Proximate and biochemical assessment of Vista White (HR1) and T.S-1 (HR2) loquat ( <i>Eriobotrya japonica</i> L.) seed varieties and their antimicrobial and enzymatic activities

The aim of the present study was the identification of nutritional composition, bioactive compound content and biological activities of loquat seeds to determine their potential as functional food ingredients. Seeds from the HR1 variety revealed the highest level of phenolic content (64.49 mg GAE/g), antioxidant activity (88.4%), and enzymatic activity. High contents of macronutrients, including proteins (4.49%), lipids (7.1%), carbs (17.24%), and ash (2.07%), were recorded in HR1 seeds. Behenic acid and palmitic acid were the main fatty acids in both cultivars; phytochemical screening showed that both HR1 and HR2 seeds contained alkaloids, flavonoids, tannins, cardiac glycosides, phenols, and phytosterols; these findings suggested that HR1 loquat seed powder could be added to food products as a functional ingredient to improve their nutritional value. In contrast, HR2 seeds showed superior antibacterial activity and relatively high flavonoid content (18.42 mg QE/g).