Effects of Different Roasting Conditions and Apricot Kernel Skin on the Qualities of Apricot Kernel Oil

In order to explore the effects of different roasting processes and the presence of apricot kernel skin on the physical and chemical properties of apricot kernel oil, skin pressed apricot kernel and peeled apricot kernel were roasted in an oven at 130, 160, and 190℃ for 5, 10, 15, and 20 min, respectively. And then they were pressed apricot kernel oil to determinate acid value, peroxide value, iodine value, saponification value, color and fatty acid content. Results showed that, the acid value and peroxide value of apricot kernel oil prepared by roasting at low temperature of 130℃ (5~10 min) and 160℃ (5, 10 min) were reduced, and other physical and chemical indicators were not changed obviously, and the quality of fat was improved. As the roasting temperature continued to increase, the acid value of S-AKO (skin pressed apricot kernel oil) and N-AKO (peeled apricot kernel oil) increased by 16.05% and 26.76%, respectively. And the N-AKO peroxide value increased by 18.46%. The iodine value of AKO and N-AKO decreased by 6.56% and 10.74%. The contents of unsaturated fatty acid decreased by 0.93% and 0.76%. The color of oil and fat was deepened, and the quality of fat prepared by long-time roasting at high temperature decreased. Compared with the physical and chemical indicators of the two almond oils, the quality of S-AKO was better, and the presence of apricot kernel seed coat had a beneficial effect on apricot kernel oil. The results of this study would provide theoretical basis and technical support for the preparation of oil by heating pretreated oil seeds to ensure the quality of the oil.