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Öğe A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid(Elsevier Sci Ltd, 2025) Fidan, Serife; Tekin, Ali; Sahingil, Didem; Karabulut, Ihsan; Hayaloglu, Ali AdnanIncreasing interest in plant-based foods has spurred research into new sources and ways to enhance the nutritional value of plant-based cheese alternatives (PCA). This study investigated the use of a commonly discarded by-product (cold press cake) from apricot kernel oil extraction as a protein source. An oleogel with apricot kernel oil was prepared by blending candelilla wax (CDW, 75 %) and carnauba wax (CRW, 25 %) to provide an alternative to coconut oil (CO), which is commonly used in PCAs due to its high saturated fat content. Two different PCA formulations were developed using this oleogel (Og) and CO, and their composition, texture, rheology, biochemical, physicochemical, and sensory properties were evaluated after the first, 30th, and 60th day. Both PCAs had similar pH, protein, fat, and moisture contents; however, the use of Og significantly decreased the saturated fat content in the PCAs from 94.58 % to 6.57 % and significantly changed the fatty acid composition. Both PCAs were promising in mimicking the melting behavior of animal-based cheese, with about a 36 % expansion of diameter. In addition, the results of the rheological analysis showed that both PCAs became more viscous with increasing temperature. Forty-two volatile compounds were identified in the PCAs, including those commonly detected in animal-based cheeses. Peptide profiles, amino acid content and protein patterns consistently showed no difference in proteolytic activity between the samples. In addition, SEM and FT-IR results showed no differences between the PCAs, and SEM examination revealed similar deformation during storage. It was concluded that apricot kernel oil oleogel and cake can be effectively used as fat and protein sources, respectively, for the production of PCAs. In addition, the use of apricot kernel oil oleogel resulted in PCAs with high unsaturated and low saturated fatty acid content.Öğe Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture(Springer France, 2014) Sahingil, Didem; Hayaloglu, Ali A.; Simsek, Osman; Ozer, BarbarosThe effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three batches of cheese were produced: cheese Awas inoculated with only cheese starter culture (Lactococcus lactis subsp. lactis plus Lactococcus lactis subsp. cremoris), cheese B was inoculated with cheese starter culture plus Lactobacillus helveticus and cheese C was inoculated with cheese starter culture plus Lactobacillus casei. Cheeses were ripened at 6 or 12 degrees C and analyzed at 30-day intervals up to 120 days of ripening. The use of adjunct culture and ripening temperature significantly influenced the pH and proteolysis of cheeses (P< 0.05). Acids, ketones and alcohols were found at high levels in all three cheeses. Volatiles were significantly influenced by the use of the adjunct cultures, ageing and to some extent ripening temperature (P< 0.05). Textural parameters of the cheeses were significantly affected by the adjunct culture during ripening (P< 0.05). The sensory scores of the cheese samples decreased during the ripening period. An age-related bitterness was detected by the panellists in 90 or 120-day-old cheeses with added adjunct cultures. In conclusion, the use of adjunct culture and ripening at 12 degrees C enhanced the volatile composition and changed the texture profiles of the cheeses.Öğe Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature(Cambridge Univ Press, 2014) Sahingil, Didem; Hayaloglu, Ali A.; Kirmaci, Huseyin A.; Ozer, Barbaros; Simsek, OsmanThe effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 degrees C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 degrees C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.Öğe Characterization of Antimicrobial Peptide Fraction Producing Lactobacillus spp. Based on LC/MS-MS and Determination of ACE-inhibitory Activity in Kefir(Galenos Publ House, 2022) Atalay, Merve; Sahingil, DidemIn the present study, bioactive properties such as ACE-I activity and antimicrobial activity of kefir using different Lactobacillus (Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842, Lactobacillus helveticus ATCC 15009 and Lactobacillus plantarum ATCC 14917) on some pathogen and Gram-positive bacteria during 28 day-storage periods was investigated and proteolysis (RP-HPLC peptide profiles, RP-HPLC amino acid profiles) were studied. The antimicrobial activity was investigated in kefir extract and separated peptide fractions (<3 kDa, named F2) which were characterized by LC-MS/MS and precursor and product ions were determined. Antimicrobial activity has been observed against pathogenic bacteria such as Escherichia coli (E. coli) in all samples. But the results revealed that the F2 fraction separated from kefir manufactured using Lactobacillus had a stronger antibacterial effect than control samples. It was determined that the F2 fraction has antimicrobial activity against S. aureus, S. warneri 95052 and S. hominis. The ACE-I activity of samples A, B, C and K were 76.47%, 84.95%, 87.33% and 85.57%, respectively. In the kefir using Lactobacillus has increase of ACE-I activity and was significant (P<0.01). In this study, it was concluded that the using of adjunct Lactobacillus contributed to the functional value of kefir.Öğe A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses(Elsevier Sci Ltd, 2020) Sulejmani, Erhan; Sahingil, Didem; Hayaloglu, Ali AdnanThe effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin l-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulis, Alium sativum, Petroselinum crispum, Capsicum annuum). Compared with control group, herbal cheeses (except white cheese with garlic and parsley) revealed a significant increase in antioxidant activity. The highest ACE-i activity was noticed in 60 days of ripening with a mean value of 98.72% in goat beaten cheese and 97.78% in Kashkaval cheese enriched with peppers. One hundred and one volatile compounds, mainly acids, esters and alcohols, were identified in significantly higher amounts in cheeses made with herbs and contributed to the development of the overall aroma perception. (C) 2020 Elsevier Ltd. All rights reserved.Öğe Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese(Springer India, 2019) Soltani, Mostafa; Sahingil, Didem; Gokce, Yasemin; Hayaloglu, Ali A.Iranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; Rhizomucor miehei and camel chymosin, respectively) and ripened for 90days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were studied. The results showed that pH, fat-in-dry matter, salt-in-dry matter and protein contents of the cheeses were significantly influenced by type and concentration of the coagulants. The difference between proteolytic activities of the two coagulants resulted in different levels of proteolysis in the cheeses. A direct relationship was determined between using higher concentrations of R. miehei and increasing the hydrolysis of (s1)-casein in the cheeses, during ripening. The residual coagulant activity was influenced by the type and concentration of the coagulant as well. In conclusion, R. miehei provided a higher level of proteolysis and residual coagulant activity compared with camel chymosin.Öğe Effect of roasting and sonication-assisted extraction conditions on phenolic compounds, physical properties and other constituents of EU PDO Malatya apricot (Prunus armeniaca L.) kernel skins(Elsevier, 2026) Baran, Ugur; Kanmaz, Hilal; Turan, Busra Kaya; Sahingil, Didem; Hayaloglu, Ali AdnanThe objective of the study was to investigate the effect of the roasting process and different extraction methods (mechanical homogenization and sonication, using water (W), ethanol (EtOH), methanol (MetOH), and equal mixtures of ethanol/water and methanol/water) on the compositional, morphological, colour, dietary fibre, antioxidant capacity, polyphenolic content, and fatty acid profile of the Hac & imath;halilo & gbreve;lu EU PDO variety of apricot (Prunus armeniaca L.) kernel skin. The roasting process was found to have no significant effect on the chemical composition and color values (P > 0.05); however, other minor constituents, antioxidant activity and phenolic contents did. Minerals were mainly found at high concentrations in apricot skin, including Mn, Fe, K, Cu and Mg. Both the roasting process and the use of EtOH/W and MeOH/W solvents with ultrasound-assisting improved the extraction of phenolic compounds. The highest alpha-tocopherol content was observed in the oil extracted from unroasted apricot kernel skin, with 992.8 +/- 22.8 mu g/mL, while it was determined as 512.5 +/- 5.5 mu g/mL in roasted apricot kernel oil (P < 0.05). Interestingly, the dietary fiber content of apricot kernel skin was determined to be between 65.88-67.29 %. In conclusion, due to its fibrous nature, it can improve the structural integrity of biodegradable packaging materials. Moreover, the presence of phenolic compounds provides antioxidant and antimicrobial properties, making it a promising eco-friendly material for use as a functional additive in active packaging applications.Öğe Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters(Springer, 2022) Yildiz, Oktay; Gurkan, Hacer; Sahingil, Didem; Degirmenci, Atiye; Kemal, Mehtap Er; Kolayli, Sevgi; Hayaloglu, Ali AdnanTwenty four honey samples of eight distinct botanical origins obtained from different regions of Turkey were analyzed in this study. Various physicochemical (glucose and fructose content, color, diastase activity, electrical conductivity, optical rotation, moisture and proline content), biochemical (total phenolic content, total flavonoid content, FRAP antioxidant capacity and DPPH radical scavenging activity) and volatile analytical methods were used for floral authentication of the honeys. Identification of 103 volatile compounds from different chemical classes was carried out using SPME/GC/MS. The availability of physicochemical and volatile identification methods, instead of melissopalynology which is dependent on the researcher's ability and judgment regarding honey classification, was investigated. The results were statistically processed, and principal component analysis (PCA) was applied. The first two principal components explained 98.10% of the total variance, and the PCA produced eight different groups rhododendron, chestnut, lavandula, astragalus, chaste tree, polyfloral, oak, and pine honeys, each corresponding to a distinct botanical origin. Polyfloral honeys formed a cluster, although those samples were rather widespread. The studied honeys exhibited specific volatile compounds and biochemical properties which may be capable of use as floral markers.Öğe GC/MS-Olfactometric Characterization of the Volatile Compounds, Determination Antimicrobial and Antioxidant Activity of Essential Oil from Flowers of Calendula (Calendula officinalis L.)(Taylor & Francis Ltd, 2019) Sahingil, DidemCalendula officinalis is a member of the richest family of flowering plants, Asteraceae. In this study, the volatile profile of C. officinalis flowers obtained from the Marmara region was determined using SPME-GC/MS-O technique. Antimicrobial effects of essential oil in the C. officinalis flowers against Gram negative and Gram positive bacteria and yeast were determined by disc diffusion method (0.6 mm disc diameter). Six different concentrations (10-200 mu g/mu L) were studied for the determination of minimum inhibitory concentration. 22 aroma active compounds were identified in the sample of the GC/MS-Olfactometer. Antimicrobial activity was tested against both Gram negative and Gram positive bacteria using essential oil of C. officinalis flowers. As a result, it was found that essential oils of C. officinalis flower had high antimicrobial activity. A total of 21 main essential oils were found in C. officinalis flowers.Öğe Hydrogen-rich water consumption modifies the chemical, biochemical, nutritional, and bioactive properties of the goat's colostrum and mature milk(Elsevier Sci Ltd, 2025) Kanmaz, Hilal; Sahingil, Didem; Alwazeer, Duried; Bulut, Menekse; Kuru, Mushap; Makav, Mustafa; Kuru, Buket BogaThis study aimed to investigate the effects of hydrogen-rich water (HRW) consumption in goats on the chemical composition, antioxidant activity, total phenolic content, in vitro antidiabetic activity (alpha-amylase and alpha-glucosidase inhibitions), free fatty acid profile, and volatile compounds of colostrum and mature milk. Goats were fed ad libitum with either normal water (NW) or HRW for 20-22 days before and 28 days after parturition. Colostrum and milk samples were collected from goats on the day of parturition, as well as on days 7, 14, 21, and 28 days. The milk fat content of goats fed with HRW was found to be higher compared to those fed with NW. On day 7, the total phenolic content was higher in the NW-fed milk compared to the HRW-fed milk. The ABTS radical scavenging activity of the HRW-fed colostrum was higher than NW. The inhibitory activity of alpha-amylase and alpha-glucosidase was higher in the HRW-fed milk. Some free fatty acids, including C2, C8, C10, C15, C18, and C20, increased in HRW-fed milk. Some volatile components were more abundant in the HRW-fed milk. The findings from this study may lead to new insights into the potential health benefits of milk from goats consuming HRW.Öğe Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study(Wiley, 2024) Saremnezhad, Solmaz; Soltani, Mostafa; Tekin, Ali; Kanmaz, Hilal; Sahingil, Didem; Kaya, Busra; Gokce, YaseminIn this study, the influence of different ratios of sheep's to goat's milk (100:0, 75:25, 50:50, 25:75, and 0:100) on the content of functional metabolites and volatiles in Lighvan cheese throughout ripening was investigated. The samples were ripened under brine for 90 days and assessed in terms of variations in chemical composition, proteolysis, angiotensin-converting enzyme, alpha-amylase, and alpha-glucosidase inhibitory activities, antioxidant power, total free amino acids, gamma amino butyric acid, free fatty acids, and volatile compounds. Results showed that by increasing the proportion of goat's milk, the samples exhibited higher antioxidant effect and inhibition of the angiotensin-converting enzyme during ripening. After 90 days, an increase in alpha-glucosidase and a slight decrease in alpha-amylase inhibitory activities were observed in Lighvan cheese samples that were produced with 50%, 75% and 100% of goat's milk. In contrast, higher contents of sheep's milk led to a significant increase in the concentration of esters, terpenes and alcohols and a slight increase in gamma-aminobutyric acid. The highest concentration of saturated and unsaturated fatty acids was observed in the cheese prepared with 100% raw sheep's milk after 90 days of ripening. The results revealed the possibility of making a functional white-brined cheese by monitoring the type and ratio of the used milk and ripening time.Öğe Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese(Elsevier Sci Ltd, 2024) Soltani, Mostafa; Saremnezhad, Solmaz; Kanmaz, Hilal; Tekin, Ali; Gokce, Yasemin; Kaya, Busra; Sahingil, DidemLighvan cheese was manufactured using different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) and ripened for 90 days. Chemical composition, proteolysis level, total and individual levels of free amino acids, texture and residual coagulant activity were analysed during ripening. Significant decreases in pH and moisture content and significant increases in texture parameters, residual coagulant activity, soluble nitrogen fractions, fat, and protein contents were determined in the cheese manufactured using higher ratios of ovine milk (P <0.05). Differences in gel electrophoresis and RP-HPLC peptide profiles of the cheeses were seen. Leu and Phe were detected as predominant free amino acids in the cheeses during ripening. In conclusion, besides the cheese manufactured using ovine milk alone, the lighvan cheeses made with ovine and caprine milk in the ratios of 75:25 and 50:50 can be introduced as the preferred cheeses because of having proper proteolysis indices and semi-hard texture. (c) 2023 Elsevier Ltd. All rights reserved.Öğe Process development for TGase-assisted plant-based probiotic yogurt production with Lactobacillus acidophilus LA-5 and EU PDO Malatya apricot (Prunus armeniaca L.) kernel extract(Elsevier, 2025) Sahingil, Didem; Alkan, Gamze; Hayaloglu, Ali AdnanThis study deals with the production of plant-based yogurt containing apricot kernel extract (AKE) in the formulation supported by a probiotic culture (Lactobacillus acidophilus LA-5) with added transglutaminase (TGase). Initially, the experiments were arranged using the response surface method (RSM) according to a centralized experimental design with three independent variables: AKE ratio (0-100 %), TGase (0.5-1 %) and storage time (1-24 days). Physicochemical and bioactivity analyses confirmed the successful interactions in AKE-based and TGase-added probiotic yogurt. However, increasing the concentration of AKE to >20 % leads to unfavourable the physical properties such as serum separation. The number of probiotic cultures was not affected by the AKE content and reached the desired level. It was found that L. acidophilus LA-5 (7.98 CFU mL(-1)) showed the desired growth levels in the yogurt produced by optimizing according to the RSM results. After the optimization process, plant-based yogurts produced with 20 % AKE and 0.9 % TGase contents were obtained with a desirability of 70 %. ACE (angiotensin-converting-enzyme) inhibitory activity was higher than in cow's milk yogurts and the antioxidant capacity was at a similar level. In conclusion, the use of AKE is a viable alternative to improve the functional properties of probiotic yogurts with added TGase.Öğe Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics(Elsevier Sci Ltd, 2025) Yasar, Kurban; Sahingil, Didem; Hayaloglu, Ali AdnanIn this study, the effects of partially substituting NaCl with KCl in Kashar cheese to formulate a reduced-sodium cheese was investigated. Four different salt substitute cheese were produced [N8 (control), 8% NaCl; N4, 4% NaCl; N4K4, 4% NaCl + 4% KCl; N2K6, 2% NaCl + 6% KCl] and their chemical composition, proteolysis, hardness, meltability and sensory profiles were monitored over a 60 d of ripening. The results showed that the replacement of NaCl had no significant effect on the pH, moisture or fat contents of the cheese. However, salt, protein and ash contents were significantly affected (P < 0.01). Proteolysis level was significantly higher in NaClsubstituted (N2K6) and reduced-sodium (N4) cheeses. Urea-PAGE electrophoresis revealed different degrees of hydrolysis in the casein fractions. The total FAA concentration increased significantly in the cheese samples during 60 days of ripening, with the highest levels observed in the cheese with the highest KCl content (N2K6). The study also found that cheese with reduced sodium content had lower hardness and higher meltability compared to control cheese (P < 0.01). Sensory analysis revealed that while panelists preferred the flavour of the control cheese, they most appreciated the texture of the reduced-sodium variety, indicating potential consumer acceptance of reduced-sodium cheese through the partial substitution of NaCl by KCl. Sensory analysis revealed that while participants preferred the taste of the full sodium (control) cheese, they liked the texture of the low sodium variety better, suggesting that the partial replacement of NaCl with KCl influences the potential consumer acceptability of the low sodium cheese.Öğe Rheological and physicochemical properties of apricot kernel cream-An innovative cream-like product(Wiley, 2021) Sahingil, Didem; Hayaloglu, Ali AdnanPhysicochemical and rheological characteristics of apricot kernel milk cream (AMC) were tested and compared with cow's milk cream (CMC) during 60 days of storage. The dry matter content was 64.03% and 61.35% in CMC and AMC samples, respectively. Color values (L* and a*) for the samples were unchanged during storage. For antioxidant activity, the sample of AMC has a stronger ABTS* radical scavenging capacity than the CMC; that is, the ABTS* values were 76.74 and 114.39 mg/L for CMC and AMC, respectively (p < .05). Loss modulus (G '') values were lower in samples than storage modulus (G ') indicating that all cream samples had a hard, viscoelastic-like behavior. This study can provide useful information for producers to distinguish apricot kernel creams by their basic compositional properties and their rheological properties. Based on the data found in this study, it is predicted that apricot kernel cream can be produced as a new product for vegetarian people nutrients. Novelty impact statement Apricot seed cream, which is plant-based product, gave similar rheological properties like regular milk cream. Results provide a useful guide for producers to distinguish apricot seed creams based on their overall rheological properties. It is seen that the cream with apricot seeds can be produced as a new product especially for vegan nutrition.Öğe Substituting Cow's Milk with Goat's Milk Changed the Nutritional, Rheological, and Volatile Profiles of Kefir Produced by Kefir Grains(Mdpi, 2026) Sahingil, Didem; Gurkan, Hacer; Hayaloglu, Ali AdnanKefir grains, originating from the Caucasus, are irregularly shaped, semi-solid granules resembling popcorn or cauliflower (0.3 to 3.5 cm), composed of bacteria and fungi embedded in extracellular polysaccharides such as kefiran. In this study, kefir samples were produced using different ratios of goat's and cow's milk (100:0, 75:25, 50:50, 25:75, and 0:100) to examine microbial populations, physicochemical and volatile properties, rheological behaviour, antioxidant capacity, and organic acid content. The type of milk used significantly affected the chemical composition and pH (p < 0.05), although titratable acidity remained stable during storage. Increasing the proportion of goat's milk decreased viscosity but enhanced the total free amino acid (FAA) content. Goat milk kefir exhibited stronger antioxidant activity than cow milk kefir due to the formation of bioactive peptides and FAAs through proteolysis, with the highest values observed in samples with a higher proportion of goat's milk and the lowest in 100% cow's milk kefir. Organic acid levels increased during fermentation and, in 100% goat milk kefir, lactic, acetic, propionic, hippuric, butanoic, and citric acids reached their highest concentrations. The diversity and intensity of volatile compounds also increased proportionally with the goat milk ratio. In conclusion, considering antioxidant activity, volatile aroma components, organic acid content, sensory properties, and viscosity values, sample D, which is 75% goat milk kefir, is recommended for consumers.Öğe Unveiling the Potential of EU PDO Registered Malatya Apricot (Prunus armeniaca L.): Compositional, Functional, Nutritional, and Economic Aspects(Amer Chemical Soc, 2025) Dikilitas Sackesen, Sule Nur; Karakaya, Sibel; Durmaz, Gokhan; Gunduz, Orhan; Sahingil, Didem; Hayaloglu, Ali AdnanApricots (Prunus armeniaca L.) are mainly grown in Asia, the Far East, South and North Africa, Europe, and Central America. Due to their commercial importance, nutritional value, and medicinal properties, they are also known as the golden fruit and are enjoying increasing economic popularity. The apricot fruit and its kernel are rich in carbohydrate and other constituents, e.g., mono- and polysaccharides, carotenoids, fatty acids, cyanogenic glycosides, polyphenols and sterol derivatives, volatile compounds, and some minerals. The main sugars in apricot varieties are generally sucrose, glucose, and fructose. The sorbitol content of Malatya apricots (average value of 20 mg/100 g) is significantly higher than those of other apricot varieties. This is considered a unique feature of Malatya apricots. Apricot kernels, which contain over 40% protein, stand out as a potential solution for the sustainable use of agricultural byproducts. This Review provides a comprehensive overview of the cultivation, composition, nutritional value, and economic aspects of the apricot and its kernel. In this context, after the presentation of the gross composition and the microconstituents, the phytochemicals, the functional and bioactive properties, the therapeutic effects, the importance in world trade, and the value-added products obtained from apricots are discussed in detail with reference to recent studies. In addition, their worldwide production statistics and economic importance are also reviewed. In conclusion, the Review gives a new perspective on agricultural production, product processing, and the possibilities of new and value-added products from apricot fruit and kernels by considering the health benefits of the products, consumer demand, and production strategies.
