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

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dc.contributor.authorBaran, Ugur
dc.contributor.authorKanmaz, Hilal
dc.contributor.authorTuran, Busra Kaya
dc.contributor.authorSahingil, Didem
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:35:16Z
dc.date.available2026-04-04T13:35:16Z
dc.date.issued2026
dc.departmentİnönü Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK, Ankara, Turkiye) [5190,021]; Inonu University Scientific Research Project Unit [FBA-2025-4266]
dc.description.sponsorshipThis study was funded by the Scientific and Technological Research Council of Turkiye (TUBITAK, Ankara, Turkiye) under the TEYDEB 1505 University-Industry Cooperation Project (Project No: 5190,021). The work was also funded by the Inonu University Scientific Research Project Unit under project number FBA-2025-4266 to cover Open Access fees.
dc.identifier.doi10.1016/j.afres.2025.101555
dc.identifier.issn2772-5022
dc.identifier.issue1
dc.identifier.orcid0000-0002-4274-2729
dc.identifier.orcid0000-0002-9363-8454
dc.identifier.scopus2-s2.0-105024360432
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.afres.2025.101555
dc.identifier.urihttps://hdl.handle.net/11616/109713
dc.identifier.volume6
dc.identifier.wosWOS:001640789900001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofApplied Food Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectApricot kernel skin
dc.subjectFatty acid
dc.subjectTocopherols
dc.subject(Prunus armeniaca L.)
dc.subjectPhenolic content
dc.subjectDietary fiber
dc.subjectSonication
dc.titleEffect 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
dc.typeArticle

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