###### Abstract  
Fruit seed oils are of new interest due to their significant properties and can be a good opportunity to recover fruit waste. _Actinidia arguta_ (baby kiwi) fruits are a novelty in the market and berries can be consumed with the peels. Due to their limited shelf life, fruits are very perishable and the waste management techniques used post-harvest are an important issue. Berry waste can be reused, for biological flows focused on food losses and waste reduction. Therefore, baby kiwi fruit samples were collected from the Ortofrruititalia company orchards in Cuneo, Italy, and then processed and analysed for seed oil constituents using standard analytical methods. The results of this study indicate that unsaturated fatty acids were the most dominant fatty acids (92.6 g/100 g) in comparison with saturated (7.4 g/100 g). In addition, \(\alpha\)-linoleic acid (82.7 g/100 g) was the most dominant unsaturated fatty acid. Additionally, \(\gamma\)-Tocopherd (0.023 g/100 g) was the most dominanttocopherol in this study. Extraction of seed oil from these berries could be proposed as an option for obtaining high-added-value oils for pharmaceutical cosmetics, among other uses. Actinidia arguta; baby kiwi; seed oil; phytochemicals; circular economy 2023  
high variability of discarded products also influences their reuse. F&V by-products are low in fat but rich in bioactive phytochemicals (phenolic compounds, vitamins, minerals, dietary fibres, antioxidants, carotenoids, etc. ), and several studies have shown their application in preventing human diseases due to their antihypertensive, antiacne, antidiabetic, anti-inflammatory and hypolipidemic activities [6; 7; 8; 9; 10; 11; 12]. The introduction of innovative and sustainable strategies able to give new life to agri-food waste is an activity in line with functional services based on the bio-circular economy, with a pragmatic contribution to the transition scenario in Europe, saving approximately 20% of the estimated cost of materials by 2050. Waste and by-products from food processing are rich sources of potentially valuable bioactive compounds. Their use to produce value-added products could reduce environmental issues, improve economic growth, and promote human health benefits through foods enriched with bioactive compounds [13]. Among the different species of baby kiwis, _Actinidia arguta_ [([PERSON] and [PERSON].) [PERSON]. ex [PERSON]], can be considered an interesting source of bioactive compounds such as carotenoids (lutein and \(\beta\)-carotene) and phenols, vitamins C, E, K, and B9, fibre, potassium and several minerals (potassium, calcium and zinc). Such compounds are found not only in the fruit but also in the seeds, stems and leaves [14]; polyphenols are largely dependent on variety and storage conditions [15]. Recent studies have reported that these berries are a good source for purifying cysteine proteases, which would positively affect human protein digestion [16]. The fruits are botanically classified as berries from the Actinidiaceae family but are different from the genus _Actinidia chinensis_ (yellow kiwi) and _Actinidia deliciosa_ (green kiwi). In fact, the berries are mostly consumed with the skin on, but they are very perishable with a shorter shelf life compared to other kiwis. Baby kiwis are typically harvested at commercial maturity, so they can be stored until the fruit reaches its physiological maturity. Once at that stage, its shelf life is approximately seven days [17]. Harvesting must take place at a precise time; otherwise, the quality will quickly deteriorate or fail to reach its optimal potential (Figure 1). Due to the physiological differences compared to traditional green kiwis, the same management procedures cannot be utilized for baby kiwis. The actual post-harvest management is extremely important to limit product loss, and the supply chain is similar to that of other berries such as blueberries.