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

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Evaluation of Protein and Antioxidant Content in Apricot Kernels As a Sustainable Additional Source of Nutrition sustainability Article Evaluation of Protein and Antioxidant Content in Apricot Kernels as a Sustainable Additional Source of Nutrition Eliška Rampáˇcková 1 , Martina Göttingerová 1, Pavel Gála 1, Tomáš Kiss 1, Sezai Erci¸sli 2 and Tomáš Neˇcas 1,* 1 Department of Fruit Science, Faculty of Horticulture in Lednice, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic; [email protected] (E.R.); [email protected] (M.G.); [email protected] (P.G.); [email protected] (T.K.) 2 Department of Horticulture, Agricultural Faculty, Atatürk University, Erzurum 25240, Turkey; [email protected] * Correspondence: [email protected] Abstract: 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 Citation: Rampáˇcková,E.; protein content as well but because of bitter taste could be useful rather in medicine. Göttingerová, M.; Gála, P.; Kiss, T.; Erci¸sli,S.; Neˇcas,T. Evaluation of Protein and Antioxidant Content in Keywords: P. armeniaca; seed; phenolic; flavonoid; nutrition Apricot Kernels as a Sustainable Additional Source of Nutrition. Sustainability 2021, 13, 4742. https:// doi.org/10.3390/su13094742 1. Introduction Apricot is a fruit species grown mainly for fresh fruit, but also for fruit processing Academic Editor: Imre J. Holb (drying, canning, jams or distillation) [1]. However, in recent years, the demand for alter- native plant sources of proteins and lipids has been rising. At the same time, there has Received: 13 April 2021 been emphasis on sustainability of the production of these nutritional resources, suggest- Accepted: 20 April 2021 ing sweet apricot kernels could be a delicacy in the same way as sweet almonds. The Published: 23 April 2021 developmental anatomy/physiology/biochemistry of apricot kernels (seeds) and those of related species such as almond and cherry has been studied and the reader is referred to Publisher’s Note: MDPI stays neutral Famiani et al. (2020) for details [2]. with regard to jurisdictional claims in World production of fresh apricots attained 4.1 million tons in 2019 [3]. In the Czech published maps and institutional affil- Republic, the average annual apricot production is about 6 thousand tons [4]. Apricots are iations. known for their attractive orange color, juiciness and sweet taste. They contain many im- portant nutritional substances, vitamins (A, C and E), polyphenolic substances (chlorogenic acid, catechin, epicatechin, rutin) and minerals (especially K, Fe, Mg, P) [5]. Thus, apricots have positive effects on human health due to their antioxidant, anticancer, antiaging and Copyright: © 2021 by the authors. antiparasitic cardio/hepato/renoprotective effects [6–10]. Licensee MDPI, Basel, Switzerland. Nutritional substances of apricot kernel have been studied as well. Turan et al. This article is an open access article (2007) [11] reported that the total oil content in apricot kernels ranges from 40.23% to distributed under the terms and 53.19% and is mostly composed of oleic acid (70.83%). Other substances in apricot kernels conditions of the Creative Commons are proteins, fibers, phenolic compounds, vitamins and minerals [12–14]. Overall, apricot Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ kernels have antioxidant, antibacterial and antiparasitic effects [15,16]. Depending on 4.0/). the variety, they contain toxic cyanogenic glycoside amygdalin [17,18]; the sweet kernels Sustainability 2021, 13, 4742. https://doi.org/10.3390/su13094742 https://www.mdpi.com/journal/sustainability Sustainability 2021, 13, 4742 2 of 11 contain ten times less amygdalin than the bitter ones [19]. Thus, it is recommended to avoid consumption of bitter kernels due to possible cyanide poisoning. Numerous reports mention a substantial amount of dietary protein in apricot ker- nels [13,20–24], which ranges from 14.1% to 45.3% [12]. The main proteins are albumin (84.7%), globulin (7.65%), gluteline (3.54%) and prolamin (1.17%). Apricot kernels could represent a good potential source of proteins with the ability of generation of bioactive peptides with angiotensin-converting enzyme (ACE) inhibitory activity. ACE plays a central role in the regulation of blood pressure [25]. The prevalent method used for protein measurement in the food industry is the Kjeldahl method [26], which relies on total nitrogen determination, from which the protein content is estimated [27,28] via the nitrogen-to- protein conversion factor. Some studies have reported a phenolic content of apricot kernels, too [14,29]. Phenolic substances increase antioxidant activity and are required in food. The aim of this study was to determine the total protein content in apricot kernels and to compare measured data with respect to physical properties of kernels and antioxidant content of each cultivar. The secondary metabolites, such as total phenolic content, total flavonoid content and antioxidant capacity, were determined to obtain information about the composition of apricot kernels. Finally, their attractiveness was determined by the taste and size measurements. In addition, modern and newly introduced apricot varieties were studied (Koolgat, Kioto, Samourai, Meligat, Mediabel, Congat and Luizet from France, Bora from Italy, and Flavorcot and Early Blush from the USA). 2. Materials and Methods 2.1. Site of Planting and Plant Material In total, 32 apricot cultivars of different origin were analyzed in this study (Table1) : ten cultivars from the Czech Republic, seven from France, four from Ukraine, three from the USA, two from Slovakia, two from China and one each from Moldova, Canada, Italy and Hungary. Trees of these cultivars were grown in the experimental orchard at the Faculty of Horticulture in Lednice, Mendel University in Brno (site coordinates 48.80 ◦N/16.80 ◦E, at an altitude of 172 m). Table 1. The cultivars used in this study and their origin. Cultivar Origin Cultivar Origin Ackerman Czech Republic LI-3-6 China Beta Czech Republic Luizet France Bora Italy M52 Ukraine Congat France Hungarian Best Hungary Dovrtˇelova Czech Republic Marlen Czech Republic Early Blush USA Mediabel France Flavorcot USA Meligat France H-848 Czech Republic Moldavskij Olimpik Moldova Harostar Canada Orangered USA Kioto France Pastyryk Slovakia Kompakta Czech Republic Poljus Južnyj Ukraine Koolgat France Pozdní chrámová Czech Republic LE-5500 Czech Republic Priusadebnyj Ukraine LE-5959 Czech Republic Samourai France Leronda Czech Republic Velikyj Ukraine LI-13-6 China Veselka Slovakia Ten fruits from each variety were harvested at their optimum maturity and transported to the laboratory for pomological analyses. The weight of the stone and the kernel was measured and the taste of each kernel was qualified (sweet, bittersweet, bitter). Sustainability 2021, 13, 4742 3 of 11 2.2. Determination of Total Protein Content (TPC) The analysis of total protein content was accomplished in three replications for each variety by the Kjeldahl method [26]. Ten dried kernels were crushed in a mill (Fritsch Pulverisette 2 Mortar Grinder). Approximately 0.3 g of crushed kernels, weighed accurately on a scale, were placed in a 250 mL Erlenmeyer flask, mixed with the catalyst (7 g K2SO4 + 0.4 g CuSO4 + 0.0035 Se) and mineralized in 10 mL of concentrated H2SO4 when heated. The prepared mix was alkalized with 50 mL of 30% NaOH and distilled into 25 mL of 0.05 M H2SO4. The final sample was colored by Tashiro indicator and titrated with 0.01 M NaOH to the equivalence point. The final volume of 0.01 M NaOH was used for the calculation of the nitrogen content (1). The whole procedure was performed also without the kernel sample and the volume of NaOH was used as a titration blank (1). The nitrogen content (x) in% was determined by Equation (1): −1 x = (V − V1) × m × 0.14008 (1) where V is the volume of NaOH of blank titration, V1 is the volume of NaOH of sample titration, m is the weight of the sample (g). The TPC (%) was determined by Equation (2): TPC = x × f (2) where x is the nitrogen content and f is the nitrogen-to-protein conversion factor (6.25), based on the assumption that proteins consistently contain 16% nitrogen and that all nitrogen is allocated in proteins. 2.3. Determination of Total Phenolic (TPHC and Flavonoid (TFC) Contents and Antioxidant Activity The samples were prepared for analyses by extraction of crushed kernels in 25 mL of 75% methanol for 24 h. The weight of each sample was recorded. Then the extract was filtered through filter paper into a 50 mL measuring flask and methanol was added up to the required volume. Samples were placed into 20 mL plastic bottles and kept at −20 ◦C until the analyses [30]. The secondary metabolites TPHC and TFC and antioxidant activity were determined according to the methods of Zloch et al. (2004) [31] by using a Specord 50 Plus spectropho- tometer (Analytik, Jena, DE). TPHC was determined after reaction of sample methanol extracts with Folin–Ciocalteu reagent at a wavelength of 765 nm.
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