Abstract
Apricot kernel oil was extracted, characterized and evaluated for use in preparing biscuits and cake. The hexane-extracted oil fraction has a light yellow colour and is free from toxic material (hydrocyanic acid). The major fatty acids were oleic, linoleic and palmitic. Chloroform-methanol extracts consisted mainly of neutral lipids in which triglycerides were predominant components. The triglycerides consisted of six types of glycerides. Glycolipids and phospholipids were the minor fractions of the total lipids and their major constituents were acylsterylglycosides (62·3%) and phosphatidyl choline (72·2%), respectively. Evaluation of the crude apricol kernel oil added to different types of biscuits and cake revealed that it has excellent properties and is comparable with corn oil at the same level. It did not affect the flavour, colour and texture of these products.
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