Characterization of oil extracted from wild apricot seeds kernel using submerged alcoholic fermentation and its quality characteristics

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F24%3A50023074" target="_blank" >RIV/62690094:18470/24:50023074 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S1359511324001193?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S1359511324001193?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.procbio.2024.04.024" target="_blank" >10.1016/j.procbio.2024.04.024</a>

Result language

angličtina

Original language name

Characterization of oil extracted from wild apricot seeds kernel using submerged alcoholic fermentation and its quality characteristics

Original language description

The current study investigated the impact of Saccharomyces cerevisiae fermentation on apricot kernel oil extraction and the resulting quality characteristics of the oil. The seed kernels underwent physicochemical and antioxidant studies after being separated, gelatinized, and fermented. The results revealed 43.6 % of oil yield by fermentation. The extracted oil had a lower acid value (3.74 mg KOH/g), and peroxide value (4.25 meq/kg). The investigation of additional oil properties was included, like iodine value (100.26 mg KOH/g), saponification value (190.5 mg KOH/g), specific gravity (0.919), viscosity (4.62), moisture content (0.592 %), and refractive index (1.4836), which signifies optimum physicochemical parameters of oil. As per the FTIR data, some distinct functional groups like C-H stretch and C--O, C--C, CH3, OH, and R-O-R esters were found in the extracted oil. The oil&apos;s fatty acid composition, with 50.47 % saturated, 22.23 % mono-unsaturated, and 35.13 % polyunsaturated fatty acids, enhances stability, oxidative resistance, and nutritional value, justifying its favorable physicochemical properties. The DPPH radical scavenging activity of the oil showed to have good antioxidant activity. Metabolic modeling of S. cerevisiae provided information about compounds received after fermentation. Hence, it can be concluded that fermentation is a suitable approach to extract apricot seed kernel oil with beneficial properties.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

20902 - Bioprocessing technologies (industrial processes relying on biological agents to drive the process) biocatalysis, fermentation

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

PROCESS BIOCHEMISTRY

ISSN

1359-5113

e-ISSN

1873-3298

Volume of the periodical

142

Issue of the periodical within the volume

July

Country of publishing house

GB - UNITED KINGDOM

Number of pages

9

Pages from-to

175-183

UT code for WoS article

001221586400001

EID of the result in the Scopus database

2-s2.0-85190947663