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

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...

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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
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description 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.
doi_str_mv 10.1007/s00217-015-2533-8
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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. 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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
title Fatty acid composition and tocopherol content of the kernel oil from apricot varieties (Hasanbey, Hacihaliloglu, Kabaasi and Soganci) collected at different harvest times
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