Grasas y Aceites, Vol 63, No 2 (2012)

Physico-chemical characteristics of seed oils extracted from different apricot (Prunus armeniaca L.) varieties from Pakistan


https://doi.org/10.3989/gya.095011

M. Manzoor
1Department of Chemistry and Biochemistry, University of Agriculture, Pakistan

F. Anwar
1Department of Chemistry and Biochemistry, University of Agriculture - Department of Chemistry, University of Sargodha, Pakistan

M. Ashraf
Department of Botany, University of Agriculture - 4Department of Botany and Microbiology, King Saud University, Pakistan

K. M. Alkharfy
5Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Saudi Arabia

Abstract


The fruit seed oils from four varieties of apricot (Prunus armeniaca L.), namely, Halmas, Nari, Travet and Charmagzi were analyzed for different physico-chemical characteristics. The oil yield from the apricot seeds (kernels) ranged from 32.23-42.51%, while the protein, fiber and ash contents ranged from 13.21-20.90%, 5.13-9.81% and 2.11-3.89%, respectively. The extracted oils had an average iodine value (g of I/100 g of oil) of 96.4-106.3; density at 24 °C, 0.87-0.93 mg/mL; refractive index (40 °C), 1.4655-1.4790; saponification value, 189.1-199.4 mg of KOH/g oil; unsaponifiable matter, 0.59-0.88%; free fatty acid (mg of KOH/g oil), 0.41-1.28; and color (1-inch cell), 1.31-2.96R 1 14.8-29.8Y. With regard to the oxidation state, the tested oils showed values for specific extinction at 232 and 268 nm, 2.30-3.42 and 0.82-1.04, respectively, while the peroxide value was 1.0-2.32 meq O2/kg and, p-anisidine was 1.22-1.90. The major fatty acid found in the oils was oleic acid (62.34-80.97%) followed by linoleic (13.13-30.33%), palmitic (3.35-5.93%), linolenic (0.73-1.03%) and stearic (1.10-1.68%) acids. The contents of α-, γ-, and δ-, tocopherols in the oils ranged from 14.8-40.4, 330.8-520.8 and 28.5-60.2 mg/kg, respectively. The results of our present investigation revealed that apricot seed is a potential source of oil which can be used both for edible and oleochemical applications.

Keywords


Apricot (Prunus armeniaca L.); Fatty acids; Oxidation parameters; Tocopherols

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