Chemical characterization and thermal properties of kernel oils from Tunisian peach and nectarine varieties of

Unsaponifiable Compounds and Phenols Content, Antioxidant and Antitrypsin Activities of Prunus persica Kernel Oil

Although peach kernels are rich in oil, there is a lack of information about its chemical and biological properties. Therefore, the purpose of this study was to determine the lipid profile, antioxidant capacity, and trypsin inhibitory propriety of peach oil extracted from two varieties (sweet cap and O'Henry) cultivated in Tunisia. The investigated peach kernel oil contains significant amount of unsaponifiable (2.1±0.5-2.8±0.2% of oil) and phenolic compounds (45.8±0.92-74.6±1.3 mg GAE/g of oil). Its n-alkane profile was characterized by the predominance of tetracosane n-C24 (47.24%) followed by tricosane n-C23 (34.43%). An important total tocopherol content (1192.83±3.1 mg/kg oil) has been found in sweet cap cultivar. Although rich in polyphenols and tocopherols, the tested oil did not display an inhibitory effect on trypsin. However, all peach oil samples showed effective antioxidant capacity and the highest values (86.34±1.3% and 603.50±2.6 μmol TE/g oil for DPPH test and ORAC assay, respectively) were observed for sweet cap oil. Peach oil has an excellent potential for application in the food and pharmaceutical industries as source of naturally-occurring bioactive substances.

Green Synthesis of Advanced Carbon Materials Used as Precursors for Adsorbents Applied in Wastewater Treatment

Huge amounts of vegetable waste, mainly resulting from the food industry, need large areas for storage, as they could cause hazardous environmental impact, leading to soil and water pollution or to CO₂ emissions during accidental incineration. This work was aimed at recycling certain lignocellulosic waste (walnut shells, kernels of peach, apricot, and olive) to design advanced carbon material precursors (ACMP) to be used for obtaining nano-powders with high applicative potential in pollution abatement. Both waste and ACMP were characterized using proximate and elemental analysis, and by optical microscopy. Complex characterization of raw materials by FTIR, TGA-DTG, and SEM analysis were carried out. The ACMP were synthetized at 600-700 °C by innovative microwave heating technology which offers the advantages of lower energy consumption using 3.3 kW equipment at laboratory level. The ACMP ash < 3% and increased carbon content of 87% enabled the development of an extended pore network depending on degassing conditions during heating. TEM analysis revealed a well-developed porous structure of the synthesized ACMP carbonaceous materials. Due to the presence of oxygen functional groups, ACMPs exhibit adsorption properties highlighted by an iodine index of max. 500 mg/g and surface area BET of 300 m²/g, which make them attractive for removal of environmental pollutants such as dyes having molecule sizes below 2 nm and ions with pore dimensions below 1 nm, widely used industrially and found in underground waters (NO₃^-) or waste waters (SO₄^2-).

Valorization of by-products from Prunus genus fruit processing: Opportunities and applications

Food processing, especially the juice industry, is an important sector that generate million tons of residues every. Due to the increasing concern about waste generation and the interest in its valorization, the reutilization of by-products generated from the processing of popular fruits of the Prunus genus (rich in high-added value compounds) has gained the spotlight in the food area. This review aims to provide an overview of the high added-value compounds found in the residues of Prunus fruits (peach, nectarine, donut peach, plum, cherry, and apricot) processing and applications in the food science area. Collective (pomace) and individual (kernels, peels, and leaves) residues from Prunus fruits processing contains polyphenols (especially flavonoids and anthocyanins), lipophilic compounds (such as unsaturated fatty acids, carotenes, tocopherols, sterols, and squalene), proteins (bioactive peptides and essential amino acids) that are wasted. Applications are increasingly expanding from the flour from the kernels to encapsulated bioactive compounds, active films, and ingredients with technological relevance for the quality of bread, cookies, ice cream, clean label meat products and extruded foods. Advances to increasing safety has also been reported against anti-nutritional (amygdalin) and toxic compounds (aflatoxin and pesticides) due to advances in emerging processing technologies and strategic use of resources.