@article{Manzoor_Anwar_Ashraf_Alkharfy_2012, title={Physico-chemical characteristics of seed oils extracted from different apricot (Prunus armeniaca L.) varieties from Pakistan}, volume={63}, url={https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1366}, DOI={10.3989/gya.095011}, abstractNote={The fruit seed oils from four varieties of apricot (<i>Prunus armeniaca</i> 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.}, number={2}, journal={Grasas y Aceites}, author={Manzoor, M. and Anwar, F. and Ashraf, M. and Alkharfy, K. M.}, year={2012}, month={Jun.}, pages={193–201} }