Pits as Protectors: LC-MS/MS Unlocks Antioxidant and Anti-Browning Potential

The use of food additives has been greatly expanded to intensify efforts to lengthen the shelf life of foods and retain their quality. A recent study set out to determine the potential of Prunus laurocerasus (cherry laurel) and Prunus cerasifera (cherry plum) fruit pits (endocarp and seed) as food additives in terms of cytotoxicity, antigenotoxicity, antioxidant activity, enzymatic anti-browning, and urease enzyme inhibition, and their phytochemical contents were comprehensively analyzed. Photochemical analysis of the extract of the pits was performed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). A paper based on their work was published in the Journal of the Science of Food and Agriculture.¹

Food preservatives are added to foods to stop oxidation, prevent microbial growth, and reduce enzymatic browning.² Synthetic food additives like BHT, BHA, and benzoates, often used as antioxidants, may have harmful effects on health and can sometimes cause allergic reactions in children.^3,4 Enzymatic browning inhibitors help food look fresh, last longer, and keep their nutrients without changing their appearance.⁵ Many of the compounds used to inhibit browning, however, have carcinogenic or mutagenic effects.^6,7

The researchers found that the P. cerasifera and P. laurocerasus extracts were not harmful to healthy cells but could selectively target certain cancer cells, with stronger effects at higher concentrations. Tests for genetic safety showed no harmful or mutating effects in standard lab models. Among the extracts, P. cerasifera endocarp (fruit pit) ethyl acetate extract had the strongest antioxidant activity and was effective at inhibiting certain enzymes, almost as well as known reference compounds. They also found that P. laurocerasus endocarp had the highest levels of epicatechin (which have been seen to exhibit diverse biological activities, including antioxidant, anti-inflammatory, antiproliferative, antimicrobial, antidiabetic, neuroprotective, and cardioprotective effects), while P. cerasifera endocarp had the most quinic acid (which, because it has been seen to reduce the DNA content of Staphylococcus aureus and lowers the intracellular pH, can be used as a food preservative due to its antibacterial effect).¹

“Overall,” write the authors of the paper,¹ “according to the conducted cytotoxicity and genotoxicity assays, P. laurocerasus and P. cerasifera fruit pits were found to be safe, rich in bioactive phytochemicals, and exhibited strong antioxidant and enzyme inhibitory activities, highlighting their potential as sustainable functional ingredients or natural food additives.”

The researchers stress, however, that their findings “are preliminary, and further research, including analysis of amygdalin content and comprehensive toxicity studies, is needed to determine efficacy and safety in practice.”¹ Additionally, considering the costs of obtaining and processing and the required technology for the kernels, the research team believes that “their potential as a practical and safe alternative to existing additives and preservatives in the food industry should be confirmed in future studies.”¹

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References

1. Güven, Z. B.; Karadayı, M.;Yilmaz, M. A. et al. Valorization of Fruit Pits from Prunus laurocerasus and Prunus cerasifera as Agro-Food Byproducts: Bioactive Properties and Safety Assessment for Potential Food Additive Applications. J Sci Food Agric. 2026.DOI: 10.1002/jsfa.70653
2. Bensid, A.; El Abed, N.; Houicher, A. et al. Antioxidant and Antimicrobial Preservatives: Properties, Mechanism of Action and Applications in Food - A Review. Crit Rev Food Sci Nutr. 2022, 62 (11), 2985-3001.DOI: 10.1080/10408398.2020.1862046
3. Sadighara, P.; Safta, M.; Limam, I. et al. Association Between Food Additives and Prevalence of Allergic Reactions in Children: A Systematic Review. Rev Environ Health 2022, 38 (1), 181-186. DOI: 10.1515/reveh-2021-0158
4. Kumar, N.; Singh, A.; Sharma, D. K. et al. Toxicity of Food Additives, in Food Safety and Human Health; Elsevier, 2019, pp. 67–98 (2019).
5. Sui, X.; Meng, Z.; Dong, T. et al. Enzymatic Browning and Polyphenol Oxidase Control Strategies. Curr Opin Biotechnol. 2023, 81, 102921. DOI: 10.1016/j.copbio.2023.102921
6. McGregor, D. Hydroquinone: An Evaluation of the Human Risks from its Carcinogenic and Mutagenic Properties. Crit Rev Toxicol. 2007, 37 (10), 887-914. DOI: 10.1080/10408440701638970
7. Li, J.; Feng, L.; Liu, L. Recent Advances in the Design and Discovery of Synthetic Tyrosinase Inhibitors. Eur J Med Chem 2019, 224, 113744. DOI: 10.1016/j.ejmech.2021.113744