Apricot kernels were roasted at various temperatures (120–180 °C) for 10 min and changes in the fatty-acid profiles, oxidative stability, and antioxidant activity, as well as the total phenolic contents (TPC) of the oils and skin (seed coat), were monitored. Roasting has no obvious influence on profiles and contents of fatty acid, induction period (IP), browning index, TPC, and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid), (ABTS) and Oxygen Radical Absorbance Capacity (ORAC) ...
