Harčova Nauka ì Tehnologìâ (Jul 2023)
DEVELOPING A TECHNOLOGY OF OBTAINING EXTRA VIRGIN OILS FROM KERNELS OF STONES OF VARIOUS APRICOT CULTIVARS GROWN IN THE ODESA REGION
Abstract
It has been studied whether the kernels (endocarps) of stones obtained from apricots grown in the Odesa region (the cultivars Shablovsky, Kyivsky Ananasny, Ananasny Tsiurupynsky, and Krasnoshchoky) are prospective raw materials for fat-and-oil and beauty products. The study provides a basis for a technology of producing oils from the kernels of stones of various apricot cultivars harvested in the region. The most suitable cold pressing modes (extra virgin) have been chosen for kernels obtained from different cultivars. Crushed apricot kernels should be wet-treated and heat-treated at 40–50°C for 15–20 min. During extraction by pressing, it is recommended that the crushed kernels (mash) should not be heated above 50–60°C for 5–7 min. The effectiveness of pressing has been established: the kernels of stones of the cultivars Shablovsky, Kyivsky Ananasny, Ananasny Tsiurupynsky, and Krasnoshchoky contained 33–37% of oil. The thickness of an oilcake piece determines the effectiveness of pressing extraction. The thinner the oilcake piece, the more effective the pressing is: the load withstanding time, the pressing force, and the loading rate are significantly reduced, and the produce of oil increases. Thus, the pressing extraction stage most effective for the kernels of all the apricot cultivars is as follows: residual oil content in the oilcake 5.0–6.0%, oil yield 94.0%, oilcake thickness 33.0 mm, load withstanding time 3.0 min, pressing force 10.0 kN, loading rate 5.0 kN/cm. The proposed technological mode of producing oils allows retaining, to a maximum extent, the original fatty acid composition of the raw material. It has been proved that oil from the kernels of apricot stones of the Shablovsky variety contains up to 96.4% of ω-6 PUFA and 95.7% of ω‑9 MUFA. In the cultivar Kyivsky Ananasny, these parameters are up to 97.7% and 98.3% respectively, and in Ananasny Tsiurupynsky, they are up to 96.4% and 93.9% respectively. The Krasnoshchoky cultivar is up to 99.0% high in ω-6 PUFA and up to 98.4% high in ω‑9 MUFA, compared with the original level.
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