Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach.

ABSTRACT: Apricot kernels are known for being a rich source of oil, protein, and bioactive compounds. This study focused on enhancing the bioactivities of apricot kernels through fermentation. Additionally, this study explored the correlations between polyphenols, amino acids, antioxidant activities, and total phenolic content (TPC). The findings indicated that apricot kernels fermented with Lactiplantibacillus plantarum exhibited increased antioxidant activity, as assessed by the FRAP and CUPRAC methods, and an increased TPC compared to naturally fermented samples. The CUPRAC activity increased significantly from 1.03 to 1.82 mg of ascorbic acid per gram of sample on day 7, and the FRAP activity increased from 4.9 to 12.2 mg of ascorbic acid per gram of sample on day 3 of fermentation. Moreo

SUBMITTER: Zhao Z 

PROVIDER: S-EPMC11898452 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature