Effects of controlled microwave heat treatment on the compositional attributes, antioxidant potential, and anti-nutritional components of apricot kernel flour

Abstract

Recycling leftovers from food processing presents a significant challenge, with apricot kernels being one such by-product with immense untapped potential. This study investigates the impact of microwave treatment at 100W, 180W, 300W, 450W, and 600W for 6 min on the compositional attributes, antioxidant activity, and anti-nutritional components of apricot kernels. Results revealed that microwave heating led to a reduction in moisture content and a simultaneous increase in protein and oil content. Notably, treatment at 450W for 6 min significantly enhanced fatty acid profile, total phenolic content (1.16-fold), total flavonoid content (1.52-fold), and antioxidant potential (1.12-fold). Importantly, this treatment also reduced anti-nutritional factors significantly, such as amygdalin content by 53.73%, hydrocyanic acid by 56.94%, cyanogenic glycosides by 33.50%, phytic acid by 34.61%, and tannins by 31.88%. However, prolonged heating at 600W for 6 min negatively impacted these quality attributes. Color alterations, including darker hues due to pyrolysis and browning reactions, were noticed at 450W for 6 min. The findings highlight the potential of microwave treatment as a green detoxification method to enhance the value and safety of apricot kernels, promoting their utilization in various industrial applications and contributing to waste reduction in the food processing industry.