ReviewCurrent nutrition reports2025
Characteristic of Essential Oils Extracted from the Industrial-Scale Processing By-Products of Agro-foods.
Review in Current nutrition reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- Essential Oils as an Alternative to Synthetic Antiseptics in Cosmetics and Personal Care Products.Chemistry & biodiversity · 2026Review
- Lipids from Oilcakes-High Quality Ingredients for Functional Food Products.Molecules (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purpose of reviewNowadays, more interest has been focused on the efficient use of agricultural and food processing post-products. The remaining wastes accumulate in large quantities, resulting in a burden on the environment. However, they possess potentially valuable compounds, making them suitable to recover essential oil from solid waste. This review evaluates the production of essential oils from apple, citrus fruits, sour cherry, corn, rice, wheat, and barley processing wastes, highlighting high levels of bioactive compounds such as tocopherols, phytosterols, and unsaturated fatty acids, which contribute to their antioxidant and antimicrobial properties. RECENT
findingsAgro-food processing wastes are composed of biologically active compounds including essential oil with different functional characteristics such as antibacterial and anti-angiogenic properties. This could be due to the presence of bioactive compounds including phytosterols, tocochromanols, tocopherol, and carotenoids, as well as the natural antioxidants and the higher amount of unsaturated fatty acids. Agro-food processing by-products are a valuable source of essential oil, which is rich in mono-unsaturated and poly-unsaturated fatty acids as well as bioactive compounds. Findings provide a reference for the development of healthy products and open a new horizon for innovative and profitable utilization of the wastes generated from the industrial-scale processing of agro-foods.
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Registered trials
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