Apricot (Prunus armeniaca L.) Kernel: A Valuable by-Product

Abstract

Apricot (Prunus armeniaca L.) is an important fruit and is widely consumed in the Mediterranean diets. The fruit is also processed into several basic forms such as dried, juice, and canned. The processing of apricots results in by-products (i.e., kernel or seeds), which contain valuable biological compounds. Kernels are rich in fiber, lipid, and protein. Due to this chemical richness, kernels are processed into different products such as flour, oil, biodiesel, bio-oil, char, and protein isolates. The oil yield of apricot kernel is about 61%, and thus it is comparable to the commonly used oils from oilseed crops such as sunflower, soybean, and cottonseed. The predominant fatty acid is oleic acid and comprises up to 81% of total fatty acids. Apricot kernel oil also contains minor bioactive compounds as tocols, sterols, phenolic compounds, and carotenoids, contributing to human health. Kernel flour can be used for protein and fiber enrichment in some products such as pasta and bread. Apricot kernel oil is also used in bio-oil production. The digestion of protein isolates extracted from apricot kernels is suitable for human nutrition. The essential oil of apricot kernel is a valuable product and can be used in the cosmetic industry. Also, its richness in benzaldehyde makes it a widely used source in the flavor industry. In this chapter, particular attention has also been given to the products, composition, and some health properties obtained from apricot by-products, especially kernel. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.