Effects of different pressing methods on physicochemical properties and volatile compounds of the apricot kernel oil

In order to effectively utilize the nutrients in apricot (Prunus armeniaca L.) kernel, the apricot kernel oil was extracted by two pressing methods, i.e. cold pressing method and hot pressing method. The apricot kernel oils obtained were firstly debitterized and refined, and then their physicochemical properties and oxidation activities were determined by Lovibond tintometer, Rancimat method, differential scanning calorimeter, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility mass spectrometry (GC-IMS). The results indicated that the baking pre-treatment on the apricot kernel in the hot pressing method increased the oil yield, changed the fatty acid profile, enriched the flavor characteristics, and prolonged the antioxidant properties of the oil. However, the apricot kernel oil in cold pressing method has a relatively lighter color and higher content of amygdalin. In conclusion, both cold and hot pressing methods are suitable pressing methods to obtain the apricot kernel oil that can meet people's edible standards.