Chemical Characterization of Apricot Kernel: Nutraceutical Composition, Amino Acid, and Fatty Acid Profile

Apricot kernels are valuable by-products of apricot processing industry known to have industrial applications. The present study reports the amino acid, fatty acids, and phytochemical profile of seed kernel of six genotypes of apricot. The oleic acid was the dominant fatty acid constituting more than 60% of fatty acids and varied from 60.96 to 73.17 g/100 g fat. Linoleic acid was the major fatty acid and ranged between 24.63 and 36.77 g/100 g fat. Aspartic acid and tyrosine were the major amino acids in kernels, contributing to more than 40% of the total. The essential amino acids, lysine and methionine, were highest in Genotypes "Roxana" and "CITH-A-3." Amygdalin, a toxic glycoside compound, was detected only in the kernels of "Roxana" and "Gold Cot" and absent in Shakarpara, CITH-A-2' CITH-A-3', and CITH-A-1'. Total phenolic contents in kernels ranged from 39.71 to 130.87 mg GAE/100 g dry matter, and antioxidant activity ranged between 10.21 and 23.49 mu mol TE/g dry matter. The chemical composition of the apricot kernels makes it an interesting source of health-promoting substances for development of functional foods.