The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils

• Published in: Food chemistry Vol. 243; pp. 414 - 419
• Main Authors: AL Juhaimi, Fahad, Musa Özcan, Mehmet, Ghafoor, Kashif, Babiker, Elfadıl E.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-03-2018
• Subjects: Antioxidants - chemistry; Apricot; Bioactive properties; Cooking; Fatty acids; Fatty Acids - chemistry; Microwave; Microwaves; Phenolic compounds; Phenols - chemistry; Plant Oils - chemistry; Prunus armeniaca - chemistry; Prunus armeniaca - radiation effects; Roasting; Seeds - chemistry; Bioactive properties; Roasting; Microwave; Apricot; Phenolic compounds; Fatty acids
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.09.100

•Apricot kernels are used as roasted and salted titbit.•The kernel is a rich source of dietary protein, oil and fiber.•Kernels are a good source of fatty acids and phenolic compounds.•The kernels are considered as non-traditional potential resources for oils.•Large quntitiesof fruit seeds are usually discarded by the food processing industry.
In this study, the effect of microwave (360W, 540W and 720W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kernel and oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41mgGAE/100g (Soğancıoğlu) and 59.61mgGAE/100g (Hasanbey), total phenol contents of kernel samples roasted in 720W were determined between 27.41mgGAE/100g (Çataloğlu) and 34.52mgGAE/100g (Soğancıoğlu). Roasting process in microwave at 720W caused the reduction of some phenolic compounds of apricot kernels. The gallic acid contents of control apricot kernels ranged between 7.23mg/100g (Kabaaşı) and 11.23mg/100g (Çataloğlu) whereas the gallic acid contents of kernels roasted in 540W changed between 15.35mg/100g (Soğancıoğlu) and 21.17mg/100g (Çataloğlu). In addition, oleic acid contents of control group oils vary between 65.98% (Soğancıoğlu) and 71.86% (Hasanbey), the same fatty acid ranged from 63.48% (Soğancıoğlu) to 70.36% (Hasanbey).