A comparative study of bioactive and volatile components in cold-pressed apricot and peach kernel oils: implications for nutritional, nutraceuticals and cosmetics functional properties

This study provides a comparative analysis of the bioactive and volatile components in cold-pressed apricot (Prunus armeniaca L.) and peach (Prunus persica L.) kernel oils, emphasizing their potential applications in the food, nutraceutical and cosmetic industries. Both non-commercial cold-pressed oils and commercial samples were evaluated for their fatty acid profiles, volatile organic compounds, phenolic content, tocopherols, and other bioactive molecules. GC-FID analysis confirmed that both oils are rich in oleic and linoleic acids essential for their nutritional and skin-care properties, with varying levels of antioxidants, including tocopherols and polyphenols, which contribute to their health-promoting properties. The analysis of volatile organic compounds, using HS-SPME-GC-MS, revealed distinct aroma profiles, with benzaldehyde as a key marker with a concentration in the range of 0.010–16.370 mg/kg, a wide range, that can be influenced by different factors including the botanical source as well as the processing and storage conditions. Furthermore, acrolein, a marker of lipid spoilage, was only detected in commercial oil samples, ranging from 0.005 to 0.385 mg/kg for apricot and 0.017–0.097 mg/kg for peach, respectively. Finally, thermogravimetric assessments showed non-significant differences between the samples, demonstrating significant stability of cold-pressed oils, while HPLC-ESI-MS identified 9 polar phenolic compounds. Cyanogenic glycoside analysis verified the safety of the oils, with undetectable or trace amounts in all samples. Thanks to these analytical methods, it was possible to identify the qualities of the oil and to assess whether non-commercial cold-pressed oils were more suitable for cosmetic or food use. Therefore, the results suggest that non-commercial apricot kernel oil, with its favorable PUFA/SFA ratio, is ideal for food applications, and both non-commercial oils can be used in cosmetic formulations.