Chapter 65 - Cold pressed apricot (Prunus armeniaca L.) kernel oil

Abstract

Apricots (Prunus armeniaca L.) are valuable resources for functional foods and nutraceuticals. Recently, apricot seed/kernel has become popular as a nonconventional source of high-oleic oil. Different extraction techniques have been used to extract oil from the apricot kernel; however, cold pressing is reported to retain a higher level of bioactive components in apricot kernel oil (AKO). Cold pressed AKO is known as a good source of edible quality vegetable oil due to its nutritionally important fatty acids such as oleic and linoleic acids. Among various minor bioactives such as tocopherols, phenolics, and carotenoids, amygdalin (glycosides) is detected in AKO, which are of great value due to their anticancer and antiinflammatory properties. AKO is employed as a major constituent in cosmetic products, high-quality toilet soaps, lip balms, and creams. Owing to increased awareness, nowadays consumers prefer to use cold pressed vegetable oils due to their better organoleptic flavor/aroma and better oxidative stability as compared with solvent extracted oils. This chapter aims mainly to explore the nutritional and nutraceutical prospects of AKO with a special focus on the use of cold pressing as a means of oil extraction. Moreover, fatty acids and minor bioactives compositions of AKO along with its food science and health-promoting attributes are also highlighted.