Bioactive phytochemicals from sesame oil processing by-products

Sesame (Sesamum indicum L.) is an oil crop that belongs to the family Pedaliaceae. It is cultivated all over the world. Sesame seeds possess nutritional value being a rich source of proteins, dietary fibers, carbohydrates, fats, and vitamins. Sesame seeds and oil have several biological potentials: antioxidant, antimutagenic, estrogenic, and hypolipidemic. Many phytochemical constituents were observed in sesame seeds and/or oil as phenolic acids, flavonoids, lignans, phytosterols, and unsaturated fatty acids. The total world production of sesame is around seven million tons with a production of two million tons of sesame oil with nearly 70% of agri-industrial by-product in the form of the cake counterpart. Some studies focused on the cake by-product’s phytochemical composition and biological potential, reflecting the valorization of such agri-industrial by-products where the effective utilization of them could lead to sustainability in the industry of food supplements, nutraceuticals, and non-food applications

Bioactive phytochemicals from avocado oil processing by-products

Avocado (Persea americana Mill.) is one of the greatest gifts Mexico delivered to the world. This fruit is considered one of the healthiest fruits due to its content of vitamins, minerals, protein, dietary fiber, and its unique composition of lipids. In light of this, one of the fruit-derived products with the highest market value and reported healthy effects is avocado oil. Unlike olive or palm oils, avocado oil is generally produced from the fruit rejected from the fresh-fruit trade (domestic or export purposes). The production of avocado oil production from the exploited pulp results in the discarding of large amounts of seed and peel, representing 25% of the fruit’s total fresh weight, which is rich in bioactive compounds, protein, and dietary fiber. The demand for new ingredients from natural sources added to food and nonfood products increases, highlighting the potential of food by-products to be used as a source of these demanded ingredients. Finally, food by-products are also promising sources as a low-cost material for producing new ingredients that can generate added value to agri-food industries. This chapter focused on extracts, bioactive compounds, and functional properties of avocado oil processing by-products. Moreover, the potential food and cosmetic applications from the avocado oil processing by-products are highlighted