Evaluation of Protein and Antioxidant Content in Apricot Kernels as a Sustainable Additional Source of Nutrition

Apricot fruits are a favorite for consumption; however, their kernels are a rich source of nutritionally interesting substances, too. Nevertheless, in processing of apricots, the kernels remain often unused. In this study, 32 cultivars of different origin were analyzed for their protein content and...

Full description

Saved in:
Bibliographic Details
Published in:Sustainability 2021-05, Vol.13 (9), p.4742
Main Authors: Rampáčková, Eliška, Göttingerová, Martina, Gála, Pavel, Kiss, Tomáš, Ercişli, Sezai, Nečas, Tomáš
Format: Article
Language:English
Subjects:
Acids
Antioxidants
Apricots
Bitter taste
Calibration
Cultivars
Dietary minerals
Evaluation
Flavonoids
Fruits
Hybrids
Kernels
Metabolites
Nitrogen
Nutrition
Phenolic compounds
Phenols
Proteins
Secondary metabolites
Statistical analysis
Sustainability
Sweet taste
Taste
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Apricot fruits are a favorite for consumption; however, their kernels are a rich source of nutritionally interesting substances, too. Nevertheless, in processing of apricots, the kernels remain often unused. In this study, 32 cultivars of different origin were analyzed for their protein content and content of secondary metabolites (phenolics and flavonoids). The weight and taste of kernels were assessed and these data were summarized for an evaluation of the attractiveness of the studied apricot kernels. Results showed that the protein content of kernels ranged from 14.56% to 28.77% and did not depend on the origin or weight of kernel, or taste. In addition, total phenolic (63.5–1277.3 mg GAE/100 g DW) and total flavonoid (0–153.1 mg CE/100 g DW) contents and antioxidant capacity (483.4–2348.4 mg TE/100 g DW) were measured in kernels. In conclusion, the Czech hybrids LE-5959, LE-5500 and French cultivar Koolgat are prospective for kernel processing and consumption because of their high protein content and sweet taste. Hybrid LI-3-6, originating in China, showed high protein content as well but because of bitter taste could be useful rather in medicine.
ISSN:2071-1050
2071-1050
DOI:10.3390/su13094742