Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties

,is study aims to extract oil from fresh sour cherry kernel (Cerasus vulgaris Miller) using the cold press method. ,e oil content and moisture were obtained as 31.89% and 4%, respectively. ,e organoleptic assessment of the oil was acceptable and the free fatty acid value was obtained as 1.36 (mg KOH/g oil). In addition, peroxide value and anisidine index of sour cherry kernel oil were obtained as 0.99 meqO2/kg oil and 0.15, respectively. ,e predominant fatty acids were linoleic acid (42.34%), oleic acid (35.45%), α-eleostearic acid (9.34%), and palmitic acid (6.54%), respectively. ,e kernel oil contained nine major triacylglycerols consisting of OLL (20.44%), OOL (16.99%), LLL (8.20%), LLEl (7.28%), PLO (7.24%), OElO (5.03%), OOO (4.70%), ElLO (4.54%), PLL (4.35%), and POO (3%), respectively. ,e most abundant sterol compounds were β-sitosterol (83.55%), ∆5-avenasterol (6.8%), sitostanol (4.8%), campesterol (3.5%), and stigmasterol (0.53%), respectively. Also, antioxidant activity, total phenol content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC), total tannin content (TTC), and total tocopherol content were obtained as 73.22%, 33.44mgGA/g dry matter, 177.84mg/L, 46.37mg/g dry matter, and 1.21mgGA/g dry matter, 832.5mg/ kg oil, respectively. ,e amount of amygdalin in the oil sample was not detectable.


Introduction
Sour cherry (Prunus Cerasus L.) is a popular fruit belonging to the family of Rosacea, subfamily Prunoideae. Sour cherry is widely used across North America, Europe, and Asia. e global production of sour cherry fruit has increased during the past few years and has reached 14.1 to 38.1 million tons in the years 2006 to 2016 [1]. Nowadays, sour cherry can be used as a kind of fresh fruit as well as juice, dried product, syrup, additive, and jam. is fruit is a rich source of phytochemicals and nutraceuticals, including anthocyanins with bioactive properties such as antioxidation and anti-inflammation, which could inhibit tumor development and prevent colon cancer [1]. sour cherry pomace improves the functional properties of the cookies and their stability during storage [3]. Sour cherry kernels are the other main byproducts during canning or freezing (also known as pit or stone), which make up about 7-15% of the total fruit weight [1]. In addition, this byproduct of sour cherry processing is a good source of phenolic and antioxidant compounds, fat, protein, and dietary fiber. One of the main components of the sour cherry kernel is oil (17-36%), which is a rich source of polyunsaturated and monounsaturated fatty acids. Amino acids, such as lysine (known as an essential amino acid) and glutamic acid (dominant amino acid), minerals such as calcium and potassium, and B vitamins group (B1, B3, B5, and B6) are other valuable compounds found in sour cherry kernel [1]. is kernel contains high content of oil, which can be taken into account as a rich source of bioactive and valuable compounds. Yilmaz et al. (2013) reported the use of carbon dioxide (SC-CO 2 ) to extract oil from sour cherry kernels [1]. Also, the bioactive compounds existing in the extracted oil from sour cherry kernel oil by the various solvents were detected and quantified [4]. It was reported that different methods such as solvent extraction, microwave, ultrasound, and supercritical fluid assisted extraction, enzymatic methods, and cold pressing can be used to extract oil from oilseeds [5]. Kernel oil from Prunus species, including sweet cherry (P. avium L.), sour cherry (P. cerasus L.), apricot (Prunus armeniaca L.), nectarine (P. persica var. nectarina (Aiton) Maxim.), peach (P. persica (L.) Batsch var. persica), and plum (P. domestica L.) contains high levels of unsaturated fatty acids and bioactive compounds [6].
Cold press extraction of oil is one of the methods of mechanical extraction, which requires less energy than other oil extraction methods and is environmental friendly. High quality oils with unique properties can be extracted by this method at low temperature without using the solvent [7]. However, few studies were conducted on physicochemical and antioxidant properties, and quantification and detection of bioactive compounds of extracted oil from sour cherry kernel oil using cold press method. For example, amygdaline is a cyanogenic glycoside which is found in the seeds or kernels of some fruits, including sour cherry kernel (3.89 mg/g kernel).
e very low amount of amygdaline is reported in the sour cherry kernel oil using cold press method [8].
is study aims to extract oil from Iranian sour cherry kernel (Cerasus vulgaris Miller) using cold press method. en, the physicochemical properties of the sour cherry kernel, including oil, moisture, protein, ash, and carbohydrate contents, were determined. In addition, the sensory evaluation and physicochemical and antioxidant properties of the extracted sour cherry kernel oil, including peroxide value, acidity value, anisidine index, oxidative stability, fatty acid, sterol and triacylglycerol compositions, antioxidant activity percentage (AA), total phenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), total tannin content (TTC), and tocopherol content were investigated comprehensively.

Sampling and Preparing Sour Cherry Kernel.
Sour cherries were collected in May 2019 from the sour cherry trees cultivated in an orchard located in Lavasan (Lavasan is a prosperous town in Shemiranat County, Tehran Province, Iran). e fresh cherry fruits were pitted. e kernels were washed using water, dried in the ambient temperature, between 25°C and 30°C, and stored in the refrigerator at 4°C in sealed bags. e dried kernels were ground and finally sized. e fraction of particle sizes was between 1 and 3 mm. e powder of the kernels was kept in the dark plastic tube at −20°C until analysis.

Physicochemical Characterization of Sour Cherry
Kernel.

Extraction of Oil from Sour Cherry Kernel Using Cold Press
Method.
e sour cherry kernel oil was mechanically extracted using the laboratory cold press machine (cold press hydraulic oil press machine, model 6YY-270, power 2.2 (kW), Anyang Best Complete Machinery Engineering Co., Ltd, China). e temperature of the oil extraction process was not more than 35°C-40°C. e oil was centrifuged and then filtered to remove foreign materials. e temperature of extracted oil after filtration was around 32°C. e oil was kept in a dark bottle at −20°C until analysis.

Fatty Acid, Triacylglycerols (TAGs), and Sterol
Analyses of the Oil. Fatty acid methyl esters (FAME S ) of sour cherry kernel oil were prepared according to the described method in the ISO 12966-4: 2015 and then were injected into the gas chromatography (GC) (Yung Lin 6100, Korea) equipped with a flame ionization detector (FID) [24]. Fatty acids composition of sour cherry kernel oil was measured by GC equipped with a CP-SIL88 capillary column (100 m × 0.25 mm i.d. with 0.2 μm film thickness) (Varian Inc.). e temperatures of the injector and detector were adjusted to 260°C and 280°C, respectively. e program of temperature followed was 8 min at 165°C, 2°C/min to 210°C, and the split ratio was 1 : 100 [24].
TAGs composition of sour cherry kernel oil was gained by high-performance reverse phase chromatography (HPLC) (Young Lin 9100, South Korea) equipped with the refractive index detector (RI) and the LiChrosorb ® RP-18 column of 250 mm length, 4 mm diameter, and 5 μm particle size. e mobile phase was acetonitrile and acetone (50 : 50, v/v) at the flow rate of 1 mL/min and the column temperature of 45°C [25]. e individual and total sterol content of sour cherry kernel oil were determined based on the procedure explained in ISO 12228 : 2014 [26].

Amygdalin Content.
e amygdalin content in sour cherry kernel oil was measured using the method developed by Pavlović et al. [8]. Briefly, 2 g of oil was weighted in the round-bottom flask (100 mL); then, 50 mL of ethanol was added and the mixture was boiled using a rotary evaporator for 120 min at 78.5°C. e extract was filtered and ethanol completely evaporated in the vacuum oven at 30°C. e final extract was put in a desiccator. en, diethyl ether (10 mL) was added and mixed for 1 min at the ambient temperature to precipitate amygdalin. Diethyl ether was evaporated using the nitrogen gas. e dried residue was dissolved in the deionized water (5 mL), filtered using 0.2 μm PTFE filter, and injected to the HPLC. e HPLC was equipped with the UV detector and the RP-18 column (250 mm × 4.6 mm; 5 μm). e water: acetonitrile (25 : 75) as the mobile phase was applied. e flow rate was 1 mL/min and the wavelength of detection was 210 nm.

1) Determining of Bioactive Compounds
(1) Total Phenol Content (TPC). By colorimetric assay, TPC in the ethanolic extract of sour cherry kernel was measured [25]. In addition, 200 μL of sour cherry kernel oil extract, 800 μL of deionized water, and 100 μL of Folin-Ciocalteu reagent were mixed. e mixture was incubated for 3 min at room temperature. en, 300 μL of sodium carbonate (Na 2 CO 3 ) (20% (w/v)) was added to the mixture and incubated again for 2 h in a dark place at 25°C. e absorbance of the solution was obtained using UV/ Vis Spectrometer (Lambda 25-Perkin Elmer, USA) at 765 nm. In the range of 0-100 μg/mL, the calibration curve of gallic acid (GA) standard was obtained. TPC was represented as mg GA equivalent per g dry matter [1,25]. All the tests were done in triplicate.
(2) Total Tannin Content (TTC). e quantity of TTC of sour cherry kernel oil extract was determined using UV/Vis spectrometer (Lambda 25-Perkin Elmer, USA) at 725 nm. TTC was expressed as GAE/g dry matter. Firstly, 100 μL kernel oil extract was added to 750 μL distilled water. en, 500 μL Folin-Ciocalteu reagent and 1000 μL of sodium (35% (w/v)) were mixed. At room temperature, the mixture was shaked and diluted to 10 mL with distilled water and incubated for 30 min. As mentioned, the calibration curve of the GA standard solution was prepared in the range 0-100 μg. All the tests were conducted in triplicate [25]. (3) Total Flavonoid Content (TFC). TFC of the sour cherry kernel was determined with the colorimetric assay and expressed as mg quercetin equivalent (QE)/g dry matter [25]. Briefly, at room temperature, 150 μL of sodium nitrite (NaNO 2 ) (5% (w/v)) was added to 200 μL of kernel oil extract and incubated for 6 min. en, 150 μL of AlCl 3 .6H 2 O (10% w/v) was added and again incubated for 6 min. us, 800 μL of NaOH solution (10% (w/v)) was added to the mixture solution and incubated at room temperature for 15 min. e control sample (blank), instead of kernel oil extract, was distilled water. e absorbance was recorded at 510 nm. All the tests were performed in triplicate. e calibration curve of quercetin (QE) standard was achieved in the range of 0-100 μg/mL (using 80% ethanol) [25]. (4) Antioxidant Activity Percentage (AA%). e antioxidant activity percentage of the sour cherry kernel oil extract was determined according to the described method by Khadem et al. [25]. 1 mL of DPPH solution (0.1 mM) was added to 3 mL of sour cherry kernel oil extract and, then, put it in a dark place for 30 min at room temperature. e absorbance of the sample was determined at 517 nm by UV/Vis spectrophotometer. Comparison of DPPH radical scavenging activity to the control was obtained using where A 0 and A 1 are control absorbance and sample absorbance, respectively [25].  [25]. For this purpose, 0.1 mL of the extract was diluted to 10 mL using the buffer solution. e sample absorption was determined at both wavelengths 510 and 700 nm. e TAC (expressed as mg cyaniding 3glucosude/mL) of the samples was obtained using total anthocyanin content (mg/mL) where MW is the molecular weight (cyanidin-3glucoside, MW � 449.2), DF is the dilution factor, and ε is the molar absorptivity; pigment content was as ε � 26,900. Also, A is defined as differences in absorption and is calculated by (6) Tocopherols Content. Tocopherols content of sour cherry kernel oil extract was determined by the HPLC-UV (Yung Lin 9100, South Korea) equipped with the RP-18 column (250 mm length, 4 mm inner diameter, and 5 μm particle size). e mobile phase was the mixture of acetonitrile and methanol (50 : 50). For preparing the sample, 200 μL of the sour cherry kernel oil was completely mixed with 800 μL of 2-propanol and directly injected into the HPLC equipped with the UV detector, and the tocopherols were detected at 290 nm [27,28].

Statistical Analysis.
All the data were statistically analyzed using SPSS (ver.11.0) software and displayed as mean ± standard deviation (SD); the calculations were conducted in triplicate. e significance of the difference was explicated at p-values ≤0.001. Analysis of variance was carried out by one-way ANOVA procedure. Consequential differences between the means were calculated by Duncan's multiple range tests.

Results and Dissection
e results of physicochemical properties of sour cherry kernel and its oil as well as antioxidant properties of extracted oil from Iranian sour cherry kernel were reported as follows.

Physicochemical Composition of Sour Cherry Kernel.
e moisture percent of the sour cherry kernel was evaluated to stabilize these kernels against microbial and chemical spoilage during storage. e initial moisture content of sour cherry kernel is around 10% to 14%. Results showed that dried sour cherry kernel had 4% moisture content and the extracted oil of it had 1.9% moisture. e moisture percentage of cherry kernels was low and this property preserved them safe for a long period without susceptibility to spoilage [4]. Results showed that the ash, crude protein, total carbohydrate, crude fiber, and oil contents of sour cherry kernel were obtained as 1.98%, 32.5%, 29.63%, 10.52%, and 31.89%, respectively. It was reported that a kind of cherry kernel had 3.2% of total ash, 29.3% of crude protein, 2.91% of sugars, 46.62% of carbohydrates, 30.3% of dietary fiber, 3.1% of moisture, and 17.0% of oil [1]. Another study reported that the sour cherry kernel was found to contain 22.5% of crude oil, 7.2% of moisture, and 4.4% of ash contents [29]. In a study, total carbohydrates, crude fiber, crude protein, ash, and oil contents were 34.5%, 9.5%, 25.3%, 4.6%, and 26.0%, respectively [30]. e oil content of sour cherry kernel was obtained as 31.89%, which was higher than those reported for species Prunus cerasus [29]. It has also been stated that the oil content of sour cherry kernels' different cultivars, including Haritonovskaya, Latvijas Zemais, Shokoladnica, and Zentenes, was obtained as 37.1%, 36.2%, 36.06%, and 35.2%, respectively [4]. e oil yield in the kernels of various sour cherry species is attributed to the type of variety, climatic conditions, extraction methods, etc. [4].

Peroxide Value (PV), Acidity Value (AV), Anisidine Index (AI), Oxidative Stability (OS), Sensory Evaluation, and
Amygdaline Detection. It is generally found that the chemical properties of oils and fats directly affected their physical properties. e presence of specific functional groups in the structure of lipids not only affects their physical and chemical properties, but also influences the functional properties of fats as well as the purpose of their applications in food [29]. Table 1 shows the results of AV, PV, AI, and OS of sour cherry kernel oil. e peroxide value of this oil was obtained as 0.99 mEq O 2 /kg oil, which was lower than that of the specified limitation for cold pressed or virgin oils [31]. It was reported that the peroxide value of sour cherry kernel oil from Banat, Romania, was 1.2 mEq O 2 /kg oil [29].
AV of this sour cherry kernel oil was obtained as 1.36 mg KOH/g oil, which was higher than that of the reported in another research for sour cherry kernel oil acid value, 1 mg KOH/g oil [29]. In another study, AV of sour cherry kernel oil was obtained as 1.45 mg KOH/g oil [32]. e OS of sour cherry kernel oil was determined by the accelerated oxidation technique using the Rancimat instrument. e OS of Iranian sour cherry kernel oil was obtained 3.0 h at 110°C, which was higher than the Turkish sour cherry kernel oil (1.3 h) [33]. e OS of Montmorency sour cherry (Prunus cerasus L.) pit oil was analyzed using differential scanning calorimetry (DSC) at 130°C and the OS was obtained as 30.30 min [32].
AI shows the secondary oxidation of oil and fat and determines the amount of aldehydes and ketones, which are the indicators of oxidation development and excessive oil deterioration. Based on the result, AI of sour cherry kernel oil was obtained 0.15, which indicates the quality of oil is suitable. Iodine value exhibits stability against oxidation and a degree of unsaturation for applying oil in the industry. In addition, the saponification value was applied for evaluating the molecular weight of fatty acids and the chain length of the triacylglycerols in the edible fats and oils [32]. Results showed that iodine value and saponification value of the oil sample were obtained as 130.99 ± 0.22 (mg I 2 /g fat) and 194.0 ± 0.10 (mg KOH/g fat), respectively. In a study, the iodine value and saponification value for sour cherry kernel oil were reported as 122.5 mg I 2 /100 g fat and 183 mg KOH/g fat, respectively [30]. e saponification value of sour cherry kernel oil was 193 mg KOH/g fat [32]. e unsaponifiable matter in the edible oils contains the compounds, including volatile matters, sterols, triterpene and aliphatic alcohols, vitamins (tocopherols), pigments, β-carotene, and hydrocarbons (squalene). ese compounds play a particularly critical function in the oxidative stability and shelf life of oils [34]. e amount of the unsaponifiable matter was obtained as 0.89 ± 0.01%, which was 0.72% for sour cherry kernel oil [32]. e presence of cyanogenic glycosides, such as amygdalin in apricot kernel and cherry kernel (as byproducts of food industry), which are suitable sources of protein and oil production, limits the consumption or application of these byproducts in the food or feed industries [8]. It was reported that hydrolysis of amygdalin produces benzaldehyde and cyanide. In this study, the calibration curve of amygdalin was obtained in the range of 0-100 μg/mL. Limit of detection (LOD) was 1 μg/ mL. e results showed that amygdalin was not detectable in the sour cherry kernel oil. e suitable linearity was between the peak areas and the prepared concentrations of amygdalin. e calibration curve equation was obtained: Y� (25.40 × X) + 20.35, X: concentration of amygdalin (μg/mL), Y � the surface area of amygdalin peak in the sample and regression coefficient (r) obtained 0.9956. Savic Ivan et al. determined amygdalin in the plum kernel extract using HPLC-DAD, which was obtained as 3.97 mg/100g dry residue [35]. e amounts of amygdalin in the apricot kernel and sour cherry kernel oil were 0.2 mg/g oil and 0.0046 mg/g protein isolates, respectively [8].
e sensory evaluation of the cold-pressed sour cherry kernel oil was carried out with six trained tasters [15]. All the tasters of the panel were trained in different characteristic attributes of cold-pressed sour cherry kernel oil flavors. ey were familiar with the main defects of these oils such as aging and sediment, mold and moisture (smell), burnt and roasted (smell and taste), acidic (taste), sour (smell and taste), bitter (taste), oxidative decay or sharpness (smell), metal (taste), grain kernel similar to grain or fruit (smell), pure (smell and taste), and freshness (taste). e oil samples (15 mL) were served in the special vessels at room temperature. e flavor and taste of the oils were characterized according to the sensory description form. Indicators of negative sensory evaluations, including burn taste and smell, acidity, bitter taste, pungent smell, and metallic taste of the sample and positive sensory evaluation indicators of grain kernel (similar to grain or fruit) as purity and freshness were checked [15]. Results showed that the appearance of the sour cherry kernel oil sample was observed without impurities at 20°C for 24 h. e oil of sour cherry kernel was clear. e smell of the cold-pressed oil of sour cherry kernel was similar to that of bitter almonds. e color of sour cherry kernel oil was yellow and its flavor was slightly sweet. No defects were observed in the sour cherry kernel oil.

Fatty Acids Composition.
e results of fatty acids composition of sour cherry kernel oil are shown in Table 2.
e UFA content (88.80%) was higher than that of SFA level (11.2%) and PUFA level (52.66%) was more than that of MUFA level (36.14%). e predominant fatty acids in sour cherry kernel oil were linoleic acid (42.34%), oleic acid (35.45%), α-eleostearic acid (9.34%), and palmitic acid (6.54%), respectively, which constituted 93.67% of the total fatty acid composition. A higher ratio of ΣUFAs to SFAs makes oil more susceptible to oxidation. According to the results, the ratio of ΣUFA/ΣSFA was obtained 7.928, which showed this oil was more susceptible to oxidation. However, nutritionists always recommend the consumption reduction of saturated fatty acids and the consumption increase of omega-3 and omega-6 fatty acids. Various factors such as climatic conditions, geographical area, species, harvest year, cultivar, and ripening stage are effective factors in fatty acid composition [36]. e fatty acids composition of this sour cherry kernel oil was similar to that reported in the other research. e composition of fatty acids extracted from the kernels of six sour cherry cultivars showed that the most abundant fatty acids detected were linoleic acid (35.50-46.06%), oleic acid (25.25-45.30), α-eleostearic acid (7.43-15.76%), and palmitic acid (5.06-7.38%) [4]. e amounts of SFAs in these varieties ranged from 9.40% to 11.7% and their MUFAs and UFAs ranged from 26 to 46.10% and 44 to 62.30%, respectively [4]. Oleic acid and linoleic acid of sweet cherry seed oil were in the range of 42.625% to 55.265% and 23.276%, respectively [37]. e presence of α-eleostearic fatty acid in the oil extracted from the sour cherry kernel of Turkey has not been reported [1]. However, the presence of α-eleostearic acid (7.43-15.76%) in oils extracted from six sour cherry cultivars of the Baltic countries and Russia has been reported [4].

Triacylglycerols (TAGs) Composition.
e amount of each triglyceride corresponding to TAGs was obtained by HPLC equipped with refractive index [25] (Table 3). It was found that the most abundant TAGs found in sour cherry kernel oil were oleodilinolein (OLL) (20.44%), dioleolinolein (OOL) (16.99%), trilinolein (LLL) (8.20%), . ere is no data on the identification of TAGs in sour cherry kernel oil. On sour cherry pit (Prunus cerasus L.) native to the USA (Payson, Utah, USA), it was found that the predominant TAGs were obtained in sour cherry pit oil, including OOO (16.83%), OLO (16.64%), LLO (13.20%), OLP (7.25%), OOP (6.49%), and LEIL (6.16%) [32]. ere was little difference between these TAGs composition from the results obtained for sour cherry kernel oil TAGs in this study. It was reported that differences observed in each amount of triacylglycerol are probably due to the variations of geographical conditions, extraction method, and harvest time [32]. Table 4 shows the sterols composition of sour cherry kernel oil. β-sitosterol (83.55%) had the highest quantity among other constituent sterols.

TPC, TTC, TAC, TFC, Tocopherol Content, and Antioxidant Activity Percentage (AA%).
e results of TPC, TFC, TTC, AA%, TAC, and tocopherols contents of sour cherry kernel oil extract are shown in Table 5. e used calibration curves equations for calculation of TPC, TTC, and TFC were obtained Y � 0.0224X, R 2 � 0.9992, Y � 0.0224X, R 2 � 0.9992, and Y � 0.0089X + 0.0766 and R 2 � 0.9997, respectively. e TPC and AA% of sour cherry oil extract were obtained as 33.44 mg GA/g dry matter and 73.22%, respectively (Table 5). Phenols are bioactive compounds capable of scavenging free radicals and antioxidant activity.
ese compounds are abundantly found in the plants and, as secondary metabolites, play an important role against oxidative stress. e presence of these compounds in the plant extracts is associated with their antioxidant activity. erefore, the antioxidant activity of sour cherry kernel extract is related to its phenolic compounds [25]. e results also showed that the TTC, TFC, and TAC of the sour cherry kernel extract were obtained as 1.21 mg GA/g dry matter, 46.37 mg quercetin/g dry matter, and 177.84 mg cyanidin 3glucoside equivalents/mL, respectively.
Based on the results, α-tocopherol (325 mg/kg oil), c-tocopherol (470 mg/kg oil), and δ -tocopherol (37.5 mg/kg oil) were the tocopherol compounds found in the extract of   [38]. e sour cherry kernel extract (Prunus cerasus) is a rich source of bioactive compounds, including phenolics, antioxidant flavonoids, procyanidins, and anthocyanidins, which might be recommended to prevent vascular disease. Other studies have also confirmed the presence of α-tocopherol, β-tocopherol, tocotrienols, tocopherol-like compounds, and squalene in sour cherry kernels. e presence of tocopherols as bioactive oil-soluble compounds in various species of sour cherry kernel was reported; four tocopherols (α, β, c, and δ) were found in the kernels of these fruits, where c-tocopherol was the most abundant with a value in the range of 89.1 mg/100 g oil to 133.3 mg/100 g oil [4]. It was also reported that α, c, and δ-tocopherols of sour cherry pit oil were obtained as 61 (mg/ kg oil), 400 (mg/kg oil), and 64.2 (mg/kg oil), respectively [32]. It was found that the amounts of tocopherols, carotenoids, tocotrienols, and lipophilic antioxidants in the extracted oils from 15 apricot kernels (Prunus armeniaca L.) as well as oil yield were affected by the genotype [39].

Conclusion
Oil scientists are continually looking for new sources of edible oils to introduce new potentials with unique properties. Sour cherry kernel is one of the byproducts of its fruit processing that can be used as a source of edible oil with unique bioactive properties. e oil extracted from sour cherry kernel contains a worthy source of lipophilic bioactive compounds including fatty acids, tocopherols, sterols, anthocyanins, and carotenoids.
e Iranian sour cherry kernel oil contains further levels of total tocopherol (832.5 mg/kg oil) and c-tocopherol (470 mg/kg). e amygdalin content of sour cherry kernel oil was not detectable. In addition, α-eleostearic acid with antitumor activity [4] had a considerable amount (9.34%) in this oil. In this study, most data are presented for the first time for Iranian sour cherry kernel oil. Results of tests showed safety and quality of this oil, but with low oxidative stability of it leading to not having direct consumption of this oil by consumers. Results showed that sour cherry kernel oil contains valuable bioactive compounds, which can be used in food and cosmetic and pharmaceutical formulation industries.

Data Availability
e data used to support the findings of this study are included within the article.

Conflicts of Interest
ere are no conflicts of interest.