Unconventional protein sources: apricot seed kernels

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.