THE EFFECT OF DIFFERENT PROCESSING METHODS ON AMYGDALIN LEVELS AND SOME PHYSICOCHEMICAL PROPERTIES OF APRICOT KERNELS

Year 2025, Volume: 13 Issue: 1, 9 - 30

Sultan Nalçacı , Mucahit Oruç , Emine Şamdancı

https://doi.org/10.33715/inonusaglik.1544923

Abstract

In this study, the amygdalin content of the Hacıhaliloğlu, Kabaaşı, and Zerdali varieties was determined using an LS-MS/MS device. Methods to reduce the amygdalin content in raw bitter apricot kernels to a safe level for consumption were identified. To remove bitterness treatments such as alkaline treatment with sodium bicarbonate (4-10% NaHCO3, 7-15 min), ultrasound (30-50 °C, 30-60 min), microwave (240-560 W, 2-5 min) and roasting (120-160 °C, 10-20 min) were performed. After all treatments, protein content, the amygdalin content via HCN, the antioxidant activity, the phenolic compounds and the color values (L, a*, b*, chroma, hue) of the samples were determined. The fat content (%42.99, %44.35, %40.75), protein content (%34.14, %30.36, %29.27) and hydrocyanic acid (HCN) content (mg/kg) of Hacıhaliloğlu, Kabaaşı and Zerdali varieties were 24.56, 30.31 and 1630.66, respectively. Among the methods used to reduce or eliminate the amygdalin content, roasting was found to be the most effective. The amygdalin content of raw Zerdali kernels was 27.64 mg/g, which decreased to 9.77 mg/g after roasting at 160 °C for 10 min. The antioxidant activity was measured at 82.59 mg TE/100 g, but a decrease was observed after treatment with sodium bicarbonate (81.72), ultrasound (57.5), microwave (52.65) and roasting (97.04).

Keywords

Amygdalin, Microwave, Protein, Zerdali

Project Number

TAGEM/HSGYAD/A/23/A3/P1/6209

Acı Kayısı Çekirdeğinin Amigdalin Düzeyine ve Bazı Fiziko Kimyasal Özelliklerine Farklı İşleme Yöntemlerinin Etkisi

Abstract

Bu çalışmada; tatlı çekirdeklere sahip Hacıhaliloğlu ve Kabaaşı çeşitleri ile acı çekirdeklere sahip Zerdali çeşidindeki amigdalin miktarı LS-MS/MS cihazı kullanılarak analiz edildi. Çiğ acı kayısı çekirdeklerindeki amigdalin içeriğini güvenli tüketim seviyelerine düşürmeye yönelik yöntemler belirlendi. Acılığı gidermek için sodyum bikarbonat ile alkali işlem (%4-10 NaHCO3, 7-15 dk), ultrason uygulaması (30-50 °C, 30-60 dk), mikrodalga işlemi (240-560 W, 2-5 dk) ve kavurma işlemi (120-160 °C, 10-20 dk) gibi yöntemler uygulandı. Tüm işlemlerin ardından örneklerin yağ ve protein içeriği, HCN üzerinden amigdalin içeriği, antioksidan aktivite, fenolik bileşikler ve renk değerleri (L, a*, b*, chroma, hue) tespit edildi. Hacıhaliloğlu, Kabaaşı ve Zerdali çeşitlerinin sırası ile yağ içeriği (%42.99, %44.35, %40.75), protein içeriği (%34.14, %30.36, %29.27) ve hidrojen siyanür (HCN) içeriği (mg/kg) 24.56, 30.31, 1630.66 olarak saptandı. Acı kayısı çekirdeklerindeki amigdalin içeriğini azaltmak veya yok etmek için uygulanan uygulamalar arasında en etkili kavurma yönteminin olduğu tespit edildi. Ham Zerdali çekirdeklerinin amigdalin içeriği 27.64 mg/g olarak belirlenmiş ancak 160 °C’de 10 dakika kavurma işlemi sonrasında bu değer 9.77 mg/g’a geriledi. Antioksidan aktivite 82.59 mg TE/100 g olarak ölçülmüş, ancak sodyum bikarbonat (81.72), ultrason (57.5), mikrodalga (52.65) ve kavurma (97.04) işlemleri sonrasında bu değerlerde azalmalar tespit edildi.

Keywords

Amigdalin, Mikrodalga, Protein, Zerdali

Ethical Statement

Bu çalışma da etik kurul onayı gerekmemektedir.

Supporting Institution

TAGEM

Project Number

TAGEM/HSGYAD/A/23/A3/P1/6209

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