Amino acid profile, physico-chemical properties and fatty acids composition of some fruit seed kernels after detoxification
2023
Mustafa Abdel-Moneim Mustafa | Mohamed Abdel-Hamid Sorour | Abul-Hamd El‐Sayed Mehanni | Saleh Mahmoud Hussien
Abstract Background The use of food processing wastes and by-products, as well as the under-utilization of agricultural products, have recently received increased attention. Mango, apricot and peach are the three most significant fruits grown and processed in Egypt. Results This work aimed to evaluate the amino acid composition, physio-chemical properties and fatty acids content of mango, apricot, and peach seed kernels after removal antinutritional components. According to the results, mango kernel flour contained all the essential amino acids with levels higher than those of the FAO/WHO reference protein. In addition, total essential amino acids were 28.88, 26.78 and 36.46 g/100 g protein for apricot, peach and mango kernel flours, respectively. The highest essential amino acids value was leucine, while the highest non-essential amino acids value was glutamic in all kernel protein. All kernel oils showed adequate values for acid and peroxide value. The main unsaturated fatty acids in all kernel oils were oleic and linoleic acids. Oleic acid contents ranged between 41.76% and 59.87%. On the other hand, linoleic acid contents varied between 5.25% and 26.61%. Conclusions Mango, apricot, and peach kernels are by-products that present a novel potential source of excellent protein and oil that might be used for food and other industrial applications after reduction of antinutritional matter. As a result, detoxified kernel flour might be used to enhance high-value food products with economical, high-quality sources of protein and oil. Graphical Abstract
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