The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils

In this study, the effect of microwave (360 W, 540 W and 720 W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kernel and oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41 mgGAE/100 g (Sogancioglu) and 59.61 mgGAE/100 g (Hasanbey), total phenol contents of kernel samples roasted in 720 W were determined between 27.41 mgGAE/100 g (Cataloglu) and 34.52 mgGAE/100 g (Sogancioglu). Roasting process in microwave at 720 W caused the reduction of some phenolic compounds of apricot kernels. The gallic acid contents of control apricot kernels ranged between 7.23 mg/100 g (Kabaasi) and 11.23 mg/100 g (Cataloglu) whereas the gallic acid contents of kernels roasted in 540 W changed between 15.35 mg/100 g (Sogancioglu) and 21.17 mg/100 g (Cataloglu). In addition, oleic acid contents of control group oils vary between 65.98% (Sogancioglu) and 71.86% (Hasanbey), the same fatty acid ranged from 63.48% (Sogancioglu) to 70.36% (Hasanbey).