Effects of Seed Coat on Oxidative Stability and Antioxidant Activity of Apricot (Prunus armeniaca L.) Kernel Oil at Different Roasting Temperatures

Abstract

Apricot kernels were roasted at various temperatures (120-180 C) for 10 min and changes in the fattyacid profiles, oxidative stability, and antioxidant activity, as well as the total phenolic contents (TPC) of the oils and skin (seed coat), were monitored. Roasting has no obvious influence on profiles and contents of fatty acid, induction period (IP), browning index, TPC, and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid), (ABTS) and Oxygen Radical Absorbance Capacity (ORAC) of oils obtained from apricot naked-kernel, but increases IP, TPC, and oxidative stability in oils obtained from apricot kernel with skin. All results in the present work demonstrated that thermal treatment accelerated the production and transference of alcohol-soluble phenolics into the oil, and improved the oil oxidative stability. It is not Maillard reaction products but alcohol-soluble phenolic compounds in skins that play a role in improving the oxidative stability and antioxidant activity of oils, and inhibition for primary peroxide production was more effective than secondary peroxide production at a low roasting temperature and a short roasting time. The present findings can advance knowledge on the conditions used for utilization of coproducts (skin) of apricot kernel and facilitate large-scale production of stable oil against oxidation.

Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil

“…Therefore, the TV had following order: BHT < LSSCE 600 mg kg −1 < LSSCE 400 mg kg −1 < LSSCE 200 mg kg −1 . These results are in agreement with those reported by Zhouet al [61].…”

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“…reducing power obtained at a concentration of 0.5 mg/ml. 52 reported that oil extracted from roasted apricot kernels at 120 °C to 180 °C temperatures for 10 min showed improved oxidative stability and antioxidant activity due to the production and transference of alcohol-soluble phenolics into the oil. Data obtained from research done in Turkey also showed that total antioxidant capacity, total carotenoid and total phenolic contents were highest in most of wild apricot fruits 53 .…”

“…Data obtained from research done in Turkey also showed that total antioxidant capacity, total carotenoid and total phenolic contents were highest in most of wild apricot fruits 53 . Different studies are also available which showed the antioxidant activity of seed and fruit of P. armeniac 8,22,36,49,52 .…”