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An apricot kernel is a single seed found inside the stone of an apricot. Billed as a new “superfood,” some people believe that apricot kernels have cancer-fighting and detox-enhancing properties. There is currently no research to support the claim that apricot seeds can fight cancer.
Apricot kernel, a by-product of apricot fruit, is a rich source of proteins, vitamins, and carbohydrates. Moreover, it can be used for medicinal purposes and the formation of food ingredients. Several techniques have been adopted for the extraction of bioactive compounds from the apricot kernel such as solvent extraction, ultra-sonication, enzyme-assisted, microwave-assisted, and aqueous extraction. Apricot kernels may help to fight against various diseases such as cancer and cancer immunotherapy, as well as reduce blood pressure. Additionally, the kernel is famous due to its diverse industrial applications in various industries and fields of research such as thermal energy storage, the cosmetic industry, the pharmaceutical industry, and the food industry. Especially in the food industry, the apricot kernel can be used in the preparation of low-fat biscuits, cookies, cakes, and the fabrication of antimicrobial films. Therefore, in this review article, the bioactivity of the apricot kernel is discussed along with its chemical or nutritional composition, characterizations, and applications.
Different chemical and nutritional components present in the apricot kernel.
| Composition | Amount/100 g | Reference |
|---|---|---|
| Protein content | 14.6–27.1 | [23,24] |
| Carbohydrate | 17.5–35.6 | [18,25] |
| Vitamin E | 0.003–0.040 | [26] |
| Vitamin B17 | 0.003–0.0058 | [27] |
| Mineral (Ca, Fe, P, Na, Mg, Cu, & Mn) | 0.0076, 0.0042, 0.0028, 0.0011, 0.003, 0.007, and 0.001 | [7,28] |
| Crude fiber | 11.85–13.6 | [24,29] |
| Crude fat Oleic acid | 2.1–3 54.1–61.91 | [20,30,31] [16] |
| Linolieic acid Palmatic acid Ash content | 25.13–35.81 1.58–2.27 1.3–2.23 | [16] [16] [30,32,33] |
| Moisture content | 27.4–38.8 | [34,35] |
| Hydro cyanide | 0.009–0.012 | [36,37] |
| Anthocyanin | 0.005–0.002 | [20,38] |
| Total phenol content Gallic acid | 0.036–0.072 2.1–4.1 | [39,40] [41] |
| Flavonoid content | 0.012–0.034 | [40,42] |
| Carotenoid content | 0.005–0.012 | [40] |
| Ascorbic acid Caffiec acid | 0.010–0.022 1.01–2.5 | [39] [41] |
Protein extract of apricot kernels can be used for the preparation of transglutaminase-induced gel, which can also be used for the delivery of sensitive compounds into functional foods, dietary supplements, and pharmaceutical products [43,44]. It may help to cure several diseases by reducing blood pressure along with treating cancer, and cancer immunotherapy [45]. In this regard, Chaouali et al. [45] described the hydrocyanide (HCN) content in the apricot kernel as ranging from 9.18–12.53 mg. Anthocyanin from different varieties of apricot seed kernel was extracted by Al Juhaimi et al. [20]. They revealed that anthocyanin content was significantly increased (0.38–0.84 mg) with increasing microwave power (720 W). Flavonoids are widely used as anti-cancer, neuroprotective, anti-tumor, anti-proliferative agents, and anti-angiogenic antimalarial agents. They can be classified based on their oxidation of carbon rings, degree of unsaturation, and chemical structure, whereas flavonoids are divided into different subgroups including flavanones, flavans, anthocyanin, and isoflavonoids. It helps in preventing cardio-metabolic disorders and many other diseases such as cognitive performance of aging, colorectal cancer, promoting cardiac wellness, supporting weight loss, and preventing diabetes. Phenol compounds were extracted by roasting the apricot kernels in the microwave. The average total phenol content in the apricot kernel was ranging from 36–72 mg [39]. Furthermore, the antioxidant activity in the apricot kernel after roasting at 360 and 540 W increased rapidly according to the studies performed by Al Juhaimi et al. [20]. It has been believed that polyphenols provide various health benefits with the help of different mechanisms such as the elimination of free radicals, the protection and regeneration of other dietary antioxidants and vitamins, and the chelation of pro-oxidant metals [46]. Apricot kernels are a nutritionally remarkable source of proteins, which are the second richest component of their weight. Protein content in the apricot kernel range from 14.6 to 27.1%. [42].
Several studies have been conducted to determine the chemical and nutritional properties of the apricot kernel and its health attributes. It has been also stated that the kernel is a promising ingredient for the formulation of nutraceutical, pharmaceutical, and food products due to its distinctive properties [36]. For example, the antioxidant potential of the apricot kernel can help against various chronic diseases such as cancer stroke, diabetes, etc. Apart from this, it can act as a dietary fiber and has a high number of polyphenolic extracts. The high amount of dietary fiber has shown to have a great impact on human health as it can be beneficial for gut health and cholesterol absorption and has anti-obesity and anti-diabetic properties. In this context, few studies have revealed that phenolic compounds such as caffeic acid, gallic acid, epicatechin, rutin, and chlorogenic acid exist in the apricot kernel [39]. The presence of flavonoid compounds such as quercetin, catechins, and chlorogenic acid exists in the apricot seed, which results in lower oxidative stress. It also consists of anthocyanins, which protect the skin by lowering the risk of sunburn and wrinkles. Furthermore, the protein substance present in the apricot kernel increases the antioxidant activity, which is required in food. Several studies have revealed that the apricot kernel consists of various types of antioxidants such as lutein, beta carotene, and zeaxanthin, which also help in fighting against free radicals [21]. The chemical structures of various polyphenolic compounds and their classifications are shown in Figure 2.
Chemical structures of different bioactive compounds present in the apricot kernel and their classification.
