Jump to ContentJump to Main Navigation
Show Summary Details
More options …

International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

SCImago Journal Rank (SJR) 2016: 0.293
Source Normalized Impact per Paper (SNIP) 2016: 0.391

See all formats and pricing
More options …
Volume 3, Issue 5 (Oct 2007)


Proximate Composition of the Apple Seed and Characterization of Its Oil

Xiuzhu Yu / Frederick R. van de Voort / Zhixi Li / Tianli Yue
Published Online: 2007-10-25 | DOI: https://doi.org/10.2202/1556-3758.1283

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.

Keywords: apple seed; proximate analysis; physiochemical properties of apple seed oil

About the article

Published Online: 2007-10-25

Citation Information: International Journal of Food Engineering, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1283.

Export Citation

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston. Copyright Clearance Center

Citing Articles

Here you can find all Crossref-listed publications in which this article is cited. If you would like to receive automatic email messages as soon as this article is cited in other publications, simply activate the “Citation Alert” on the top of this page.

Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Mohamed Koubaa, Jaime Lopez-Cervantes, Seyed Hossein Asadi Yousefabad, Seyedeh Fatemeh Hosseini, Masoumeh Karimi, Azam Motazedian, and Samira Asadifard
Food Research International, 2017, Volume 92, Page 147
Olga Krasodomska and Christian Jungnickel
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2015, Volume 481, Page 468
J. C. Bada, M. León-Camacho, P. Copovi, and L. Alonso
Grasas y Aceites, 2014, Volume 65, Number 2, Page e027
S. Arain, S. T.H. Sherazi, M. I. Bhanger, N. Memon, S. A. Mahesar, and M. T. Rajput
Grasas y Aceites, 2012, Volume 63, Number 2, Page 175

Comments (0)

Please log in or register to comment.
Log in