THE EFFECT OF DIFFERENT PROCESSING METHODS ON AMYGDALIN LEVELS AND SOME PHYSICOCHEMICAL PROPERTIES OF APRICOT KERNELS

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dc.contributor.authorNalçaci, Sultan
dc.contributor.authorOruç, Mucahit
dc.contributor.authorŞamdanci, Emine
dc.date.accessioned2026-04-04T13:19:06Z
dc.date.available2026-04-04T13:19:06Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipGeneral Directorate of Agricultural Research and Policies, (TAGEM/HSGYAD/A/23/A3/P1/6209)
dc.identifier.doi10.33715/inonusaglik.1544923
dc.identifier.endpage30
dc.identifier.issn2147-7892
dc.identifier.issue1
dc.identifier.scopus2-s2.0-105000914883
dc.identifier.scopusqualityQ4
dc.identifier.startpage9
dc.identifier.trdizinid1301691
dc.identifier.urihttps://doi.org/10.33715/inonusaglik.1544923
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1301691
dc.identifier.urihttps://hdl.handle.net/11616/108164
dc.identifier.volume13
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherInonu University
dc.relation.ispartofJournal of Inonu University Vocational School of Health Services
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250329
dc.subjectAmygdalin
dc.subjectMicrowave
dc.subjectProtein
dc.subjectZerdali
dc.titleTHE EFFECT OF DIFFERENT PROCESSING METHODS ON AMYGDALIN LEVELS AND SOME PHYSICOCHEMICAL PROPERTIES OF APRICOT KERNELS
dc.title.alternativeAcı Kayısı Çekirdeğinin Amigdalin Düzeyine ve Bazı Fiziko Kimyasal Özelliklerine Farklı İşleme Yöntemlerinin Etkisi]
dc.typeArticle

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