Pawar Krantidip R, Nema Prabhat K
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028 India.
Food Sci Biotechnol. 2023 Jan 7;32(3):249-263. doi: 10.1007/s10068-022-01228-3. eCollection 2023 Mar.
Apricot ( L.) kernels, one of the economical stone fruit kernels, are utilized worldwide for edible, cosmetic, and medicinal purposes. Oil from the apricot kernel is valued by the richness of unsaturated fatty acids, the high proportion of oleic acids, phenols, and tocopherol content. Oil yield with quality from apricot kernel varies with region, variety, and adopted method of oil extraction. This review discusses apricot kernel characterization, different conventional and novel methods of oil extraction, their merits and demerits as reported in the literature. Novel technologies such as microwave-assisted oil extraction, ultrasound-assisted oil extraction, enzyme-assisted oil extraction, and supercritical fluid oil extraction have emerged as the most promising extraction methods that allow efficient oil recovery in very environment-friendly ways. Knowledge of the extraction technique aids in giving higher oil recovery with minimal nutritional losses while retaining the original organoleptic properties.
杏仁（L.）核是经济价值较高的核果核之一，在全球范围内被用于食用、化妆品和医药用途。杏仁核油因其丰富的不饱和脂肪酸、高比例的油酸、酚类和生育酚含量而受到重视。杏仁核的出油率和品质因地区、品种和采用的榨油方法而异。本文综述了杏仁核的特性、不同的传统和新型榨油方法，以及文献中报道的它们的优缺点。微波辅助榨油、超声辅助榨油、酶辅助榨油和超临界流体榨油等新技术已成为最有前景的榨油方法，这些方法能够以非常环保的方式高效回收油脂。了解榨油技术有助于在保留原始感官特性的同时，以最小的营养损失实现更高的油脂回收率。
