Skip to main content
SpringerLink
Log in

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

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Özcan M (2000) Composition of some apricot (Prunus armeniaca) kernels grown in Turkey. Acta Alim 29:289–293

    Article  Google Scholar 

  2. Asma BM, Kan T, Birhanli O (2007) Characterization of promising apricot (Prunus armeniaca L.) genetic resources in Malatya, Turkey. Genet Resour Crop Evol 54:205–212

    Article  Google Scholar 

  3. Hussain I, Gulzar S, Shakir L (2011) Physico-chemical properties of bitter and sweet apricot kernel flour and oil from North of Pakistan. Int J Food Saf 13:11–15

    Google Scholar 

  4. Demir AD, Cronin K (2005) Modeling the kinetics of textural changes in hazelnut during roasting. Simulat Model Pract Theor 13:97–107

    Article  Google Scholar 

  5. Manzoor M, Anwar F, Ashraf M, Alkharfy KM (2012) Physico-chemical characteristics of seed oils extracted from different apricot (Prunus armeniaca L.) varieties from Pakistan. Grasas Aceites 63:193–201

    Article  CAS  Google Scholar 

  6. Gao L, Mazza G (1995) Characterization, quantitation, and distribution of anthocyanins and colorless phenolics in sweet cherries. J Agric Food Chem 43:343–346

    Article  CAS  Google Scholar 

  7. Matthäus B, Özcan MM (2011) Chemical evaluation of flower bud and oils of tumbleweed (Gundelia tourneforti L.) as a new potential nutrition sources. J Food Biochem 35(4):1257–1266

    Article  Google Scholar 

  8. Matthaus B, Özcan MM (2009) Fatty acids and tocopherol contents of some Prunus spp. Kernel oil. J Food Lipids 16:187–199

    Article  Google Scholar 

  9. Hassanein MMM (1999) Studies on non-traditional oils: I. Detailed studies on different lipid profiles of some Rosaceae kernel oils. Grasas Aceites 50:379–384

    Article  CAS  Google Scholar 

  10. Turan S, Topcu A, Karabulut I, Vural H, Hayaloglu AA (2007) Fatty acid, triacylglycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey. J Agric Food Chem 55:10787–10794

    Article  CAS  Google Scholar 

  11. Helmy HE (1990) Studies on the pigments of some citrus, prune and cucurbit seed oils when processed with or without cottonseed oil. J Am Oil Chem Soc 67:376–380

    Article  CAS  Google Scholar 

  12. Hallabo SAS, El-Wakeil FA, Morsi M, Khairy S (1975) Chemical and physical properties of apricot kernel oil and almond kernel oil. Egypt J Food Sci 3:1–5

    CAS  Google Scholar 

  13. Matthäus B, Özcan MM (2006) Quantitation of fatty acids, sterols, and tocopherols in Turpentine (Pistacia terebinthus Chia) growing wild in Turkey. J Agric Food Chem 54(20):7667–7671

    Article  Google Scholar 

  14. Balz M, Schulte E, Their HP (1992) Trennung von Tocopherolen und Tocotrienolen durch HPLC. Fat Sci Technol 94:209–213

    CAS  Google Scholar 

  15. Püskülcü H, Ikiz F (1989) Introdiction to statistic. Bilgehan Press, Bornova, Izmir, p 333 (in Turkish)

    Google Scholar 

  16. Filsoof M, Mehran M, Farrohi F (1976) Determination and composition oil characteristics in Iranian almond, apricot and peach nuts. Fette Seifen Anstrich 78:117–150

    Article  Google Scholar 

  17. Gupta A, Sharma PC, Tilakratne BMKS, Verma AK (2012) Studies on physico-chemical characteristics and fatty acid composition of wild apricot (Prunus armeniaca Linn.) kernel oil. Ind. J Nat Prod Res 3(3):366–370

    Google Scholar 

  18. Beyer R, Melton LD (1990) Composition of New Zealand apricot kernels. N Z J Crop Hort Sci 18:39–42

    Article  CAS  Google Scholar 

  19. Abd El- Aal MH, Khalil MKM, Rahma EM (1986) Apricot kernel oil: characterization, chemical composition and utilisation in some baked products. Food Chem 19:287–298

    Article  Google Scholar 

  20. Joshi S, Srivasta RK, Dhar DN (1986) The chemistry of Prunus armeniaca. Br Food J 88(74–78):80

    Google Scholar 

  21. Aitzetmüller K (1993) Capillary GLC Fatty acid fingerprints of seed lipids—a tool in plant chemotaxonomy. J High Res Chromatogr 16:488–490

    Article  Google Scholar 

  22. Sardesai VM (1992) The essential fatty acids. Nutr Clin Pract 7:179–186

    Article  CAS  Google Scholar 

  23. Femenia A, Chen YC, Mulet A, Canellas J (1995) Chemical composition of bitter and sweet apricot kernels. J Agric Food Chem 43:356–361

    Article  CAS  Google Scholar 

  24. Özcan MM, Ünver A, Erkan E, Arslan D (2011) Characteristics of some almond kernel and oils. Sci Hort 127:330–333

    Article  Google Scholar 

  25. Johansson A, Laakso PI, Kallio H (1997) Characterization of seed oils of wild, edible Finnish berries. Z Lebensm Unters Forsch A 204:300–307

    Article  CAS  Google Scholar 

  26. Kamel BS, Kakuda Y (1992) Characterization of the seed oil and meal from apricot, cherry, nectarine, peach and plum. J Am Oil Chem Soc 69:492–494

    Article  CAS  Google Scholar 

  27. Gur MI (1980) The biosynthesis of triacylglycerols. In: Stumpf PK (ed) The biochemistry of plants, vol 4. Academic Press, New York, pp 205–248

    Google Scholar 

  28. Beringer H, Dompert WU (1976) Fatty acid and tocopherol pattern in oil seed. Fette Seifen Anstrich 78(6):228–231

    Article  CAS  Google Scholar 

  29. Kemal-Eldin A, Andersson RA (1997) A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils. J Am Oil Chem Soc 74:375–380

    Article  Google Scholar 

  30. Oomah BD, Ladet S, David VG, Liang J, Girard B (2000) Characteristics of raspberry (Rubus idaeus L.) seed oil. Food Chem 69:187–193

    Article  CAS  Google Scholar 

  31. Kornsteiner M, Wagner KH, Elmadfa I (2006) Tocopherols and total phenolics in 10 different nut types. Food Chem 98:381–387

    Article  CAS  Google Scholar 

  32. Gezer I, Haciseferogullari H, Ozcan MM, Arslan D, Asma BM, Unver A (2011) Physico-chemical properties of apricot kernel. South Western J Hortic Bio Environ 2:1–13

    Google Scholar 

  33. Adhikari P, Hwang KT, Shin MK, Lee BK, Kim SK, Kim SY, Lee KT, Kim SZ (2008) Tocol in caneberry seed oils. Food Chem 111:687–690

    Article  CAS  Google Scholar 

  34. Timmermann F (1990) Tocopherole—antioxidative Wirkung bei Fetten und Ölen. Fat Sci Technol 92:201–206

    CAS  Google Scholar 

  35. Akıncı Yıldırım F, Nurhan Yıldırım A, Atilla Aşkın MA, Kankaya A (2010) Total oil, fatty acid composition and tocopherol content in kernels of several bitter and sweet apricot (Prunus armeniaca Batsch) cultivars from Turkey. J Food Agric Environ 8:196–201

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Sicherheit und Qualität bei Getreide, Max Rubner-Institut (MRI), Schützenberg 12, 32756, Detmold, Germany

    Bertrand Matthaus

  2. Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031, Konya, Turkey

    Mehmet Musa Özcan

  3. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, King Andullah Road, Riyadh, 11451, Saudi Arabia

    Fahad Al Juhaimi

Authors
  1. Bertrand Matthaus
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mehmet Musa Özcan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Fahad Al Juhaimi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mehmet Musa Özcan.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Matthaus, B., Özcan, M.M. & Al Juhaimi, F. Fatty acid composition and tocopherol content of the kernel oil from apricot varieties (Hasanbey, Hacihaliloglu, Kabaasi and Soganci) collected at different harvest times. Eur Food Res Technol 242, 221–226 (2016). https://doi.org/10.1007/s00217-015-2533-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-015-2533-8

Keywords

Search

Navigation