Production and chemical characterization of peach (prunus persica) kernel flour
2011
PELENTIR, NORBERTO | BLOCK, JANE MARA | MONTEIRO FRITZ, ALCILENE RODRIGUES | REGINATTO, VALÉRIA | AMANTE, EDNA REGINA
Peach seed is an agro-industrial residue that corresponds to approximately 10% of the fruit weight. In this work, peach kernel flour was produced by drying at 45, 55 and 65C, with and without maltodextrin. The flour was characterized for protein, ether extract, fatty acids, fibers and minerals. The presence of maltodextrin influences the drying rate. Peach kernel flour showed values for ether extract between 23.86 ± 0.03 and 27.15 ± 0.47 g/100 g. Peach kernel fatty acids show unique characteristics, very high quantities of oleic (ω-9) and linoleic (ω-6) acids (around 50% each), which is rare in vegetable oils. Ash values were from 4.62 ± 0.08 to 6.52 ± 0.17 g/100 g. Protein values were from 17.11 ± 0.55 to 21.33 ± 5.56 g/100 g, concentrations comparable with those of black beans, soy beans and peanuts. PRACTICAL APPLICATIONS: Peach harvesting season is very short; it lasts only 1 or 2 months. The peach kernel flour suggested in this work corresponds to a product that is more stable, and thus more favorable for transportation and storage, allowing its use throughout the whole year. Considering a minimum kernel yield of 50%, which corresponds to approximately 5% of the whole fruit, and that world production of peaches is estimated in 12 million tons, approximately 600,000 tons of kernel or 200,500 tons of flour could be produced, and considering a minimum kernel yield of 30%, 60,750 tons of kernel peach oil could be produced. According to the process described in this work, it is possible to produce 30.84 kg of kernel flour per 100 kg of residue per ton of fresh processed peach and that can result in a functional food, pending on further works, including biological assays and development of new products.
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