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    THE EFFECT OF DIFFERENT PROCESSING METHODS ON AMYGDALIN LEVELS AND SOME PHYSICOCHEMICAL PROPERTIES OF APRICOT KERNELS
    (Inonu University, 2025) Nalçaci, Sultan; Oruç, Mucahit; Şamdanci, Emine
    In this study, the amygdalin content of the Hacıhaliloğlu, Kabaaşı, and Zerdali varieties was determined using an LS-MS/MS device. Methods to reduce the amygdalin content in raw bitter apricot kernels to a safe level for consumption were identified. To remove bitterness treatments such as alkaline treatment with sodium bicarbonate (4-10% NaHCO3, 7-15 min), ultrasound (30-50 °C, 30-60 min), microwave (240-560 W, 2-5 min) and roasting (120-160 °C, 10-20 min) were performed. After all treatments, protein content, the amygdalin content via HCN, the antioxidant activity, the phenolic compounds and the color values (L, a*, b*, chroma, hue) of the samples were determined. The fat content (%42.99, %44.35, %40.75), protein content (%34.14, %30.36, %29.27) and hydrocyanic acid (HCN) content (mg/kg) of Hacıhaliloğlu, Kabaaşı and Zerdali varieties were 24.56, 30.31 and 1630.66, respectively. Among the methods used to reduce or eliminate the amygdalin content, roasting was found to be the most effective. The amygdalin content of raw Zerdali kernels was 27.64 mg/g, which decreased to 9.77 mg/g after roasting at 160 °C for 10 min. The antioxidant activity was measured at 82.59 mg TE/100 g, but a decrease was observed after treatment with sodium bicarbonate (81.72), ultrasound (57.5), microwave (52.65) and roasting (97.04). © 2025, Inonu University. All rights reserved.