Composition and antioxidant and antimicrobial activities of white apricot almond (Amygdalus communis L.) oil

Abstract

In order to improve the level of comprehensive utilization and to promote the development of functional products, the chemical composition of white apricot almond oil was analyzed by capillary GC-MS and interpreted based on the standard mass spectral data, and biological activities were evaluated. Seven components of white apricot almond oil were identified. The scavenging capacity of white apricot almond oil in the superoxide anion radical system and hydroxyl radical system had a good performance. The IC 50 of white apricot almond oil to superoxide anion radical system and hydroxyl radical were 5.8 mg/mL and 0.17 mg/mL, respectively, and were stronger than that of ascorbic acid. In DPPH system, the IC 50 value of white apricot almond oil was 0.2 mg/mL and the IC 50 value of ascorbic acid was 0.07 mg/mL, but within the selected dosage, the highest scavenging capacity of white apricot almond oil was higher than that of ascorbic acid. White apricot almond oil was found to be a more effective antimicrobial agent than grape seed oil, fuji apple seed oil and mulberry seed oil. The minimum inhibitory concentration (MIC) of white apricot almond oil ranged from 0.2 to 0.4 mg/mL. The observed biological activities showed that the oil has a good potential for use in the food industry and pharmacy.

Lipophilic antioxidant content of almonds (Prunus dulcis): A regional and varietal study

“…in Turkey, Iran, Spain, Italy, China, India, and California (Askin et al, 2007;Kodad et al, 2004Kodad et al, , 2010Kodad and Socias i Company, 2008;Moayedi et al, 2011;Socias i Company et al, 2008;Tian et al, 2011). A negative correlation was observed between oleic acid and linoleic acid concentrations (Pearson r À0.993, P value (two tails) <0.0001) as in other studies (Kodad and Socias i Company, 2008; Kodad et al, 2010Kodad et al, , 2011bSathe et al, 2008).…”

“…based on nutritional status. A negative correlation between oleic acid and linoleic acid was observed (Table 2), and the relationship between these two fatty acids has been demonstrated in many studies (Askin et al, 2007;Kodad et al, 2004Kodad et al, , 2010Kodad et al, , 2011bMoayedi et al, 2011;Sathe et al, 2008;Socias i Company et al, 2008;Tian et al, 2011;Zaplin et al, 2013). In this study, significant differences were observed in the oleic acid levels of almonds harvested from different genotypes and from different regions.…”

Quality evaluation of cold‐pressed edible oils from Macedonia

“…Cold‐pressed apricot oil obtained by screw pressing of the apricot kernels is a very interesting niche oil which has a good potential for thermal processing of food . This oil is usually classified as cold‐pressed and not as virgin because usually the kernels of the apricots are roasted before pressing.…”

Anti-platelet-activating factor, antibacterial, and antiradical activities of lipids extract from silver carp brain

“…The mixture was shaken vigorously and left for 30 min in dark at room temperature. The absorbance was then measured at 517 nm within 10 min [22]. The sample and DPPH solutions were replaced with 2 ml of anhydrous ethanol each as the control and blank respectively.…”