Evaluation of Protein and Antioxidant Content in Apricot Kernels as a Sustainable Additional Source of Nutrition

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F21%3A43919640" target="_blank" >RIV/62156489:43510/21:43919640 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.3390/su13094742" target="_blank" >https://doi.org/10.3390/su13094742</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/su13094742" target="_blank" >10.3390/su13094742</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of Protein and Antioxidant Content in Apricot Kernels as a Sustainable Additional Source of Nutrition

Popis výsledku v původním jazyce

Apricot fruits are a favorite for consumption; however, their kernels are a rich source of nutritionally interesting substances, too. Nevertheless, in processing of apricots, the kernels remain often unused. In this study, 32 cultivars of different origin were analyzed for their protein content and content of secondary metabolites (phenolics and flavonoids). The weight and taste of kernels were assessed and these data were summarized for an evaluation of the attractiveness of the studied apricot kernels. Results showed that the protein content of kernels ranged from 14.56% to 28.77% and did not depend on the origin or weight of kernel, or taste. In addition, total phenolic (63.5-1277.3 mg GAE/100 g DW) and total flavonoid (0-153.1 mg CE/100 g DW) contents and antioxidant capacity (483.4-2348.4 mg TE/100 g DW) were measured in kernels. In conclusion, the Czech hybrids LE-5959, LE-5500 and French cultivar Koolgat are prospective for kernel processing and consumption because of their high protein content and sweet taste. Hybrid LI-3-6, originating in China, showed high protein content as well but because of bitter taste could be useful rather in medicine.

Název v anglickém jazyce

Evaluation of Protein and Antioxidant Content in Apricot Kernels as a Sustainable Additional Source of Nutrition

Popis výsledku anglicky

Apricot fruits are a favorite for consumption; however, their kernels are a rich source of nutritionally interesting substances, too. Nevertheless, in processing of apricots, the kernels remain often unused. In this study, 32 cultivars of different origin were analyzed for their protein content and content of secondary metabolites (phenolics and flavonoids). The weight and taste of kernels were assessed and these data were summarized for an evaluation of the attractiveness of the studied apricot kernels. Results showed that the protein content of kernels ranged from 14.56% to 28.77% and did not depend on the origin or weight of kernel, or taste. In addition, total phenolic (63.5-1277.3 mg GAE/100 g DW) and total flavonoid (0-153.1 mg CE/100 g DW) contents and antioxidant capacity (483.4-2348.4 mg TE/100 g DW) were measured in kernels. In conclusion, the Czech hybrids LE-5959, LE-5500 and French cultivar Koolgat are prospective for kernel processing and consumption because of their high protein content and sweet taste. Hybrid LI-3-6, originating in China, showed high protein content as well but because of bitter taste could be useful rather in medicine.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40105 - Horticulture, viticulture

Projekt

<a href="/cs/project/QK1920124" target="_blank" >QK1920124: Identifikace příčin předčasného odumírání a jeho omezení při pěstování meruněk v ČR.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Sustainability

ISSN

2071-1050

e-ISSN

—

Svazek periodika

13

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

11

Strana od-do

4742

Kód UT WoS článku

000650850400001

EID výsledku v databázi Scopus

2-s2.0-85105177089