Beschreibung:
It has been studied whether the kernels (endocarps) of stones obtained from apricots grown in the Odessa region (the cultivars Shablovsky, Kyivsky Ananasny, Ananasny Tsyuryupinsky, and Krasnoshchoky, and their mixture, 25 % of each variety) are prospective raw materials for fat-and-oil and beauty products. The study provides a basis for a craft technology of producing oils from the kernels of stones of various apricot cultivars harvested in the region in 2020, 2021, and 2022. 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 Tsyuryupinsky, Krasnoshchoky (harvested in 2020, 2021, and 2022) and their mixture contained 33–47 % 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 time of resistance to stress, the pressing force, and the loading rate are significantly reduced, and the produce of oil increases. Thus, the parameters of the pressing extraction stage most effective for the kernels of all the apricot cultivars are: residual oil content in the oilcake 5.0–6.0 %, oil yield 94.0 %, oilcake thickness 33.0 mm, time of resistance to stress 3.0 min, pressing force 10.0 kN, loading rate 5.0 kN/cm. The proposed technological mode of producing oils allows retaining the original fatty acid composition of the raw material to a maximum extent. The fatty acid composition of oils produced from the kernels of apricot stones and their mixtures (harvested in 2020, 2021, and 2022) being determined, the results have shown that the difference in ω-6 PUFA was 2.9 % and that in ω‑9 MUFA was 7.1 %, depending on the cultivar.