Apricot Kernel: Bioactivity, Characterization, Applications, and Health Attributes

Abstract

Apricot kernel, a by-product of apricot fruit, is a rich source of proteins, vitamins, and carbohydrates. Moreover, it can be used for medicinal purposes and the formation of food ingredients. Several techniques have been adopted for the extraction of bioactive compounds from the apricot kernel such as solvent extraction, ultra-sonication, enzyme-assisted, microwave-assisted, and aqueous extraction. Apricot kernels may help to fight against various diseases such as cancer and cancer immunotherapy, as well as reduce blood pressure. Additionally, the kernel is famous due to its diverse industrial applications in various industries and fields of research such as thermal energy storage, the cosmetic industry, the pharmaceutical industry, and the food industry. Especially in the food industry, the apricot kernel can be used in the preparation of low-fat biscuits, cookies, cakes, and the fabrication of antimicrobial films. Therefore, in this review article, the bioactivity of the apricot kernel is discussed along with its chemical or nutritional composition, characterizations, and applications.

Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach

“…45 In addition, AKEO has been documented to contain proteins, carbohydrates, crude fibre, crude fat, moisture and phenolic compounds. 46 Grape seed essential oil (GSEO) is extracted from seeds of grapes and it contains tocopherols, with higher antioxidant potential and high levels of linoleic acid. 47 GSEO has a lipid content of about 7-20% and the significance of using GSEO is mainly ascribed to the fact that it is abundant in lipids and biologically active substances, including phenolic compounds, phytosterol and tocopherols.…”

“…The apricot kernel essential oil (AKEO) is another option that contains oleic acid as the main fatty acid 45 . In addition, AKEO has been documented to contain proteins, carbohydrates, crude fibre, crude fat, moisture and phenolic compounds 46 . Grape seed essential oil (GSEO) is extracted from seeds of grapes and it contains tocopherols, with higher antioxidant potential and high levels of linoleic acid 47 .…”

Mandelonitrile lyase MDL2-mediated regulation of seed amygdalin and oil accumulation of Prunus sibirica

“…The mature dry seeds of P. sibirica contained a substantial amount of the oils (44.7% −58.7%) with a high proportion of linoleic acid (16.4%−34.7%) and oleic acid (56.2%−76.3%) [11,13,17,18], which has been applied in various elds including medicinal product, cosmetic, surfactant, edible oil and biodiesel feedstock [12][13][14][15]19]. Also, the seeds show a potential usefulness in human nutrition and traditional Chinese medicine [20][21][22][23]. Yet, the P. sibirica seeds contain phenylalanine-derived amygdalin and its hydrolysis can release the HCN, causing potential toxicity and illness [11,15], which has intercepted the commercial application of P. sibirica seed oils and related foods.…”

Biochemical and Nutraceutical Characterization of Different Accessions of the Apricot (Prunus armeniaca L.)

“…So, new apricot cultivars must be characterized by fruit quality attributes that satisfy consumers. The sensorial properties of apricot fruits are principally influenced by the sugars, organic acids, and volatile compound contents, color, size, texture [11], firmness, attractiveness, and taste [1,13]. Furthermore, the importance of apricot and by-products for human health is well ascertained.…”

“…Polyphenols and carotenoids represent the most abundant classes of phytochemicals contained in this fruit [18]; such molecules also play a primary role in the color and taste of fruit [19,20]. Many studies have been carried out to characterize the quality, composition and biochemistry [9,10,13,21] of apricots belonging to the list of new cultivars, whereas very few have been conducted on the quality attributes of autochthonous/traditional varieties of the Campania region. This is surprising because, although apricot cultivation in Italy and Campania has been subjected to a significant cultivar turnover, traditional varieties are still widely cultivated and appreciated [22].…”