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Characterization of the seed oil and meal from apricot, cherry, nectarine, peach and plum
Author(s) -
Kamel B. S.,
Kakuda Y.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540957
Subject(s) - food science , chemistry , linoleic acid , meal , iodine value , leucine , amino acid , horticulture , fatty acid , biology , biochemistry
The oil and meal from apricot, cherry, nectarine, peach and plum seeds were characterized for their physico‐chemical properties. The wt% seed/fruit ranged from 2.8–7.6% and the wt% kernel/seed ranged from 6.8–31.6%. Kernel moisture ranged from 38.8–72.4%. The proximate composition of whole seeds on a dry weight basis ranged from 1.3–6.9% protein, 0.6–14.5% fat, 51.0–72.3% fiber, 0.4–1.2% ash, and 18.1–27.9% carbohydrate (by difference). The kernels contained 41.9–49.3% fat, and the resulting meals contained 31.7–38.7% protein. The major fatty acids were oleic (52.9–66.3%) and linoleic (26.8%–35.0%). The major essential amino acids were arginine (21.7–30.5 mmoles/100 g meal) and leucine (16.2–21.6), and the predominant nonessential amino acid was glutamic acid (49.9–68.0). The iodine values ranged from 105 to 113, hydroxyl value from 5.5 to 7.0 and the unsaponifiables from 0.56–0.80%. The mineral composition (Cu, Fe, Ca, Mg, Zn, P) was also determined on the meals.