Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake

Abstract

The study describes and compares bio-functional properties and thein vitrodigestibility of protein isolates from apricot oil cakes obtained by supercritical fluid extraction and cold pressing, as control. Protein isolates have the potential to be food ingredients with amygdalin contents in an amount considerably lower than regulatory. Isolates showed hypoglycemic activity, studied by the inhibition of α-glucosidase, also functional properties were determined.Good digestibility of proteins, which were done using gastrointestinal proteases (pepsin and pancreatin) were proven by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis SDS-PAGE analysis. Moreover, it was evident that the protein isolates were completely digested. The biologically active potential of the digests was evaluated measuring in vitro antioxidant capacity by three complementary methods and enzyme inhibitory effects towards Angiotensin-I Converting Enzyme (ACE) related with the onset of hypertension. All hydrolysates act as a DPPH and ABTS scavenger, as a reducing agents and an ACE enzyme inhibitor. In conclusion, protein isolates obtained from apricot kernel cake showed to be a promising source of natural products for food applications, with good functional and bioactive properties and easy digestibility.

Effect of kidney bean extract on phytohaemagglutinin activity, functional properties, and the estimated glycaemic index in‐vitro

“…Protein was hydrolysed using the method described by Akarevi et al . (2019) and Psa et al . (2020) with some modifications.…”

“…Protein was hydrolysed using the method described by Akarevi et al (2019) and Psa et al (2020) with some modifications. Digestion was performed in a glass reactor using two enzymes, pepsin and pancreatin.…”

Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies

“…Pearl oil apricot almonds are the seeds of pearl oil apricots and are a highly nutritious food with medicinal properties (Chinese Pharmacopoeia Commission, 2020). These almonds are rich in oil, crude protein, and dietary fiber and can be used as a source of edible protein (Čakarević et al., 2019). However, unlike other protein‐rich foods, such as dairy‐derived products and marine organisms (Kong et al., 2012; Sun et al., 2022), the bioactive peptides of almond have only been studied in minimal quantities and therefore they deserve more research.…”

Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts

“…Apricot kernel is potentially useful in treating several diseases, particularly cancer (Fratianni, Ombra, d'Acierno, Cipriano, & Nazzaro, 2018; Hayta & Alpaslan, 2011). With health benefits and flavor, taste, and texture, apricot kernel is a desirable ingredient in functional food formulation (Čakarević et al, 2019; Fatima et al, 2018; Karaca, Güzeler, Tangüler, Yaşar, & Akın, 2019; Yao, Zhang, & Liu, 2021). Apricot kernels are mainly used to produce oils and benzaldehyde.…”