Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake.

Jelena Čakarević,Nika Pavlović,Aleksandra Gavarić,Marijana Blažić,Jelena Vladić,Ljiljana Popović,Stela Jokić,Senka Vidović

doi:10.3390/foods8080318

Abstract

The study describes and compares bio-functional properties and thein vitrodigestibility of protein isolates from apricot oil cakes obtained by supercritical fluid extraction and cold pressing, as control. Protein isolates have the potential to be food ingredients with amygdalin contents in an amount considerably lower than regulatory. Isolates showed hypoglycemic activity, studied by the inhibition of α-glucosidase, also functional properties were determined.Good digestibility of proteins, which were done using gastrointestinal proteases (pepsin and pancreatin) were proven by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis SDS-PAGE analysis. Moreover, it was evident that the protein isolates were completely digested. The biologically active potential of the digests was evaluated measuring in vitro antioxidant capacity by three complementary methods and enzyme inhibitory effects towards Angiotensin-I Converting Enzyme (ACE) related with the onset of hypertension. All hydrolysates act as a DPPH and ABTS scavenger, as a reducing agents and an ACE enzyme inhibitor. In conclusion, protein isolates obtained from apricot kernel cake showed to be a promising source of natural products for food applications, with good functional and bioactive properties and easy digestibility.

Highlights

The global production of apricot (Prunusarmeniaca L.) continually increases with demands from the fruit and food industry
Several methods have been utilized worldwide to extract the oil from fruit kernels such as screw pressing, direct solvent extraction or pre-pressing followed by solvent extraction
Apricot oil cakes, obtained after of both oil extraction process, cold pressing and supercritical fluid extraction contain significant amount proteins which can be prepared by alkaline extraction followed extraction contain significant amount of proteins which can be prepared by alkaline extraction by isoelectric precipitation method

Summary

Introduction

The global production of apricot (Prunusarmeniaca L.) continually increases with demands from the fruit and food industry. Apricot kernel is a major by-product of the apricot fruit industry. There are huge economic and environmental benefits of the utilization of kernels from Prunus species (apricot, peach, plum, etc.). Several methods have been utilized worldwide to extract the oil from fruit kernels such as screw pressing, direct solvent extraction or pre-pressing followed by solvent extraction. These conventional methods have got a number of disadvantages: environmental pollution, high energy consumption, time-consuming, cost, requirement of organic solvent, and intensive separation technology

Methods

Results

Conclusion