Studies on physico-chemical characteristics and fatty acid composition of wild apricot (Prunus armeniaca Linn.) kernel oil
Abstract and Figures
Some principle characteristics like fruit, stone and kernel weight and kernel and oil recovery as crude oil and physico-chemical characteristics of apricot (Prunus armeniaca Linn.) kernel oils were determined in the stones collected from different locations of Himachal Pradesh. Mean fruit weight of apricot fruits ranged between 8.0-15.1 g with the stone recovery of 12.7-22.2% having stone weight 1.78-1.92 g. Further, the kernel recovery was found ranging between 30.7-33.7% whereas kernels gave oil yield of 45.6-46.3% crude oil. The study further revealed that the colour of apricot kernel oil was yellow whereas acid value; peroxide value; iodine value and saponification value were reported as 2.27-2.78 mg KOH/g; 5.12-5.27 meq/kg; 100.2-100.4 g I2/100 g and 189.8-191.3 mg KOH/g oil, respectively. The fatty acid profile of these oils showed that the oleic (62.07-70.6%); linoleic (20.5-27.76%); linolenic (0.4-1.42%); palmitic (5.0-7.79%) acids are present in major quantity, while palmitoleic acid (0.48-0.70%) in small quantities. Vitamin E contents were present in oil to the extent of 72-107 mg/100 g. Apricot oil was characterized by its high contents of oleic and linoleic acid. The apricot oils because of the fatty acid composition indicates that they may be suitable as edible oils and vitamin E rich contents make these oils suitable for use in preparation of cosmetic and moisturizing creams for dry skins, massaging oils and for industrial use.
Figures - uploaded by B.M.K.s. Thilakaratne
Author content
All figure content in this area was uploaded by B.M.K.s. Thilakaratne
Content may be subject to copyright.
... This oil is an important source of saturated and unsaturated fatty acids, containing palmitic, stearic, linoleic, myristic, oleic, palmitoleic, and linolenic acid. It can also be utilized for industrial purposes gained importance amongst the consumers (Kusmenoglu et al., 2008;Ozcan et al., 2010;Gupta et al., 2012;Shariatifar et al., 2017;Stryjecka et al., 2019;Pawar and Nema, 2023). ...
... The refractive index of apricot kernel oil was found to range between 1.4720-1.4729 (Gupta et al. 2012). While free fatty acid (% oleic acid) was measured at the highest value with 6.59 in A7 sample; the lowest value was determined in the A5 sample with 0.30. ...
... While free fatty acid (% oleic acid) was measured at the highest value with 6.59 in A7 sample; the lowest value was determined in the A5 sample with 0.30. Ozcan et al. (2010) evaluated the acid value of different brands of apricot kernel oil and detected between 0.3 and 1.56% of oleic acid; Gupta et al. (2012) reported that apricot oils showed low acid value (2.27-2.78 mg KOH/g). ...
Prunus armeniaca L. known as apricot, is one of the important export products of Turkey and its kernel oil has become widely popular in different fields such as food pharmacy, aromatherapy and cosmetics industry. Apricot oil obtained from the kernels of apricots is characterized by high contents of oil, fiber, various minerals, proteins, vitamins and phenolics with health-improving effects. The aim of this study was to compare the fatty acid composition and some quality properties of 10 different kinds of apricot kernel oils produced by the different brands. The lowest value of free fatty acid with 0.30 % was determined in the A5 sample. The antioxidant activity results of A1 brand apricot oil sample were found similar to A4 brand apricot oil (P>0.05). In the results of the total phenolic content was lowest in A5 sample with 101.17 mg GAE/100g. The results of the highest antioxidant activity and total phenolic content were determined in the sample A3. The common major fatty acids in the analyzed oil samples were determined as oleic acid, linoleic acid, palmitic acid and stearic acid. Oleic acid was determined as the main unsaturated fatty acid component for all oil types except the A1 sample.
... The amount of dry matter was found to be 96.86% in the BÇ sample and 96.47% in the SÇ sample. Similarly, the amount of dry matter in apricot kernels was found to be 95.90% by Gupta et al. [10], and Özcan et al. [11] determined it as 97.33%. The highest amounts of ash (2.46%) and fat (42.22%) were found in the SÇ sample. ...
... As a result of the literature review, it was determined that the amount of carbohydrates in the apricot kernels ranged from 8.20-31.56% [6,10,12,13]. ...
Çiğit is produced from bitter and sweet apricot kernels after the end of the apricot
harvest season, especially by female producers throughout the province of Erzincan.
Sweet apricot kernels can be used directly in human nutrition. However, bitter apricot
kernels are made suitable for consumption by removing/reducing the bitterness
substance (amygdalin) through a series of processes (such as boiling, peeling,
soaking and drying). Çiğit obtained from sweet apricot kernels is referred to as
“brown çiğit” or “sweet çiğit”. Çiğit obtained from bitter apricot kernels is known as
"white çiğit", "sweetened çiğit" or "bleached çiğit". Ciğit is widely consumed as a
snack throughout the province of Erzincan. In addition, optionally added to increase
the taste and nutritional value in the production of some traditional products
(bastık/fruit leather, apricot jam, gasefe/apricot dessert, etc.). In this study, it was
aimed to determine some physical and chemical properties of çiğit samples produced
from bitter and sweet apricot kernels and to compare them in terms of composition.
According to the results, in Bleached Çiğit (BÇ) and Sweet Çiğit (SÇ) samples were
determined as pH 5.62-6.61, dry matter 96.86-96.47%, ash 1.0-2.46%, protein 27.84-
26.45%, fat 38.97-42.22%, carbohydrate 29.05-25.33%, L* value 90.44-32.35, a*
value 2.23-16.17 and b* value 13.20-22.12. Consequently, it was determined that the
çiğit samples were good sources in terms of protein, fat, carbohydrate and ash
(especially SÇ sample) and had high nutritional value. Thus, it has been concluded
that the traditional method of removing bitterness is applicable and bitter apricot
kernels are made suitable for human consumption by this method.
... polyunsaturated and 57.67% monounsaturated fatty acids (Zhang et al., 2022); Prunus armeniaca contains 62.5-71.2% monounsaturated fatty acids (Gupta et al., 2012); Juglans regia contains 85% unsaturated fatty acids (Tsamouris et al., 2002); Cannabis sativa contains more than 75% polyunsaturated and unsaturated fatty acids (Teleszko et al., 2022). Among the 13 plants recorded in this study, oil content was reported highest in Juglans regia, followed by B. campestris, S. indicum, P. armeniaca, P. mira, and the least in D. metel by other studies (Table 2). ...
The indigenous people of Nepal have accumulated knowledge of plants and their uses spanning millennia of oral history, but the current sociodemographic trend threatens the transition of this knowledge. Recording the uses and knowledge of these plants is therefore imperative for revitalizing the traditions and culture and the sustainable use and availability of plant species. We interviewed a total of 80 Sinja Valley residents. We calculated the relative frequency of citations (RFC) of recorded edible oil plants. Using the Kruskal-Wallis test and the Wilcoxon test for gender, the difference in the use of edible oil plants mentioned by age group, education level, and occupation of the respondents was determined. These interviews yielded knowledge on 13 different edible oil-producing plant species (EOPPs) including nine indigenous species and six collected from the wild. EOPPs helped effectively treat 19 disorders with Prunus mira being considered a very good treatment for gastritis. Prinsepia utilis was the most common and frequently used (RFC = 0.99) edible oil-producing plant. Most respondents reported that oil-producing and oil-consuming cultures vary and are decreasing among Sinja Valley residents. The locals were subsistence farmers, and the edible oils for their household purposes were prepared using traditional knowledge. However, the tradition is scourged by commercially-available tawdry oil. In rural areas, the knowledge of edible oil-producing plants has been decimated due to outmigration and sociocultural transformation. Edible oil production from indigenous plants should continue for the culture and conservation of rural livelihood.
... The low acidity obtained for peach kernel oil is an indication that the triacylglycerols present have not been hydrolyzed. These results agreed with that obtained by previous studies [20,53,54]. Whereas the (FFA) content of seed kernel oils in the present investigation were much lower than those (7.80, ...
Background
The use of food processing wastes and by-products, as well as the under-utilization of agricultural products, have recently received increased attention. Mango, apricot and peach are the three most significant fruits grown and processed in Egypt.
Results
This work aimed to evaluate the amino acid composition, physio-chemical properties and fatty acids content of mango, apricot, and peach seed kernels after removal antinutritional components. According to the results, mango kernel flour contained all the essential amino acids with levels higher than those of the FAO/WHO reference protein. In addition, total essential amino acids were 28.88, 26.78 and 36.46 g/100 g protein for apricot, peach and mango kernel flours, respectively. The highest essential amino acids value was leucine, while the highest non-essential amino acids value was glutamic in all kernel protein. All kernel oils showed adequate values for acid and peroxide value. The main unsaturated fatty acids in all kernel oils were oleic and linoleic acids. Oleic acid contents ranged between 41.76% and 59.87%. On the other hand, linoleic acid contents varied between 5.25% and 26.61%.
Conclusions
Mango, apricot, and peach kernels are by-products that present a novel potential source of excellent protein and oil that might be used for food and other industrial applications after reduction of antinutritional matter. As a result, detoxified kernel flour might be used to enhance high-value food products with economical, high-quality sources of protein and oil.
Graphical Abstract
... Apricot fruit having weight 8.0-15.1 g gives 12.7%-22.2% stone recovery after removal of pulps, whereas kernel contributes 30.7%-33.7% of stone/pit after decortication (Gupta et al., 2012). ...
Apricot (Prunus armeniaca L.) kernels, the innermost part of the economical stone fruit, are utilized for edible purposes, extraction of oil, and many pharmaceutical products. Biological materials are complex in structure and get affected by their moisture content. This study investigates the effect of different moisture content from 5.66% to 26.47% wet basis apricot kernels on its various engineering characteristics and develops their correlations. The engineering characteristics such as linear dimension length (13.26–14.47 mm), breadth (8.69–9.97 mm), thickness (5.36–6.50 mm), arithmetic mean diameter (9.11–10.32 mm), geometric mean diameter (8.48–9.77 mm), surface area (227.91–302.68 mm²), projected area (91.99–114.95 mm²), 1000 kernel mass (0.317–0.403 kg), true density (881.23–973.55 kg m⁻³), and porosity (33.74%–43.68%) increased linearly with moisture content. On the other hand, bulk density (548.23–583.89 kg m⁻³) and elongation ratio (2.25–2.51) showed a decreasing trend with an increase in moisture content. The frictional properties such as angle of repose (22.81–28.92°) and coefficient of static friction value for glass, stainless steel, galvanized iron, and wood were found to increase with increased moisture content and ranged from 0.179–0.283, 0.272–0.347, 0.416–0.512, and 0.488–0.595, respectively. The highest static coefficient of friction was observed for wood surfaces. A significant difference in color values L*, a*, b*, hue angle (H), chroma (C), and ∆E values were observed at different moisture content. Terminal velocities and hardness of AK increased linearly with moisture content and the values were found between 4.26 and 5.91 m s⁻¹ and 21.59 to 35.25 N mm⁻¹, respectively.
Practical applications
Apricot kernels have nutritional and pharmaceutical value due to the abundance of bioactive components in them but are still underutilized due to a lack of handling knowledge and processing mechanization. Apricot kernels are delicate and sensitive for mechanical damage during every stage of their processing. This study investigates engineering characteristics in view to understand their relationship with moisture content, as many instruments and equipment are yet to be designed. Knowledge of its engineering characteristics at different moisture content would help handlers for quality evaluation, and manufacturers in optimally designing processing machinery and quality analytical instruments.
In this study, the effects of the debittering process on the physicochemical, techno-functional, and antioxidant properties and the mineral composition of bitter apricot seeds (Zerdali variety) were investigated to evaluate the potential utilization of the byproducts, and the results were compared with those of sweet apricot seeds (SAS). The debittering process significantly affected the analyzed parameters (p < 0.01). The analyses revealed that the debittered apricot seed (DAS) and sweet apricot seed (SAS) samples were good sources of protein (26.45–27.84%), fat (38.97–42.22%), carbohydrates (25.33–29.05%), and energy (578.29-587.11 kcal/100 g). The ICP‒MS results revealed that the highest amounts of P (4697.80 mg/kg), K (7782.58 mg/kg), Ca (3332.86 mg/kg), Mg (2105.74 mg/kg), Na (198.75 mg/kg), Mn (7.21 mg/kg) and Cu (13.79 mg/kg) were detected in the SAS sample. The highest total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (DPPH• and CUPRAC) were found in the SAS sample, with 44.27 mg GAE/100 g, 64.90 mg QE/100 g, 44.35 mg TE/100 g and 90.96 mg TE/100 g, respectively. The highest oil-holding capacity (1.04 g oil/g), foaming capacity (40.12%), foaming stability (30th min: 27.04%, 60th min: 9.35%), emulsion capacity (53.13%), and emulsion stability (39.69%) were found in the SAS sample. These results demonstrate that DAS and SAS can potentially be used to increase nutritional value and improve the techno-functional properties of foods. Therefore, these results suggest that the debittering process can be used as a promising technique for recovering nutritional and bioactive compounds from bitter apricot seeds for human consumption.
Graphical Abstract
The current study investigated the impact of Saccharomyces cerevisiae fermentation on apricot kernel oil extraction and the resulting quality characteristics of the oil. The seed kernels underwent physicochemical and antioxidant studies after being separated, gelatinized, and fermented. The results revealed 43.6 % of oil yield by fermentation. The extracted oil had a lower acid value (3.74 mg KOH/g), and peroxide value (4.25 meq/kg). The investigation of additional oil properties was included, like iodine value (100.26 mg KOH/g), saponification value (190.5 mg KOH/g), specific gravity (0.919), viscosity (4.62), moisture content (0.592 %), and refractive index (1.4836), which signifies optimum physicochemical parameters of oil. As per the FTIR data, some distinct functional groups like C-H stretch and Cdouble bondO, Cdouble bondC, CH3, OH, and R-O-R esters were found in the extracted oil. The oil's fatty acid composition, with 50.47 % saturated, 22.23 % mono-unsaturated, and 35.13 % polyunsaturated fatty acids, enhances stability, oxidative resistance, and nutritional value, justifying its favorable physicochemical properties. The DPPH radical scavenging activity of the oil showed to have good antioxidant activity. Metabolic modeling of S. cerevisiae provided information about compounds received after fermentation. Hence, it can be concluded that fermentation is a suitable approach to extract apricot seed kernel oil with beneficial properties.
Background: . In today’s life for both women and men cosmetics plays an important role to beautifying and altering the appearance of skin. The use of natural ingredients to remain healthy and of good appearance, the skin surface requires frequent cleansing to remove oil, sebum and other secretions, dead cells, crusts and applied make-ups. Aim: This study aims on the formulating an herbal Face Scrub using natural ingredients incorporated into gel, For the purpose of enhancing skin beauty, several skin conditions are developed, such as skin protection, sunscreen, anti-acne, and anti-wrinkle products. Material and Method: : The aim of study is to formulate and evaluate a face scrub with incorporation of the Tamarind an active ingredient. For the purpose of enhancing skin beauty, several skin conditions are developed, such as skin protection, sunscreen, anti-acne, and anti-wrinkle products. In this preparation, Roasted gram peel are used to exfoliating activity. Other natural ingredients are tamarind powder and multani mitti used to remove grene, dust particles and acne. Esthetic ingredients used in this formulation include neutralizer, moisturizer and surfactants. Among this ingredients, gelling agent and preservative was used. Result: The herbal scrub was prepared and evaluated. The herbal facial scrub formulated in the laboratory was found to be compared with various parameters such as appearance, pH, and spreadability, wash ability, irritability and found to be satisfied with all required characterization. Conclusion: The aim of formulating an Herbal face scrub was found to successful with good results. The face scrub showed a good spreadability. The formulation showed a good peel off property on our skin without causing skin irritation or edema.
Stone fruits, such as the apricot (Prunus armeniaca L.), are frequently consumed. As such, a substantial volume of apricot waste is generated at each stage of the food supply chain, including harvesting, processing, packaging, warehousing, transportation, retailing, and eventual consumption. This generates tons of waste annually on a global scale. The significant amounts of phenolics present in these wastes are primarily responsible for their antioxidant capacity and the subsequent health advantages they provide. As such, apricot pulp by-products could be a valuable reservoir of bioactive compounds, such as tocopherols, polyphenolic compounds, proteins, dietary fibers, etc. Moreover, apricot kernels are also recognized for their abundance of bioactive compounds, including polyphenols and tocopherols, which find utility in diverse sectors including cosmetology and the food industry. Both conventional and green methods are employed, and generally, green methods lead to higher extraction efficiency. The antimicrobial properties of apricot kernel essential oil have been widely recognized, leading to its extensive historical usage in the treatment of diverse ailments. In addition, apricot kernel oil possesses the capacity to serve as a viable resource for renewable fuels and chemicals. This review examines the potential of apricot waste as a source of bioactive compounds, as well as its utilization in diverse applications, with an emphasis on its contribution to health improvement.
Apricot (Prunus armeniaca L.) kernels, one of the economical stone fruit kernels, are utilized worldwide for edible, cosmetic, and medicinal purposes. Oil from the apricot kernel is valued by the richness of unsaturated fatty acids, the high proportion of oleic acids, phenols, and tocopherol content. Oil yield with quality from apricot kernel varies with region, variety, and adopted method of oil extraction. This review discusses apricot kernel characterization, different conventional and novel methods of oil extraction, their merits and demerits as reported in the literature. Novel technologies such as microwave-assisted oil extraction, ultrasound-assisted oil extraction, enzyme-assisted oil extraction, and supercritical fluid oil extraction have emerged as the most promising extraction methods that allow efficient oil recovery in very environment-friendly ways. Knowledge of the extraction technique aids in giving higher oil recovery with minimal nutritional losses while retaining the original organoleptic properties.Graphical abstract
The proximate analysis of ‘Moorpark’ apricot kernels (Prunus armeniaca) has been determined. Moisture (4.7%), protein (20.6%), dietary fibre (2.5%), total ash (2.9%), and lipid (52.0%) values wereobtained. A potentially valuable oil was extracted and chemically analysed. The fatty acid composition, measured by gas chromatography of the methyl esters, was dominated by oleic acid (69.0%) and linoleic acid (26.0%). Cyanide was not detected in the apricot oil.
The chemical composition of bitter and sweet varieties of apricot (Prunus armeniaca) kernel was investigated. Oil, protein, soluble sugars, fiber (NDF and ADF), and ash contents in kernels were determined. Sweet apricot kernels were found to contain more oil (53 g/100 g) and less soluble sugars (7 g/100 g) than bitter kernels (43 and 14 g/100 g, respectively). No significant differences in the protein content were found in either variety. Oleic acid and linoleic acid are approximately 92 g/100 g of total fatty acids. Pectic polysaccharides, cellulose, and hemicelluloses (in decreasing amounts) were inferred to be their main component polysaccharides. Essential amino acids constitute 32-34 g/100 g of the total amino acids determined. Amygdalin content was very high (5.5 g/100 g) in bitter cultivars and was not detected in the sweet variety.
The routine application of gas chromatography to the determination of the composition of fatty acid samples made it essential to prepare methyl esters rapidly and simply. Boron trifluoride-methanol converts fatty acids to their methyl esters in about 2 minutes. The esters are comparable to those obtained by other procedures.
Apricot kernel oil was extracted, characterized and evaluated for use in preparing biscuits and cake. The hexane-extracted oil fraction has a light yellow colour and is free from toxic material (hydrocyanic acid). The major fatty acids were oleic, linoleic and palmitic. Chloroform-methanol extracts consisted mainly of neutral lipids in which triglycerides were predominant components. The triglycerides consisted of six types of glycerides. Glycolipids and phospholipids were the minor fractions of the total lipids and their major constituents were acylsterylglycosides (62·3%) and phosphatidyl choline (72·2%), respectively.Evaluation of the crude apricol kernel oil added to different types of biscuits and cake revealed that it has excellent properties and is comparable with corn oil at the same level. It did not affect the flavour, colour and texture of these products.