Value-Added Utilization of Fruit Seed Oils for Improving Human Health: A Progress Review
Uyory Choe, Holly Childs, Melody Zeng, Wenhao Zheng, Hanshu Zhu, Lin Zhu, Zhuohong Xie, Boyan Gao, Liangli Yu
Abstract
Fruits are important foods and may be processed into juice, jam and snack products. During the processing, fruit seeds are generated as byproducts and discarded at a cost and with potential environmental contamination. Fruit seeds contain high contents of lipids together with bioactive compounds such as phytosterols, tocopherols, phenolics including flavonoids, and carotenoids and, thus, can be used to produce functional food oils. In this review, the chemical profiles of fatty acids and bioactive compounds, as well as potential health beneficial properties of fruit seed oils, are introduced. The clarification of these pieces of information could stimulate further interest in research and commercialization of fruit seed oils and enhance the profitability of the fruit production and processing industries while reducing environmental hazards.