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Apricot kernel characterization, oil extraction, and its utilization: a review

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Abstract

Apricot (Prunus armeniaca L.) kernels, one of the economical stone fruit kernels, are utilized worldwide for edible, cosmetic, and medicinal purposes. Oil from the apricot kernel is valued by the richness of unsaturated fatty acids, the high proportion of oleic acids, phenols, and tocopherol content. Oil yield with quality from apricot kernel varies with region, variety, and adopted method of oil extraction. This review discusses apricot kernel characterization, different conventional and novel methods of oil extraction, their merits and demerits as reported in the literature. Novel technologies such as microwave-assisted oil extraction, ultrasound-assisted oil extraction, enzyme-assisted oil extraction, and supercritical fluid oil extraction have emerged as the most promising extraction methods that allow efficient oil recovery in very environment-friendly ways. Knowledge of the extraction technique aids in giving higher oil recovery with minimal nutritional losses while retaining the original organoleptic properties.

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Acknowledgements

The authors are grateful to National Institute of Food Technology Entrepreneurship and Management (NIFTEM) (Institute of National Importance, Under MoFPI, Govt. of India), Kundli, Sonepat, Haryana, India for the institutional facility.

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  1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, 131028, India

    Krantidip R. Pawar & Prabhat K. Nema

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Pawar, K.R., Nema, P.K. Apricot kernel characterization, oil extraction, and its utilization: a review. Food Sci Biotechnol 32, 249–263 (2023). https://doi.org/10.1007/s10068-022-01228-3

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