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Characterization of apple seeds and their oils from the cider-making industry

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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.

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Financial support for this work was managed by the National Institute of Research and Agro-Food Technology (INIA) and co-financed with ERDF and ESF funds (Projects RTA2013-00110-00-00 and RTA2015-00060-C04-03). The authors wish to thank the enterprise Martinez Sopeña Hermanos S.L. (Villaviciosa, Asturias, Spain) for their collaboration in this study.

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Correspondence to Roberto Rodríguez Madrera.

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Rodríguez Madrera, R., Suárez Valles, B. Characterization of apple seeds and their oils from the cider-making industry. Eur Food Res Technol 244, 1821–1827 (2018).

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