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Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel Fahad Y

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Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel Fahad Y Journal of Oleo Science Copyright ©2021 by Japan Oil Chemists’ Society doi : 10.5650/jos.ess20294 J. Oleo Sci. 70, (5) 607-613 (2021) Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel Fahad Y. Al-Juhaimi1＊ , Kashif Ghafoor1, Mehmet Musa Özcan2, Nurhan Uslu2, Elfadıl E Babiker1, Isam A. Mohamed Ahmed1, and Omer N. Alsawmahi1 1 Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh-SAUDI ARABIA 2 Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, TURKEY Abstract: The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels. The total phenolic contents in extracts from apricot kernel were between 0.06 (oven-roasted) and 0.20 mg GAE/100 g (microwave-roasted) while the antioxidant activity varied between 2.55 (oven-roasted) and 19.34% (microwave-roasted). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene were detected as the key phenolic constituents in apricot kernels. Gallic acid contents varied between 0.53 (control) and 1.10 mg/100 g (microwave-roasted) and 3,4-dihydroxybenzoic acid contents were between 0.10 (control) and 0.35 mg/100 g (microwave-roasted). Among apricot oil fatty acids, palmitic acid contents ranged from 4.38 (oven-roasted) to 4.76% (microwave- roasted); oleic acid contents were between 65.73% (oven-roasted) and 66.15% (control) and linoleic acid contents varied between 26.55 (control) and 27.12% (oven-roasted). Key words: apricot kernel, microwave roasting, oven roasting, total phenolics, antioxidant activity, fatty acids, phenolic compounds 1 Introduction assisted processing and thermos-analytical methods have Apricot（Prunus armeniaca L.; Rosaceae family）fruit is significant advantages over conventional methods for famous being delicious and nutritious. Apricot fruit starts edible oil extraction and characterization and they are to ripen at the end of July and it is fully ripened until mid- widely used to increase oil quality and to assess the stabili- August1）. Apricot kernel is a valuable by-product obtained ty of vegetable oils9－14）. Several studies have been con- after consumption and processing of fruit and it can be uti- ducted on chemical composition and phytochemical prop- lized for the recovery of edible oil. Phenolic compounds, erties of apricot fruit and kernels4, 6, 7）. However, contributing positively towards the antioxidant activity and comparative studies on roasting of apricot kernels using health benefiting properties, have been detected in apricot oven and microwave methods are still insufficient. The ob- kernels. These components also contribute to the oxidative jective of current research was to investigate the effects of stability of oil and being good sources of natural antioxi- oven- and microwave-roasting on total phenolics, antioxi- dants, phenolic compounds from apricot kernels, can be dant activity, individual phenolic constituents and fatty utilized for functional food development. Furthermore, acid composition of apricot kernels and their oil. apricot kernel oil also contains appreciable amount of poly- unsaturated fatty acids1－4）. Turkey is one of the biggest apricot producer in the world, which constitutes nearly 85％ of the global apricot production. The major portion of 2 Material and Methods harvested apricot fruit in Turkey is used in apricot nectar 2.1 Material production5）. Apricot kernel contains approximately Apricot fruits（Alyanak cv）were obtained from Konya, 30-48％ fat which consists of 56-73％ oleic, 20-32％ linoleic Turkey in 2019 and kernels were manually removed from and 300-600 mg/kg total tocopherol6, 7）. Individual phenolic the fruit. components may be damaged by the heat applied during roasting8）. Certain new techniques, including microwave- ＊Correspondence to: Fahad Y. Al-Juhaimi, Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh-SAUDI ARABIA E-mail: [email protected] Accepted January 15, 2021 (received for review October 20, 2020) Journal of Oleo Science ISSN 1345-8957 print / ISSN 1347-3352 online http://www.jstage.jst.go.jp/browse/jos/ http://mc.manusriptcentral.com/jjocs 607 K. Ghafoor, F. Y. A.-Juhaimi, M. M. Özcan et al. 2.2 Methods nol. Antioxidant activity（％）was determined using follow- 2.2.1 Moisture content ing formula: The initial moisture content of the apricot kernel was measured at 105℃ in an oven until a constant weight was Antioxidant activity（％）＝ reached. ∆A control 517－∆A extract 517 ×100 2.2.2 Oven roasting ［ ∆A control 517 ］ Apricot kernels（100 g）were carefully roasted for 24 h at 70℃ using an oven. During roasting, they were stirred con- 2.2.7 Determination of phenolic compounds tinuously to ensure the homogenous roasting. The determination of individual phenolic constituents in 2.2.3 Microwave heating apricot kernel extracts was carried out using Shimadzu- Microwave roasting was carried out in an oven（Arçelik HPLC, connected to a PDA detector and an Inertsil ODS-3 ARMD 580, Turkey）with a power capacity of 720 W/25 min （5 µm; 4.6×250 mm）column. The mobile phase constitut- and working frequency of 2450 MHz. The microwave cavity ed 0.05％ Acetic acid in water（A）and acetonitrile（B） of oven had dimension of 34.5×34.0×22.5 cm. Approxi- mixture and its flow rate was set at 1 mL/min at 30℃. mately 50 g of apricot kernel sample, kept in 50 mL beaker, Samples（20 µL）were injected using autosampler and chro- and was placed at equal distances on a 28 cm diameter cir- matograms were recorded at 280 and 330 nm wavelengths cumference of rotary plate in the oven during each treat- in PDA detector. ment at 2450 MHz for 15 min. Once treated, samples were 2.2.8 Oil extraction cooled down at room temperature and stored in sealed Apricot kernels were ground to powder form in a small bottles at －25℃（ under nitrogen）before further chemical laboratory grinder followed by extraction of oil with petro- analyses. Samples were ground to a powder form prior to leum ether in Soxhlet Apparatus for 5 h. The solvent was analyses15）. then removed by evaporation using a rotary evaporator at 2.2.4 Extraction from apricot kernels 50℃19）. About 5 g powdered kernels sample was mixed with 2.2.9 Fatty acid composition methanol（15 mL）and then extraction was carried out in Evaluation of fatty acid composition of apricot kernel oil ultrasonic water-bath for 1 h followed by centrifugation at involved esterification of fatty acids using ISO-550920） 6000 rpm for 10 min. n-Hexane（10 mL）was added into fil- method and then fatty acid methyl esters were analyzed in tered supernatant and mixed in a vortex. The methanol a gas chromatography（Shimadzu GC-2010）system, which phases were collected from each step and evaporated at consisted of a flame-ionization detector（FID）and a capil- 50℃ to obtain a dried extract. The extract was then dis- lary column（Tecnocroma TR-CN100, 60 m×0.25 mm, film solved in 25 mL of methanol16）. thickness: 0.20 µm）. The temperature at injection block 2.2.5 Determination of total phenolic content and detector was set at 260℃, and nitrogen was used as Total phenolic contents in kernel extracts were evaluated carrier gas and its flow rate, total flow and split rates were as 750 nm wavelength using spectrophotometer（Shimadzu, set at 1.51 mL/min, 80 mL/min and 1/40, respectively19）. Japan）after treating the extracts with Folin-Ciocalteu reagent following Yoo et al.17）method. A 1 mL extract 2.3 Statistical analysis. sample was mixed with I mL Folin-Ciocalteu reagent and The results were obtained after triplicate measurements after 5 min, 10 mL 7.5％ Na2CO3 solution was mixed. The of replicated roasting treatments applied to apricot kernels final volume of the reaction mixture was made 25 mL using and the data was expressed as means±standard deviation deionized water; incubation was carried out for 2 h at room （MSTAT C）of independent roasting types 21）. temperature and absorbance values were recorded at 765 nm. Total phenolic contents were then reported as mg gallic acid equivalent（GAE）/100 g after comparing the sample results with those（calibration curve）of known con- 3 Results and Discussion centration of gallic acid（standard）solutions. 3.1 Moisture, oil, total phenolics and antioxidant activity 2.2.6 Antioxidant activity of apricot kernels The antioxidant activity of apricot kernel was investigat- The moisture, oil contents, total phenolic contents, anti- ed according to a DPPH（1,1-diphenyl-2-picrylhydrazyl） oxidant activity values of unroasted, and oven and micro- method as reported by Lee et al.18）. The apricot kernel wave roasted apricot kernels are presented in Table 1. The extract（1 mL）was dissolved in 2 mL of methanolic solution moisture contents of raw（control）and roasted kernels of DPPH by vigorous shaking and kept at room tempera- varied between 2.91％（ microwave-roasted）and 21.64％ ture for 30 min. Absorbance of the mixture was measured （control; unroasted）. The oil contents ranged from 36.65％ spectrophotometrically at 517 nm after reacting the known （control）and 43.77％（ microwave-roasted）in apricot quantities of sample extract with DPPH solution in metha- kernels. In addition, total phenol contents were detected 608 J. Oleo Sci. 70, (5) 607-613 (2021) Bioactive Properties of Apricot Kernel and Oils Table 1 Some physicochemical properties of unroasted（control）, microwave-（720 W, 15 min） and oven-roasted（70℃, 24 h）Alyanak apricot kernels. Moisture content Total phenolic content Antioxidant Oil content Heat treatment (%) (mg GAE/100 g) activity (%) (%) Control 21.64±0.18*a 0.09±0.02b 5.44±0.01b 36.65±0.35c Microwave 2.91±0.19c** 0.20±0.15a 19.34±0.01a 43.77±0.03a Oven 3.23±0.24b 0.06±0.03c 2.55±0.02c 41.41±0.62b *means±standard deviation; **values in each column with different letters are significantly different (p < 0.05) between 0.06（oven）and 0.20 mg GAE/100 g（microwave- measure the capacity of an antioxidant to reduce（demon- roasted）while antioxidant activity varied between 2.55％ strated by change in color）an oxidant and the degree of （oven）and 19.34％（ microwave-roasted）.
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