Properties of Apricot Kernel and Oils as Fruit Juice Processing Waste

Özcan, Mehmet Musa

doi:10.4236/fns.2010.12006

Cited by 15 publications

(11 citation statements)

References 11 publications

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“…The ash and fiber contents of the tested varieties of apricot kernel ranged from 2.11-3.89% and 5.13-9.81%, respectively. The crude fiber and ash contents as determined in the present analysis were comparable to those reported (4.06-7.63% and 2.13-3.45%) for apricot kernel from Turkey (Ozcan et al, 2010).…”

Section: Resultssupporting

confidence: 76%

“…The apricot seed oil content reported in our investigation is lower than that reported for different Prunus species (46.3-55.4%) from Turkey (Matthaus and Ozcan, 2009). In another study, the kernel oil content of apricot was found to be within the range of 42.2-57.2% (Ozcan et al, 2010), which is higher than that found in the present investigation. The high oil content in apricot fruit seeds is also comparable to commonly used oils of oilseed crops such as soybean, canola and sunflower.…”

Section: Resultscontrasting

confidence: 54%

“…However, the amounts of both of these fatty acids were found to be higher than those reported in watermelon (18.07% and 59.64%), apple (26.47% and 43.03%) and pear seed (20.28% and 56.80%) oils (Yukui et al, 2009). The contents of oleic acid (53.06- Ozcan et al, (2010) from Turkey. High oleic-linoleic oils are of much interest because of their superior stability and nutritional importance.…”

Section: Resultsmentioning

confidence: 79%

“…Many studies have been conducted to assess the physical, chemical and nutritional properties of the seeds of different fruits (Topuz et al, 2004;Naderiboldaji et al, 2008;Radicevic et al, 2008;Ozcan et al, 2010). For example, the fruit seeds of raspberry (Oomah et al, 2000), apple and pear (Yukui et al 2009), sweet cherry (Kalyoncu et al, 2009), apricot (Turan et al, 2007) and wine grapes (Baydar, 2001) have been characterized for oil composition and mineral contents.…”

Section: Resumen Características Físico-químicas De Aceites De Semillmentioning

confidence: 99%

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Physico-chemical characteristics of seed oils extracted from different apricot (<i>Prunus armeniaca</i> L.) varieties from Pakistan

Manzoor¹,

Anwar²,

Ashraf³

et al. 2012

Grasas y Aceites

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193 ranged from 13.21-20.90%, 5.13-9.81% and 2.11-3.89%, respectively. The extracted oils had an average iodine value (g of I/100 g of oil) of 96.4-106.3; density at 24 °C, 0.87-0.93 mg/mL; refractive index (40 °C), 1.4655-1.4790; saponification value, 189.1-199.4 mg of KOH/g oil; unsaponifiable matter, 0.59-0.88%; free fatty acid (mg of KOH/g oil), 0.41-1.28; and color (1-inch cell), 1.31-2.96R 1 14.8-29.8Y. With regard to the oxidation state, the tested oils showed values for specific extinction at 232 and 268 nm, 2.30-3.42 and 0.82-1.04, respectively, while the peroxide value was 1.0-2.32 meq O 2 /kg and, p-anisidine was 1.22-1.90. The major fatty acid found in the oils was oleic acid (62.34-80.97%) followed by linoleic (13.13-30.33%), palmitic (3.35-5.93%), linolenic (0.73-1.03%) and stearic (1.10-1.68%) acids. The contents of α-, γ-, and δ-, tocopherols in the oils ranged from 14. 8-40.4, 330.8-520.8 and 28.5-60.2 mg/kg, respectively. The results of our present investigation revealed that apricot seed is a potential source of oil which can be used both for edible and oleochemical applications. KEY-WORDS: Apricot (Prunus armeniaca L.) -Fatty acids -Oxidation parameters -Tocopherols. INTRODUCTIONPrunus, belonging to family Rosaceae, is a large genus consisting of about 430 species of both evergreen and deciduous trees and shrubs, distributed across the Northern Hemisphere and into the sub-tropics and tropic regions around the globe Wen, 2001, Wen et al., 2008). Apricot (Prunus armeniaca L.) is also an important fruit tree of the family Rosaceae. However, it is mostly grown in Mediterranean countries as well as in Pakistan, USA, Iran and Russia (Hussain et al., 2011). The plant is well known for its great medicinal and economical importance. For example, its different parts are used in traditional medicine for the treatment of a variety of common diseases such as cough, asthma, bronchitis, anemia and fever (Fazlin et al., 2002, Panda, 2004Erdogen-Orhan and Kartal, 2011).Apricot kernels, after removing the stone, are used as appetizers or used as food additives (Demir and Cronin, 2005;Asma et al., 2007). The seed Se han analizado las características físico-químicas de aceites de semillas de frutos de cuatro variedades diferentes de albaricoque, Halmas, Nari, Travet y Charmagzi (Prunus armeniaca L.). La producción de aceites de las semillas de albaricoque (hueso) osciló entre 32,23-42,51%, mientras que las proteínas, fibra y cenizas dieron valores de 13,21-20,90%, 5,13-9,81% y 2,11-3,89%, respectivamente. Los aceites extraídos presentaron valores promedio de índice de yodo, de 96,4-106,3 (g de I/100 g de aceite); densidades a 24 °C de 0,87-0,93 mg/mL, índices de refracción (40 °C) de 1,4655-1,4790; índices de saponificación de 189.1-199,4 (mg KOH/g de aceite), materia insaponificable de 0,59-0,88%, valores de acidez libre de 0.41-1.28 (mg de KOH /g de aceite), y valores de color de 1,31-2.96R 14,8-29,8Y (celda de 1 pulgada). Con respecto al estado de oxidación de los aceites estudiados, estos mostraron valores ...

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Section: Resultssupporting

confidence: 76%

Section: Resultscontrasting

confidence: 54%

Section: Resultsmentioning

confidence: 79%

Section: Resumen Características Físico-químicas De Aceites De Semillmentioning

confidence: 99%

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Physico-chemical characteristics of seed oils extracted from different apricot (<i>Prunus armeniaca</i> L.) varieties from Pakistan

Manzoor¹,

Anwar²,

Ashraf³

et al. 2012

Grasas y Aceites

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“…The presently analyzed apricot kernel oil contained higher proportions of oleic acid (C18:1) (70–71%) than those reported in rapeseed (54%), palm (43%), soybean (25%), almond kernel (60.93%), berry seed (12.4–22.9%), and red raspberry (10.14–14.50%) . The contents of oleic (70.29–71.25%) and linoleic acids (22.25–23.00%) as determined in the present investigation were also comparable to those reported in different varieties of apricot kernel oil by Ozcan et al from Turkey. The present level of oleic acid was in good agreement with those reported for different Prunus species (43.9–78.5%) from Turkey and almond kernel oil (66.7–69.7%) .…”

Section: Resultsmentioning

confidence: 73%

The quality and volatile‐profile changes of Longwangmo apricot (Prunus armeniaca L.) kernel oil prepared by different oil‐producing processes

Zhou

Yan

Kang

et al. 2015

Euro J Lipid Sci & Tech

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Quality parameters and volatile profiles were determined for Longwangmo apricot (Prunus armeniaca L.) kernel oil prepared by cold pressing, heat pressing, and refining of sun-dried and baked apricot kernels. Quality parameters determined included peroxide value, acid value, fatty acids, and UV absorbance. The tested oils showed absorbance values at 232 and 268 nm of 0.70-0.85 and 0.20-0.38, respectively; peroxide values were 2.09-5.62 mmol O 2 /kg and acid values were 0.36-1.40 mg KOH/g. The major fatty acid composition found in the oils was oleic acid (70.29-71.25%) followed by linoleic (22.31-23.00%), palmitic (4.57-4.87%), stearic acids (4.57-4.87%), palmitoleic acid (0.62-0.71%), and a-linolenic acid (0.15-0.18%). The numbers and concentrations of volatile compounds in the oils ranged from 19-52 to 6172-23871 mg/g, respectively. Nine compounds were present, in different amounts, in all apricot kernel oils studied: benzaldehyde, 2-methyl-propanal, 2-methyl-butyl aldehyde, furfural, nonanal, methylpyrazine, 2,5-dimethyl-pyrazine, methoxy pyrazine, and 3-ethyl-2,5-dimethyl-pyrazine. The results of our present investigation revealed that the oil-producing process had significant influence on the volatile profiles of apricot kernel oil. In particular, the bakedpretreatment process may enhance the aroma of apricot kernel oil by increasing the number and quantity of volatile compounds.Practical applications: Apricot kernel oil has recently received attention because of its health and nutritional properties, with favorable fatty acid composition and biologically active compounds. The results showed that Longwangmo apricot kernel oil is suitable as an edible food oil and the bakedpretreatment process with cold pressing may lead to an oil with enhanced flavor.

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