Written Paper

Chemical composition of bitter and sweet apricot kernels  [1995]

Femenia, A. (Universitat Illes Balears, Palma de Mallorca, Spain.) Rossello, C. Mulet, A. Canellas, J.

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The chemical composition of bitter and sweet varieties of apricot (Prunus armeniaca) kernel was investigated. Oil, protein, soluble sugars, fiber (NDF and ADF), and ash contents in kernels were determined. Sweet apricot kernels were found to contain more oil (63 g/100 g) and less soluble sugars (7 g/100 g) than bitter kernels (43 and 14 g/100 g, respectively). No significant differences in the protein content were found in either variety. Oleic acid and linoleic acid are approximately 92 g/100 g of total fatty acids. Pectic polysaccharides, cellulose, and hemicelluloses (in decreasing amounts) were inferred to be their main component polysaccharides. Essential amino acids constitute 32-34 g/100 g of the total amino acids determined. Amygdalin content was very high (5.5 g/100 g) in bitter cultivars and was not detected in the sweet variety

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Journal of agricultural and food chemistry (USA)

ISSN : 0021-8561