{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T07:25:10Z","timestamp":1787383510992,"version":"build-2736575974"},"reference-count":47,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T00:00:00Z","timestamp":1787356800000},"content-version":"vor","delay-in-days":233,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:p>\n                    Sweet apricot kernels (\n                    <jats:italic>Prunus armeniaca<\/jats:italic>\n                    L.) are a by\u2010product of apricot processing; however, they remain underutilised. This study investigated the nutritional composition and bioactive properties of sweet apricot kernels from three Central Asian cultivars: Suhany, Kandek and Kurmayi. Apricot kernels are a rich source of nutrients and bioactive compounds, highlighting their potential as functional food ingredients. The kernels contained 3.3%\u20134.7% moisture, 40.0%\u201349.9% fat, 17.9%\u201318.9% protein, 8.1%\u201314.7% crude fibre and 2.2%\u20132.7% ash. Glutamic acid was the predominant amino acid, accounting for 24%\u201325% of the total amino acid content. The kernels were rich in unsaturated fatty acids, with oleic acid (C18:1,\n                    <jats:italic>cis<\/jats:italic>\n                    \u20109) representing 24%\u201329% and linoleic acid (C18:2,\n                    <jats:italic>cis<\/jats:italic>\n                    \u20109,12) representing 5%\u20139% of total fat content. Essential minerals, including zinc, magnesium and copper, were present at nutritionally relevant levels, with a 30\u2009g serving providing up to 11% of the daily requirement for zinc, 7%\u201320% for magnesium and 78% for copper. Total polyphenol content ranged from 29 to 194.8\u2009mg GAE\/100\u2009g dry weight, whereas vitamin C content ranged from 2.2 to 7.1\u2009mg\/100\u2009g. The amygdalin content in sweet apricot kernels is generally low (~0.06\u20130.88\u2009g\/100\u2009g) compared to bitter kernels and is safe for consumption. These findings provide valuable data for updating food\u2010composition databases.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/4555989","type":"journal-article","created":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T07:11:31Z","timestamp":1787382691000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Nutritional Composition, Amino Acid, Fatty Acid Profiles and Total Polyphenols of Sweet Apricot Kernels"],"prefix":"10.1155","volume":"2026","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3929-4291","authenticated-orcid":false,"given":"Jamila","family":"Smanalieva","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1614-3984","authenticated-orcid":false,"given":"Janyl","family":"Iskakova","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3929-8006","authenticated-orcid":false,"given":"Nurzat","family":"Shaikieva","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-4985-0423","authenticated-orcid":false,"given":"Anke","family":"Foerster","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-1271-6125","authenticated-orcid":false,"given":"Anne","family":"Hellwig","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6220-7267","authenticated-orcid":false,"given":"Thomas","family":"Henle","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,22]]},"reference":[{"key":"e_1_2_10_1_2","doi-asserted-by":"publisher","DOI":"10.63621\/bknau.\/1.2026.63"},{"key":"e_1_2_10_2_2","volume-title":"Agriculture Statistics: Apricot","author":"FAO","year":"2024"},{"key":"e_1_2_10_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2022.102336"},{"key":"e_1_2_10_4_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-006-1228-5"},{"key":"e_1_2_10_5_2","doi-asserted-by":"publisher","DOI":"10.5650\/jos.ess20294"},{"key":"e_1_2_10_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2017.12.006"},{"key":"e_1_2_10_7_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods11152184"},{"key":"e_1_2_10_8_2","doi-asserted-by":"publisher","DOI":"10.1007\/s12161-022-02317-z"},{"key":"e_1_2_10_9_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-015-2533-8"},{"key":"e_1_2_10_10_2","doi-asserted-by":"publisher","DOI":"10.1080\/02772248.2015.1030667"},{"key":"e_1_2_10_11_2","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b03408"},{"key":"e_1_2_10_12_2","doi-asserted-by":"crossref","first-page":"547","DOI":"10.1007\/978-3-030-84436-3_22","volume-title":"Mediterranean Fruits Bio-Wastes: Chemistry, Functionality and Technological Applications","author":"Kiralan M.","year":"2022"},{"key":"e_1_2_10_13_2","doi-asserted-by":"publisher","DOI":"10.15586\/ijfs.v34i1.2140"},{"key":"e_1_2_10_14_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2025.107567"},{"key":"e_1_2_10_15_2","volume-title":"Official Methods of Analysis of AOAC International","author":"AOAC","year":"2011"},{"key":"e_1_2_10_16_2","doi-asserted-by":"publisher","DOI":"10.1038\/s41596-022-00736-0"},{"key":"e_1_2_10_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.02.012"},{"key":"e_1_2_10_18_2","doi-asserted-by":"publisher","DOI":"10.1080\/17518253.2011.603756"},{"key":"e_1_2_10_19_2","volume-title":"Handbook of Food Analytical Chemistry","author":"Waterhouse L.","year":"2001"},{"key":"e_1_2_10_20_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2024.106251"},{"key":"e_1_2_10_21_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-016-2791-0"},{"key":"e_1_2_10_22_2","doi-asserted-by":"publisher","DOI":"10.1080\/01140671.1990.10428068"},{"key":"e_1_2_10_23_2","unstructured":"Euro FIR Nutri Data Food Composition Database Version 14 3. 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