International Journal of Food Engineering
Editor-in-Chief: Chen, Xiao Dong
IMPACT FACTOR increased in 2015: 0.712
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Proximate Composition of the Apple Seed and Characterization of Its Oil
1College of Food Science and Engineering, Northwest A&F University
2Department of Food Science and Agricultural Chemistry, McGill University
3College of Food Science and Engineering, Northwest A&F University
4College of Food Science and Engineering, Northwest A&F University
Citation Information: International Journal of Food Engineering. Volume 3, Issue 5, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1283, October 2007
- Published Online:
Apple seeds, a common byproduct of apple processing, have been examined for their overall proximate composition, fatty acid and amino acid composition of the lipid and protein components, respectively, as well as their key mineral constituents. Proximate analysis indicated that apple seeds are rich in oil content and protein ranging from 27.5 to 28% and 33.8 to 34.5% respectively, comparing favorably with oilseeds. GC analysis indicated high levels of linoleic acid (~49%) with the other dominant fatty acids being oleic, palmitic and stearic acids, ranging from ~39, 7 and 2% respectively. Amino acid analysis indicates that there are substantial amounts of sulfur containing amino acids in the apple seed. The apple seeds also contain significant amounts of phosphorus, potassium, magnesium, calcium and iron, in the order of 720, 650, 510, 210 and 110 mg/100g, respectively. Based on the proximate composition of the apple seeds, if adequate amounts are available as a process byproduct, apple seeds could have value-added potential as a source of edible oil, with the oil cake potentially serving as an animal feed supplement.
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