Sustainable Valorization of Sour Cherry (Prunus cerasus) By-Products: Extraction of Antioxidant Compounds

Abstract

Prunus cerasus, commonly known as sour cherry, is a fruit widely consumed during the summer season. Processing of sour cherries results in the generation of substantial amounts of by-products. Following the extraction of juice, the residual pomace (comprising of skin and flesh) and pits remain as by-products. This study delves into the antioxidant potential derived from the phenolic compounds present in sour cherry pomace and the oil derived from its seeds, both demonstrating significant implications for human health and longevity. The increasing demand for bioactive compounds from natural resources, to be used as ingredients in functional foods, as well as the increased global production of sour cherries, has spurred considerable interest in these by-products. The growing demand for more sustainable practices has necessitated the use of industrial fruit by-products. To this end, many articles have been published regarding sour cherry skin and pits utilization. This comprehensive review aims to elucidate advanced techniques for extracting antioxidants from sour cherries and discern optimal strategies for broad-scale industrial implementation.