Physico-chemical characteristics of seed oils extracted from different apricot (Prunus armeniaca L.) varieties from Pakistan

The fruit seed oils from four varieties of apricot (Prunus armeniaca L.), namely, Halmas, Nari, Travet and Charmagzi were analyzed for different physico-chemical characteristics. The oil yield from the apricot seeds (kernels) ranged from 32.23-42.51%, while the protein, fiber and ash contents ranged from 13.21-20.90%, 5.13-9.81% and 2.11-3.89%, respectively. The extracted oils had an average iodine value (g of I/100 g of oil) of 96.4-106.3; density at 24 °C, 0.87-0.93 mg/mL; refractive index (40 °C), 1.4655-1.4790; saponification value, 189.1-199.4 mg of KOH/g oil; unsaponifiable matter, 0.59-0.88%; free fatty acid (mg of KOH/g oil), 0.41-1.28; and color (1-inch cell), 1.31-2.96R 1 14.8-29.8Y. With regard to the oxidation state, the tested oils showed values for specific extinction at 232 and 268 nm, 2.30-3.42 and 0.82-1.04, respectively, while the peroxide value was 1.0-2.32 meq O2/kg and, p-anisidine was 1.22-1.90. The major fatty acid found in the oils was oleic acid (62.34-80.97%) followed by linoleic (13.13-30.33%), palmitic (3.35-5.93%), linolenic (0.73-1.03%) and stearic (1.10-1.68%) acids. The contents of α-, γ-, and δ-, tocopherols in the oils ranged from 14.8-40.4, 330.8-520.8 and 28.5-60.2 mg/kg, respectively. The results of our present investigation revealed that apricot seed is a potential source of oil which can be used both for edible and oleochemical applications. Se han analizado las características físico-químicas de aceites de semillas de frutos de cuatro variedades diferentes de albaricoque, Halmas, Nari, Travet y Charmagzi (Prunus armeniaca L.). La producción de aceites de las semillas de albaricoque (hueso) osciló entre 32,23-42,51%, mientras que las proteínas, fibra y cenizas dieron valores de 13,21-20,90%, 5,13-9,81% y 2,11-3,89%, respectivamente. Los aceites extraídos presentaron valores promedio de índice de yodo, de 96,4-106,3 (g de I/100 g de aceite); densidades a 24 °C de 0,87-0,93 mg/mL, índices de refracción (40 °C) de 1,4655- 1,4790; índices de saponificación de 189.1-199,4 (mg KOH/g de aceite), materia insaponificable de 0,59-0,88%, valores de acidez libre de 0.41-1.28 (mg de KOH /g de aceite), y valores de color de 1,31-2.96R 14,8-29,8Y (celda de 1 pulgada). Con respecto al estado de oxidación de los aceites estudiados, estos mostraron valores de extinción específica a 232 y 268 nm de 2,30-3,42 y 0,82-1,04, respectivamente, mientras que dieron valores de índices de peróxidos de 1,0-2,32 meq O2/kg y de p-anisidina de 1,22-1,90. El principal ácido graso que se encuentra en los aceites fue el ácido oleico (62,34 -80,97%),