Evaluation of Protein and Antioxidant Content in Apricot Kernels as a Sustainable Additional Source of Nutrition

Apricot fruits are a favorite for consumption; however, their kernels rich source of nutritionally interesting substances, too. Nevertheless, in processing apricots, the remain often unused. In this study, 32 cultivars different origin were analyzed protein content and secondary metabolites (phenolics flavonoids). The weight taste assessed these data summarized an evaluation attractiveness studied apricot kernels. Results showed that ranged from 14.56% to 28.77% did not depend on or kernel, taste. addition, total phenolic (63.5–1277.3 mg GAE/100 g DW) flavonoid (0–153.1 CE/100 contents antioxidant capacity (483.4–2348.4 TE/100 measured conclusion, Czech hybrids LE-5959, LE-5500 French cultivar Koolgat prospective kernel consumption because high sweet Hybrid LI-3-6, originating China, as well but bitter could be useful rather medicine.