The occurrence of mass transport processes during the leaching of amygdalin from bitter apricot kernels: detoxification and flavour improvement

Abstract

Because of their appreciable protein content apricot kernels could be used as a good source of food. However, their wide use for human or animal nutrition is dependent on their adequate detoxification. This is because apricot kernels have a strong bitter flavour that is caused by the presence of amygdalin, a toxic cyanogenic glycoside. The aim of the present work was to investigate an unusual method of detoxifying apricot kernels by soaking them in water. The method was energetically relatively inexpensive as uncrushed kernels and cold water were used. Furthermore, the use of intact kernels minimized the loss of nutritious soluble matter during the detoxification. On the basis of a simple but adequate mechanistic model, a mathematical description of the extractive detoxification of apricot kernels is proposed. The two-resistance mass transfer system is based on external film mass transfer and an effective solid diffusion. A linear equilibrium curve arises from the assumption that the concentration profile inside the solid phase can be well approximated with a second order polynomial calculation, this then leads to an analytical formulation of the mathematical model. The liquid-phase mass transfer coefficient and the internal diffusion coefficient in the kernels can be then determined. Finally, the model is used to describe extractor behaviour and predict process performance under real operation conditions.

Insights into research on phytochemistry and biological activities of Prunus armeniaca L. (apricot)

“…Apricot kernels and bitter almond kernels have a content of amygdalin of about 3-4% by weight and amydalin amount may even rise up to 8% in apricot seeds (Frohne & Pfander, 2005). Overconsumption of the seeds containing high amount of amygdalin might cause acute or chronic toxicity in human beings and animals (Silem, Günter, Einfeldt, & Boualia, 2006). In a study by Akinci- Yildirim and Askin (2010), amygdalin content in the seeds of ten different bitter or sweet apricot cultivars growing in Turkey was determined by HPLC during the two years.…”

Roasting‐Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil

“…Apricot kernel oil (AKO), which is rich in oleic acid and c-tocopherol, constitutes 50% of the apricot kernel weight [3]. The main utilizer of AKO is the cosmetic industry who use it as a carrier oil [4]. However, AKO can also be used for edible purposes due to its high nutritional value [5].…”

Supercritical CO2 extraction of biological active compounds from loquat seed

“…As known, the roasting process needs high temperature that can decompose heat sensitive labile compounds in the seed. Amygdalin is also relatively unstable compound that easy to decompose into other compounds [2]. Fig.…”

“…They also reported that loquat seed extract has direct anti-oxidative action. In pharmaceutical industry, amygdalin has been applied as a drug in cancer directly injected into humans blood [2]. Loquat seed also contains sterol, ␤-sitosterol, triglyceride, sterolester, diglyceride and fatty acids, mainly linoleic, palmitic, linolenic and oleic [3,4].…”