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Article

Phytochemical and Nutritional Profile of Apricot, Plum-Apricot, and Plum Stones

1
Department of Microbiology and Biotechnology, University of Food Technologies, 4002 Plovdiv, Bulgaria
2
Department of Chemistry and Biochemistry, Medical University Pleven, 5800 Pleven, Bulgaria
3
Department of Organic and Inorganic Chemistry, University of Food Technologies, 4002 Plovdiv, Bulgaria
4
Department of Biochemistry and Nutrition, University of Food Technologies, 4002 Plovdiv, Bulgaria
*
Author to whom correspondence should be addressed.
Separations 2025, 12(8), 216; https://doi.org/10.3390/separations12080216
Submission received: 8 July 2025 / Revised: 26 July 2025 / Accepted: 14 August 2025 / Published: 15 August 2025

Abstract

Fruit stones constitute a significant portion of solid waste generated from the consumption and processing of fruits. This study demonstrated the potential of fruit stones as viable sources of nutritional compounds. The stones from three types of fruits—the “Modesto” apricot, the “Stendesto” plum-apricot, and the “Stanley” plum—were assessed for their protein, carbohydrate, lipid, and mineral content. Additionally, their total phenolic content, total flavonoid content, and total anthocyanin content were also analyzed. The antioxidant activity, evaluated through four contemporary assays (DPPH, ABTS, FRAP, and CUPRAC), revealed the biological potential of these stones. Notably, the results pertaining to the hybrid plum-apricot variety “Stendesto” are absent from the existing literature, rendering them novel. The findings indicate that the stone of this hybrid has the lowest caloric value in kcal/100 g, including its fat content, when compared to the other studied stones. Therefore, fruit stones can be effectively utilized as innovative food ingredients, aligning with the need for proper waste management and their potential application across various industries.
Keywords: sustainability; fruit waste utilization; kernels; fruit hybridization; biological activity; antioxidants sustainability; fruit waste utilization; kernels; fruit hybridization; biological activity; antioxidants

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MDPI and ACS Style

Mihaylova, D.; Gentscheva, G.; Petkova-Ognyanova, N.; Slavov, A.; Popova, A. Phytochemical and Nutritional Profile of Apricot, Plum-Apricot, and Plum Stones. Separations 2025, 12, 216. https://doi.org/10.3390/separations12080216

AMA Style

Mihaylova D, Gentscheva G, Petkova-Ognyanova N, Slavov A, Popova A. Phytochemical and Nutritional Profile of Apricot, Plum-Apricot, and Plum Stones. Separations. 2025; 12(8):216. https://doi.org/10.3390/separations12080216

Chicago/Turabian Style

Mihaylova, Dasha, Galia Gentscheva, Nadezhda Petkova-Ognyanova, Anton Slavov, and Aneta Popova. 2025. "Phytochemical and Nutritional Profile of Apricot, Plum-Apricot, and Plum Stones" Separations 12, no. 8: 216. https://doi.org/10.3390/separations12080216

APA Style

Mihaylova, D., Gentscheva, G., Petkova-Ognyanova, N., Slavov, A., & Popova, A. (2025). Phytochemical and Nutritional Profile of Apricot, Plum-Apricot, and Plum Stones. Separations, 12(8), 216. https://doi.org/10.3390/separations12080216

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