Extraction of Phenolic Compounds from Cherry Seeds: A Preliminary Study

Agri-food waste has proved to be a valuable bioresource that can used obtain variety of materials, ingredients and chemicals. The optimum conditions for extracting bioactive compounds from sweet cherry seeds (SCS) with different solvents temperatures were tested in this work. choice criteria based on the most efficient capacity while looking cleaner techniques lower health or environmental impacts. Some (methanol, ethanol water) combinations temperatures. obtained extracts evaluated total phenolic some families phenolics as well, using spectrophotometric methods. results showed highest extraction was at 70 °C 60:40 ratio water:ethanol (2.65 mg GAE/g), maximum flavonoids 80 50% ethanolic aqueous solution (7.26 QE/g). value ortho-diphenols 21.47 GAE/g 50 50:50 solution. proanthocyanidins flavonols (6.43 CE/g 3.88 QE/g, respectively), same allowed obtaining acids (1.68 CAE/g). anthocyanins found vary significantly concentration temperature, being range 35–40 °C, when an 80:20 Hierarchical clustering three clusters, factor analysis resulted two factors four groups samples. In conclusion, it have relevant applications food, pharmaceutical cosmetic industries.