Skip to main content

Apricot kernel: Physical and chemical properties

This is a preview of subscription content, access via your institution.


  1. 1.

    FAO, Food and Agricultural Organization of the United Nations,, 1998.

  2. 2.

    Kappor, N., K.L. Bedi, and A.K. Bhatia, Chemical Composition of Different Varieties of Apricots and Their Kernels Grown in Ladakha Region, J. Food Sci. Technol. 24:141–143 (1987).

    Google Scholar 

  3. 3.

    Pektekin, T.A., Ülkemizde Yetiştirilen Kayisi Çeşitleri ve Özellikleri, Standart 6:49–51 (1994).

    Google Scholar 

  4. 4.

    Kamel, B.S., and Y. Kakuda, Characterization of the Seed Oil and Meal from Apricot, Cherry, Nectarine, Peach and Plum, J. Am. Oil Chem. Soc. 69:493–494 (1992).

    Google Scholar 

  5. 5.

    Hallabo, S.A.S., F.A. El-Wakeil, and M.K.S. Morsi, Chemical and Physical Properties of Apricot Kernel, Apricot Kernel Oil and Almond Kernel Oil, Egyptian J. Food Sci. 3:1–6 (1977).

    Google Scholar 

  6. 6.

    Beyer, R., and L.D. Melton, Composition of New Zealand Apricot Kernels, N.Z. Crop Hortic. Sci. 18:39–42 (1990).

    CAS  Google Scholar 

  7. 7.

    Abd El Aal, M.H., M.A. Hamza, and E.H. Rahma, In vitro Digestibility, Physico-chemical and Functional Properties of Apricot Kernel Proteins, Food. Chem. 19:197–212 (1986).

    CAS  Article  Google Scholar 

  8. 8.

    Özcan, M., Composition of Some Apricot (Prunus armeniaca L.) Kernels Grown in Turkey, Acta Aliment. 29:289–293 (2000).

    Article  Google Scholar 

  9. 9.

    Gezer, I., and S. Dikilitaş, The Study of Work Process and Determination of Some Working Parameters in an Apricot Pit Processing Plant in Turkey, J. Food Eng. 53:111–114 (2002).

    Article  Google Scholar 

  10. 10.

    Aydemir, T., İ Yilmaz, İ Özdemir and N. Arikan, Kayisi Çekirdeği Yağinin Fiziksel ve Kimyasal Özelliklerinin İncelenmesi, Doğa Türk Kimya Dergisi. 17:56–61 (1993).

    Google Scholar 

  11. 11.

    Moussa, M.M., and M.A.B. Taiseer, Evaluation of Apricot Kernel Proteins, Alexandria J. Agric. Res. 28:133–137 (1980).

    Google Scholar 

  12. 12.

    Vursavuş, K., and F. Özgüven, Mechanical Behaviour of Apricot Pit Under Compression Loading, J. Food Eng. 65:255–261 (2004).

    Article  Google Scholar 

  13. 13.

    Gezer, İ, H. Haciseferoğullari., and F. Demir, Some Physical Properties of Hacihaliloglu Apricot Pit and Its Kernel, J. Food Eng. 56:49–57 (2002).

    Article  Google Scholar 

  14. 14.

    Pala, M., F. Açkurt, M. Löker, T. Gürcan, and M. Yildiz, Türkiye'de Yetiştirilen Değişik Kayisi, Çeşitlerinin Bileşimi ve Beslenme Fizyolojisi Açisindan Değerlendirilmesi, Gida Teknol. 1:34–39 (1996).

    Google Scholar 

  15. 15.

    Femenia, A., C. Rossello, A. Mulet, and J. Canellas, Chemical Composition of Bitter and Sweet Apricot Kernels, J. Agric. Food Chem. 43:356–361 (1995).

    CAS  Article  Google Scholar 

  16. 16.

    Gabrial, G.N., F.I. El-Nahry, M.Z. Awadalla, and S.M. Girgis, Unconventional Protein Sources: Apricot Seed Kernels, Z. Ernährungswiss. 20:208–215 (1981).

    CAS  Article  Google Scholar 

  17. 17.

    Joshi, S., R.K. Srivastava, and D.N. Dhar, The Chemistry of Prunus armeniaca, Br. Food J. 88:74–78 80 (1986).

    Google Scholar 

  18. 18.

    Salem, S.A., and F.M.A. Salem, Egyptian Apricot Kernels Seeds, Dtsch. Lebensm. Rundsch. 69:322–324 (1973).

    CAS  Google Scholar 

  19. 19.

    El-Adawy, T.A., A.H. Rahma, A.A. El-Badawey, M.A. Gomaa, R. Lasztity, and L. Sarkadi, Biochemical Studies of Some Nonconventional Sources of Proteins. Part 7. Effect of Detoxification Treatments on the Nutritional Quality of Apricot Kernels, Nahrung 38:12–20 (1994).

    CAS  Article  Google Scholar 

  20. 20.

    Tunçel, G., M.J.R. Nout, L. Brimer, and D. Göktan, Toxicological, Nutritional and Microbiological Evaluation of Tempe Fermentation with Rhizopus oligosporus of Bitter and Sweet Apricot Seeds, Int. J. Food Microbiol. 11:337–344 (1990).

    Article  Google Scholar 

  21. 21.

    Abd El-Aal, M.H., M.M. Hamza, and E.H. Rahma, Apricot Kernel Oil: Characterization, Chemical Composition and Utilization in Some Baked Products, Food. Chem. 19:287–298 (1986).

    Article  Google Scholar 

  22. 22.

    Ogihara, H., S. Itah, and H. Tsuyuki, Studies on Lipids of Ume Apricot, J. Jpn. Soc. Food Sci. Technol. 29:221–227 (1982).

    CAS  Google Scholar 

  23. 23.

    Filsoof, M., M. Mehran, and F. Farrohi, Determination and Comparison of Oil Characteristics in Iranian Almond, Apricot and Peach Nuts, Fette Seifen Anstrichm. 78:150–151 (1976).

    CAS  Article  Google Scholar 

  24. 24.

    Lotti, G., G. Pisano, and S. Baragli, Characterization of Apricot Seed Oils, Riv. Ital. Sostanze Grasse 47:867–871 (1970).

    CAS  Google Scholar 

  25. 25.

    Farines, M., J. Soulier, and F. Comes, Etude de la Fraction Glyceridique des Huiles de Graines de Quelques Rosaceae Prunoides, Rev. Fr. Corps Gras 33:115–117 (1986).

    CAS  Google Scholar 

  26. 26.

    Gutfinger, T., S. Romano, and A. Letan, Characterization of Lipids from Seeds of the Rosacea Family, J. Food Sci. 37:938–940 (1972).

    CAS  Article  Google Scholar 

  27. 27.

    Slover, H.T., Jr., H.R. Thompson, and G.V. Merola, Determination of Tocopherols and Sterols by Capillary Gas Chromatography, J. Am. Oil Chem. Soc. 60:1524–1528 (1983).

    CAS  Google Scholar 

  28. 28.

    Rafique, M., F.M. Chaudhary, and S.A. Khan, The Fatty Acids of Indigenous Resources for Possible Industrial Applications. IX. Chemical Investigations of Prunus armeniaca (apricot) Fruit Stones-Kernel Oils, Pakistan J. Sci. Ind. Res. 29:193–195. (1986).

    CAS  Google Scholar 

  29. 29.

    Sezen, Ü, and K. Günaydin, Badem, Kayisi ve Şeftali Çekirdek Yağlarinin İncelenmesi, Doğa Bilim Dergisi. Müh/Çev. 6:15–19 (1982).

    Google Scholar 

  30. 30.

    Normakhmatov, R., and T. Khudaishukurov, Apricot Stone Kernels as a Valuable Commercial By-product, Konservn. i Ovoshchesush. Prom. 10:32–33 (1973).

    Google Scholar 

  31. 31.

    Gomez, E., L. Burgos, C. Soriano, and J. Marin, Amygdalin Content in the Seeds of Several Apricot Cultivars, J. Sci. Food Agric. 77:184–186 (1998).

    CAS  Article  Google Scholar 

  32. 32.

    Diamond, W.J., and W.L. Cowden, Alternative Medicine: Definitive Guide to Cancer, Future Medicine Publishing, Puyallup, Washington, 1997, pp. 11–16.

    Google Scholar 

  33. 33.

    Stoewsand, G.S., J.L. Anderson, and R.C. Lamb, Cyanide Content of Apricot Kernels, J. Food Sci. 40:1107–1115 (1975).

    CAS  Article  Google Scholar 

  34. 34.

    Baytop, T., Türkiye' de Bitkiler ile Tedavi (Geçmişte ve Bugün), Istanbul Üniversitesi Yaynlari, İstanbul, 1984, pp. 412–414.

    Google Scholar 

  35. 35.

    Gossel, T.A., and J.D. Bricker, Principles of Clinical Toxicology, Raven Press, New York, 1984, pp. 90–95.

    Google Scholar 

Download references

Author information



Corresponding author

Correspondence to M. Alpaslan.

About this article

Cite this article

Alpaslan, M., Hayta, M. Apricot kernel: Physical and chemical properties. J Amer Oil Chem Soc 83, 469–471 (2006).

Download citation


  • Amygdalin
  • Invert Sugar
  • Apricot Kernel
  • Apricot Cultivar
  • Prunus Armeniaca