Proximate Composition of the Apple Seed and Characterization of Its Oil

Xiuzhu Yu 1 , Frederick R. van de Voort 2 , Zhixi Li 3  and Tianli Yue 4
  • 1 College of Food Science and Engineering, Northwest A&F University
  • 2 Department of Food Science and Agricultural Chemistry, McGill University
  • 3 College of Food Science and Engineering, Northwest A&F University
  • 4 College of Food Science and Engineering, Northwest A&F University

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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IJFE is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes.

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