Attia,, R. (2000). STUDIES ON APRICOT SEEDS (Prunus armeniaca) TO USE AS A NONCONVENTIONAL SOURCE FOR EDIBLE OIL AND PROTEIN. Journal of Food and Dairy Sciences, 25(11), 6995-7009. doi: 10.21608/jfds.2000.259760
R. S. Attia,. "STUDIES ON APRICOT SEEDS (Prunus armeniaca) TO USE AS A NONCONVENTIONAL SOURCE FOR EDIBLE OIL AND PROTEIN". Journal of Food and Dairy Sciences, 25, 11, 2000, 6995-7009. doi: 10.21608/jfds.2000.259760
Attia,, R. (2000). 'STUDIES ON APRICOT SEEDS (Prunus armeniaca) TO USE AS A NONCONVENTIONAL SOURCE FOR EDIBLE OIL AND PROTEIN', Journal of Food and Dairy Sciences, 25(11), pp. 6995-7009. doi: 10.21608/jfds.2000.259760
Attia,, R. STUDIES ON APRICOT SEEDS (Prunus armeniaca) TO USE AS A NONCONVENTIONAL SOURCE FOR EDIBLE OIL AND PROTEIN. Journal of Food and Dairy Sciences, 2000; 25(11): 6995-7009. doi: 10.21608/jfds.2000.259760
STUDIES ON APRICOT SEEDS (Prunus armeniaca) TO USE AS A NONCONVENTIONAL SOURCE FOR EDIBLE OIL AND PROTEIN
Department of Food Science and Technology, Faculty of Agriculture, El-Shatby, Alexandria University, Egypt.
Abstract
Refining of crude oil and detoxification of meal of apricot seeds, which were removed as a waste during apricot processing, are the main aims of this article. The results indicated that: a) Whole apricot kernel was rich in oil (48.95%), protein (28.2%), carbohydrates (16.70%), crude fiber (2.85%) and ash (2.15%), b) Crude oil of apricot kernel had a light yellow colour, 192.1 saponification value, 103 iodine number, low in unsaponifiable matter (0.88%), free fatty acids (2.22%) and free from peroxides. It consisted mainly of oleic (69.82%), linoleic (23.3%) and palmitic (5.4%) acids which is quit similar to sunflower oil. It was fractionated into 5 main classes and 4 main triglycerides on TLC plates. The antioxidant potency of 1% of this oil was nearly similar to that of 0.02% butylated hydroxy toluene (BHT) when both were added to refined sunflower oil and kept at 90oC for 60 hrs, c) The refining loss of apricot kernel oil was 10.03% after degumming and 4.18% after neutralization. Refining process reduced 95.5% of free fatty acids and 71.8% of the colour of apricot kernel oil. The panelists accepted very well the organoleptic characteristics of chisster cheese dressing prepared from the refined apricot kernel oil, d) Agitating of apricot kernel meal for 6 hrs with 5 of its weight hot water (60oC) for detoxification, reduced its content of HCN (91.8%), tannins (65%), phytic acid (42.8%) and improved in-vitro protein digestibility from 66.8 to 85.1%. The detoxified meal was rich in protein (54.76%), carbohydrates and minerals, especially P (651.2 mg/100 g), Ca (208 mg/100 g), K (1321.1 mg/100 g) and Mg (162.1 mg/100 g), and e) The protein of the detoxified apricot kernel meal was free from trypsin inhibitor, rich in most essential amino acids, except the sulfur-containing one, lysine and threonine. It had a good functional properties, water absorption, fat absorption, emulsification and foaming capacities. These properties encourage the utilization of this meal as a supplementary protein source and as a food extender in meat products.
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