CHEMICAL-COMPOSITION OF BITTER AND SWEET APRICOT KERNELS

The chemical composition of bitter and sweet varieties of apricot (Pru nus armeniaca) kernel was investigated. Oil, protein, soluble sugars, fiber (NDF and ADF), and ash contents in kernels were determined. Swee t apricot kernels were found to contain more oil (53 g/100 g) and less soluble sugars (7 g/100 g) than bitter kernels (43 and 14 g/100 g, re spectively). No significant differences in the protein content were fo und in either variety. Oleic acid and linoleic acid are approximately 92 g/100 g of total fatty acids. Pectic polysaccharides, cellulose, an d hemicelluloses (in decreasing amounts) were inferred to be their mai n component polysaccharides. Essential amino acids constitute 32-34 g/ 100 g of the total amino acids determined. Amygdalin content was very high (5.5 g/100 g) in bitter cultivars and was not detected in the swe et variety.