Processing fruit produces two types of waste

• a solid waste
– peel/skin, seeds, stones, etc

• liquid waste
– juice and washwaters
• Left behind from the processing of mangos are the seeds which are for
sure disposed since there is according to common knowledge no use for
the seeds.
• Once we succeed in opening a mango seed a hard substance is found
inside with a rather bitter taste. Bitter taste mostly has some positive
background as we know the good and necessary medicine in its natural
taste is bitter but helpful.
• For the mango seed the hidden treasure is the seed oil. It is assumed that
in an average mango seed 8-15% oil are available which can be used in the
cosmetic industry for example in lotions as this is already done with peach
seed oil while the process here due to the availability of oil and the size of
peach seeds is more troublesome than with the advantage of the big
mango seeds.
• Seeds and endocarp of the Tunisian variety were obtained by manual removing of
the pericarp from the rest of the fruit, isolating the endocarp and subsequently
carefully splitting the tegumental pulp surrounding the seeds.
• Flax and sesame seeds utilised to confirm lignan identification were purchased in
local herbal shops. Flax, sesame and pomegranate seeds, endocarp and wood
knots were ground in a blade grinder and both the powders obtained and the
juices were stored in the dark at −20 °C, until analysis.
• The relevant presence in seeds may be also in line with previous observations,
evidencing that seeds are an elective site of lignan accumulation also in soft-red
berries and in most seeds of drupaceous fruits, likely as a consequence of the
lignification of the seed testa. Such distribution seems to be in accordance with the
fact that the drugs most abundant in lignans are seeds, i.e. sesame, buckwheat
and linseed or seed-like fruits as caryopsis and brans of rye and wheat. Such an
elective distribution may be a consequence of specific roles played by lignans in
the plant’s defensive system, as antifungals, antioxidants and in particular as feed
deterrent for insects, roles that may be of particular value in oil-rich seeds that
have to spend the whole winter almost defenceless before sprouting and thus may
be palatable for insects
• In terms of nutraceutical value, it must be noticed that higher dietary
intakes of lignans were associated with a reduction in the risk of
postmenopausal breast cancers, in particular when the daily intake of
lignans is above
• Conclusions
• Besides the renowned abundance of flavonoids, anthocyanins, catechins
and specific hydrolysable ellagic derivatives named punicalagins,
pomegranates proved to be rich also in lignans. As a consequence of
their significant presence, lignans may act in synergy with other healthy
polyphenolics of the plant’s phytocomplex and represent a potential
contributor to the purported oestrogenic functional properties of
pomegranate juice. Their abundance may constitute a relevant marker in
quality definition of P. granatum fruit and its nutraceutical byproducts.
• At the same time, the considerable presence of lignans in waste material
from P. granatum fruit industrial processing may suggest the
development of new lignan-rich food additives or herbal supplements
and represent an intriguing and economic renewable source of these
healthy compounds.
• Grape seeds are a waste by-product obtained after wine or juice making and
present a good source of functional compounds, such as polyphenols.
Extraction is a very important step for later use of phenolic components. The
effect of different temperatures and solid–liquid ratios on the solid–liquid
extraction yield of total polyphenols and the effect of four classes of particle
size on the extraction kinetics of total polyphenols with 50% of aqueous
ethanol were studied. Temperature, solid–liquid ratio and milling degree had
positive influence on extraction rate and extent of extraction. The 1.47–
6.68% of total polyphenols per dry matter of grape seeds was extracted
during 200 min. Extraction kinetics was estimated using non-experimental
two-parameter equation – modified Peleg’s model. Results showed a good
prediction of Peleg’s model for extraction kinetics in all experiments
(ρ > 0.994), which gave the possibility for estimation of initial rate and
extent of solid–liquid extraction.
• During winemaking or juice making from grape high quantities of
waste by-products (grape pulp, seeds, skin) remain, which are used
only as a feed for animals due to their high fibre content (Palma,
Piñeiro, & Barroso, 2001). However, these by-products are still a
good and cheap source of high-quality polyphenolic compounds
which can be used in different therapeutic procedures with the
purpose of free radical neutralisation in biological systems (Heim et
al., 2002 and Yilmaz and Toledo, 2004 Y. Yilmaz and R.T. Toledo,
Major flavonoids in grape seeds and skins: antioxidant capacity of
catechin, epicatechin, and gallic Acid, Journal of Agricultural and
Food Chemistry 52 (2004), pp. 255–260. Full Text via CrossRef |
View Record in Scopus | Cited By in Scopus (101)Yilmaz and Toledo,
2004).
• . Extraction is a very important stage in isolation, identification and use of
phenolic compounds and there is no single and standard extraction
method. Solid–liquid extraction of phenolic compounds with different
solvents (Baydar et al., 2004, Lapornik et al., 2005 and Pekić et al., 1998)
and in some cases extraction with supercritical fluid (Palma & Taylor,
1999) are the most common by used techniques for isolation of these
compounds. To describe extraction mechanism in the literature, Fick’s
second law of diffusion is usually used (Cacace and Mazza, 2003 and
Stangler Herodež et al., 2003). Many authors investigated solid–liquid
extraction of natural antioxidants and their properties from grape seed
(Jayaprakasha et al., 2003, Shi et al., 2003a and Yilmaz and Toledo, 2004)
and from other plant materials (Bandonienė et al., 2000 D. Bandonienė,
A. Pukalskas, P.R. Venskutonis and D. Gruzdienė, Preliminary screening of
antioxidant activity of some plant extracts in rapeseed oil, Food Research
International 33 (2000), pp. 785–791. Article | PDF (151 K) |
View Record in Scopus | Cited By in Scopus (39)Bandonienė et al., 2000,
Moure et al., 2001 and Škerget et al., 2005) as well as methods for their
identification (Guendez et al., 2005 and Tsao and Deng, 2004).
 Advantage,strengthness
• Grape seed oil is a high-quality culinary oil having a high smoke point, 252 °C, making it a
good choice for frying and other high temperature food applications. Due to its stability
and fluidity properties, grape seed oil spreads and mixes better with food, requiring 50%
less than other oils
• Cold mechanical pressing of dried seeds is an environmentally friendly method to extract
oil where no chemicals are used.
• Dry seeds with moisture content below 0.10 g/g dry solids are required for a cold press
operation, thus dehydration is a critical processing step. There are a limited number of
reported studies on drying kinetics of seeds: tomato seeds (Sogi et al., 2003 D.S. Sogi,
U.S. Shivhare, S.K. Garg and A.S. Bawa, Water sorption isotherm and drying
characteristics of tomato seeds, Biosystems Engineering 84 (3) (2003), pp. 297–301.
Article | PDF (122 K) | View Record in Scopus | Cited By in Scopus (25)Sogi et al., 2003),
pumpkin seeds (Sacilik, 2007), and rapeseeds (Pathak et al., 1991). To these authors’
knowledge, drying kinetic studies on grape seeds have not been reported.
• The objective of this research is to quantify the drying kinetics of grape seeds to
facilitate production of valuable grape seed oil from high volume waste pomace.
• Left behind from the processing of mangos are the seeds which are for sure
disposed since there is according to common knowledge no use for the seeds.
• Once we succeed in opening a mango seed a hard substance is found inside
with a rather bitter taste. Bitter taste mostly has some positive background as
we know the good and necessary medicine in its natural taste is bitter but
helpful.
• For the mango seed the hidden treasure is the seed oil. It is assumed that in an
average mango seed 8-15% oil are available which can be used in the cosmetic
industry for example in lotions as this is already done with peach seed oil while
the process here due to the availability of oil and the size of peach seeds is
more troublesome than with the advantage of the big mango seeds.
• Processing again involves good separation/centrifugation technology and
process knowledge.
• Tomato seeds, the major component of pomace, contained a good
quantity of proteins and lipids (Al-Wandawi, Rahman, & Al-Shaikhly, 1985;
Brodowski and Geisman, 1980 D. Brodowski and J.R. Geisman, Protein
content and amino acid composition of protein from tomato at various
stages of ripeness, Journal Food Science 45 (1980), pp. 228–229 235.
Full Text via CrossRefBrodowski & Geisman, 1980; Kramer & Kwee, 1977;
Tsatsaronis & Boskou, 1975; Sogi & Bawa, 1998).
• Unutilized wastes not only add to the disposal problem but also aggravate
environmental pollution. Tomato skin and seeds needs to be separated
from the pomace for their utilization as a natural color, protein and fat. In
the present study, a pilot scale continuous system was designed,
fabricated and evaluated for the separation of skin and seed from pomace.
 Conclusion
• We can continue with providing examples of
good process technologies and converting
"assumed waste" into profits, the pallet is very
wide