Selection of Roasting Conditions in the Valorization Process of Cornelian Cherry Stones.

The aim of the study was to assess the effect of time (20-50 min) and temperature (160-220 °C) of roasting on the physicochemical and antioxidant properties of cornelian cherry ( L.) stones and to select extraction solvents (water and 50% and 80% methanol) to obtain reliable results. To maintain the highest content of bioactive compounds with a high level of antioxidant properties, roasting at a temperature of 160-180 °C for 30-40 min should be considered optimal.