Phytochemical and Nutritional Profile of Apricot, Plum-Apricot, and Plum Stones

Fruit stones constitute a significant portion of solid waste generated from the consumption and processing of fruits. This study demonstrated the potential of fruit stones as viable sources of nutritional compounds. The stones from three types of fruits—the “Modesto” apricot, the “Stendesto” plum-apricot, and the “Stanley” plum—were assessed for their protein, carbohydrate, lipid, and mineral content. Additionally, their total phenolic content, total flavonoid content, and total anthocyanin content were also analyzed. The antioxidant activity, evaluated through four contemporary assays (DPPH, ABTS, FRAP, and CUPRAC), revealed the biological potential of these stones. Notably, the results pertaining to the hybrid plum-apricot variety “Stendesto” are absent from the existing literature, rendering them novel. The findings indicate that the stone of this hybrid has the lowest caloric value in kcal/100 g, including its fat content, when compared to the other studied stones. Therefore, fruit stones can be effectively utilized as innovative food ingredients, aligning with the need for proper waste management and their potential application across various industries.