Study of Physicochemical Properties, Amino acid composition and Fatty Acid Profile of Bitter Himalayan Wild Apricot Kernel: A Step Towards its Valorization
摘要
In this study, wild apricot kernels from the Himalayan region of India were studied for their physicochemical and textural properties. The wild apricot kernels had 3.45% moisture content, 28.35% protein and 45.16% fat. The length, width, thickness, equivalent diameter, thousand kernels and shape index weight determined were 15.90 mm, 9.10 mm, 4.40 mm, 8.57 mm, 0.341 kg and 0.42, respectively. The surface area, seed volume, sphericity, aspect ratio, porosity, bulk and true density were 196.58 mm2, 182.68 mm3, 53.90%, 57.0%, 37.63%, 0.58 and 0.94 g/ml. Wild apricot kernels’ hardness, adhesiveness, fracturability, cohesiveness, springiness, chewiness, gumminess and resilience were 33.35 kg, -1.09 kg. sec, 14.59 kg, 0.41, 0.53, 7.50 kg, 13.89 kg and 0.23, respectively. Wild apricot kernels contained 5673.09 mg/100 g of amygdalin, 1569.0 mg CN/kg of cyanide content and 82.52 mg GAE/100 g of total phenolic content. DPPH scavenging (IC50) and Ferric reducing ability (EC50) of wild apricot kernel were 3.64 mg/ml and 0.166 mg/ml, respectively. Apricot kernel was rich in glutamic acid and arginine, major amino acids and unsaturated fatty acids with a significant proportion of oleic acid and linoleic acid.