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Анотація
Досліджено можливість використання ядер персикових кісточок сортів «Кардинал», «Нектарин», «Фламінго» та «Молдавський» як перспективної сировини для отримання олійно-жирової продукції. Здійснено характеристику персикових кісточок, встановлено, що вміст олії у ядрах досліджуваних персикових кісточок 33–38%. Надано фізико-хімічні характеристики якості олій із ядер персикових кісточок різних сортів. Удосконалено технологію виробництва олії з ядер кісточок різних сортів персиків Одещини та Молдови, а саме, підібрано технологічні режими волого-теплового оброблення та пресування (Extra Virgin). Волого-теплове оброблення подрібнених ядер персикових кісточок доцільно проводити за температури 40–50°С, протягом 15–20 хвилин. Найбільш ефективним режимом пресування є: тривалість витримування навантаження 3.0 хв, зусилля стиснення 10.0 kN та швидкість навантаження 5.0 kN/см, товщина пресованої мезги при цьому складає 33.0 мм, вихід олії – близько 94.0%. Сенсорні дослідження показали, що олія з ядер персиків сорту «Кардинал» за сукупністю показників має найкращу середню сенсорну оцінку – 4.9, на другому місці – олія з ядер персикових кісточок сорту «Нектарин» з середнім показником – 4.8, олії з ядер персикових кісточок сортів «Молдавський» та «Фламінго» мають сенсорну оцінку 4.76 та 4.75 відповідно. У результаті досліджень визначено, що жирнокислотний склад і співвідношення жирних кислот практично не змінюється до та після технологічного оброблення ядер персикових кісточок. У олії ядер кісточок персиків сорту «Кардинал» вміст ω-6 поліненасичених жирних кислот та ω-9 мононенасичених жирних кислот від вихідного вмісту складає 95,2% та 98,2% відповідно, сорту «Нектарин» – 97.1% та 98.0%, сорту «Фламінго» – 97.8% та 97.9%, сорту «Молдавський» – 97.5% та 97.5%.
Ключові слова:
ядра персикових кісточок, олія, технологія Extra Virgin, жирні кислоти
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Як цитувати
Kotliar, Y., Iegorov, B., Dets, N., Skrypnichenko, D., & Lanzhenko, L. (2025). УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ EXTRA VIRGIN ОЛІЙ З ЯДЕР ПЕРСИКОВИХ КІСТОЧОК. Food Science and Technology, 18(2). https://doi.org/10.15673/fst.v18i2.3001
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
1. Christopher P. Holstege. Prunus Species, Editor(s): Philip Wexler. Encyclopedia of Toxicology (Second Edition). Elsevier. 2005. https://doi.org/10.1016/B0-12-369400-0/00810-3.
2. Maja Natić, Dragana Dabić Zagorac, Ivanka Ćirić, Mekjell Meland, Biljana Rabrenović, Milica Fotirić Akšić. Chapter 56 – Cold pressed oils from genus Prunus. Editor(s): Mohamed Fawzy Ramadan. Cold Pressed Oils. Academic Press. 2020. https://doi.org/10.1016/B978-0-12-818188-1.00056-6.
3. Ana Carolina da Silva, Neuza Jorge. Bioactive compounds of the lipid fractions of agro-industrial waste. Food Research International. 2014;493-500 https://doi.org/10.1016/j.foodres.2014.10.025•
4. Carla Roana Monteiro Rudke, Acácio Antônio Ferreira Zielinski, Sandra Regina Salvador Ferreira. From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention. Food and Bioprocess Technology. 2022;6:1197-1215. https://doi.org/10.1007/s11947-022-02951-9
5. Mohamed A. Farag, Aya Bahaa Eldin, Ibrahim Khalifa. Valorization and extraction optimization of Prunus seeds for food and functional food applications: A review with further perspectives. Food Chemistry. 2022;388:132955. https://doi.org/10.1016/j.foodchem.2022.132955
6. Özcan MM, et al. A research on evaluation of some fruit kernels and/or seeds as a raw material of vegetable oil industry. Quality Assurance and Safety of Crops & Foods. 2014;7(2):187-191. https://doi.org/10.3920/QAS2013.0319
7. Bachheti RK, Rai I, Joshi A, Rana V. Physico-chemical study of seed oil of Prunus armeniaca L. grown in Garhwal region (India) and its comparison with some conventional food oils. International Food Research Journal. 2012;19:577-581
8. Soukaina Hrichi et al. Identification of Fatty Acid, Lipid and Polyphenol Compounds from Prunus armeniaca L. Kernel Extracts. Foods. 2020;9:896. https://doi.org/10.3390/foods9070896
9. Yiğit D, Yiğit N, Mavi A. Antioxidant and antimicrobial activities of bitter and sweet apricot (Prunus armeniaca L.) kernels. Braz J Med Biol Res. 2009;42(4):346-352. https://doi.org/10.1590/S0100-879X2009000400006
10. Erdogan-Orhan I, Kartal M. Insights into research on phytochemistry and biological activities of Prunus armeniaca L. (apricot). Food Res Int. 2011;44: 1238-1343. https://doi.org/10.1016/j.foodres.2010.11.014
11. Raj V, Jain A, Chaudhary J. Prunus armeniaca (Apricot): An Overview. J Pharm Res. 2012;8:3964-3966.
12. Minaiyan M, Ghannadi A, Asadi M, Etemad M, Mahzouni P. Anti-inflammatory effect of Prunus armeniaca L. (Apricot) extracts ameliorates TNBS-induced ulcerative colitis in rats. Res Pharm Sci. 2014;4:225-231.
13. Miguel G, Dandlen S, Neves A, Antunes D. Flavonoids content of different apricot (Prunus armeniaca L.) cultivars. International Conference on Energy, Environment, Ecosystems and Sustainable Development (EEESD'08). Algarve/Portugal: World Scientific and Engineering Academy and Society. 2008 June;11-13:537.
14. Younes Aqil, Ihssane Ouassor, Walid Belmaghraoui and Souad El Hajjaji. Prunus avium kernel oil characterization: a comparative study of four varieties from Sefrou, Morocco. OCL. 2020;27(24):1-5. https://doi.org/10.1051/ocl/2020019
15. Marija Koprivica, Dušanka Milojković-Opsenica, Milica Fotirić Akšić, Aleksandra Dramićanin, Kristina Lazarević. Fatty acids composition and physical properties of stones and kernels from different peach cultivars as biomarker of origin and ripening time. European Food Research and Technology. 2022;10: 2471-2482. https://doi.org/10.1007/s00217-022-04062-3
16. Hao Wu, John Shi, Sophia Xue, Yukio Kakuda, Dongfeng Wang, Yueming Jiang, Xingqian Ye, Yanjun Li. Jayasankar Subramanian. Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties, LWT - Food Science and Technology. 2011;44(10):2032-2039. https://doi.org/10.1016/j.lwt.2011.05.012
17. Marija R Koprivica, Jelena D Trifković, Aleksandra M Dramićanin, Uroš M Gašić et al. Determination of the phenolic profile of peach (Prunus persica L.) kernels using UHPLC–LTQ OrbiTrap MS/MS technique. European Food Research and Technology. 2018;11:2051-2064. https://doi.org/10.1007/s00217-018-3116-2•
18. Mezzomo N, Mileo BR, Friedrich MT, Martínez J, Ferreira SR. Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition. Bioresour Technol. 2010 Jul;101(14):5622-5632. https://doi: 10.1016/j.biortech.2010.02.020.
19. Erwei Hao, Guofeng Pang, Zhengcai Du, Yu-Heng Lai et al. Peach Kernel Oil Downregulates Expression of Tissue Factor and Reduces Atherosclerosis in ApoE knockout Mice. International Journal of Molecular Sciences. 2019;2:405. https://doi.org/10.3390/ijms20020405
20. Fratianni F, d’Acierno A, Ombra MN, Amato G et al. Fatty Acid Composition, Antioxidant, and in vitro Anti-inflammatory Activity of Five Cold-Pressed Prunus Seed Oils, and Their Anti-biofilm Effect Against Pathogenic Bacteria. Front. Nutr. 2021;8:775751. https://doi.org/10.3389/fnut.2021.775751
21. Petrenko IO, Meleshko MI. Pomology: textbook for students of higher educational institutions. Odesa; 2001. (in Ukrainian)
22. Wei Liu et al. Classification and quantification analysis of peach kernel from different origins with near-infrared diffuse reflection spectroscopy. Pharmacogn Mag. 2014;10(40):441-448. https://doi.org/10.4103%2F0973-1296.141814
23. Rahma EH, Abd El-Aal MH, Chemical characterization of peach kernel oil and protein: Functional properties, in vitro digestibility and amino acids profile of the flour. Food Chemistry. 1988;28(1):31-43. https://doi.org/10.1016/0308-8146(88)90004-0.
24. Pawar KR, Nema PK. Apricot kernel characterization, oil extraction, and its utilization: a review. Food Sci Biotechnol. 2023 Jan 7;32(3):249-263. https://doi.org/10.1007/s10068-022-01228-3.
25. Gupta A, Sharma PC, Tilakratne BMKS, Verma A. Studies on physico-chemical characteristics and fatty acid composition of wild apricot (Prunus armeniaca L.) kernel oil. Indian Journal of Natural Products and Resources. 2012;3:366-370.
26. Stryjecka M, Kiełtyka-Dadasiewicz A, Michalak M, Rachoń L, Głowacka A. Chemical composition and antioxidant properties of oils from the seeds of five apricot (Prunus armeniaca L.) cultivars. Journal of Oleo Science. 2019;68:729-738. https://doi.org/10.5650/jos.ess19121
27. Kotlyar EO, Tkachenko NA, Vikul SI, Levchuk IV. Technology of a natural skin toner based on aqueous extract from crushed apricot kernel. ‘Scientific works of Odesa National Academy of Food Technologies’. 2020; 84(2): 30-37.
28. Nde DB, Anuanwen CF. Optimization methods for the extraction of vegetable oils: A review. Processes. 2020;8:209. https://doi.org/10.3390/pr8020209
29. Gayas B, Kaur G. Novel oil extraction methods in food industry: A review. Journal of Oilseed Brassica. 2017;8:1-11.
30. Pavlović N, Vidović S, Vladić J, Popović et al. Recovery of tocopherols, amygdalin and fatty acids from apricot kernel oil: cold pressing vs. supercritical carbon dioxide. European Journal of Lipid science & Technology. 2018;120:1800043. https://doi.org/10.1002/ejlt.201800043
31. Gupta A, Sharma PC. Standardization of technology for extraction of wild apricot kernel oil at semi-pilot scale. Biological Forum-an International Journal. 2009;1:51-64.
32. Kate AE, Lohani UC, Pandey JP, Shahi NC, Sarkar A. Traditional and mechanical method of the oil extraction from wild apricot kernel: a comparative study. Research Journal of Chemical and Environmental Sciences. 2014;2:54-60.
33. Gayas B, Kaur G, Gul K. Ultrasound-assisted extraction of apricot kernel oil: effects on functional and rheological properties. Journal of Food Process Engineering. 2017;40:e12439. https://doi.org/10.1111/jfpe.12439
34. Özkal SG, Yener ME, Bayindirli L. Response surfaces of apricot kernel oil yield in supercritical carbon dioxide. LWT- Food Science and Technology. 2005;38:611-616. https://doi.org/10.1016/j.lwt.2004.08.003
35. Bisht TS, Sharma SK, Sati RC, Rao VK, Yadav VK, Dixit AK, Sharma AK, Chopra CS. Improvement of efficiency of oil extraction from wild apricot kernels by using enzymes. Journal of Food Science and Technology. 2015;52:1543-1551. https://doi.org/10.1007/s13197-013-1155-z)
36. Pertsevoy FV, Kamsulina NV, Dromenko OB, et al. Food technologies: textbook in 2 parts. Kharkiv State University of Food Technology and Trade. Kharkiv; Sumy: KSUFT. 2020. (in Ukrainian)
37. Samokhvalova OV, Artamonova MV, Stepankova GV, et al. Food technologies. Workshop: study guide. State Biotechnology University of Ukraine. Edition 2, revised and supplemented. Kharkiv: DBTU. 2023. (in Ukrainian)
38. Kate AE, Lohani UC, Pandey JP, Shahi NC, Sarkar A. Traditional and mechanical method of the oil extraction from wild apricot kernel: a comparative study. Research Journal of Chemical and Environmental Sciences. 2014;2:54-60.
39. Qin X, Zhong J. A review of extraction techniques for avocado oil. Journal of Oleo Science. 2016;65:e16063. https://doi.org/10.5650/jos.ess16063
40. Nde DB, Anuanwen CF. Optimization methods for the extraction of vegetable oils: A review. Processes. 2020;8:209. https://doi.org/10.3390/pr8020209
41. Pavlović N, Vidović S, Vladić J, Popović L, Moslavac T, Jakobović S, Jokić S. Recovery of tocopherols, amygdalin and fatty acids from apricot kernel oil: cold pressing vs. supercritical carbon dioxide. European Journal of Lipid science & Technology. 2018;120:1800043. https://doi.org/10.1002/ejlt.201800043
42. Topchiy OA, Kotlyar EO, Tkachenko NA, Sevastianova OV, Makovska TV. Method for determination of acid number: patent for utility model 107906 Ukraine: IPC G01N 33/03 (2006.01). owner ONAHT. u2016 12837; application for 2016; published 24.06.2016, Bulletin No. 12. (in Ukrainian)
43. Özcan M. Composition of some apricot (Prunus Armeniaca L.) kernels grown in Turkey. Acta Alimentaria. 2000; 29: 289-294. https://doi.org/10.1556/AAlim.29.2000.3.7
44. Sharma PC, Tilakratne BM, Gupta A. Utilization of wild apricot kernel press cake for extraction of protein isolate. Journal of Food Science and Technology. 2010;47:682–625. doi: 10.1007/s13197-010-0096-z
45. Manzoor M, Anwar F, Ashraf M, Alkharfy KM. Physico-chemical characteristics of seed oils extracted from different apricot (Prunus armeniaca L.) varieties from Pakistan. Grasas y Aceites. 2012;63: 193-201. https://doi.org/10.3989/gya.095011
2. Maja Natić, Dragana Dabić Zagorac, Ivanka Ćirić, Mekjell Meland, Biljana Rabrenović, Milica Fotirić Akšić. Chapter 56 – Cold pressed oils from genus Prunus. Editor(s): Mohamed Fawzy Ramadan. Cold Pressed Oils. Academic Press. 2020. https://doi.org/10.1016/B978-0-12-818188-1.00056-6.
3. Ana Carolina da Silva, Neuza Jorge. Bioactive compounds of the lipid fractions of agro-industrial waste. Food Research International. 2014;493-500 https://doi.org/10.1016/j.foodres.2014.10.025•
4. Carla Roana Monteiro Rudke, Acácio Antônio Ferreira Zielinski, Sandra Regina Salvador Ferreira. From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention. Food and Bioprocess Technology. 2022;6:1197-1215. https://doi.org/10.1007/s11947-022-02951-9
5. Mohamed A. Farag, Aya Bahaa Eldin, Ibrahim Khalifa. Valorization and extraction optimization of Prunus seeds for food and functional food applications: A review with further perspectives. Food Chemistry. 2022;388:132955. https://doi.org/10.1016/j.foodchem.2022.132955
6. Özcan MM, et al. A research on evaluation of some fruit kernels and/or seeds as a raw material of vegetable oil industry. Quality Assurance and Safety of Crops & Foods. 2014;7(2):187-191. https://doi.org/10.3920/QAS2013.0319
7. Bachheti RK, Rai I, Joshi A, Rana V. Physico-chemical study of seed oil of Prunus armeniaca L. grown in Garhwal region (India) and its comparison with some conventional food oils. International Food Research Journal. 2012;19:577-581
8. Soukaina Hrichi et al. Identification of Fatty Acid, Lipid and Polyphenol Compounds from Prunus armeniaca L. Kernel Extracts. Foods. 2020;9:896. https://doi.org/10.3390/foods9070896
9. Yiğit D, Yiğit N, Mavi A. Antioxidant and antimicrobial activities of bitter and sweet apricot (Prunus armeniaca L.) kernels. Braz J Med Biol Res. 2009;42(4):346-352. https://doi.org/10.1590/S0100-879X2009000400006
10. Erdogan-Orhan I, Kartal M. Insights into research on phytochemistry and biological activities of Prunus armeniaca L. (apricot). Food Res Int. 2011;44: 1238-1343. https://doi.org/10.1016/j.foodres.2010.11.014
11. Raj V, Jain A, Chaudhary J. Prunus armeniaca (Apricot): An Overview. J Pharm Res. 2012;8:3964-3966.
12. Minaiyan M, Ghannadi A, Asadi M, Etemad M, Mahzouni P. Anti-inflammatory effect of Prunus armeniaca L. (Apricot) extracts ameliorates TNBS-induced ulcerative colitis in rats. Res Pharm Sci. 2014;4:225-231.
13. Miguel G, Dandlen S, Neves A, Antunes D. Flavonoids content of different apricot (Prunus armeniaca L.) cultivars. International Conference on Energy, Environment, Ecosystems and Sustainable Development (EEESD'08). Algarve/Portugal: World Scientific and Engineering Academy and Society. 2008 June;11-13:537.
14. Younes Aqil, Ihssane Ouassor, Walid Belmaghraoui and Souad El Hajjaji. Prunus avium kernel oil characterization: a comparative study of four varieties from Sefrou, Morocco. OCL. 2020;27(24):1-5. https://doi.org/10.1051/ocl/2020019
15. Marija Koprivica, Dušanka Milojković-Opsenica, Milica Fotirić Akšić, Aleksandra Dramićanin, Kristina Lazarević. Fatty acids composition and physical properties of stones and kernels from different peach cultivars as biomarker of origin and ripening time. European Food Research and Technology. 2022;10: 2471-2482. https://doi.org/10.1007/s00217-022-04062-3
16. Hao Wu, John Shi, Sophia Xue, Yukio Kakuda, Dongfeng Wang, Yueming Jiang, Xingqian Ye, Yanjun Li. Jayasankar Subramanian. Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties, LWT - Food Science and Technology. 2011;44(10):2032-2039. https://doi.org/10.1016/j.lwt.2011.05.012
17. Marija R Koprivica, Jelena D Trifković, Aleksandra M Dramićanin, Uroš M Gašić et al. Determination of the phenolic profile of peach (Prunus persica L.) kernels using UHPLC–LTQ OrbiTrap MS/MS technique. European Food Research and Technology. 2018;11:2051-2064. https://doi.org/10.1007/s00217-018-3116-2•
18. Mezzomo N, Mileo BR, Friedrich MT, Martínez J, Ferreira SR. Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition. Bioresour Technol. 2010 Jul;101(14):5622-5632. https://doi: 10.1016/j.biortech.2010.02.020.
19. Erwei Hao, Guofeng Pang, Zhengcai Du, Yu-Heng Lai et al. Peach Kernel Oil Downregulates Expression of Tissue Factor and Reduces Atherosclerosis in ApoE knockout Mice. International Journal of Molecular Sciences. 2019;2:405. https://doi.org/10.3390/ijms20020405
20. Fratianni F, d’Acierno A, Ombra MN, Amato G et al. Fatty Acid Composition, Antioxidant, and in vitro Anti-inflammatory Activity of Five Cold-Pressed Prunus Seed Oils, and Their Anti-biofilm Effect Against Pathogenic Bacteria. Front. Nutr. 2021;8:775751. https://doi.org/10.3389/fnut.2021.775751
21. Petrenko IO, Meleshko MI. Pomology: textbook for students of higher educational institutions. Odesa; 2001. (in Ukrainian)
22. Wei Liu et al. Classification and quantification analysis of peach kernel from different origins with near-infrared diffuse reflection spectroscopy. Pharmacogn Mag. 2014;10(40):441-448. https://doi.org/10.4103%2F0973-1296.141814
23. Rahma EH, Abd El-Aal MH, Chemical characterization of peach kernel oil and protein: Functional properties, in vitro digestibility and amino acids profile of the flour. Food Chemistry. 1988;28(1):31-43. https://doi.org/10.1016/0308-8146(88)90004-0.
24. Pawar KR, Nema PK. Apricot kernel characterization, oil extraction, and its utilization: a review. Food Sci Biotechnol. 2023 Jan 7;32(3):249-263. https://doi.org/10.1007/s10068-022-01228-3.
25. Gupta A, Sharma PC, Tilakratne BMKS, Verma A. Studies on physico-chemical characteristics and fatty acid composition of wild apricot (Prunus armeniaca L.) kernel oil. Indian Journal of Natural Products and Resources. 2012;3:366-370.
26. Stryjecka M, Kiełtyka-Dadasiewicz A, Michalak M, Rachoń L, Głowacka A. Chemical composition and antioxidant properties of oils from the seeds of five apricot (Prunus armeniaca L.) cultivars. Journal of Oleo Science. 2019;68:729-738. https://doi.org/10.5650/jos.ess19121
27. Kotlyar EO, Tkachenko NA, Vikul SI, Levchuk IV. Technology of a natural skin toner based on aqueous extract from crushed apricot kernel. ‘Scientific works of Odesa National Academy of Food Technologies’. 2020; 84(2): 30-37.
28. Nde DB, Anuanwen CF. Optimization methods for the extraction of vegetable oils: A review. Processes. 2020;8:209. https://doi.org/10.3390/pr8020209
29. Gayas B, Kaur G. Novel oil extraction methods in food industry: A review. Journal of Oilseed Brassica. 2017;8:1-11.
30. Pavlović N, Vidović S, Vladić J, Popović et al. Recovery of tocopherols, amygdalin and fatty acids from apricot kernel oil: cold pressing vs. supercritical carbon dioxide. European Journal of Lipid science & Technology. 2018;120:1800043. https://doi.org/10.1002/ejlt.201800043
31. Gupta A, Sharma PC. Standardization of technology for extraction of wild apricot kernel oil at semi-pilot scale. Biological Forum-an International Journal. 2009;1:51-64.
32. Kate AE, Lohani UC, Pandey JP, Shahi NC, Sarkar A. Traditional and mechanical method of the oil extraction from wild apricot kernel: a comparative study. Research Journal of Chemical and Environmental Sciences. 2014;2:54-60.
33. Gayas B, Kaur G, Gul K. Ultrasound-assisted extraction of apricot kernel oil: effects on functional and rheological properties. Journal of Food Process Engineering. 2017;40:e12439. https://doi.org/10.1111/jfpe.12439
34. Özkal SG, Yener ME, Bayindirli L. Response surfaces of apricot kernel oil yield in supercritical carbon dioxide. LWT- Food Science and Technology. 2005;38:611-616. https://doi.org/10.1016/j.lwt.2004.08.003
35. Bisht TS, Sharma SK, Sati RC, Rao VK, Yadav VK, Dixit AK, Sharma AK, Chopra CS. Improvement of efficiency of oil extraction from wild apricot kernels by using enzymes. Journal of Food Science and Technology. 2015;52:1543-1551. https://doi.org/10.1007/s13197-013-1155-z)
36. Pertsevoy FV, Kamsulina NV, Dromenko OB, et al. Food technologies: textbook in 2 parts. Kharkiv State University of Food Technology and Trade. Kharkiv; Sumy: KSUFT. 2020. (in Ukrainian)
37. Samokhvalova OV, Artamonova MV, Stepankova GV, et al. Food technologies. Workshop: study guide. State Biotechnology University of Ukraine. Edition 2, revised and supplemented. Kharkiv: DBTU. 2023. (in Ukrainian)
38. Kate AE, Lohani UC, Pandey JP, Shahi NC, Sarkar A. Traditional and mechanical method of the oil extraction from wild apricot kernel: a comparative study. Research Journal of Chemical and Environmental Sciences. 2014;2:54-60.
39. Qin X, Zhong J. A review of extraction techniques for avocado oil. Journal of Oleo Science. 2016;65:e16063. https://doi.org/10.5650/jos.ess16063
40. Nde DB, Anuanwen CF. Optimization methods for the extraction of vegetable oils: A review. Processes. 2020;8:209. https://doi.org/10.3390/pr8020209
41. Pavlović N, Vidović S, Vladić J, Popović L, Moslavac T, Jakobović S, Jokić S. Recovery of tocopherols, amygdalin and fatty acids from apricot kernel oil: cold pressing vs. supercritical carbon dioxide. European Journal of Lipid science & Technology. 2018;120:1800043. https://doi.org/10.1002/ejlt.201800043
42. Topchiy OA, Kotlyar EO, Tkachenko NA, Sevastianova OV, Makovska TV. Method for determination of acid number: patent for utility model 107906 Ukraine: IPC G01N 33/03 (2006.01). owner ONAHT. u2016 12837; application for 2016; published 24.06.2016, Bulletin No. 12. (in Ukrainian)
43. Özcan M. Composition of some apricot (Prunus Armeniaca L.) kernels grown in Turkey. Acta Alimentaria. 2000; 29: 289-294. https://doi.org/10.1556/AAlim.29.2000.3.7
44. Sharma PC, Tilakratne BM, Gupta A. Utilization of wild apricot kernel press cake for extraction of protein isolate. Journal of Food Science and Technology. 2010;47:682–625. doi: 10.1007/s13197-010-0096-z
45. Manzoor M, Anwar F, Ashraf M, Alkharfy KM. Physico-chemical characteristics of seed oils extracted from different apricot (Prunus armeniaca L.) varieties from Pakistan. Grasas y Aceites. 2012;63: 193-201. https://doi.org/10.3989/gya.095011