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Unconventional protein sources: apricot seed kernels

G N Gabrial, F I El-Nahry, M Z Awadalla

    Zeitschrift Fur Ernahrungswissenschaft. Journal of Nutritional Sciences. Supplementa
    |September 1, 1981
    PubMed
    Summary

    Apricot seed kernels are rich in nutrients like fat, protein, and fiber. While bitter kernels hindered rat growth, sweet and treated kernels offer valuable protein sources, with treated kernels showing the highest biological value.

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    Area of Science:

    • Food Science
    • Nutritional Biochemistry
    • Agricultural Science

    Background:

    • Apricot seed kernels are a potential source of valuable nutrients.
    • Sweet (Hamawy) and bitter (Amar) varieties, along with bitterness-removed Amar kernels, were analyzed.
    • Understanding their biochemical composition and protein quality is crucial for food applications.

    Purpose of the Study:

    • To biochemically evaluate Hamawy, Amar, and treated Amar apricot seed kernels.
    • To determine their nutritional profile, including fat, protein, fiber, and mineral content.
    • To assess the protein quality and biological value of these kernels as potential food protein sources.

    Main Methods:

    • Biochemical analysis of fat, protein, and fiber content.
    • Determination of phosphorus, calcium, and iron.
    • Qualitative and quantitative amino acid analysis via acid hydrolysis.
    • Biological evaluation using weanling albino rats, measuring Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR).

    Main Results:

    • All apricot kernel varieties were rich in fat (42.2–50.91%), protein (23.74–25.70%), and fiber (15.08–18.02%).
    • Bitter Amar kernels led to poor growth in rats due to low food intake; no weight loss occurred.
    • Hamawy kernels showed higher biological value than treated kernels based on PER and blood analysis.
    • Treated kernels exhibited the highest biological value based on NPR, indicating better overall utilization for growth and maintenance.

    Conclusions:

    • Apricot seed kernels possess significant nutritional value, particularly in protein content.
    • Bitterness is a limiting factor for the direct utilization of Amar apricot kernels.
    • Treated apricot kernels represent a promising, high-biological-value protein source for potential food applications.

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