Phenolic Composition in Native and Defatted Nuts and Seeds from the Serbian Market: Analytical Insights and Functional Potential

In this study the phenolic profile of 25 different commercially available edible nuts and seeds from the Serbian market and their defatted by-products were analyzed and compared. Results showed that both native and defatted nuts and seeds are rich sources of various phenolics. Of all the samples analyzed, walnuts, pecan nuts and sunflower seeds (raw and roasted) showed the highest total phenolic content. Sunflower seeds, especially the raw ones, proved to be an exceptionally rich source of chlorogenic acid (116,928.66 μg/g), exceeding the values previously reported in the literature. Similarly, walnut and pecan samples showed the highest levels of protocatechuic and gallic acids, while high flavonoid concentrations in different peanut samples and chia seeds suggest that these commonly consumed foods may have greater bioactive potential than previously thought. The present research confirmed the fact that certain edible nuts and seeds as well as their defatted by-products, already valued for their nutritive values, are affordable, sustainable and rich natural sources of various bioactive phenolics, especially phenolic acids. This work substantiates data on phenolic profiles of edible nuts and seeds, strengthening the foundation for the development of functional foods and contributing to the valorization of agro-industrial residues in line with the principles of circular economy and functional food innovation. Our results also highlight some important and relatively constant characteristics of phenolic composition and content in certain nuts and seeds. These characteristics could potentially serve as quality parameters for the respective samples, enabling the development of products with uniform and standardized composition, one of the prerequisites for high-quality products with pronounced activity.