Apricot kernels, a valuable by-product from distillation industry | Amandes d'abricots: un co-produit de la distillation à valoriser
2009
Christen, D. | Chajia, H. | Senay, C., Station de recherche Agroscope Changins-Waedenswil ACW, Conthey (Switzerland). Centre de Conthey | Héritier, J. | Zonnevijlle, F.
Apricot production in Switzerland is mainly devoted to fresh market and distillery. Apricot kernels from the distillery are considered as waste. Until now, no concerted use of the kernels is organised in order to valorise them. The aim of this study was to analyse the chemical composition of oils from kernels of different apricot cultivars in comparison with two commercial oils. The analyses revealed a high content in linoleic acid (omega-6), oleic acid (omega-9) and in vitamin E. The level of amygdalin (toxic compound responsible for the bitterness) was moderate. Protein content in the oil cake was quite high (20-30%). The cultivar Luizet differed little from the other cultivars studied and from the commercial oils. The valorisation potential of oil issued from Luizet kernels, particularly in cosmetics or human nutrition, is discussed.
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