Comparison of Fatty Acid Profile and Quality Properties of Commercial Apricot (Prunus Armeniaca) Kernel Oils

Abstract

Prunus armeniaca L. known as apricot, is one of the important export products of Turkey and its kernel oil has become widely popular in different fields such as food pharmacy, aromatherapy and cosmetics industry. Apricot oil obtained from the kernels of apricots is characterized by high contents of oil, fiber, various minerals, proteins, vitamins and phenolics with health-improving effects. The aim of this study was to compare the fatty acid composition and some quality properties of 10 different kinds of apricot kernel oils produced by the different brands. The lowest value of free fatty acid with 0.30 % was determined in the A5 sample. The antioxidant activity results of A1 brand apricot oil sample were found similar to A4 brand apricot oil (P>0.05). In the results of the total phenolic content was lowest in A5 sample with 101.17 mg GAE/100g. The results of the highest antioxidant activity and total phenolic content were determined in the sample A3. The common major fatty acids in the analyzed oil samples were determined as oleic acid, linoleic acid, palmitic acid and stearic acid. Oleic acid was determined as the main unsaturated fatty acid component for all oil types except the A1 sample.

Keywords

• Apricot Kernel Oil
• Prunus Armeniaca
• Fatty Acid
• Antioxidant Activity

Supporting Institution

Kilis 7 Aralik University

Thanks

Both authors thank Kilis 7 Aralik University for providing laboratory facilities for this study

References

1. Al-Juhaimi, F. Y., Ghafoor, K., Özcan, M. M., Uslu, N., Babiker, E. E., Ahmed, I. A. M., & Alsawmahi, O. N. (2021). Phenolic compounds, antioxidant activity and fatty acid composition of roasted alyanak apricot kernel. Journal of Oleo Science, 70(5), 607-613.
2. Alajil, O., Sagar, V. R., Kaur, C., Rudra, S. G., Vasudev, S., Chandran, D., & Lorenzo, J. M. (2022). Chemical Characterization of Apricot Kernel: Nutraceutical Composition, Amino Acid, and Fatty Acid Profile. Food Analytical Methods, 15(9), 2594-2604.
3. AOAC, M. (1990). Association of official analytical chemists. Official methods of analysis. AOAC: Official Methods of Analysis, 1, 69-90.
4. AOAC. (1995). Association of official analytical chemists. Official methods of analysis 16th Ed. Washington DC, USA.
5. Akhone, M. A., Bains, A., Tosif, M. M., Chawla, P., Fogarasi, M., & Fogarasi, S. (2022). Apricot kernel: bioactivity, characterization, applications, and health attributes. Foods, 11(15), 2184.
6. Candan, A., & Arslan, D. (2021). Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils. Grasas y Aceites, 72(4), e432-e432.
7. Castro-Concha L. A., Tuyub-Che J., Moo-Mukul A., Vazquez-Flota F. A., Miranda-Ham, M. L. (2014). Antioxidant capacity and capsicum total phenolic content of chinense jacq. (habanero pepper) in fruit tissues at different stages of ripening. The Scientific World Journal, 25:23. https://doi.org/10.1155/2014/809073
8. Dubois, V., Breton, S., Linder, M., Fanni, J., & Parmentier, M. (2007). Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. European Journal of Lipid Science and Technology, 109(7), 710-732.

9. Femenia, A., Rossello, C., Mulet, A., & Canellas, J. (1995). Chemical composition of bitter and sweet apricot kernels. Journal of Agricultural and Food Chemistry, 43(2), 356-361.
10. Gayas, B., Kaur, G., & Singh, A. (2020). Ultrasound assisted extraction of apricot kernel oil: Effect on physicochemical, morphological characteristics, and fatty acid composition. Acta Alimentaria, 49(1), 23-31.
11. Guici El Kouacheur, K., Cherif, H. S., Saidi, F., Bensouici, C., Fauconnier, M. L. (2023). P runus amygdalus var. amara (bitter almond) seed oil: fatty acid composition, physicochemical parameters, enzyme inhibitory activity, antioxidant and anti-inflammatory potential. Journal of Food Measurement and Characterization, 17(1), 371-384.
12. Gupta, A., Sharma, P. C., Tilakratne, B. M. K. S., & Verma, A. K. (2012). Studies on physico-chemical characteristics and fatty acid composition of wild apricot (Prunus armeniaca Linn.) kernel oil. Indian Journal of Natural Products and Resources. 3(3), 366-370.
13. Gundogdu, M., Ozrenk, K., Kan, T. & Gecer, M. K. (2011). Van Yöresinde Yetiştirilen Bazı Kayısı Çeşitlerinin Fenolik Bileşik, Tokoferol ve Yağ Asidi İçerikleri. Journal of the Institute of Science and Technology, 1(4), 31-36.
14. Hao, Y., Wang, J., Qi, L., Qiu, Y., Liu, H., Zhang, Y., & Wang, X. (2022). A comparative study of apricot kernel oil yield using different extraction methods. BioResources, 17(3), 5146.
15. Kiralan, M., Kayahan, M., Kiralan, S. S., & Ramadan, M. F. (2018). Effect of thermal and photo oxidation on the stability of cold-pressed plum and apricot kernel oils. European Food Research and Technology, 244, 31-42.
16. Kiralan, M., Özkan, G., Kucukoner, E., & Ozcelik, M. M. (2019). Apricot (Prunus armeniac a L.) Oil. Fruit oils. Chemistry and functionality, 505-519.
17. Kusmenoglu, S. Orhan, İ., Koca, U., Aslan, S., Kartal, M. (2008). Fatty acid analysis of some Turkish apricot seed oils by GC and GC-MS techniques. Turkish Journal of Pharmaceutical Sciences, 5(1), 29-34.
18. Ozcan, M. M., Ozalp, C., Unver, A., Arslan, D., Dursun, N. (2010). Properties of apricot kernel and oils as fruit juice processing waste. Food and Nutrition Sciences, 1, 31-37.
19. O’Fallon, J. V., Busboom, J. R., Nelson, M. L., & Gaskins, C. T. (2007). A direct method for fatty acid methyl ester synthesis: application to wet meat tissues, oils, and feedstuffs. Journal of animal science, 85(6), 1511-1521.
20. Ozyurt, H. (2019). The comparison of the quality properties of some commercial cold pressed seed oils. Journal of the Turkish Chemical Society Section A. Chemistry, 6(2), 149-156.
21. Pawar, K. R., & Nema, P. K. (2023). Apricot kernel characterization, oil extraction, and its utilization: a review. Food Science and Biotechnology, 1-15.
22. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237.
23. Saini, R. K., & Keum, Y. S. (2016). GC–MS and HPLC–DAD analysis of fatty acids and tocopherols in sweet peppers (Capsicum annuum L.). Journal of Food Measurement and Characterization, 10(3), 685-689.
24. Shariatifar, N., Pourfard, I. M., Khaniki, G. J., Nabizadeh, R., Akbarzadeh, A., Nejad, A. S. M. (2017). Mineral Composition, Physico-Chemical Properties and Fatty Acids Profile of Prunus Armeniaca Apricot Seed Oil. Asian Journal of Chemistry, 29(9).
25. Sharma, M., Sharma, P. C., Kaundal, K., & Sharma, H. (2016). Antifungal activity assessment of essential oil of bitter apricot (Prunus armeniaca) kernels. Indian Phytopathol, 69(3), 290-293.
26. Singh, R., Gupta, A., Joshi, D., & Nainwal, N. (2010). Wild apricot (Prunus armeniaca) kernel oil: a strategic alternative to value added fatty acids. International Journal of Essential Oil Therapeutics, 4, 1-5.
27. Stryjecka, M., Kiełtyka-Dadasiewicz, A., Michalak, M., Rachoń, L., & Głowacka, A. (2019). Chemical composition and antioxidant properties of oils from the seeds of five apricot (Prunus armeniaca L.) cultivars. Journal of oleo science, 68(8), 729-738.
28. Uluata, S. (2016). Effect of extraction method on biochemical properties and oxidative stability of apricot seed oil. Academik Food Journal, 14(4), 333-340.
29. Yucel Sengun, İ., Yucel, E., Kilic, G., & Ozturk, B. (2021). Kabak ve kayisi çekirdeği yağlarinin yağ asidi kompozisyonu, biyoaktif özelliklerinin belirlenmesi. The Journal of Food, 46(3), 608-620.
30. Zhou, B., Wang, Y., Kang, J., Zhong, H., & Prenzler, P. D. (2016). The quality and volatile‐profile changes of Longwangmo apricot (Prunus armeniaca L.) kernel oil prepared by different oil‐producing processes. European Journal of Lipid Science and Technology, 118(2), 236-243.