial waste; FATTY acid content of seeds; PHENOLS
- Publication
European Food Research & Technology, 2018, Vol 244, Issue 10, p1821
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-018-3094-4