Investigation of the use potential of apricot seed as a functional component

In this study, it was aimed to investigate the potential use of apricot seed skin as a functional component. Roasted and unroasted apricot seed skin powders were extracted with different solvents (water, methanol, ethanol and their mixture) using mechanical homogenization and ultrasonication methods, and some physical, chemical and biochemical analyzes were carried out. While it was observed that the roasting process was effective on the protein and ash contents, it has not significant effect on the color values. The amount of protein and ash contents in the roasted and unroasted powders was determined as 13.3±0.29% and 12.72±0.30%, and 3.94±0.04% and 3.91±0.05%, respectively. ABTS antioxidant value was found to be 49,05-83,78 mmol TE/g and 20,69- 79,70 mmol TE/g in roasted and unroasted apricot kernel dice powder, respectively. It was observed that the mechanical homogenization process was more effective in the extraction of the components compared to the ABTS antioxidant values in the unroasted seed skin powder. It was determined that mechanical homogenization and ultrasonication applications in roasted skin powder did not have a significant effect on ABTS antioxidant activity. DPPH antioxidant activity values changed between 38,36-72,37 mmol TE/g in unroasted apricot kernel powder and 41,55-80,42 mmol TE/g in roasted samples. Ultrasonication was found to be more effective on DPPH antioxidant activity of unroasted samples. The dietary fiber content of the apricot seed skin powder was found to be between 65.88% and 67.29%. The fatty acid compositions were 45.45% linoleic acid, 40.22% oleic acid and 14.33% palmitic acid. While the total phenolic content of the samples was 4,27±0,81-65,89±3,75 mg GAE/g, gallic acid was the most abundant phenolic acid with a concentration range of 2,19-14,67 mg/100g. It is notiable that a characteristic arc like 13 structure was recorded in the SEM images and this was observed in all samples in regular packages. Finally, it was concluded that the apricot seed skin can be used as a plant supplement for many foods and also could be used for vegan nutrition. It has a potential use for pastry industry to enrich the nutritional and bioactive properties of the products. Keywords: Apricot Kernel, Skin powder, Sonication, Homogenization