期刊
CYTA-JOURNAL OF FOOD
卷 16, 期 1, 页码 422-428出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2017.1414077
关键词
Apricot kernels; by-products; amygdalin; phenolics; antioxidant capacity
资金
- National Natural Science Foundation of China [31101324]
- Key Research Development Program of Shaanxi Province, China [2017NY-167]
- Technology Transfer Promotion Project of Xi'an, Shaanxi Province, China [SXSF003]
- Fundamental Research Funds for the Central Universities of China [GK201602005]
The compositions and antioxidant capacity were investigated about the by-products (blanching water concentrate (BWC) and debitterizing water concentrate DWC) produced during the industrial processing of apricot kernels, to evaluate the by-products' potential utilization. The results indicate that the by-products contain a great number of compounds like amygdalin, protein, phenolics, and flavonoids. Among them, the amygdalin has the highest content both in BWC and DWC, which is 33.480.04 and 23.89 +/- 0.03 (g/100g dry base weight), respectively. Furthermore, the by-products exert good antioxidant functions including the higher reducing power and radical-scavenging capacity on the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) and hydroxyl radicals, which is mainly attributed to the phenolic compounds, not the highest content of amygdalin by the principal component analysis and verification test of DPPH radical-scavenging capacity. In conclusion, the by-products definitely have great potential for utilization and should be recycled from the wastewater in the apricot kernels processing industry, especially for amygdalin.
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