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

Abstract

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 extraction-based 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.