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Article

Evaluation of Protein and Antioxidant Content in Apricot Kernels as a Sustainable Additional Source of Nutrition

1
Department of Fruit Science, Faculty of Horticulture in Lednice, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic
2
Department of Horticulture, Agricultural Faculty, Atatürk University, Erzurum 25240, Turkey
*
Author to whom correspondence should be addressed.
Academic Editor: Imre J. Holb
Sustainability 2021, 13(9), 4742; https://doi.org/10.3390/su13094742
Received: 13 April 2021 / Revised: 20 April 2021 / Accepted: 20 April 2021 / Published: 23 April 2021
Apricot fruits are a favorite for consumption; however, their kernels are a rich source of nutritionally interesting substances, too. Nevertheless, in processing of apricots, the kernels remain often unused. In this study, 32 cultivars of different origin were analyzed for their protein content and content of secondary metabolites (phenolics and flavonoids). The weight and taste of kernels were assessed and these data were summarized for an evaluation of the attractiveness of the studied apricot kernels. Results showed that the protein content of kernels ranged from 14.56% to 28.77% and did not depend on the origin or weight of kernel, or taste. In addition, total phenolic (63.5–1277.3 mg GAE/100 g DW) and total flavonoid (0–153.1 mg CE/100 g DW) contents and antioxidant capacity (483.4–2348.4 mg TE/100 g DW) were measured in kernels. In conclusion, the Czech hybrids LE-5959, LE-5500 and French cultivar Koolgat are prospective for kernel processing and consumption because of their high protein content and sweet taste. Hybrid LI-3-6, originating in China, showed high protein content as well but because of bitter taste could be useful rather in medicine. View Full-Text
Keywords: P. armeniaca; seed; phenolic; flavonoid; nutrition P. armeniaca; seed; phenolic; flavonoid; nutrition
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MDPI and ACS Style

Rampáčková, E.; Göttingerová, M.; Gála, P.; Kiss, T.; Ercişli, S.; Nečas, T. Evaluation of Protein and Antioxidant Content in Apricot Kernels as a Sustainable Additional Source of Nutrition. Sustainability 2021, 13, 4742. https://doi.org/10.3390/su13094742

AMA Style

Rampáčková E, Göttingerová M, Gála P, Kiss T, Ercişli S, Nečas T. Evaluation of Protein and Antioxidant Content in Apricot Kernels as a Sustainable Additional Source of Nutrition. Sustainability. 2021; 13(9):4742. https://doi.org/10.3390/su13094742

Chicago/Turabian Style

Rampáčková, Eliška, Martina Göttingerová, Pavel Gála, Tomáš Kiss, Sezai Ercişli, and Tomáš Nečas. 2021. "Evaluation of Protein and Antioxidant Content in Apricot Kernels as a Sustainable Additional Source of Nutrition" Sustainability 13, no. 9: 4742. https://doi.org/10.3390/su13094742

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