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KMID : 0665219920050010001
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Korean Journal of Food and Nutrition
1992 Volume.5 No. 1 p.1 ~ p.5
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A Studies on the Chemical Composition of Apricot Seed
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李聖昊/Lee, Sung Ho
林孝珍/金斗珍/金甲順/Rim, Hyo Jin/Kim, Doo Jin/Kim, Kap Soon
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Abstract
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For the effective utilization of apricot seed resources of food protein and lipid, the general composition, amino acid composition and chemical characteristics were analysed.
The skinned and non-skinned apricot seed contained 53.9% and 48.0% of crude lipid, 24.7% and 26.8% of crude protein, respectively. There were no significant difference in the amino acid composition among skinned and non-skinned apricot seed. The major amino acids were glutamic acid, aspartic acid, alanine, tyrosine and threonine, holding 14.6 to 16.9%, 12.4 to 13.7%, 9.2 to 12.1%, 7.2 to 7.5% and 7.0 to 7.2% of total amino acid content, respectively. The sum of these amino acids occupied about 50% to total amino acids. While the quantities of methionine, histidine, and lysine were poor content. The essential amino acids occupied about 30% to total amino acids. The acid, iodine and saponification value of apricot seed oil were 0.7 to 7.1, 80.8 to 107.5 and 182.7 to 208.4, respectively. These values were significant difference in skinned and non-skinned apricot seed.
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