Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions


INDUSTRIAL CROPS AND PRODUCTS, vol.49, pp.130-135, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 49
  • Publication Date: 2013
  • Doi Number: 10.1016/j.indcrop.2013.04.048
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.130-135
  • Keywords: Sour cherry seed kernel, Oil extraction, Roasting, Bioactive compounds, CHEMICAL-COMPOSITION, SEED
  • Hacettepe University Affiliated: Yes


Sour cherry seeds arise as a waste material during processing of the fruits into processed products such as canned or frozen sour cherry, and sour cherry juice. This study aimed to investigate the chemical composition of the kernels in depth for potential utilization as a source of oil, protein and dietary fibers. The kernel was found to contain 17.0% of oil, 29.3% of proteins and 30.3% of dietary fibers. Conventional hexane and supercritical carbon dioxide (SC-CO2) were used to extract oil from the kernels. The kernel oil was found to contain palmitic acid (6.4%), stearic acid (1.2%), oleic acid (46.3%), linoleic acid (41.5%), and linolenic acid (4.6%). Extraction technique had no significant effect on fatty acid composition of kernel oil. The oil extracted by hexane contained significantly higher levels of tocopherols and beta-carotene than the oil extracted by SC-CO2. The effect of ethanol used as a co-solvent in both extraction techniques on the composition of oil was determined. Using ethanol with both hexane and SC-CO2 increased total phenolic content, antioxidant capacity and p-carotene content of oil. Roasting kernels at 160 degrees C for 30 min decreased total tocopherols (9.8%), but increased total phenolic content (4.5 times) and hydroxymethylfurfural (1.4 mg/L) in resulting oil. (C) 2013 Elsevier B.V. All rights reserved.