Peach kernel: a potential source for cosmeceuticals
Karadimou, C. C., Koletti, A. E., Moschona, A., Gika, H. G., Vlachos, D., Assimopoulou, A. N.
Abstract:
Prunus persica (peach) is one of the most important deciduous fruit tree worldwide. The main waste of peach industrial processing is the kernel. In this study, kernels from four different peach cultivars from Imathia, Greece (kindly donated by the Members of Greek Canners Association) were examined, aiming to exploit kernels as high added value products. The total concentration of phenolic compounds, proteins and sugars was determined using the Folin-Ciocalteau, Bradford and DNS method, respectively. Fatty acids content was characterized by GC-MS analysis and the concentration of amygdalin, a cyanogenic glycoside which is toxic for humans, in samples was determined by LC-MS. The andioxidant activity of kernel extracts was estimated by DPPH? and ABTS?+ assays.
The results showed that peach kernels are rich in unsaturated fatty acids, mainly oleic and linoleic acid. Extracts from cultivar 1 presented the highest concentration of phenolic compounds (4.47 mg/g) and proteins (31.16 mg/g), while extracts from cultivar 2 presented the highest concentration of sugars. The highest concentration of amygdalin was detected in the methanolic extract of cultivar 4. The kernel extracts from all peach cultivars exhibited strong antioxidant activity, with cultivar 4 presenting the highest one. The results indicated that peach kernel is a promising source for unsaturated fatty acids and phenolic compounds possesing strong antioxidant activity and potential use as an active ingredient in cosmeceuticals and food supplements.
Keywords:
Prunus persica, peach kernel, fatty acids, amygdalin
Download:
IMEKO-TC23-2017-116.pdf
DOI:
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Event details
IMEKO TC:
TC23
Event name:
3rd IMEKOFOODS Conference
Title:

Metrology Promoting Standardization and Harmonization in Food and Nutrition

Place:
Thessaloniki, GREECE
Time:
01 October 2017 - 04 October 2017
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