LOQUAT SEEDS: PHYSICAL PARAMETERS, COLORIMETRIC’ PROPERTIES AND PHENOLIC COMPOUNDS

The consumption of Loquat (Eriobotrya japonica), a subtropical fruit generates valuable sources of bioactive compounds, fiber, protein, and minerals coproducts. This study aimed to compare loquat seeds with and without skin in terms of physicochemical parameters and bioactive compounds. The fruits were washed, sanitized with sodium hypochlorite, air-dried and had their pulp and seeds manually separated. Subsequently, physicochemical and bioactive properties were analyzed within statistically compared using Tukey’s test at a 5% significance level. The results showed that skin removal did not significantly affect the physical properties of the seeds, such as mass and density. However, significant differences were observed in color, with peeled seeds exhibiting a lighter tone. Additionally, loquat seeds, regardless of the skin, demonstrated high antioxidant activity and a significant phenolic content, suggesting their potential as a functional ingredient in the food industry. These findings highlight the feasibility of utilizing these byproducts to promote sustainability and add economic value.