Effect of Extraction Method on Biochemical Properties and Oxidative Stability of Apricot Seed Oil
In this study, apricot seed oil (ASO) was extracted by using either cold press (CP ASO) or solvent extraction (SEASO) method. The effect of the extraction methods on chemical composition, antioxidant activity, oxidative stability and color of apricot seed oil was determined. Oleic acid with more than 70% ratio was the major fatty acid. The concentration of tocopherol isomers was in the order of g>a>d>b for both types of oils. Lag phase formation of lipid hydroperoxides, thiobarbituric acid reactive substances (TBARS) and rancimat induction period of SE ASO were greater than those of CP ASO's. Results indicated that extraction method did not influence the fatty acid composition, TAG composition, total phenolic content and color values of apricot seed oils, but it had a significant effect on tocopherol content, antioxidant activity and oxidative stability of oils.