Nutritional Composition, Amino Acid, Fatty Acid Profiles and Total Polyphenols of Sweet Apricot Kernels

Sweet apricot kernels (Prunus armeniaca L.) are a by-product of apricot processing; however, they remain underutilised. This study investigated the nutritional composition and bioactive properties of sweet apricot kernels from three Central Asian cultivars: Suhany, Kandek and Kurmayi. Apricot kernels are a rich source of nutrients and bioactive compounds, highlighting their potential as functional food ingredients. The kernels contained 3.3%-4.7% moisture, 40.0%-49.9% fat, 17.9%-18.9% protein, 8.1%-14.7% crude fibre and 2.2%-2.7% ash. Glutamic acid was the predominant amino acid, accounting for 24%-25% of the total amino acid content. The kernels were rich in unsaturated fatty acids, with oleic acid (C18:1, cis-9) representing 24%-29% and linoleic acid (C18:2, cis-9,12) representing 5%-9% of total fat content. Essential minerals, including zinc, magnesium and copper, were present at nutritionally relevant levels, with a 30 g serving providing up to 11% of the daily requirement for zinc, 7%-20% for magnesium and 78% for copper. Total polyphenol content ranged from 29 to 194.8 mg GAE/100 g dry weight, whereas vitamin C content ranged from 2.2 to 7.1 mg/100 g. The amygdalin content in sweet apricot kernels is generally low (~0.06-0.88 g/100 g) compared to bitter kernels and is safe for consumption. These findings provide valuable data for updating food-composition databases.