Presentation describes wastes and processing residues of different stone fruits. Nutrients composition, food value and enhancing food value of wastes and residues

1. STONE FRUITS :
STONE FRUITS PROCESSING WASTES AND RESIDUES AS FOOD
SUPPLEMENTS – Part 2
Prof Dr Jai Singh (ARS)
M. Tech Ph D
Former Director ICAR – CIPHET
E Mail : Jsingh.sre@gmail.com
INTRODUCTION: Stone fruits, also known as drupes, get their name from the pit or
"stone" in their center that is encased in a fleshy outer area. According to pomological
classification stone fruits are deciduous tree species originating from the temperate
zone of the northern hemisphere. They belong to the Prunus L. genera
from Rosaceae family and are cultivated throughout the world (5.07 million ha) with
35.24 million tons produce. In India, about 43,000 ha are planted with apricots, peaches
and nectarines, plums, and cherries, with an annual production of about 0.25 million
tons (FAO, 2008). Apricots, Ber, Cherries, Dates, Lychees, Mangoes, Nectarines,
Olives, Peaches, Plums are the common stone fruits in India.
A large number of by-products are produced from food industries. These are the
secondary products generated during manufacturing of primary products. This includes
peels, seeds, leaves, residual pulp, stems, stones, and discarded pieces from a variety
of sources. Some of these fruit parts are inedible and can be consumed after
processing. This presentation introduces a short overview on the processing of
nutritionally valuable stone fruit wastes and processing by products including
incorporation in selected types of foods.
Common Stone Fruits (guthaleedaar phal) of India

2. Apricot
(disambiguation
)
Ber (Jujube) Cherry Date Lychee
Mango Nectarine
Olive Peach Plum
Loquat
Mango (Mangifera indica Linn.)
Mango, (Mangifera indica, family - Anacardiaceae) is the most important commercially
grown fruit crop of the country. Major producing States are Andhra Pradesh, Bihar,
Gujarat, Karnataka, Maharashtra, Orissa, Tamil Nadu, Uttar Pradesh, West Bengal ,
Madhya Pradesh, Kerala, Haryana, Punjab over an area of 2309 thousand hectares
with an annual production of 12750 thousand metric tonnes. Ripe mango is a rich
source of sugars (fructose, glucose, sucrose), unripe mango is a source of starch and
pectin. Mango contains vitamins - A, B, C, E, K; organic acids - citric acid, malic acid,
oxalic acid, succinct acid, ascorbic acid, and tartaric acid; bioactive compounds –
carotenoids, phenolic acids, polysaccharides, sterols, and alkaloids. Ripe fruit pulp is
used as a dessert or processed into juices, jams, jelly, leather, puree, fruit bars, candy,
slices in syrup, canned slices, nectar, concentrates, squash, sherbet, essence and
many other nutritious products. Green fruit is used to make chutney, pickles, green
mango powder, amchoor and dehydrated product, pulp, beverages, etc.
Processing wastes and residues (40 – 50 % F/W) comprises peels (7% to 24% of the
whole fruit weight), pits / seeds / seed coat and kernel (20 – 60% F/W), kernels (45%
to 75% of the whole seed), kernel (6.75-15%), pulpier wastes (5 -10 %), cull fruits and
fallen immature green fruits. Kernel oil (7 – 12 % ) rich in stearic and oleicacids, de
oiled kernel, defatted kernel meal, de oiled mango seed meal are the major by

3. products (40 – 45 % F/W) which are cheap sources of valuable food and nutraceutical
ingredients.
Mango fruit production
15026700 t and 35 – 55
% F/W by products
Peel 7 - 24 % F/W Seed / stone (seed
coat and kernel) 10 -
23 OR 20 - 60 % Fruit
Weight
Seed Kernel 17-22%
F/W (45.7% to 72.8%
of whole seed)
Pomace / Leftover /
residual pulp 15 - 30 %
F/W
Total wastes and
residues – 30 – 50 %
Peel extract and
powder
Seed powder amd
kernel flour
Mango Peel
Mangom Peel
powder
Nutritional Composition : Protein 5 % F/W, fiber 15.43 %
F/W, lipid 4.76 % F/ W, carbohydrates (63.8 % F/W), pectin (10
– 20 %); vitamins - A, C & E ; minerals - Ca (4.445 mg/kg), K
(2910 mg/kg), Mn (950 mg/kg), Fe (175 mg/kg), and Zn (32.5
mg/kg) and selenium; phytonutrients, phyto-chemicals
(polyphenols, phenolic compounds (14.85–127.6 mg/gDW),
carotenoids (0.1–51 mg/gDW), organic acids, organic minerals,
antioxidant properties. food, pharmaceutical and cosmetic
industries.
Mango Peel Products: Juice recovered (51%), jam, syrup,
pickle, chutney, pectin, dietary fiber, vinegar. Peel powder /
flour replaces wheat flour up to 30% in cookie, 10 - 20 % in
biscuits, noodles, bread, pastas, sponge cakes, 5 - 7.5 % in
macaroni, extruded products, 10 % in yogurt, ice cream, food
rich in soluble dietary fiber, flavor meals, 5 g / 250 ml water as
instant drink, pectin 15 – 20 %, animal feed (dried or ensiled),
edible or biodegradable packing materials, bio sorbents, bio
ethanol, bio-active compounds, pharmaceutical, cosmetic, food
and feed industries, etc.

4. Mango Seed
Mango Kernel
Nutritional Composition : Moisture 8.2 % , high quality
protein 8.5 %, high quality fat 8.85 %, lipid 65.46 %, oil 44-48%
(saturated fatty acids 52-56%) , fiber 2 – 4 %, carbohydrates
(58 - 80 %), fiber 10.23 %, oil 13.0% (having 44-48% saturated
fatty acids); minerals - 3.66 % (Ca, K, Na, P, Mg, Fe, Zn);
vitamins - A, C, E, K, B1, B2, B6, B12 , phenolic compounds
(117 mg/g); bio-preservatives.
Mango Kernel Flour: Protein 6.0 - 7.4 g, fat 8.5 – 12 g,
carbohydrates 69.77 g, crude fiber %, minerals - Ca 170 mg,
Mg 210 mg, Na 2.9 mg, K 168 mg, Fe 12.7 mg, Cu 8 mg, Zn 5
mg.
Mango Seed Products : Mango seed powder used in bakery
products
Mango Kernel Powder Products : Kernel flour up to 30 % in
cookies, up to 40 % in biscuits, 15 – 20 % wheat based
cereal products, tannin removed or defatted kernel up to 40%
in chapati, oil 80 / 20 (% wt of mango seed kernel oil) can
replace cocoa butter, starch, fat and 10 – 40 % in animal
feed concentrate. It is also used for vinegar, ethanol, bio-
active compounds, functional food ingredients, antimicrobial
compounds, cosmetic, natural antioxidants, pharmaceutical
industries, adsorbent.
Mango Pomace
(Unusable Pulp)
15 – 20 % F/W
Nutritional Composition : Comprises mango peel, stones,
stalk, trimmings and fibrous materials. Protein 10.59 %,
fiber 6.14 %, lipid 1.74 %, phenolic compounds,
Products : Jam, Jelly, juice recovered (75 – 80 %), syrup,
wine, beverages, puddings, bakery fillings, fruit meals,
flavors leather, toffee, fortified yoghurt, custard powder, ice
cream, shake, cereal flakes, vermicelli and powder, baby food,
nectar, bio-active compounds , animal feed, adsorbent, etc.
Nectarines (Prunus persica var. nucipersica, Rosaceae family)
शफतालू
Nectarine (Prunus persica var. nucipersica) is a deliciously sweet variety of
smooth shiny skinned peach whose core does not adhere to the pulp. Thus

5. differences are their skin and flavor. Major growing areas are Jammu and
Kashmir, Himachal Pradesh, Punjab, Uttarakhand and Uttar Pradesh with
production of about 3 lakh tones. Number of studies reported that nectarine
restricts occurrence of some chronic diseases namely heart disease, muscular
degeneration and dreaded cancer. Pulp can be white, red or yellow. It is packed
with nutrients fat (0.46%), carbs (10.6 %), protein (1.1%), dietary fiber (1.6%);
vitamins - A, B, B3, C, E, K niacin; minerals – Ca (6 mg), Fe (0.3 mg), Mg (9 mg),
P (26 mg), K (201 mg), Cu (0.1 mg), Mn (0.1 mg); significant amount of
phytochemicals, tryptophan antioxidant, polyphenols and anti-inflammatory
properties. Common preservation techniques include: drying / dehydrating,
canning, and freezing. Fruits are frozen, canned or dried. Common uses are
jams, muffins, puddings, cake, ice cream, syrups, juices, and slices, fresh puree,
etc . Processing generates 20 – 60 % w/w solid and semi solid wastes. These
are both edible (pomace, the solid remains of flesh and peel after pressing for
juice) and inedible ( pit) These are used in making fruit snacks, fruit jerky, fruit
leather and bakery products. good source of bioactive compounds like phenolic
compounds, vitamins, flavors, and volatiles. The big constraint for the use
kernels in human and animal food is the presence of toxic cyanogenic glycoside,
amygdaline ( 0.16% to 0.24% ). To remove amygdaline, immersion of the kernel
in the 20% salt solution is recommended.
Nectarine fruit: Total
wastes 20 % seed, pit,
pomace, and peel
Nectarine pit in fruit
Nectarine pit 30 %
f/w. 70 – 80 % of total
solid waste
Kernel inside pit 6 – 7
% f/w. Used in
confectionery.
Peel 1 – 3 % f/w Seed and kernel
Seed: 41.9- 49.3% fat,
Oil yields 42.8%,
Peel It is thin and perfectly edible. It contains most of the fruit’s
fiber, nutrients, Polyphenol, antioxidants, vitamins, and
minerals. It is used in smoothie, muffin, cake batter,
flavouring water and beverages, polyphenol extracts,

6. Pit (outer shell, seed,
and kernel )
Protein 2.4 % dw), Fat (3.03 5 dw), Carbohydrates(93.8%
dw)
Seed: Contains 1.3–6.9% db protein, 0.6–14.5% db fat, 51.0–72.3%
db fiber, 0.4–1.2% db ash, and 18.1–27.9% db carbohydrate,
48 % oil (rich source of monounsaturated fatty acids), oil
extraction 37 – 56 %. Amygdalin shells is about 6.81 mg/g.
Kernel
dietary fiber, protein, carbohydrate, bioactive compounds, oil
(cosmetics and soaps). presence of amygdaline is the
limiting factor.
Products: Paste for confectionery, Oil for cosmetics, soaps,
seed meal as soil nutrients,
Pomace: flesh and
peel after pressing for
juice 20 % F/W
Pomace: Protein (7.1 % dw), Carbo (88.4 % dw), Fat (2.1 % dw)
rich source of nutrients and bioactive components, rich
source of carbohydrates and minerals (e.g., P, K, Ca, Mg,
and S) pomaces possess various valuable bioactive
compounds such as dietary fiber, carbohydrate, phenolic
compounds, polysaccharides, phytochemicals, natural
antioxidants and several other health-promoting nutrients,
baked goods for a unique flavor , salad bars, waffles or
pancakes toppings, tea, jam, jelly, pickle, vinegar, Nectarine
Murabba, syrup,squash, wine, candy, sorbet, dessrt, cake, g
fruit snacks, fruit jerky, and fruit leather
Pomace Products: fiber rich bakery products, flour 6 % in
breads, cake, muffins, cake, biscuits, baked confectionary
produ, cookies, puddings (31 % puree ), desserts, The
pomace is a rich source of carbohydrates and minerals (e.g.,
P, K, Ca, Mg, and S) Since the pomace is edible, it can be
used easily in making fruit snacks, fruit jerky, and fruit leather
.A small amount of peach 3 kernel is used in making
persipan, which is a paste used for decorating confectionary
products However, the hard pit is difficult to use because it is
tough and inedible. Animal feed,
Olive (Olea europaea L. cv ‘Picual’ Oleaceae family ):
INTRODUCTION

7. Olive production in India began in 2007. Saplings were imported from Israel and planted
in Thar Desert. First harvest was in 2012 with 100 – 120 tonnes yield. First olive oil
refinery was established in Bikaner. First olive oil, brand ‘Raj Oil’ was launched at Jaipur
in November 2016. Olive (Jaitun / Jaiphal) is fleshy ( mesocarp 70 – 80 % F/W) fruit
with thin skin (1.5 – 3% F/W) and a central stone (10 – 30 % F/W) containing the seed
(1- 3 % F/W). It is consumed only after curing. Water curing, brine curing, and lye
curing are common curing processes of olives which change the colour and composition
of the olives. (natural brine of salt, oil, lye treatments and flavorings to leach out water-
soluble oleuropein compound). In Manipur India it is eaten raw adding chillies, salt and
sugar, Wastes and byproducts (semi-solid waste (30%), and aqueous liquor (50%),
crude olive cake, pulp and stones) are rich in biocompounds (potential on innovative
functional foods), biophenols (oleuropein, verbascoside, ligstroside, tyrosol,
hydroxytyrosol), antioxidant, antimicrobial, antibacterial, antiviral properties. In India
about 150 tonnes (2020) was produced in Thar Desert, now also taken up in Jammu
and Kashmir, Uttar Pradesh Himachal Pradesh, Gujrat, Karnataka, West Bengal,
Assam, Arunachal Pradesh, Manipur and Maharashtra. Olives are very high in vitamin
E, K and other powerful antioxidants (oleuropein, hydroxytyrosol, tyrosol, oleanolic
acid, and quercetin), Protein (0.8%), fat (10.7% of which 74% oleic acid), carbs (6.3%),
fiber (3.2%), minerals Fe, Cu, Ca, Na. Dry leaves contain vitamin C 257mg/100 gm.
Table olive processing involves removal of the bitter taste. Virgin oil, which is of better
quality than whole fruit oil, is extracted from de - stoned fruits. Fruits are mainly used to
produce oil and table olives. Table olives are a pickled food product obtained by a
partial/total debittering and subsequent fermentation. Indian Olives resemble the
common ber and are used to treat dysentery, diarrhoea, swollen gums , etc.
Olive (Olea europaea L. cv ‘Picual’ Oleaceae family ):
INTRODUCTION
Olive production in India began in 2007. Saplings were imported from Israel and planted
in Thar Desert. First harvest was in 2012 with 100 – 120 tonnes yield. First olive oil
refinery was established in Bikaner. First olive oil, brand ‘Raj Oil’ was launched at Jaipur
in November 2016. Olive (Jaitun / Jaiphal) is fleshy ( mesocarp 70 – 80 % F/W) fruit
with thin skin (1.5 – 3% F/W) and a central stone (10 – 30 % F/W) containing the seed
(1- 3 % F/W). With fruit ripening, the peel color changes from green to light-yellow, purple-

8. red and purple-black. It is consumed only after curing. Water curing, brine curing, and lye
curing are common curing processes of olives which change the colour and composition
of the olives. (natural brine of salt, oil, lye treatments and flavorings to leach out water-
soluble oleuropein compound). In Manipur India it is eaten raw adding chillies, salt and
sugar, Wastes and byproducts (semi-solid waste (30%), and aqueous liquor (50%),
crude olive cake, pulp and stones) are rich in biocompounds (potential on innovative
functional foods), biophenols (oleuropein, verbascoside, ligstroside, tyrosol,
hydroxytyrosol), antioxidant, antimicrobial, antibacterial, antiviral properties. In India
about 150 tonnes (2020) was produced in Thar Desert, now also taken up in Jammu
and Kashmir, Uttar Pradesh Himachal Pradesh, Gujrat, Karnataka, West Bengal,
Assam, Arunachal Pradesh, Manipur and Maharashtra. Olives are very high in vitamin
E, K and other powerful antioxidants (oleuropein, hydroxytyrosol, tyrosol, oleanolic
acid, and quercetin), Protein (0.8%), fat (10.7% of which 74% oleic acid), carbs (6.3%),
fiber (3.2%), minerals Fe, Cu, Ca, Na. Dry leaves contain vitamin C 257mg/100 gm.
Table olive processing involves removal of the bitter taste. Virgin oil, which is of better
quality than whole fruit oil, is extracted from de - stoned fruits. fruits are mainly used to
produce oil and table olives. Table olives are a pickled food product obtained by a
partial/total debittering and subsequent fermentation intended to be consumed as food.
Fresh olives are very sharp and bitter in flavor, and as a result, they are not commonly
consumed as a fresh fruit. Indian Olives resemble the common ber and are used to treat
dysentery, diarrhoea, swollen gums , etc.
Olive fruit Cultivated for oil or table
olives purpose ( not
consumed in natural
form)
Pit inside fruit pit / stone 10 – 27 %
F/W
Olive seeds 10 – 27
% F/W
Seed kernel seed /kernel 2 – 4 % F/W
Olive peel / epicarp
/ skin 1.5 – 3.5 %
F/W

9. Pomace 30 – 60 %
F/W. Wet Pomace
from two – phase
extraction, Dry
Pomace from three
– phase extraction.
Extra Virgin Olive Oil -
cold processing
Virgin Olive Oil –
Unrefined cold
processing
Pure Olive Oil -
mixing either extra
virgin or virgin oil
with the refined one
Refined Olive Oil
moderate quality
Pomace Olive Oil - from
the residues and the
remains left after the
fruit’s processing.
Table olive - a pickled
food product obtained by
a partial/total debittering
and subsequent
fermentation
Marure fresh olives
Olive Peel Powder
Olive peel / epicarp / skin
1.5–3.5% of the drupe
F/W
Olive Peel
Olive stone powder
and biscuit
Olive fruit peel It is natural sources of bioactive compounds
Products: Confectionery, candy, nutraceutical oil, essential oil,
citrus – olive oil, Nutritional foods, pharmaceutical, cosmetics
and industrial products.
Olive Stone Powder
Olive Stone Powder : fiber (53.1 %), carbohydrates (80.03 %),
protein (5.14 %), fat (7.8 %), phenolic compounds, and omega-
3 and -6 fatty acids, oil (22–27% F/W).
Products: Oilve stone powder 15 % wheat flour replacemnt in
bread, biscuits, pasta, up to 25 % in sponge cake, sweets,
baking mixes, pet foods, thickening agent in foods, dietary fiber,

10. and potential source of fiber and antioxidant,
Olive Seed Seed: Olive seeds, a potential food by-product from both table
olive and olive oil industries. Dietary fibre (47% DWB), proteins
( 17% DWB), lipids ( 30% DWB), oil (30 %DWB /10 % w/w)
with 62 % oleic, 24 % linoleic, carbohydrates (2.13 % DWB),
essential macro-elements (K, Ca, Mg, Na, P) , micro-elements
(Zn, Mn, Cu). Oil 10 % w/w / 30% dwb. Phenolic compounds
( 2.8 mg/g seed, DWB), bioactive phytochemicals (tocopherols
( 460 mg/kg oil),
Kernel: oil content 5.6 to 9.8%.
Products: olive-seed flour, super food due to a high level of
quality dietary fiber used in bread, cake, focaccias, shortbread,
pizza mass, macaroni, bread energy bars / snacks, pastries,
cookies, nut mixes, salad toppings, ice cream, chocolates, etc.
oils for cosmetics,
Olive Pomace (40 –
60 %)
Pomace: Obtained after solvent extraction/aqueous extraction
/ press extraction comprising skin, seeds and stem amounting to
40 – 60 % F/W contains carbo 34 %, protein 2.6 %, fat 2 %,
dietary fiber 80 %, pectin 34 %; minerals Ca, Mg, Na, Fe, Mn,
Zn, Cu, Ce, Co, etc. Pomace contains 2 – 4 % residual oil.
Pomace is rich source of bioactive compounds like fibre,
minerals, antioxidants,
Products: 10 % w/w wheat flour replacement in bread sticks,
bread, pasta, 15 % in biscuits, 10 to 15% w/w in spaghetti, 8 % in
fish feed, 35 % in animal feed, biodegradable packaging
materials for the food industry, aam panna, sweet and sour
chutney, pickles, wax, pomace extract (1–2%) in yoghurt,
nutraceutical supplements. Also used as soil conditioner and
fertilizer; bioenergy, pharmaceutical, food, and cosmetic
industries.
Olive Stone powder
Olive Stone Powder : fiber (53.1 %), carbohydrates (80.03 %),
protein (5.14 %), fat (7.8 %), phenolic compounds, and omega-
3 and -6 fatty acids, oil (22–27% F/W)
Products: Oilve stone powder 15 % wheat flour replacemnt in
bread, biscuits, pasta, up to 25 % in sponge cake, sweets,
baking mixes, pet foods, thickening agent in foods, dietary fiber,
etc.
Oilve cake 35 % of
fruit
Dietary fiber (23.4 %), protein 7.68 %), carbohydrates (34.8 %),
lipids (22.7 %).
Products : Sweet and sour chutney, amla like taste candies,

11. pickles, raw mango like panna, sourish taste additive. Up to 3
% in breadstick, olive cake and oil mill waste water ( good
sources of phenolic compounds). Used as fuel, fertilizer and
animal feed . rich source of phenolic compounds. potential uses
in the pharmaceutical and nutraceutical industries.
Olive Oil Olive Oil - Extra Virgin, Virgin, Refined Pure and Pomace :
Obtained 99 % from flesh and 1% from seed. Olive oil
categorised in in five primary grades: (i) extra virgin oil (cold
processed low acid content, maximum of 1% free oleic acid), (ii)
virgin oil (cold processed unrefined slightly higher acid, 2 % free
oleic acid ), (iii) refined oil (moderate quality, 3.3 % free oleic
acid), (iv) pure olive oil (mixing either extra virgin or virgin oil
with the refined oil) and (v) olive pomace oil (lowest quality).
Whole fruit olive oil (extracted pressing whole fruit) used for
cooking, frying, salad, cosmetics, pharmaceuticals, soaps,
Poroducts: Used for food preparations (as salad oil, cooking
oil, in frying and pasta sauces), in food ingredients, cosmetics
and pharmaceutical industry.
Olive Leaf – Extract
and Powder
Uses: It is used as a remedy for the treatment of fever and
other diseases like malaria. contain many potentially bioactive
compounds that may have antioxidant, anti-hypertensive, anti-
inflammatory, hypoglycaemic and hypocholesterolemic
properties
Peach (Prunus persica)
Peaches — or Prunus persica — are small fruit with a fuzzy peel and sweet white,
orange or yellow flesh. Peaches are rich in many vitamins, minerals, and beneficial
plant compounds. It is mainly grown in the North-Western Indian States of Arunachal
Pradesh, Jammu and Kashmir (J&K), Himachal Pradesh (H.P.), Uttrakhand, Punjab,
Haryana, Meghalya, Sikkim, Nagaland, Tamil Nadu, Sikkim, and in Uttar Pradesh
(U.P.) hills. And throughout India 108.15 thousand tones (NHB 21-22). It contains
protein (0.9%), fats (0.25%), carbs (10%), fiber (1.5 % - 50% of which is soluble),
vitamins – A, B - complex, K, minerals – Ca (4mg), Mg, P, K (122 mg), Fe (0.3mg), Na
(13mg), antioxidants (protecting against oxidative damage). Peach fruit is a gem fruit
mostly cultivated in the colder region hilly areas. With the development of Chakali’
peach (low chilling variety) in 1960’s, the peach became the crop of the plains. Fruits
are rich in protein, sugar, minerals and vitamins.

12. Wastes and residues consist of a mixture of skin, seeds, and some pieces of fruit.
These are recognized as a good source of bioactive compounds like phenolic
compounds, vitamins, flavors, and volatiles. Products like jam, jelly, squash, pickle,
salad, puree, mousse and smoothies, topping for yogurt, ice cream, cereal pancakes,
waffles, and as a filling for pies, tarts, cobblers, or strudels, etc.
Peach fruit produce in
India about 107190 MT
Fruit pit / seed stone
inside. By- products
20 – 60 % F/W.
Pit / Seed stone 10 - 2
7 % of fruit weight
Seed / kernel inside
stone 6- 7 % of fruit
weight
Peel / skin 1 - 3 % F/W
Residual pulp /
pomace 55 – 60 % F/W
Pomace powder Peach pomace
biscuits 15 % pomace
powder
Peach Peel – more
nutritious than peach
Delicious, healthy, safe to eat and chock-full of dietary
fiber 2.3 %, phenolic compounds, biosorbents, vitamin
A, antioxidant compounds (carotenoids, polyphenols),
hydrating properties, protein, and mineral nutrients. is
rich in vitamin C, pectin and cellulose, as well as natural
antioxidants.polyphenolic extract, powder rich in fiber,
Products : Ice – cream, biscuits, cookies,cake,
Peach Seed Protein (27.85 % D/W ), fat (41.9- 49.3%) , oil (42.8 - 48%
D/W), fiber (60.92 % D/W), Lipid (27.7 % D/W) bioactive
compounds (carotenoids, phenolic compounds and cyanogenic
glycosides) , health-promoting properties . (antioxidative,
antidiabetic, anti-obesity, and anti-aging activities), cosmetics,
vitamin A, vitamin B1, vitamin B2, C and niacin, minerals
calcium, phosphorus, iron, and potassium.
Seed Oil: Rich source of monounsaturated fatty acids.

13. Products: confectionery.. cosmetics, yogurts,oils for
cosmetics,
Pomace Rich source of carbohydrates and minerals. protein (7.52 %
D/W), fiber (54.20 % D/W), Lipid (3.0 % D/W), pectin (10 – 15 %
D/W); vitamin - A, C, B1, B2, B6, and niacin; minerals -
(phosphorus, potassium, calcium, magnesium, sulfur,
manganese, , iron copper, etc) antioxidant activity,
Pomace Powder: Protein 1.184, crude fat 0.2, crude fiber 2.3,
ascorbic acid 15.44 mg/100g, β-Carotene 450.20, Ca 33.33, Fe
2.512 , P 36.33 mg/100g, antioxidant activity 89.01, , ,
Products : Pectin (7 – 14 g / 100 g), snacks, fruit jerky, fruit
leather. Biscuits 15 % (with rice flour), cookies, bio packaging,
etc.
Plum (Prunus domestica L. Rosaceae family ) “Aloo Bukhara”
Plums are spherical and fleshy fruits of yellow, green or purple color, with a core
containing an almond. The pulp is firm, juicy and of ranges from sweet to tart. Skin is
smooth, with a natural waxy coat. It is consumed fresh, dehydrated / dried or processed
products like juice, syrup, sauce, jam, jelly, marmalades, preserves ice cream, chutney,
tart, bakery goods (breads, biscuits, cookies cakes, cheesecakes, muffins, sweet
breads), etc), The primary (top ten) Indian States produce about 78.47/ 89 thousand
tones. Plum fruits are Arunachal Pradesh, Delhi, Himachal Pradesh, Haryana, Jammu
and Kashmir, Maharashtra, Nagaland, Nilgiri hills, Punjab, Uttar Pradesh, Uttarakhand,
Punjab, Rajasthan, Tamilnadu, Its nutritional value comprises protein 0.7%, fat 0.3%,
fiber 1.4%, carbohydrates 11.4%; vitamins - A (345IU), B, C (9.5mg), K (6.4mcg),
Thiamin, Riboflavin, Niacin ; minerals - Mg (7mg), P (16 mg), K (157 mg), Cu (0.1mg),
Mn (0.1 mg); high amount of antioxidants, The processing wastes and residues
including peels, stone / pit, kernel and residual pomace amounting to about
Plum fruit production 252
MT
Plum fruit
Plum Pit / Seed stone
10 - 2 7 % of fruit
weight
Seeds seed (20 – 80
% F/W
kernel inside stone 6- 7
Leftover pulp Plum kernel powder Dried plum pomace

14. % of fruit weight
Plum fruit skin / peel 1-
3 % F/W
Plum Peel : Protein 3.4 %, fat 0.66 %, crude fiber 2.5 %,
antioxidant activity (%) 88.59, total phenolic compounds (mg/g
GA) 105.91, ascorbic acid content 25 mg/100g , minerals Fe,
Ca (201.29 mg), P( 88.60 mg)), Mn, S, Mg, K , Zn(0.97 mg) ,
vitamins A, B, C . polyphenols mg catechin × 100 g”1 d.w.334 –
578, detoxifying properties,
Peel Products: peel puree used to create a new flavor and
color in this product. Pigment, baked goods and bars cakes,
pies, and tarts., chutney, sauces, beverages, fruit flavor,
pigment, biscuits,
Plum Seed: 20-80% of the total fruit weight. Oil 32 – 45.9 %,
Skin, seed (20 – 80 % of fresh weight high content in proteins
and lipids ), stone and pomace are the wastes and byproducts.
Plum is considered to be one of the important deciduous stone
fruits, good content of phytonutrients, natural antioxidants,
minerals such as K, Na, Ca, Mg, Zn, and Fe., higher level of
dietary fiber, iron, beta carotene, and potassium., polyphenols
mg catechin × 100 g”1 d.w. 147 – 436.
Seed Kernel: Plum Seed Kernel: carbohydrate (40.56%),
ash (8.09%), crude fibre (31.86%), crude protein (7.73%), crude
fat (3.28%), oil 46.2–70.7% , calcium (1317 mg/kg), iron (839.08
mg/ kg), magnesium (494.71 mg/kg), manganese (17.93
mg/kg), zinc (15.27 mg/kg), and copper (7.68 mg/kg)..
antioxidant capacity y856.7±5.84 mgAAE/100g, phenolic
content 573.32±11.5 mgGAE/100g,
Plum Kernel Products: baked goods, salad dressing,
vinaigrette and sauces , kernel oil, ice cream, Protein Pancake
Mix, Bread Mix , Pizza dough mix, cosmetic products, oil
22.7% (w/w) on dry weight basis (dw)) and the highest (53.2%
(w/w) dw) oil yields, baking powder, rusk, seed powder was
used in the formulation of the ready-to-drink juice at 0, 1.25 and
5%.,
Pomace: pomace 25 % of fruit, total dietary fibre 38–49% dm
(7 – 13 % soluble), protein 8.2 % dm, fat 2.4 % dm,
polyphenols, Antioxidant capacity, bioactive compounds,
antioxidants, sorbitol and polyphenols,

15. Plum Pomace Products: Fibre enrichment in biscuits, buns,
cookies, crackers, breakfast cereals, snack foods , flat breads
(5.5 % pomace of wheat / rice flpur) , sweet bakery products
(cakes, muffins), wheat rolls and scones, fat replacer in baked
products, plum sauce, cookies, cheesecakes, muffins and sweet
breads, chutneys and jams, biscuits, plum crisp,
Plum pomaces were characterized by 38–49% of total dietary
fibre in d. m., with the share of soluble fraction from 7 to 13%.
high quantity of dietary fibre, up to 64.5% in case of plum
pomace , protein 8.2 %, polyphenols, Antioxidant capacity,
phenolic compounds ranging from 138 mg/100 g to
684 mg/100 g
Loquat / Lukat or Lugath (Eriobotrya japonica Lindl.,
family Rosaceae).
Loquat, delicious summer fruit, is succulent white, yellow or orange tangy flesh of sweet
to subacid or acid taste. Its skin is smooth / downy, yellow or orange or red-blushed
colour. In India it is cultivated in the state of Uttar Pradesh, Punjab, Delhi, Assam,
Himachal Pradesh and Maharashtra. It is eaten fresh / canned or processed as juice,
jam, jelly, marmalade, puree. Leather, squash, cake, pie, batters chutney, syrup.
smoothie, muffin, sauce, dried slices, seed tea, supplement, extract, snack. , sweetner,
pies, pastries, vinegar, light wine, fruit wine, alcohol, natural dye, animal feed, etc. It
contains 60 to 70 % pulp (0.6% proteins, 9.6% carbohydrates, 0.5% minerals, 1.0%
fibre and 55% lU vitamin A ), 15-20 % seed , The loquat is low in sodium and high
in vitamin A, vitamin B6, dietary fiber, potassium, and manganese, Nutrients (per 100 g)
- protein (9.43%), fat (0.2%), dietary fiber(1.7%), carbohydrates (12.14%); vitamins (per
100 g) – A (76 μg), B1 (0.019mg), B2 (0.024 mg), B3 ).18mg), B6 (0.1mg), B9 (14 μg) ,
C (1mg); minerals (per 100g) – Ca (16mg), Fe (0.28mg), Mg (13mg), Mn (0.18mg), P
(27mg), K (266mg), Na (1mg), Zn (0.05mg). rich in phenolics and carotenoids13,
pectin, antioxidants such as flavonoids, triterpenes, polyphenols, carotenoids and
organic acids, . In traditional medicine, loquat fruit has been considered to possess
anti-inflammatory, hypoglycemic, antioxidant, antitumor, antiviral, cytotoxic,

16. antimutagenic and hypolipidemic activities, and beneficial effects have been suggested
against chronic bronchitis and nephropathy. The processing wastes and residues
accounts for 50 – 60 % f/w.
Loquat fruit, Wastes
(peel, seed, residues)
50 – 60 % F/W
Loquat pits in fruit Loquat seeds 20 – 30
% F/W
Loquat peel 1- 3 %
Loquat pits Loquat kernel Loquat kernel Dried pomace powder
Loquat peel powder Dried loquat
Dried residual pulp /
pomaace
Loquat peel Edible, abundant carotenoids, anti oxidant activity, Used in industry,
cosmetics and pharmaceuticles. Ethanol extract
Loquat seed Leach out poision by frequent soakings, Loquat seed starch (22 %) a
novel material for edible film preparation, oregano essential oil. high
proportion of flavonoids, hydroxybenzoic acids, and hydroxycinnamic
acids. Contains crude protein 6.26 – 8.15 %, crude fat 3.52 – 3.69 %,
total sugar 69.57 – 69.76 %, total minerals (7.52%).
Vinegar, natural dye for wool fiber,
Loquat seed
kernel
Kernel ice cream
Loquat
pomace (50
Vinegar, beverages, syrup, soup broth, wine, biscuits, cookies, buns,
cake, cup cake, muffins, gluten freecrackers, breakfast smoothie, fruity

17. – 60 % w/w,
juice 44.5 %:
ice cubes, pancake batter (flat cake) , fruit leathers, oat / wheat jawar/ bajra
granola, ice cream flats, dried powder, live stock feed,
References:
1. Dr. Brajeshwar Singh, Dr. R. M. Sharma and Dr. J.N. Srivastava
Scientists, RHRSS-Bhaderwah, SKUAST-Jammu
2. Paramjeet Sajwan, Girish Sharma, Ashok Yadav and Sanjay Negi 2929. Dr. YSP
UHF Nauni Solan Himachal Pradesh
3. Division of Food Science & Postharvest Technology, ICAR-IARI, New Delhi
And many other national and international publications