Fatty acid composition and tocopherol content of the kernel oil from apricot varieties (Hasanbey, Hacihaliloglu, Kabaasi and Soganci) collected at different harvest times

• Published in: European food research & technology 2016-02, Vol.242 (2), p.221-226
• Main Authors: Matthaus, Bertrand, Özcan, Mehmet Musa, Al Juhaimi, Fahad
• Format: Article
• Language: English
• Subjects: Agriculture; Analytical Chemistry; apricots; Biotechnology; Chemistry; Chemistry and Materials Science; fatty acid composition; Fatty acids; Food; food research; Food Science; Forestry; Fruits; gamma-tocopherol; Harvest; Laboratories; linoleic acid; lipid content; Nutrition; oils; oleic acid; Original Paper; Prunus armeniaca; Seeds; Sensors; Studies
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-015-2533-8

The oil content of ‘Hasanbey’ apricot kernels (Prunus armeniaca L.) was created from harvest-1 (14.6.2011) (35.80 %; v/w) and harvest-4 (6.7.2011) (49.00 %; v/w). In addition, the oil content of ‘Kabaasi’ apricot kernels is created from 28.0 to 49.2 % (v/w) between the same harvests. The oleic acid of ‘Hasanbey’ nut oil is created from 42.94 to 59.13 % (v/w) from harvest-1 to harvest-4. The linoleic acid concentration in the same variety ranged from 44.99 to 31.71 % (v/w) depending on harvest times. In addition, ‘Hacihaliloglu’ apricot nut oil contained 45.74 % (harvest-1) to 66.79 % (harvest-4) oleic acid and 43.50 (v/w) to 24.43 % (v/w) linoleic acid at harvest-1 and harvest-4, respectively. The γ-tocopherol content of Hacihaliloglu ranged from 47.63 mg/100 g (v/w) to 27.15 mg/100 g depending on maturation.