Extraction of oils from fruit kernels with conventional and innovative methods: a review

Abstract

Over recent years, the food industry has striven to reduce waste, mostly because of rising awareness of the detrimental environmental impacts of food waste. While the edible oils market is enlarging constantly, there is increasing interest in producing plant-based oils because of the presence of various bioactive components like mono and poly unsaturated fatty acids. In recent publications it has been shown that various fruit kernels represent source of these components while the conversion of bio-waste into valuable compounds is of outmost importance for ensuring sustainability of the environment. This review investigates the different methods used for extraction of oils from sour cherry, peach, apricot and olive kernels and comparison between these methods in terms of extraction yield, fatty acids profile, tocopherols yield and antioxidant activity. An overview of chemical composition, bioactivity and on the application of these oils in end markets such as cosmetics, pharmaceuticals and nutraceuticals is presented. Scientific databases such as PubMed, Scopus, Google Scholar, Research Gate, ClinicalTrials have been used to assemble the data for this review.