{"id":48824,"date":"2023-06-30T10:22:56","date_gmt":"2023-06-30T10:22:56","guid":{"rendered":"https:\/\/biomedpharmajournal.org\/?p=48824"},"modified":"2023-07-11T06:41:22","modified_gmt":"2023-07-11T06:41:22","slug":"apricot-a-new-source-of-chemically-active-constituents-a-medicinal-overview","status":"publish","type":"post","link":"https:\/\/biomedpharmajournal.org\/staging\/vol16no2\/apricot-a-new-source-of-chemically-active-constituents-a-medicinal-overview\/","title":{"rendered":"Apricot- A New Source Of Chemically Active Constituents: A Medicinal Overview"},"content":{"rendered":"\n

Cultivation and Production<\/strong><\/p>\n\n\n\n

Apricot species are varying according to the categorization scheme. Usually, six different species are identified, Prunus brigantina Vill., Prunus holosericeae Batal, Prunus armeniaca Lannesiana, Prunus mandshurica (Maxim), Prunus sibirica Lannesiana, Japanese apricot Prunus mume (Sieb.) Sieb. & Succ.<\/p>\n\n\n\n

Nikolai\nIvanovich Vavilov (a prominent Russian and Soviet agronomist, botanist) divided\napricots into three origin zones: 1) the Chinese centre (Central and Western China)[71]<\/sup>, 2) the Central Asiatic centre (Afghanistan, northwest\nIndia and Pakistan, Kashmir), 3) Kostina which further categorised the\ncultivated apricots into four broad eco-geographical groupings based on their\nadaptability: (1) Central Asian, (2) Iran-Caucasian, (3) European, and (4)\nDzhungar-Zailij. A large number of local cultivars are cultivated in this area [37]<\/sup>.<\/p>\n\n\n\n

Prunus\nArmeniaca cultivation began over 3,000 years ago in China and has since\nexpanded throughout the southern parts of Asia. Around the first century BC,\napricot cultivation was brought to the Mediterranean region via Iran or\nArmenia, however further transfers from the Middle East, particularly to\nSouthern Europe, have occurred more recently. As a result, Spanish cultivars\nmight be descended from Arab-introduced North African genotypes [55]<\/sup>.\nApricots were first brought to England and Virginia in the 17th century as a\nconsequence of trade and commerce. The Spaniards (a native or inhabitant of Spain) later\nbrought apricot to California in the 1769-1840. The Japanese apricot originated\nin South east China, where the climate was comfortably high at temperature and more humidity in\nenvironment than that of Prunus armeniaca[7]<\/sup>. It’s also been grown\nfor almost 3,500 yrs., and other varieties may still present in mountain\nregions. In Japan, since ancient times prunus mume has been grown as\nornamentals. After Japanese people discovered that Prunus mume (a Japanese\nvariety of apricot fruits) having curative powers then fruit farming increased\nrapidly and expanded throughout the country.<\/p>\n\n\n\n

There\nare just a handful commercially cultivated apricot varieties in the world. Instead,\nsome cultivars are often grown in just one part of country, and mostly are\nunknown and outsider of that area. Turkey produces the highest number of\napricots in the world (538,000 metric tonnes per year).<\/p>\n\n\n\n

Morphology<\/strong><\/p>\n\n\n\n

In its native habitat, commonly apricot trees are small to medium-sized that can reach a height of 14 metres. The wood and spurs of a one-year-old Prunus are thinner, twiggy, and have a shorter lifespan than those of another Prunus. Serrate edges and long red-purple petioles characterise the leaves, which are ranges from elliptic to cordate. Apricots have perfect, perigynous flowers with four to six petals and around thirty stamens, produced singly or double at node. The apricot blossom, has double ovules and a single seed in most of the varieties. Pollen sterility has been reported on multiple occasions. The floral buds are developed in late of spring and in early of summer. Between 300 to 1,200 hours of chilling time (below 7\u00b0C) are required to begin flowering. Because the requirement of heat is so minimal after cooling, apricots blossom early in most climates. In early spring, the flowering period lasts for one to two weeks. Winter low temperatures are tolerated by dormant trees, but emergence from hibernation in an early stage causes freezing damage to blooms and even tree mortality is also shown in some developing stage where late freezes occur. <\/p>\n\n\n\n

As\na result of the early blossom habit, apricots are susceptible to frost harm,\nand as a result, the production area is constrained by the threat of spring\nfrost. The drupe of apricot has one rocky endocarp which surround seed, a\nfleshy mesocarp, and an exocarp (fruit skin).  The freestone or clingstone fruits of\ncommon apricot having oval to round shape and a glabrous epicarp. Flesh of\nfruit can be sweet or sour, and the colour of the flesh is generally orange,\nhowever there are a few varieties of white-fleshed fruit. Climacteric fruits take\n3 to 6 months to grow, depends on the varieties. Mature fruits of apricot are sensitive\nto the touch and therefor particularly sensitive to microorganisms which causes\ndegradation. The Prunus mume is a large tree that can be approximately 10\nmetres in height in rare occasions. Depending on the different varieties, the types\nof petals also vary. Petals can be single or many, and can be whitish or\npinkish. Flowers have a single carpel or group of\nfused carpels usually differentiated into an ovary with two ovules and\nover 40 to 50 stamens. The size of the fruit varies from 5 to 50 g depending on\nthe variety.<\/p>\n\n\n\n

Physical Qualities of Kernel<\/strong><\/p>\n\n\n\n

The hard, outside section of the pit\u2019s accounts for around 35,000 metric tonnes per year, while the kernels within the pits account for 7500 metric tonnes per year [1]<\/sup>. The proportion of apricot kernel and the pit are ranges between 18.8 and 38.0 percent, as determined by [(pits)\/ (pits + kernels)] 100 [2\u201311]<\/sup>. Apricot kernels have an average length of 14.0\u201319.17 mm, a width of 9.99\u201310.20 mm, a thickness of 3.3\u20136.27 mm, a geometric mean diameter of 9.89\u201310.31 mm, and a mass of 0.471\u20130.482 gm. The range of weight for 100 kernels is 28.72\u201365.13 gm. [7,9,10]<\/sup>. Physical qualities of apricot kernels are so important for mechanical processing [14]<\/sup>.<\/p>\n\n\n\n

Chemical Constituents<\/strong><\/p>\n\n\n\n

The chemical composition of apricot kernels is shown in Table-I. The protein content of apricot kernels has been found to range from 14.1 to 45.3 percent [2,4,6,7,14\u201318]<\/sup>. The proteins of apricot kernel comprise 84.74 percent albumin, 7.66 percent globulin, 1.16 percent prolamin, and 3.52 percent glutelin, according to a PAGE analysis (polyacrylamide gel electrophoresis)[65]<\/sup>.  Non-protein nitrogen accounts for 1.17 percent of total nitrogen, whereas other proteins account for 1.85 percent [7]<\/sup>. According to SDS-PAGE analysis, proteins have a 315 nm fluorescence spectrum (emission max), 280 nm UV absorption (\u03bbmax<\/sub>) and having 4 sub-units with the mol. size of 58600, 37400, 25200, and 16500 based on study of SDS-PAGE [19]<\/sup>.<\/p>\n\n\n\n

Essential\namino acids made up of 33\u201335% [15]<\/sup> of the overall amino acids in the\napricot kernel. Arginine (21.7\u201330.5) and leucine (16.2\u201321.6) were the two most\nimportant necessary amino acids (mmol\/100 g meal), whereas glutamic acid\n(49.9\u201368.0) was the most common non-essential amino acid [4]<\/sup>. Table-II\nshows the numerical values of kernel flour and protein isolated in the protein\ndigestibility tests (in vitro). The carbohydrate content of apricot kernels has\nbeen recorded differently as 25.5 percent (w\/w) [20]<\/sup>, 17.3 percent [6]<\/sup>,\nand 18.1\u201327.9 percent [4]<\/sup>. Undefatted kernels had a total sugar\ncontent of 4.10 percent, while defatted kernels had a total sugar content of\n7.76 percent [7]<\/sup>. The percentage of invert sugar was 6.01 percent [10]<\/sup>.\n<\/p>\n\n\n\n

Table-I\nshows the apricot kernels oil content ranging from 28.71% to 65.73 percent [2,4,6\u20138,14,15,17,18]<\/sup>.\nTable-III shows the oleic (58.3\u201373.4 percent) and linoleic (18.8\u201331.7 percent)\nprimary FAs [6\u20138,14,17,22\u201325]<\/sup>. The contents of saturated fatty acid\n(7.2\u20138.3%) and unsaturated fatty acid (91.5\u201391.8%) [10,14]<\/sup>, as well\nas neutral lipids, glycolipids and phospholipids – 95.2\u201395.7%, 1.2\u20131.8% and\n2.0% respectively have been reported [10]<\/sup>. Kernel oil also found\ncampesterol, stigmasterol and sitosterol – 11.8mg\/100 gm, 9.8 mg\/100 gm and\n177.0 mg\/100 gm respectively [27]<\/sup>. Table-IV contains shows the\nrefractive index, specific gravity, iodine value, saponification value and\nunsaponifiable content values of apricot kernel oil. Unsaponifiable matter [4,10,28,29]<\/sup>,\nsaponification number [12,21,28]<\/sup>, iodine value (90.0\u2013103.5),\nspecific gravity of 0.876\u20130.929 and having refractive index oof 1.390\u20131.475 [8,10,21]<\/sup>\nare the ranges.<\/p>\n\n\n\n

Table 1:<\/strong> Chemical Composition of Apricot Kernelsa<\/sup><\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Oil contains<\/strong><\/p>\n

(<\/strong>percentage)<\/strong><\/p>\n<\/td>\n

\n

Protein contains<\/strong><\/p>\n

(<\/strong>percentage)<\/strong><\/p>\n<\/td>\n

\n

Ash <\/strong>contains<\/strong><\/p>\n

(<\/strong>percentage)<\/strong><\/p>\n<\/td>\n

\n

Arginine contains<\/strong><\/p>\n

(milli mol\/100 gm)<\/strong><\/p>\n<\/td>\n

\n

Leucine contains<\/strong><\/p>\n

(milli mol\/100 gm)<\/strong><\/p>\n<\/td>\n

\n

Glutamic acid contains<\/strong><\/p>\n

(milli mol\/100 gm)<\/strong><\/p>\n<\/td>\n

\n

Reference<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

42.0\u201352.0<\/p>\n<\/td>\n

\n

18.8<\/p>\n<\/td>\n

\n

2.4<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

15<\/p>\n<\/td>\n<\/tr>\n

\n

 <\/p>\n<\/td>\n

\n

23.4\u201326.0<\/p>\n<\/td>\n

\n

1.4\u20132.0<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

16<\/p>\n<\/td>\n<\/tr>\n

\n

42.0\u201348.9<\/p>\n<\/td>\n

\n

32.1\u201337.7<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

22.3\u201329.5<\/p>\n<\/td>\n

\n

15.8\u201320.9<\/p>\n<\/td>\n

\n

50.2\u201365.1<\/p>\n<\/td>\n

\n

4<\/p>\n<\/td>\n<\/tr>\n

\n

31.7\u201350.3<\/p>\n<\/td>\n

\n

14.0\u201317.1<\/p>\n<\/td>\n

\n

2.1\u20132.4<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

14<\/p>\n<\/td>\n<\/tr>\n

\n

28.0\u201365.9<\/p>\n<\/td>\n

\n

20.2\u201340.7<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

2<\/p>\n<\/td>\n<\/tr>\n

\n

51.9<\/p>\n<\/td>\n

\n

21.1<\/p>\n<\/td>\n

\n

3.1<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

6<\/p>\n<\/td>\n<\/tr>\n

\n

51.0\u201353.3<\/p>\n<\/td>\n

\n

23.0\u201324.0<\/p>\n<\/td>\n

\n

2.1\u20132.4<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

7<\/p>\n<\/td>\n<\/tr>\n

\n

55.9<\/p>\n<\/td>\n

\n

22.3<\/p>\n<\/td>\n

\n

2.1<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

18<\/p>\n<\/td>\n<\/tr>\n

\n

44.3\u201345.1<\/p>\n<\/td>\n

\n

21.7<\/p>\n<\/td>\n

\n

3.0<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

17<\/p>\n<\/td>\n<\/tr>\n

\n

45.8\u201351.2<\/p>\n<\/td>\n

\n

23.8\u201327.4<\/p>\n<\/td>\n

\n

2.2\u20132.8<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

8<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

a<\/em>These data represent different varieties of cultivars.<\/p>\n\n\n\n

Table 2<\/strong>: Digestive Protein Valuesa<\/sup> <\/em>of Apricot Kernel Flour,         Kernel Protein Isolates, and Casein (In vitro)<\/em> (7)<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n
\n

 <\/p>\n<\/td>\n

\n

Digestive Proteineb  <\/sup>(in percentage)<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Enzymes<\/strong><\/p>\n<\/td>\n

\n

Casein<\/strong><\/p>\n<\/td>\n

\n

Kernel flour<\/strong><\/p>\n<\/td>\n

\n

Kernel protein isolates<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Trypsin<\/p>\n<\/td>\n

\n

73.2 \u00b1 2.4<\/p>\n<\/td>\n

\n

31.1 \u00b1 2.5<\/p>\n<\/td>\n

\n

67.7 \u00b1 3.0<\/p>\n<\/td>\n<\/tr>\n

\n

Pepsin<\/p>\n<\/td>\n

\n

32.6 \u00b1 3.2<\/p>\n<\/td>\n

\n

31.4 \u00b1 3.0<\/p>\n<\/td>\n

\n

33.1 \u00b1 3.0<\/p>\n<\/td>\n<\/tr>\n

\n

Pancreatin<\/p>\n<\/td>\n

\n

96.0 \u00b1 2.0<\/p>\n<\/td>\n

\n

34.9 \u00b1 2.8<\/p>\n<\/td>\n

\n

96.1 \u00b1 2.5<\/p>\n<\/td>\n<\/tr>\n

\n

Pepsin-pancreatin<\/p>\n<\/td>\n

\n

99.2 \u00b1 0.3<\/p>\n<\/td>\n

\n

95.6 \u00b1 1.1<\/p>\n<\/td>\n

\n

97.9 \u00b1 1.5<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

a<\/em>These data represent a number of cultivars.<\/p>\n\n\n\n

b<\/em>Data are mean \u00b1 SD.<\/p>\n\n\n\n

Table 3<\/strong>: Fatty Acid Profile of Apricot Kernelsa<\/sup> (in percent)<\/strong>.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Palmitic acid<\/strong><\/p>\n

(16:0)<\/strong><\/p>\n<\/td>\n

\n

Palmitoleic acid<\/strong><\/p>\n

(16:1)<\/strong><\/p>\n<\/td>\n

\n

Stearic acid<\/strong><\/p>\n

(17:0)<\/strong><\/p>\n<\/td>\n

\n

Oleic<\/strong> acid<\/strong><\/p>\n

(17:1)<\/strong><\/p>\n<\/td>\n

\n

Linoleic acid<\/strong><\/p>\n

(17:2)<\/strong><\/p>\n<\/td>\n

\n

Linolenic acid<\/strong><\/p>\n

(17:3)<\/strong><\/p>\n<\/td>\n

\n

Reference<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

4.5<\/p>\n<\/td>\n

\n

0.1-0.2<\/p>\n<\/td>\n

\n

0.3<\/p>\n<\/td>\n

\n

69.1<\/p>\n<\/td>\n

\n

25.9<\/p>\n<\/td>\n

\n

0.2<\/p>\n<\/td>\n

\n

6<\/p>\n<\/td>\n<\/tr>\n

\n

8.6<\/p>\n<\/td>\n

\n

1.3<\/p>\n<\/td>\n

\n

1.3<\/p>\n<\/td>\n

\n

56.4<\/p>\n<\/td>\n

\n

31.8<\/p>\n<\/td>\n

\n

0.1<\/p>\n<\/td>\n

\n

22<\/p>\n<\/td>\n<\/tr>\n

\n

4.6\u20136.5<\/p>\n<\/td>\n

\n

0.5\u20130.8<\/p>\n<\/td>\n

\n

1.0\u20131.2<\/p>\n<\/td>\n

\n

69.2\u201371.5<\/p>\n<\/td>\n

\n

19.0\u201324.1<\/p>\n<\/td>\n

\n

0.1\u20131.5<\/p>\n<\/td>\n

\n

8<\/p>\n<\/td>\n<\/tr>\n

\n

4.5<\/p>\n<\/td>\n

\n

0.2<\/p>\n<\/td>\n

\n

0.4-0.5<\/p>\n<\/td>\n

\n

66.4<\/p>\n<\/td>\n

\n

28.7<\/p>\n<\/td>\n

\n

0.1<\/p>\n<\/td>\n

\n

7<\/p>\n<\/td>\n<\/tr>\n

\n

3.4\u20134.0<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

2.0\u20132.2<\/p>\n<\/td>\n

\n

69.1\u201372.9<\/p>\n<\/td>\n

\n

20.1\u201323.5<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

17<\/p>\n<\/td>\n<\/tr>\n

\n

4.5\u20134.9<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

0.1\u20130.3<\/p>\n<\/td>\n

\n

66.7\u201372.0<\/p>\n<\/td>\n

\n

23.0\u201327.8<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

23<\/p>\n<\/td>\n<\/tr>\n

\n

6.0<\/p>\n<\/td>\n

\n

1.6<\/p>\n<\/td>\n

\n

0.2<\/p>\n<\/td>\n

\n

60.1<\/p>\n<\/td>\n

\n

31.2<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

24<\/p>\n<\/td>\n<\/tr>\n

\n

6.4<\/p>\n<\/td>\n

\n

0.7<\/p>\n<\/td>\n

\n

0.6<\/p>\n<\/td>\n

\n

73.0<\/p>\n<\/td>\n

\n

19.6<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

26<\/p>\n<\/td>\n<\/tr>\n

\n

4.7<\/p>\n<\/td>\n

\n

0.8<\/p>\n<\/td>\n

\n

0.7<\/p>\n<\/td>\n

\n

62.2<\/p>\n<\/td>\n

\n

31.8<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

25<\/p>\n<\/td>\n<\/tr>\n

\n

6.2\u20138.5<\/p>\n<\/td>\n

\n

1.0\u20132.1<\/p>\n<\/td>\n

\n

1.1\u20131.9<\/p>\n<\/td>\n

\n

58.3\u201367.1<\/p>\n<\/td>\n

\n

24.9\u201332.0<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

14<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

a<\/em>These data represent different varieties of cultivars.<\/p>\n\n\n\n

Table 4:<\/strong> Oila<\/sup> properties of apricot kernel<\/strong>.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
\n

Saponification value<\/strong><\/p>\n<\/td>\n

\n

Unsponifable content (<\/strong>percentage)<\/strong><\/p>\n<\/td>\n

\n

Specific<\/strong> gravity (gm\/cm3<\/sup>)<\/strong><\/p>\n<\/td>\n

\n

Iodine value<\/strong><\/p>\n<\/td>\n

\n

Refractive index (at 20\u00b0C)<\/strong><\/p>\n<\/td>\n

\n

References<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

190.1<\/p>\n<\/td>\n

\n

0.87<\/p>\n<\/td>\n

\n

0.878\u20130.880<\/p>\n<\/td>\n

\n

92\u2013100<\/p>\n<\/td>\n

\n

1.470\u20131.471<\/p>\n<\/td>\n

\n

10<\/p>\n<\/td>\n<\/tr>\n

\n

194.3\u2013198.9<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

0.913<\/p>\n<\/td>\n

\n

105<\/p>\n<\/td>\n

\n

1.471<\/p>\n<\/td>\n

\n

7<\/p>\n<\/td>\n<\/tr>\n

\n

 <\/p>\n<\/td>\n

\n

0.35\u20131.55<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

103<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

29<\/p>\n<\/td>\n<\/tr>\n

\n

 <\/p>\n<\/td>\n

\n

0.57\u20130.90<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

104\u2013112<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

4<\/p>\n<\/td>\n<\/tr>\n

\n

188.1\u2013188.8<\/p>\n<\/td>\n

\n

0.20\u20131.00<\/p>\n<\/td>\n

\n

0.920<\/p>\n<\/td>\n

\n

91.9\u201394.6<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

28<\/p>\n<\/td>\n<\/tr>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

0.932\u20130.933<\/p>\n<\/td>\n

\n

106<\/p>\n<\/td>\n

\n

1.479<\/p>\n<\/td>\n

\n

8<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

a<\/em>These data represent different varieties of cultivars.<\/p>\n\n\n\n\n\n
\"\"<\/td>\n\n

Table 5: Mineral and Vitamin Content of Apricot Kernelsa<\/sup> (mg\/100 gm)<\/strong><\/p>\n

Click here to view Table<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

a<\/em>These data represent a number of cultivars.<\/p>\n\n\n\n

Apricot\nkernels contain the cyanogenic glycoside amygdalin, along with low levels of\nprunasin. Amygdalin which is used to cure cancer in humans is found in kernels\nof almond at a concentration of 3\u20134% by wt. [31, 32]<\/sup>. According to other\nstudies, bitter apricot has very high content of amygdalin (as 5.5 g\/100 g) but\nvery low in sweet apricots in comparison to bitter one [15]<\/sup>.<\/p>\n\n\n\n

HCN\nconcentrations in wild apricot kernels are high (180-200 mg\/100 gm), whereas\nHCN levels in domestic bitter apricot cultivars are low (11-12 mg\/100 gm) [33\n& 35]<\/sup>. Poisoning can occur if you consume too many apricot kernels\n(more than 1 mg\/L \u2013CN in your blood). HCN has been reported to have a lethal\ndosage of 0.5 mg\/g [36]<\/sup>.<\/p>\n\n\n\n

Drawback<\/strong><\/p>\n\n\n\n

Apricots have a few drawbacks, despite its many positive qualities, such as their beauty, excellent flavour, and ease of eating, as well as their versatility and lack of production for enough quantity as indeed. In comparison to other summer fruits, apricots are more susceptible to illness [35]<\/sup>. Crop levels fluctuate, resulting in erratic market availability, and the limited selection of cultivars allows for only a brief market presentation. Furthermore, customers are frequently dissatisfied by insufficient fruit quantity and maturity, resulting in relatively low consumption rate when compared to other summer fruits (e.g. Mango, orange, blue berries etc.)[75]<\/sup><\/p>\n\n\n\n

Medicinal Uses<\/strong><\/p>\n\n\n\n

The nutritional value of an apricot varies depending on whether it is raw or dry. Apricots is a good source of vitamin C, beta-carotene, and a few minerals when eaten raw [63]<\/sup>. Dried ones, on the other hand, are high in pro-vitamin A, niacin, vitamin E, iron, potassium, manganese, and calcium, among other minerals. Dried apricots are also high in dietary fibre, for approximately to 7% of its total weight.<\/p>\n\n\n\n

Evidence-based\nmedicinal uses of apricots<\/strong><\/p>\n\n\n\n

  1. Improves\nvision or eyesight<\/li>
  2. Prevents\nnervous system disorders<\/li>
  3. Fights\nanaemia<\/li>
  4. Relieves\nconstipation<\/li>
  5. Prevents\ncancer<\/li>
  6. Improves\nheart health<\/li><\/ol>\n\n\n\n

     Improve Vision or Eyesight<\/strong><\/p>\n\n\n\n

    Apricots have this characteristic due to the presence of vitamin A in combination with other vitamins and minerals. Its consumption helps to maintain strong vision. It adds radiance and attractiveness to the eye. Vitamin A aids in the protection of the eye’s surface. It has been shown to be beneficial in the treatment of dry eyes in several trials. Vitamin A, in conjunction with other antioxidants, helps to reduce the risk of macular degeneration, which causes visual loss [1]<\/sup>.<\/p>\n\n\n\n

    Vitamin\nA is known as the “eye vitamin.” And apricots, particularly dried\napricots, are high in this nutrient. So, if you want to improve your vision and\nprevent a variety of eye illnesses like night blindness, eye dryness, loss of\nvisual acuity, and eye itching, adding apricots to your diet can help.<\/p>\n\n\n\n

    Prevents Nervous System Disorders<\/strong><\/p>\n\n\n\n

    Because of its high content of B-group vitamins, apricots may help to avoid a variety of nervous system illnesses. The nerve cells in the brain require thiamine. Riboflavin assists in the normal metabolism of iron, a mineral required for blood cell production. Niacin also has a crucial function in the neurological system, and a lack of it can cause dementia and mood swings. Folates play a critical role in the prevention of neural tube abnormalities.<\/p>\n\n\n\n

    Apricots\nmay aid in the maintenance of nervous system balance due to their high content\nof B-group vitamins. It might help those with anxiousness, anxiety, and even\nasthenia.<\/p>\n\n\n\n

    Fights Anaemia<\/strong><\/p>\n\n\n\n

    Apricot consumption may be beneficial in cases of anaemia caused by iron deficiency. When the body is iron deficient, red blood cells cannot be formed in adequate quantities. Anaemia is a condition marked by symptoms such as weakness, weariness, and light-headedness.<\/p>\n\n\n\n

    Apricots,\nespecially dried apricots, have a high iron content. It also has a fair\npercentage of copper in it. Iron, as previously stated, is directly involved in\nthe creation of red blood cells, whose low count causes anaemia. Copper has\nalso been shown to enhance iron absorption in the circulation in studies.<\/p>\n\n\n\n

    The\nconnection between copper and iron is quite strong. In reality, there are some\ncircumstances when iron deficiency anaemia cannot be alleviated by consuming\niron but may be effectively treated by consuming copper [63]<\/sup>.<\/p>\n\n\n\n

    Relieves Constipation<\/strong><\/p>\n\n\n\n

    Apricots, particularly dried apricots, can aid with constipation. This is because it has a high level of fibre. Fiber helps to relieve constipation by bulking up the stool and enhancing the peristaltic activity of the gut, which helps to move stool down the colon.<\/p>\n\n\n\n

    If\nyou’re having trouble passing bowels, one or two apricots may work as a\nlaxative to put a grin on your face.<\/p>\n\n\n\n

    Prevents Cancer<\/strong><\/p>\n\n\n\n

    Apricot has been discovered to have powerful antioxidant effects. Antioxidant-rich foods assist to lower our risk of cancer by combating the actions of free radicals, which interact with body cells and can cause cancer to flourish. Furthermore, apricots are high in vitamin C, which helps to strengthen the body’s immunity.<\/p>\n\n\n\n

    You\nmay increase your defence against disease-causing organisms while also lowering\nyour chance of acquiring any sort of cancer by include one or two apricots in\nyour diet [27]<\/sup>.<\/p>\n\n\n\n

    Improves Heart Health<\/strong><\/p>\n\n\n\n

    A study published not long ago discovered that eating bitter apricot seeds can help avoid cardiovascular disease. In human volunteers, apricot consumption was observed to lower total cholesterol and LDL cholesterol levels.<\/p>\n\n\n\n

    LDL\ncholesterol in excess is extremely damaging to the cardiovascular system. It\ncan clump in our arteries and eventually impede blood flow to key organs like\nthe heart and brain, resulting in heart attacks and strokes.<\/p>\n\n\n\n

    Furthermore,\napricots have very low fat and salt content, which are two of the most\ndetrimental elements to heart health. On the other hand, it includes a\nsubstantial quantity of potassium, a mineral that helps regulate blood pressure\nand regulates pulse.<\/p>\n\n\n\n

    Apricots\nare also used in a variety of ways, including fresh fruit, vinegar, liquor,\nwine, flavouring agents in food or baby food, sauce, juice, jam and dried fruit\nfor canning. Bitter apricot kernels are also used to treat asthma and cough\n[50]<\/sup>, as well as for new born viral pneumonia and large intestinal\ndiseases as a traditional medicine in China. The dried fruit and concentrate\nfruit juice of the Japanese apricot of Prunus mume is used to make a\ncancer-preventive and cancer-curing beverage. A liquid soap containing apricot\nkernel oil is used to treat dermatitis. Apricots are more valuably farmed for\ntheir seed\u2019s oil and edible seeds in some Asian countries in comparison to\napricot grown for their fruit value. Crushed apricot stone shells are being\ninvestigated as an alternative to anthracite coal in water treatment filters. The\nkernels are used to make cosmetics, medications, and perfumes, while the pits\nare utilised for making fuel.<\/p>\n\n\n\n

    Extract\nof apricot is also used as a flavouring agent that is derived from apricots. It\nis used to add a fruity flavour to foods and beverages. Apricot extract has a\nnumber of health benefits, including reducing inflammation and protecting the\nheart.<\/p>\n\n\n\n

    Bitter Apricot Extract<\/strong><\/p>\n\n\n\n

    Bitter apricot extract is a dark brown powder made from the pits of bitter or sour apricots. It has been used as an ingredient in various food products and medicines for thousands of years. The extraction process varies according to regional traditions but generally includes solvent-based processes, alcohol extraction, and water distillation among others.<\/p>\n\n\n\n

    The\nextensive usage of bitter apricot extract in various functional foods and\nbeverages such as juices, cocktails, snacks & cereals, dairy products, meat\n& poultry products among others. In addition, bitter apricot is used in\nseveral bakery & confectionery items such as cakes pies cookies pastries\nalong with their derivatives to enhance their taste and aroma [74]<\/sup>.<\/p>\n\n\n\n

    Sweet Apricot Extract<\/strong><\/p>\n\n\n\n

    Sweet apricot extract is a concentrated fruit flavour derived from the kernels of apricots [20]<\/sup>. It has high potassium content which helps in controlling blood pressure and cholesterol levels. The product also contains fibre, iron, calcium, and vitamin C & A which helps in lowering the risk of cancer and heart diseases.<\/p>\n\n\n\n

    The\ncosmetics industry also holds considerable potential owing to increasing\nconsumer awareness regarding personal care product ingredients including colours\npreservatives etc. Apricot kernel oil (AKO) has been found effective for skin\nconditions on its own or blended with other carrier oils like sunflower seed\noil or argan oil due largely lessening inflammation caused by acne lesions\nblackheads pimples pustules sores rashes etc [74]<\/sup>.<\/p>\n\n\n\n

    Conclusion<\/strong><\/p>\n\n\n\n

    Apricot has rich in minerals including catechin & chlorogenic acid. Taste and aroma compounds include sucrose, glucose, organic acids, terpenes, aldehydes and lactones. The dried Apricot containing more quantity of vitamins & minerals in comparison with raw Apricot. It has very good medicinal value because of its chemical composition. <\/p>\n\n\n\n

    Apricot\ncontains a several minerals like Zn, Ca, Cu, Fe,\nMg, Na, Mn, P, and K, whose amount varies between raw apricot & dried\napricot. It also a very good source of fat-soluble vitamins (e.g.-A, E, K)\n& water-soluble vitamins (e.g. -B1, B2, B3, B5, B6, B9, C). Apricot kernel\nis also a very good source of oil and fibre as well as of dietary protein.<\/p>\n\n\n\n

    Apricot kernels are also containing poisonous compound amygdalin\nwhich is a cyanogenic glucoside isolated from\napricot kernel and seeds of other plants of the family Rosaceae. <\/p>\n\n\n\n

    It has some following important medicinally uses:<\/p>\n\n\n\n

    Good for Eyes (Due to Vitamin A & beta-carotene).<\/p>\n\n\n\n

    It is rich source of antioxidants [61]<\/sup> & minerals.<\/p>\n\n\n\n

    It helps in constipation (Due to high fibre).<\/p>\n\n\n\n

    It helps in anaemia (due to iron value of apricot).<\/p>\n\n\n\n

    It helps asthma patient [64]<\/sup>.<\/p>\n\n\n\n

    It is good for skin disorders because it has antioxidant properties & also containing most useful vitamins (Vit E) for skin [72]<\/sup>.<\/p>\n\n\n\n

    It also helps in weight loss & bone strengthen. <\/p>\n\n\n\n

    References<\/strong><\/p>\n\n\n\n

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