Composition and oil characteristics of apricot, peach and cherry kernel

Abstract

Apricot, peach and cherry pits were obtained from processing plants and after removal of hard shells the kernels were separated and analyzed, and crude oil was extracted with petroleum ether. Crude oil was 38.4, 48.0 and 26.0% of dry matter of apricot, peach and cherry kernels respectively; crude protein content was 21.2, 26.7 and 25.3%; crude fibre 5.0, 5.4 and 9.5%; total carbohydrates 32.4, 16.0 and 34.5% of which 9.3, 7.1 and 11.3% were reducing sugars; and ash 3.0, 4.0 and 4.6% respectively. The kernels were found to contain considerable amounts of K.P.Mg and Ca; values for 15 minerals are tabulated. Oil characteristics were: iodine value 105, 97, 116; saponification number 195, 201, 198; unsaponifiable matter 0.95, 1.60, 3.12%; refractive index (40°C) 1.4635, 1.4622, 1.4693; and specific gravity (20°C) 0.9227, 0.9158, 0.9419 for apricot, peach and cherry kernel oil respectively. The dominant fatty acid was oleic (68.0, 69.0, 46.0% resp.) followed by linoleic (24.2, 22.0, 41.6% resp.). In lower concentrations to traces C12:0, C14:0, C14:1, C15:0, C15:1, C16:0, C16:1, C17:0, C17:1, C18:0, C18:3, C20:0, and C20:1 were also found. The main sterol was 8-sitosterol amounting over 90% and followed by campesterol. Cholesterol, stigmasterol, Δ5-avenasterol, Δ7-stigmasterol and Δ7-avenasterol were also found.