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Keywords = apricot kernels

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17 pages, 1975 KiB  
Article
Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends
by Dino Muhović, Gorica Cvijanović, Marija Bajagić, Lato Pezo, Lazar Pejić and Biljana Rabrenović
Foods 2025, 14(11), 2000; https://doi.org/10.3390/foods14112000 - 5 Jun 2025
Viewed by 842
Abstract
There is an unmet need for an affordable, high-quality, and non-thermally processed source of omega-3 fatty acids. Cold-pressed flaxseed oil comes closest to meeting these criteria. Flaxseed oil is also subject to rapid oxidative degradation. Sesame, black cumin, and apricot kernel oils are [...] Read more.
There is an unmet need for an affordable, high-quality, and non-thermally processed source of omega-3 fatty acids. Cold-pressed flaxseed oil comes closest to meeting these criteria. Flaxseed oil is also subject to rapid oxidative degradation. Sesame, black cumin, and apricot kernel oils are already used as functional foods and are more resistant to oxidative degradation. GC, HPLC, DPPH, the Folin−Ciocalteu method, and OXITEST were applied to the four cold-pressed oils and their binary blends with flaxseed oil. The fatty acid profile showed that the dominant fatty acid in flaxseed oil was linolenic acid with a content of 52.27 ± 0.17%, while oleic acid dominated in apricot kernel oil (69.45 ± 0.18%) and linoleic acid (58.80 ± 0.07%) in black cumin oil, while sesame oil was characterized by approximately equal proportions of oleic (42.21 ± 0.20%) and linoleic acids (43.37 ± 0.07%). The content of oleic acid showed a moderate, statistically significant correlation with the oxidative stability of oils and blends. The antioxidant capacity of flaxseed oil (25 ± 1.4 μmol TE/g) was most strongly influenced by the addition of black cumin oil (75 ± 3.5 μmol TE/g), so that the highest antioxidant capacity was achieved by the blend with an addition of 50% of this oil (57.5 ± 2.4 μmol TE/g). Oxidative stability tests show that apricot kernel oil stabilizes flaxseed oil the most and increases the oxidative stability of the blend by up to 60%. Full article
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32 pages, 3453 KiB  
Article
Activated Carbons from Apricot Kernel Shells for Wastewater Treatment: Adsorption of Pb2+ and Rhodamine B with Equilibrium, Kinetics, Thermodynamics, and DFT Analysis
by Milena Pijović Radovanović, Marija Ječmenica Dučić, Dragana Vasić Anićijević, Vladimir Dodevski, Sanja Živković, Vladimir Pavićević and Bojan Janković
Processes 2025, 13(6), 1715; https://doi.org/10.3390/pr13061715 - 30 May 2025
Viewed by 746
Abstract
Apricot kernel shells were evaluated as a sustainable activated carbon precursor for wastewater treatment using experimental and theoretical methods. Two adsorbents were synthesized: physically activated with CO2 (AKS-CO2) and chemically activated with H3PO4 (AKS-H3PO4 [...] Read more.
Apricot kernel shells were evaluated as a sustainable activated carbon precursor for wastewater treatment using experimental and theoretical methods. Two adsorbents were synthesized: physically activated with CO2 (AKS-CO2) and chemically activated with H3PO4 (AKS-H3PO4). Comprehensive materials characterization and adsorption tests using Pb2+ ions and Rhodamine B dye (RhB) as model pollutants revealed that AKS-H3PO4 significantly outperformed its physically activated counterpart. With an exceptionally high specific surface area (1159.4 m2/g) enriched with phosphorus-containing functional groups, the chemically activated carbon demonstrated outstanding removal efficiencies of 85.1% for Pb2+ and 80.3% for RhB. Kinetic studies showed Pb2+ adsorption followed pseudo-second-order kinetics, indicating chemisorption, while RhB adsorption fitted pseudo-first-order kinetics, suggesting intra-particle diffusion control. The thermodynamic analysis confirmed the spontaneity of both processes: Pb2+ adsorption was exothermic under standard conditions with positive isosteric heat at higher concentrations, reinforcing its chemisorption nature, whereas RhB adsorption was endothermic, consistent with physisorption. Density Functional Theory (DFT) calculations further elucidated the mechanisms, revealing that Pb2+ preferentially binds to oxygen-containing functional groups, while RhB interacts through hydrogen bonding and π–π stacking. These findings establish chemically activated apricot kernel shell carbon as a high-performance adsorbent, exhibiting exceptional removal capacity for both ionic and molecular contaminants through distinct adsorption mechanisms. Full article
(This article belongs to the Special Issue Advanced Wastewater Treatment Processes and Technologies)
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23 pages, 2789 KiB  
Article
Batch and Continuous Lipase-Catalyzed Production of Dietetic Structured Lipids from Milk Thistle, Grapeseed, and Apricot Kernel Oils
by Şuheda Akbaş, Natália M. Osório and Suzana Ferreira-Dias
Molecules 2025, 30(9), 1943; https://doi.org/10.3390/molecules30091943 - 27 Apr 2025
Viewed by 536
Abstract
The sustainable production of healthy structured lipids (SLs) using oils extracted from agro-industry by-products or non-conventional lipid sources is of utmost importance in the framework of a circular bioeconomy, toward a zero-waste goal. In this study, low-calorie triacylglycerols (TAGs) containing a long-chain (L) [...] Read more.
The sustainable production of healthy structured lipids (SLs) using oils extracted from agro-industry by-products or non-conventional lipid sources is of utmost importance in the framework of a circular bioeconomy, toward a zero-waste goal. In this study, low-calorie triacylglycerols (TAGs) containing a long-chain (L) fatty acid (FA) at position sn-2 and medium-chain (M) FAs at positions sn-1,3 (MLM type SL) were obtained from virgin cold-pressed milk thistle (51.55% linoleic acid; C18:2), grapeseed (66.62% C18:2), and apricot kernel (68.61% oleic acid; C18:1) oils. Lipase-catalyzed acidolysis with capric acid (C10:0) or interesterification with ethyl caprate (C10 Ethyl) in solvent-free media were performed. In batch reactions, immobilized Rhizomucor miehei lipase (Lipozyme RM) was used as a biocatalyst. For all tested oils, new TAG (SL) yields, varying from 61 to 63%, were obtained after 6 h of interesterification. Maximum new TAG yields were reached after 6, 24, and 30 h of acidolysis with grapeseed (64.7%), milk thistle (56.1%), or apricot kernel (69.7%) oils, respectively. Continuous acidolysis and interesterification of grapeseed oil were implemented in a packed-bed bioreactor, catalyzed by immobilized Thermomyces lanuginosus lipase (Lipozyme TL IM). Throughout 150 h of continuous operation, no lipase deactivation was observed, with average SL yields of 79.2% ± 4.1 by interesterification and 61.5% ± 5.91 by acidolysis. Full article
(This article belongs to the Section Bioactive Lipids)
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26 pages, 2636 KiB  
Article
Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach
by Zhiyu Zhao, Kevin Kantono, Rothman Kam, Thao T. Le, Eileen Kitundu, Tony Chen and Nazimah Hamid
Foods 2025, 14(5), 845; https://doi.org/10.3390/foods14050845 - 28 Feb 2025
Cited by 2 | Viewed by 922
Abstract
Apricot kernels are known for being a rich source of oil, protein, and bioactive compounds. This study focused on enhancing the bioactivities of apricot kernels through fermentation. Additionally, this study explored the correlations between polyphenols, amino acids, antioxidant activities, and total phenolic content [...] Read more.
Apricot kernels are known for being a rich source of oil, protein, and bioactive compounds. This study focused on enhancing the bioactivities of apricot kernels through fermentation. Additionally, this study explored the correlations between polyphenols, amino acids, antioxidant activities, and total phenolic content (TPC). The findings indicated that apricot kernels fermented with Lactiplantibacillus plantarum exhibited increased antioxidant activity, as assessed by the FRAP and CUPRAC methods, and an increased TPC compared to naturally fermented samples. The CUPRAC activity increased significantly from 1.03 to 1.82 mg of ascorbic acid per gram of sample on day 7, and the FRAP activity increased from 4.9 to 12.2 mg of ascorbic acid per gram of sample on day 3 of fermentation. Moreover, the TPC significantly increased from 1.67 to 7.58 mg of gallic acid per gram of sample on day 9 of fermentation. The results further demonstrated that, during the fermentation process, the concentration of hydroxybenzoic acid increased from 0.52 µg/g on day 0 to 5.3 µg/g on day 9. The DL-3-phenyllactic acid content demonstrated a significant increase from 0.42 µg/g on day 0 to 99.62 µg/g on day 5, while the benzoic acid content exhibited a notable increase from 45.33 µg/g to 138.13 µg/g over the fermentation period, with peak levels being observed on day 5. Similarly, most amino acids demonstrated a rise in concentration as the fermentation progressed, peaking on the ninth day. This study further employed random forest regression as a form of explainable artificial intelligence (XAI) to explore the relationships between phenolic compounds, amino acids, and antioxidant activities. Amino acids like L-cystine and L-anserine were found to positively impact FRAP values, while L-histidine and 1-methyl-L-histidine contributed to the CUPRAC antioxidant activity. Notably, hydroxybenzoic acid emerged as a key contributor to both the FRAP value and TPC, highlighting its significance in improving the overall antioxidant capacity of apricot kernels. These findings indicate that, under optimised fermentation conditions, apricot kernels hold promise as functional food ingredients due to the beneficial antioxidant properties observed in this study. Full article
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16 pages, 2935 KiB  
Article
Preparation of Cosmetic Scrub Bases from Coffee Waste and Eco-Friendly Emulsifiers
by Waldemar Szaferski and Marcin Janczarek
Cosmetics 2025, 12(1), 31; https://doi.org/10.3390/cosmetics12010031 - 19 Feb 2025
Viewed by 2456
Abstract
Only about 30% of coffee bean mass can be transformed into coffee drinks; thus, a larger fraction ends up as spent coffee grounds (SCGs), which have been mainly disposed of as waste. The promising direction of SCG reuse is in the cosmetic industry. [...] Read more.
Only about 30% of coffee bean mass can be transformed into coffee drinks; thus, a larger fraction ends up as spent coffee grounds (SCGs), which have been mainly disposed of as waste. The promising direction of SCG reuse is in the cosmetic industry. The aim of this study was to prepare stable cosmetic emulsion bases to create a coffee scrub using SCGs. As the emulsion base and its stability are crucial for the production of cosmetic scrubs, eco-friendly emulsifiers based on apricot kernel oil, soya lecithin and a natural emulsifier from olive oil were included in the study. Apricot kernel oil proved to be the only stable emulsifier. The prepared bases were subjected to microscopic analysis and visual assessment of stability. Cosmetic emulsions with this emulsifier are a good base for coffee scrubs, both with glycerine and castor oil, as well as with the addition of macadamia oil. In emulsions with apricot kernel oil emulsifier and castor oil, macadamia oil increases the percentage of droplets with the smallest diameters, improving the stability of the system. Based on this study, it can be concluded that SCGs are a promising raw material for the production of scrubs with a pleasant coffee aroma. Full article
(This article belongs to the Section Cosmetic Formulations)
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19 pages, 8622 KiB  
Article
Selection of Key Genes for Apricot Kernel Oil Synthesis Based on Transcriptome Analysis
by Dan Zhang and Zhong Zhao
Foods 2025, 14(4), 568; https://doi.org/10.3390/foods14040568 - 8 Feb 2025
Viewed by 1022
Abstract
The purpose of this study was to identify the key genes regulating apricot kernel oil (AKO) biosynthesis and understand the molecular pathways of AKO synthesis and accumulation. This study used two varieties of apricot kernel to determine the oil contents and primary fatty [...] Read more.
The purpose of this study was to identify the key genes regulating apricot kernel oil (AKO) biosynthesis and understand the molecular pathways of AKO synthesis and accumulation. This study used two varieties of apricot kernel to determine the oil contents and primary fatty acid compositions at different developmental stages. Candidate genes for AKO biosynthesis were selected through transcriptome sequencing technology and weighted gene co-expression network analysis (WGCNA), and these genes were verified by quantitative reverse transcription polymerase chain reaction (qRT-PCR). The results indicate that during apricot ripening, the content of AKO exhibits an ‘S’-shaped accumulation pattern. The primary fatty acid components are C18:1 and C18:2. The transcriptome sequencing produced 164.19 Gb of clean data and 17,411 differentially expressed genes. The WGCNA results indicate that significantly differentially expressed genes cluster into seven modules—gene clusters (module)—with the strongest correlations to AKO indicated in pink. Nineteen candidate genes were selected from the oil synthesis pathway and WGCNA results. The qRT-PCR results indicate that six key enzyme genes and three transcription factors play significant regulatory roles in AKO biosynthesis. This study elucidates the molecular pathways involved in AKO biosynthesis and explains the difference in oil content between bitter and sweet apricot kernels. Full article
(This article belongs to the Section Plant Foods)
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19 pages, 9935 KiB  
Article
Biochar-Based Solutions for Urban Artificial Landscape Water Bodies: Mitigating Eutrophication and Enhancing Visual Aesthetics
by Ran Jiao, Zhiqiang Zhou, Mo Wang and Liang Dong
Water 2025, 17(2), 175; https://doi.org/10.3390/w17020175 - 10 Jan 2025
Cited by 1 | Viewed by 996
Abstract
This study examines the efficacy of biochar in improving water quality in urban artificial landscape water bodies. Three biochar types—wood biochar, coconut shell biochar, and apricot kernel biochar—were systematically evaluated, along with the purification effects of varying biochar dosages on landscape water. Water [...] Read more.
This study examines the efficacy of biochar in improving water quality in urban artificial landscape water bodies. Three biochar types—wood biochar, coconut shell biochar, and apricot kernel biochar—were systematically evaluated, along with the purification effects of varying biochar dosages on landscape water. Water quality parameters were quantified using a multiparameter water quality meter, while the enhancement of visual aesthetics was validated through online questionnaires distributed to citizens. The findings include the following: All biochar types significantly reduced eutrophication indices and enhanced visual quality metrics, with coconut shell biochar demonstrating the most pronounced effects. The purification effect correlates with initial water quality and biochar dosage. Water bodies with poorer initial quality tend to show better purification results. While optimal biochar dosage improves water quality parameters, excessive application leads to decreased performance and potential water quality deterioration. Questionnaire analysis of visual preferences for the purified water showed that among biochar types, coconut shell biochar was most preferred (53.2%), followed by apricot kernel biochar (22.8%) and wood biochar (17.2%), while untreated water received the lowest preference (6.8%). When evaluating coconut shell biochar dosages, the 10 g/L treatment achieved the highest preference (67.4%), followed by 5 g/L (18.2%), while both the 15 g/L treatment and untreated water received notably lower preferences (7.1% and 7.3%, respectively). These findings highlight biochar as a promising tool for enhancing both the ecological and aesthetic qualities of urban water bodies, provided its application is carefully tailored to variable environmental conditions. Full article
(This article belongs to the Section Urban Water Management)
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13 pages, 1403 KiB  
Article
Evaluation of the Thermal Behavior of Commercial Cold-Pressed Oils Obtained from Apricot and Peach By-Products
by Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Agata Górska, Rita Brzezińska and Iga Piasecka
Appl. Sci. 2024, 14(23), 10917; https://doi.org/10.3390/app142310917 - 25 Nov 2024
Viewed by 1051
Abstract
Fruit kernels are bio-waste in the food industry and can be managed as oil raw materials. The aim of the study was to investigate the stability, oxidation resistance, profile of fatty acids, and their distribution at the triacylglycerol positions of commercially available cold-pressed [...] Read more.
Fruit kernels are bio-waste in the food industry and can be managed as oil raw materials. The aim of the study was to investigate the stability, oxidation resistance, profile of fatty acids, and their distribution at the triacylglycerol positions of commercially available cold-pressed oils from apricot (A1 and A2) and peach kernels (P1 and P2). Additionally, the melting profiles of the oils were recorded. It was found that the tested oils were a good source of unsaturated fatty acids, especially oleic and linoleic acid. The apricot kernel oils differed significantly regarding the contents of oleic acid and linoleic acid, while the peach kernel oils did not differ in the content of fatty acids. Saturated palmitic and stearic acids mainly occupied the external sn-1,3 positions, while linoleic acid was esterified in the internal position in all the analyzed oils. The occurrence of endothermic peaks at low temperatures was recorded on the melting curves, indicating the presence of triacylglycerol fractions with high proportions of poly- and monounsaturated fatty acids. The apricot kernels of the A1 oil were characterized by the highest oxidative stability measured by the maximum oxidation time at the tested temperatures. The activation energy of the oxidation reaction was at a similar level in all the studied oils. Due to the oils’ characteristics, it is worth considering the use of apricot and peach kernel oils in the food industry. Full article
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13 pages, 2731 KiB  
Article
EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for Cosmetics
by Giulia Di Prima, Viviana De Caro, Cinzia Cardamone, Giuseppa Oliveri and Maria Cristina D’Oca
Appl. Sci. 2024, 14(22), 10766; https://doi.org/10.3390/app142210766 - 20 Nov 2024
Cited by 1 | Viewed by 1347
Abstract
Antioxidants are the most popular active ingredients in anti-aging cosmetics as they can restore the physiological radical balance and counteract the photoaging process. Instead of adding pure compounds into the formulations, some “precious” vegetable oils could be used due to their content of [...] Read more.
Antioxidants are the most popular active ingredients in anti-aging cosmetics as they can restore the physiological radical balance and counteract the photoaging process. Instead of adding pure compounds into the formulations, some “precious” vegetable oils could be used due to their content of tocopherols, phenols, vitamins, etc., constituting a powerful antioxidant unsaponifiable fraction. Here, electron paramagnetic resonance (EPR) spectroscopy coupled with spin trapping was proven to provide a valid method for evaluating the antioxidant properties and the oxidative resistance of vegetable oils which, following UV irradiation, produce highly reactive radical species although hardly detectable. Extra virgin olive oil, sweet almond oil, apricot kernel oil, and jojoba oil were then evaluated by using N-t-butyl-α-phenylnitrone as a spin trapper and testing different UV irradiation times followed by incubation for 5 to 180 min at 70 °C. The EPR spectra were manipulated to obtain quantitative information useful for comparing the different tested samples. As a result, the knowledge acquired via the EPR analyses demonstrated jojoba oil as the best of the four considered oils in terms of both starting antioxidant ability and oxidative stability overtime. The obtained results confirmed the usefulness of the EPR spin trapping technique for the main proposed purpose. Full article
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14 pages, 4416 KiB  
Article
Genome-Wide Identification and Expression Analysis of the NF-Y Transcription Factor Family in Prunus armeniaca
by Jiangting Wu, Yanguang He, Lin Wang, Han Zhao, Nan Jiang, Tana Wuyun and Huimin Liu
Forests 2024, 15(11), 1986; https://doi.org/10.3390/f15111986 - 10 Nov 2024
Viewed by 1156
Abstract
The nuclear factor Y (NF-Y) gene family plays important roles in regulating many of the biological processes of plants, including oil accumulation. The apricot (Prunus armeniaca) is one of the most commercially traded plants, and apricot kernel oil has a high [...] Read more.
The nuclear factor Y (NF-Y) gene family plays important roles in regulating many of the biological processes of plants, including oil accumulation. The apricot (Prunus armeniaca) is one of the most commercially traded plants, and apricot kernel oil has a high nutritional value owing to its richness in fatty acids and bioactive compounds. However, the systematic characterization of the PaNF-Y family in the apricot and the underlying regulatory mechanisms involved in oil biosynthesis remain unclear. In this study, a total of 28 PaNF-Y members from the apricot genome were identified and divided into three subfamilies (6 PaNF-YAs, 15 PaNF-YBs, and 7 PaNF-YCs) based on phylogenetic analysis results. The types and distributions of the gene structures and conserved motifs were similar in the clustered PaNF-Ys of the same subfamily. Gene duplication analysis results revealed that segmental duplication events were important for the expansion of the PaNF-Y family. Importantly, transcriptome data analysis results showed that most genes of the PaNF-YA subfamily and PaNF-YB4 of the PaNF-YB subfamily were specifically expressed in the apricot kernel. Furthermore, highly positive correlations were observed between apricot oil content and the transcript levels of PaNF-YA2, PaNF-YA6, and PaNF-YB4. In conclusion, our results provide insights into the molecular mechanisms of the key PaNF-Y genes regulating apricot oil biosynthesis. Full article
(This article belongs to the Section Genetics and Molecular Biology)
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12 pages, 288 KiB  
Article
Human Exposure to Trace Elements (Al, B, Ba, Cd, Cr, Li, Ni, Pb, Sr, V) from Consumption of Dried Fruits Acquired in Spain
by Juan Ramón Jáudenes-Marrero, Soraya Paz-Montelongo, Javier Darias-Rosales, Dailos González-Weller, Ángel J. Gutiérrez, Arturo Hardisson, Carmen Rubio and Samuel Alejandro-Vega
Foods 2024, 13(17), 2660; https://doi.org/10.3390/foods13172660 - 23 Aug 2024
Cited by 2 | Viewed by 1269
Abstract
Dried fruits are one of the most frequently consumed products by the population. Drying fruits prolongs their shelf life and also concentrates more nutrients. However, these products may contain dangerous levels of trace elements that can be harmful to health. The content of [...] Read more.
Dried fruits are one of the most frequently consumed products by the population. Drying fruits prolongs their shelf life and also concentrates more nutrients. However, these products may contain dangerous levels of trace elements that can be harmful to health. The content of trace elements (Al, B, Ba, Cd, Cr, Li, Ni, Pb, Sr, V) in 42 samples of different dried fruits (dates, prunes, sultanas, dried apricot kernels, and dried figs) was determined by inductively coupled plasma spectrometry (ICP-OES). The concentrations of Al found in prunes (12.7 ± 5.13 mg Al/kg) and the concentrations of B found in dried plums (6.26 ± 4.45 mg B/kg) were significantly higher (p < 0.05). Regarding the risk assessment, the percentages of contribution to the maximum recommended intakes by Li in all the dried fruits studied stand out, reaching 35.3% in the case of dried plums. This study concludes that the recommended daily intake of dried fruit (30 g/day) does not pose a toxicological risk about these trace elements. Full article
(This article belongs to the Special Issue The Role of Diet and Food as Sources of Pollutants)
20 pages, 2221 KiB  
Article
The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils
by Monika Fedko, Aleksander Siger, Aleksandra Szydłowska-Czerniak, Dobrochna Rabiej-Kozioł, Alicja Tymczewska, Katarzyna Włodarczyk and Dominik Kmiecik
Foods 2024, 13(15), 2336; https://doi.org/10.3390/foods13152336 - 25 Jul 2024
Cited by 3 | Viewed by 1467
Abstract
Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined [...] Read more.
Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined rapeseed oil with 5% or 25% in one of three cold-pressed oils (rapeseed, coriander and apricot) were heated at 170 or 200 °C in a thin layer on a pan. All non-heated blends and cold-pressed oils were tested for fatty acid profile, content and composition of phytosterols, tocochromanols, chlorophyll and radical scavenging activity (RSA) analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Moreover, the stability of phytosterols, tocochromanols, DPPH and ABTS values was determined in heated blends. All tocochromanols were lost during the heating process, in particular, at 200 °C. However, there were some differences between homologues. α-Tocopherol and δ-tocopherol were the most thermolabile and the most stable, respectively. Phytosterols were characterized by very high stability at both temperatures. We observed relationships between ABTS and DPPH values and contents of total tocochromanols and α-tocopherol. The obtained results may be useful in designing a new type of fried food with improved health properties and it may be the basis for further research on this topic. Full article
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16 pages, 3460 KiB  
Article
HS-SPME-GC–MS Profiling of Volatile Organic Compounds and Polar and Lipid Metabolites of the “Stendesto” Plum–Apricot Kernel with Reference to Its Parents
by Dasha Mihaylova, Aneta Popova, Ivayla Dincheva and Svetla Pandova
Horticulturae 2024, 10(3), 257; https://doi.org/10.3390/horticulturae10030257 - 7 Mar 2024
Cited by 3 | Viewed by 2084
Abstract
Plum–apricot hybrids are the successful backcrosses of plums and apricots. Plums and apricots are well-known and preferred by consumers because of their distinct sensory and beneficial health properties. However, kernel consumption remains limited even though kernels are easily accessible. The “Stendesto” hybrid originates [...] Read more.
Plum–apricot hybrids are the successful backcrosses of plums and apricots. Plums and apricots are well-known and preferred by consumers because of their distinct sensory and beneficial health properties. However, kernel consumption remains limited even though kernels are easily accessible. The “Stendesto” hybrid originates from the “Modesto” apricot and the “Stanley” plum. Kernal metabolites exhibited quantitative differences in terms of metabolites identified by gas chromatography–mass spectrometry (GC–MS) analysis and HS-SPME technique profiling. The results revealed a total of 55 different compounds. Phenolic acids, hydrocarbons, organic acids, fatty acids, sugar acids and alcohols, mono- and disaccharides, as well as amino acids were identified in the studied kernels. The hybrid kernel generally inherited all the metabolites present in the parental kernels. Volatile organic compounds were also investigated. Thirty-five compounds identified as aldehydes, alcohols, ketones, furans, acids, esters, and alkanes were present in the studied samples. Considering volatile organic compounds (VOCs), the hybrid kernel had more resemblance to the plum one, bearing that alkanes were only identified in the apricot kernel. The objective of this study was to investigate the volatile composition and metabolic profile of the first Bulgarian plum–apricot hybrid kernels, and to provide comparable data relevant to both parents. With the aid of principal component analysis (PCA) and hierarchical cluster analysis (HCA), differentiation and clustering of the results occurred in terms of the metabolites present in the plum–apricot hybrid kernels with reference to their parental lines. This study is the first providing information about the metabolic profile of variety-defined kernels. It is also a pioneering study on the comprehensive evaluation of fruit hybrids. Full article
(This article belongs to the Special Issue Fruits Quality and Sensory Analysis)
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15 pages, 7225 KiB  
Article
Encapsulation of Benzaldehyde Produced by the Eco-Friendly Degradation of Amygdalin in the Apricot Kernel Debitterizing Wastewater
by Lei Song, Juan Francisco García Martín and Qing-An Zhang
Foods 2024, 13(3), 437; https://doi.org/10.3390/foods13030437 - 29 Jan 2024
Cited by 4 | Viewed by 2093
Abstract
In order to fully utilize the by-products of apricot kernel-debitterizing and address the chemical instability of benzaldehyde in the food industry, benzaldehyde was first prepared by adding the apricot kernel powder to degrade the amygdalin present in the apricot kernel-debitterizing water. Subsequently, β-cyclodextrin [...] Read more.
In order to fully utilize the by-products of apricot kernel-debitterizing and address the chemical instability of benzaldehyde in the food industry, benzaldehyde was first prepared by adding the apricot kernel powder to degrade the amygdalin present in the apricot kernel-debitterizing water. Subsequently, β-cyclodextrin was employed to encapsulate the benzaldehyde, and its encapsulation efficacy was evaluated through various techniques including Fourier transform infrared spectroscopy, thermogravimetric analysis, release kinetics fitting inhibitory effect and the effect on Botrytis cinerea. Finally, the encapsulation was explored via molecular docking and molecular dynamics simulations. The results indicate that the optimal preparation conditions for the benzaldehyde were 1.8 h, 53 °C and pH 5.8, and the encapsulation of benzaldehyde with β-cyclodextrin (wall–core ratio of 5:1, mL/g) has been verified by the deceleration in the release rate, the enhanced thermal stability and the prolonged inhibition effect against Botrytis cinerea. The encapsulation proceeded spontaneously without steric hindrance in the simulation, which led to a reduction in the hydrophobic cavity of β-cyclodextrin. In conclusion, the amygdalin in the debitterizing wastewater can be degraded in an eco-friendly way to produce benzaldehyde by adding apricot kernel powder, which contains β-glucosidase; the encapsulation of benzaldehyde is stable, thus enhancing the utilization of amygdalin in the debitterizing wastewater of apricot kernels. Full article
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34 pages, 725 KiB  
Article
Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats
by Pawan Kumar Ojha, Darbin Kumar Poudel, Anil Rokaya, Salina Maharjan, Sunita Timsina, Ambika Poudel, Rakesh Satyal, Prabodh Satyal and William N. Setzer
Compounds 2024, 4(1), 37-70; https://doi.org/10.3390/compounds4010003 - 17 Jan 2024
Cited by 19 | Viewed by 10167
Abstract
The fatty acid (FA) compositions of thirty-nine vegetable oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, [...] Read more.
The fatty acid (FA) compositions of thirty-nine vegetable oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, kukui, red raspberry seed, walnut, chia seed, hemp seed, rosehip, almond, avocado, carrot seed, moringa, apricot kernel, camellia seed, macadamia, olive, marula, argan, castor, jojoba, pomegranate seed, medium-chain triglyceride (MCT) coconut, roasted coconut, canola, and mustard oil, were analyzed using gas chromatography–mass spectrometry (GC-MS). Vegetable oils and fats have different profiles in terms of their fatty acid composition, and their major constituents vary significantly. However, we categorized them into different classes based on the percentages of different fatty acids they contain. The saturated fatty acids, such as palmitic acid and stearic acid, and the unsaturated fatty acids, including oleic acid, linoleic acid, and linolenic acid, are the main categories. Among them, roasted coconut oil contained the greatest amount of saturated fatty acids followed by nangai nut (45.61%). Passion fruit oil contained the largest amount of linoleic acid (66.23%), while chia seed oil had the highest content of linolenic acid (58.25%). Oleic acid was exclusively present in camellia seed oil, constituting 78.57% of its composition. Notably, mustard oil had a significant presence of erucic acid (54.32%), while pomegranate seed oil exclusively contained punicic acid (74.77%). Jojoba oil primarily consisted of (Z)-11-eicosenoic acid (29.55%) and (Z)-docos-13-en-1-ol (27.96%). The major constituent in castor oil was ricinoleic acid (89.89%). Compared with other vegetable oils and fats, pili nut oil contained a significant amount of (E)-FA (20.62%), followed by sea buckthorn berry oil with a content of 9.60%. FA compositions from sources may be problematic in the human diet due to no labeling or the absence of essential components. Therefore, consumers must cast an eye over some essential components consumed in their dietary intake. Full article
(This article belongs to the Special Issue Feature Papers in Compounds (2022–2023))
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