Apricot kernel characterization, oil extraction, and its utilization: a review

Pawar, Krantidip R.; Nema, Prabhat K.

doi:10.1007/s10068-022-01228-3

Cited by 13 publications

(10 citation statements)

References 70 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The leading producer of apricots is Turkey, with other major contributors being Uzbekistan, Iran, Algeria, Italy, Afghanistan, Spain, Greece, Pakistan, and Morocco. [ 5 ]. Apricots are rich in vitamin A precursors [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Liu,

Oey,

Leong

et al. 2024

Foods

View full text Add to dashboard Cite

Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/cm and 1.8 kv/cm) at a frequency of 50 Hz, and electric pulses coming in every 20 µs for 30 s, prior to freeze−drying and air−drying treatments. PEF treatments were carried out at different field strengths. The impact of different pretreatments on the quality of dried apricot was determined in terms of physical properties, antioxidant activity, total phenolic content, and metabolite profile. PEF pretreatments significantly (p < 0.05) increased firmness of all the air−dried samples the most by 4–7−fold and most freeze−dried apricot samples (44.2% to 98.64%) compared to the control group. However, PEF treatment at 1.2 kV/cm did not have any effect on hardness of the freeze−dried sample. The moisture content and water activity of freeze−dried samples were found to be significantly lower than those of air−dried samples. Scanning electron microscopy results revealed that air drying caused the loss of fruit structure due to significant moisture loss, while freeze drying preserved the honeycomb structure of the apricot flesh, with increased pore sizes observed at higher PEF intensities. PEF pretreatment also significantly increased the antioxidant activity and total phenol content of both air−dried and freeze−dried apricots. PEF treatment also significantly (p < 0.05) increased amino acid and fatty acid content of air−dried samples but significantly (p < 0.05) decreased sugar content. Almost all amino acids (except tyrosine, alanine, and threonine) significantly increased with increasing PEF intensity. The results of this study suggest that PEF pretreatment can influence the quality of air−dried and freeze−dried apricots in terms antioxidant activity and metabolites such as amino acids, fatty acids, sugar, organic acids, and phenolic compounds. The most effective treatment for preserving the quality of dried apricots is freeze drying combined with high−intensity (1.8 kv/cm) PEF treatment.

show abstract

Section: Introductionmentioning

confidence: 99%

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Liu,

Oey,

Leong

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Apricot kernels are utilized as dry fruit, flour (sweet), and mostly for extraction of oil (sweet and bitter). The oil has cooking, religious, cosmetic, and medicinal values (Pawar & Nema, 2023). The oil can be utilized in many cosmetic products, moisturizing creams, baby massage oils, facial beauty creams, lip care balm (Targais et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of moisture content on engineering characteristics of apricot (Prunus armeniacaL.) kernel

Pawar

Nema

Babar

et al. 2023

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

Apricot (Prunus armeniaca L.) kernels, the innermost part of the economical stone fruit, are utilized for edible purposes, extraction of oil, and many pharmaceutical products.Biological materials are complex in structure and get affected by their moisture content. This study investigates the effect of different moisture content from 5.66% to 26.47% wet basis apricot kernels on its various engineering characteristics and develops their correlations. The engineering characteristics such as linear dimension length (13.26-14.47 mm), breadth (8.69-9.97 mm), thickness (5.36-6.50 mm), arithmetic mean diameter (9.11-10.32 mm), geometric mean diameter (8.48-9.77 mm), surface area (227.91-302.68 mm 2 ), projected area (91.99-114.95 mm 2 ), 1000 kernel mass (0.317-0.403 kg), true density (881.23-973.55 kg m À3 ), and porosity (33.74%-43.68%) increased linearly with moisture content. On the other hand, bulk density (548.23-583.89 kg m À3 ) and elongation ratio (2.25-2.51) showed a decreasing trend with an increase in moisture content. The frictional properties such as angle of repose

show abstract

“…It is characterized by high amounts of oil, carbohydrates, fibre, vitamins, minerals and phenolics with health-enhancing impacts (Sharma et al, 2016;Kiralan et al, 2018). Apricot is considered a delicious fruit consumed as fresh and dried; it is also used for edible, cosmetic and medicinal purposes due to its possible nutritional and chemical composition (Gundogdu et al, 2011;Akhone et al, 2022;Pawar and Nema, 2023).…”

Section: Introductionmentioning

confidence: 99%

“…Apricot kernel, a waste product of apricot fruit, is a significant source of proteins, vitamins, minerals and carbohydrates and its oil is rich in unsaturated fatty acids and oleic acid being prevalent. Oil yield of apricot kernel alters with region, variety and oil extraction method (Kusmenoglu et al, 2008;Candan and Arslan, 2021;Akhone et al, 2022;Pawar and Nema, 2023).…”

Section: Introductionmentioning

confidence: 99%

“…This oil is an important source of saturated and unsaturated fatty acids, containing palmitic, stearic, linoleic, myristic, oleic, palmitoleic, and linolenic acid. It can also be utilized for industrial purposes gained importance amongst the consumers (Kusmenoglu et al, 2008;Ozcan et al, 2010;Gupta et al, 2012;Shariatifar et al, 2017;Stryjecka et al, 2019;Pawar and Nema, 2023).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of Fatty Acid Profile and Quality Properties of Commercial Apricot (Prunus Armeniaca) Kernel Oils

GÜMÜŞ,

EROL

2023

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

View full text Add to dashboard Cite

Prunus armeniaca L. known as apricot, is one of the important export products of Turkey and its kernel oil has become widely popular in different fields such as food pharmacy, aromatherapy and cosmetics industry. Apricot oil obtained from the kernels of apricots is characterized by high contents of oil, fiber, various minerals, proteins, vitamins and phenolics with health-improving effects. The aim of this study was to compare the fatty acid composition and some quality properties of 10 different kinds of apricot kernel oils produced by the different brands. The lowest value of free fatty acid with 0.30 % was determined in the A5 sample. The antioxidant activity results of A1 brand apricot oil sample were found similar to A4 brand apricot oil (P>0.05). In the results of the total phenolic content was lowest in A5 sample with 101.17 mg GAE/100g. The results of the highest antioxidant activity and total phenolic content were determined in the sample A3. The common major fatty acids in the analyzed oil samples were determined as oleic acid, linoleic acid, palmitic acid and stearic acid. Oleic acid was determined as the main unsaturated fatty acid component for all oil types except the A1 sample.

show abstract

Apricot kernel characterization, oil extraction, and its utilization: a review

Cited by 13 publications

References 70 publications

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Effect of moisture content on engineering characteristics of apricot (Prunus armeniacaL.) kernel

Comparison of Fatty Acid Profile and Quality Properties of Commercial Apricot (Prunus Armeniaca) Kernel Oils

Contact Info

Product

Resources

About