Apricot kernel: Physical and chemical properties

Alpaslan, Mehmet; Hayta, Mehmet

doi:10.1007/s11746-006-1228-5

Cited by 73 publications

(48 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…1995; Özcan 2000; Özkal et al. 2005; Alpaslan and Hayta 2006). Slight differences in the composition may be because of the cultivar of apricot used and the production area of that apricot.…”

Section: Resultsmentioning

confidence: 99%

“…1995; Iordanidou et al. 1999; Alpaslan and Hayta 2006). The chemical and nutritional properties of apricot kernels were studied in detail by many research groups (Gabrial et al.…”

Section: Introductionmentioning

confidence: 99%

“…1999;Özcan 2000; Özkal et al. 2005; Alpaslan and Hayta 2006). Crude fiber values reported (Gabrial et al.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Utilization of Apricot Kernel Flour as Fat Replacer in Cookies

Şeker

Ozboy-Ozbas

Gökbulut

et al. 2010

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

In this study, shortening content in a wire‐cut cookie formulation was reduced at 10, 20, 30 and 40% and replaced with apricot kernel flour (AKF). The effects of increased concentrations of AKF on the properties of cookies were investigated. Protein, fat and total dietary fiber (TDF) contents of the apricot kernels were determined as 21.8%, 40.2% and 35.8%, respectively, which confirmed that the apricot kernel is an important source of dietary protein as well as oil and fiber. Addition of AKF decreased the spread ratio and increased the hardness of the cookies (P ≤ 0.01). However, sensory evaluation revealed that the cookies containing AKF were acceptable to the panelists at all concentrations (P ≤ 0.01). TDF contents of the cookies increased significantly (P ≤ 0.01) as the AKF supplemention increased. AKF is a suitable replacer of shortening in cookies at 10 and 20%. PRACTICAL APPLICATIONS Province of Malatya (Turkey) is one of the major apricot and apricot kernel producing regions in the world. Apricot kernels are generally exported and the importing countries use it especially in the production of oil, benzaldehyde, cosmetics, active carbon and aroma. Apricot kernels are also utilized in retail bakeries and consumed as appetizers. Cookies are one of the most popular bakery products and textural characteristics of cookies are highly influenced by their fat content. Health specialists recommend that daily fat consumption should not exceed 30% of the total calories in a diet. In this study, the preparation of apricot kernel flour (AKF), which does not require much processing and has the advantage of including other nutrients, was achieved. With the production of high‐fiber and low‐fat cookies by the usage of AKF, an exciting new potential as a food ingredient, especially in cereal products, is offered.

show abstract

Section: Resultsmentioning

confidence: 99%

“…1995; Iordanidou et al. 1999; Alpaslan and Hayta 2006). The chemical and nutritional properties of apricot kernels were studied in detail by many research groups (Gabrial et al.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Utilization of Apricot Kernel Flour as Fat Replacer in Cookies

Şeker

Ozboy-Ozbas

Gökbulut

et al. 2010

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Durmaz and Alpaslan (2007) mentioned that apricot seeds are added to bakery products (as whole seeds or ground) in retail bakeries and also consumed as appetizers. Apricot seeds, particularly rich in lipid and protein, are potentially useful in human nutrition (Femenia et al, 1995;Alpaslan et al, 2006) along with significant amounts of oil fiber (Abd el-aal et al, 1986;Hacisefero et al, 2007) high antioxidant and antimicrobial activities (Yigit et al, 2009). Sweet apricot seeds contain more oil than bitter and such oleic acid and linoleic acid correspond to approximately 92 g*100 g -1 of the total fatty acids present in apricot seed.…”

Section: Introductionmentioning

confidence: 99%

Blood plasma levels of anterior pituitary hormones of rabbits after apricot seed exposure in vivo

Michalcová¹,

Halenár²,

Tušimová³

et al. 2016

j. cent. eur. agric.

View full text Add to dashboard Cite

The present study describes possible changes in plasma levels of anterior pituitary hormones induced by bitter apricot (Prunus armeniaca L.) seeds in young female rabbits in vivo. Prunus armeniaca L. is an important medicinal edible plant species commonly known as "apricot". The apricot is a member of the Rosaceae and subfamily Prunoideae. It is one of the most delicious and commercially traded fruits in the world. Apricot kernel is the inner part of the seed of the apricot fruit. The kernel is used to produce oil and other chemicals used for medicinal purposes. The seeds are potentially useful in human nutrition and for treatment several diseases especially cancer. In the present study apricot seeds were mixed with feed at different doses 0, 60, 300, 420 mg*kg -1 of body weight. ELISA was used to determine the levels of follicle stimulating hormone (FSH), luteinizing hormone (LH) and prolactin (PRL). 58-days application of apricot seeds did not affect the concentration (P≥0.05) of PRL, LH in blood plasma. Significant (P≤0.01) inhibition of FSH levels induced by the seeds was found at the dose of 420 mg*kg -1 but not at 60 and 300 mg*kg -1 of body weight. These results are suggesting that the natural substances present in apricot seeds may be involved in mechanisms of ovarian folliculogenesis. AbstraktTáto štúdia popisuje možnú zmenu koncentrácie hormónov adenohypofýzy u mladých samíc králikov, vyvolanú biologickou aktivitou horkých marhuľových semien (Prunus armeniaca L.). Prunus armeniaca L. je jedlý liečivý druh všeobecne známy ako "marhuľa". Marhuľa obyčajná patrí do čeľade Rosaceae a podčeľade Prunoideae. Reprezentuje jedno z najchutnejších a komerčne ľahko dostupných ovocných druhov na svetovom trhu. Marhuľové semeno je vnútorná časť jadra marhúľ. Semeno sa využíva na výrobu oleja a iných chemických zlúčenín, ktoré našli uplatnenie v medicíne. Semená sú potenciálne vhodné pre ľudskú výživu a na liečbu mnohých ochorení najmä nádorov. V predloženej štúdii boli marhuľové semená pridané do krmiva v rôznych dávkach 0, 60, 300, 420 mg*kg -1 telesnej hmotnosti. Následne bola na stanovenie folikulostimulačného (FSH), luteinizačného hormónu (LH) a prolaktínu (PRL) použitá ELISA metóda. 58-dňová aplikácia marhuľových semien nemala vplyv (P≥0.05) na koncentráciu PRL, LH v krvnej plazme. Významná (P≤0.01) inhibícia uvoľňovania FSH bola indukovaná pri dávke 420 mg*kg -1 živej hmotnosti marhuľových semien. Tieto výsledky naznačujú, že prírodné látky prítomné v semenách marhúľ, by mohli byť zapojené do mechanizmov ovariálnej folikulogenézy.

show abstract

“…Although some work has been performed to determine the fatty acid composition of Prunus armeniaca L. seed oil from Pakistan, India and Turkey [3][4][5]9]. It was the first time Iranian Prunus armeniaca L. oil extracted with hexane solvent method was investigated and mineral contents of wild Prunus armeniaca L. seed oil were determined.…”

mentioning

confidence: 99%