Properties of Apricot Kernel and Oils as Fruit Juice Processing Waste
Mehmet Musa Özcan
DOI: 10.4236/fns.2010.12006   PDF   HTML     8,716 Downloads   15,513 Views   Citations


Recently, more attention has been focused on the utilization of food processing by products and wastes, as well as under-utilization agricultural products. Some physical and chemical properties, mineral contents and fatty acid composition of apricot kernel and oils were determined. The oil yields from kernels changed from 42.2% to 57.2%. The crude fibre contents ranged between 4.06% and 7.63%. In addition, crude protein contents ranged between 15.1% and 24.2%. While the peroxide values of kernel oils change between 0.834 meq/Kg and 8.294 meq/Kg, acidity values ranged between 0.279% and 0.700%. The main fatty acids in apricot kernel oils were oleic, linoleic and palmitic acids. Oleic acid contents of kernel oils varied between 53.06% and 70.90%. On the other hand, linoleic acid contents ranged between 21.43% and 35,67%. As a result, the present study showed the apricot kernels of the researched species of apricot kernels from Turkey are a potential source of valuable oil which might be used for edible and other industrial applications.

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M. Özcan, "Properties of Apricot Kernel and Oils as Fruit Juice Processing Waste," Food and Nutrition Sciences, Vol. 1 No. 2, 2010, pp. 31-37. doi: 10.4236/fns.2010.12006.

Conflicts of Interest

The authors declare no conflicts of interest.


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