1. Introduction

Apricots are widely cultivated in Mediterranean and Central Asian countries and contribute significantly to regional economies [1]. Apricot production in Central Asia exceeds 0.6 million tonnes annually, accounting for approximately 16% of global production [2]. Apricot kernels, which are enclosed within the hard shell of the fruit stone, represent valuable by‐products of apricot processing. They are recognised as a source of protein, essential fatty acids, minerals and dietary fibre [3, 4]. Apricot kernels contain up to 50% fat, 25% protein and minor amounts of carbohydrates (2.8%); vitamins, including tocopherols; and dietary fibre [5–8]. The lipid fraction is dominated by unsaturated fatty acids, primarily oleic acid (31%–67%) and linoleic acid (20%–43%). In addition, the kernels are rich in tocopherols, niacin, magnesium (Mg) and potassium (K), which contribute to metabolic regulation and mineral homeostasis [9]. Previous studies have shown that consumption of apricot kernels improves biochemical parameters in rats with hepatic fibrosis, potentially due to their high levels of oleic acid and polyphenols.

Apricot kernels are classified as sweet or bitter. Bitter kernels contain significantly higher concentrations of the cyanogenic glycoside amygdalin (~2.7–6.3 g/100 g), whereas sweet kernels contain substantially lower amounts (~0.06–0.88 g/100 g) [10]. This difference in amygdalin concentration determines the characteristic taste of the kernels and explains the higher risk of cyanide toxicity associated with bitter kernels. Although amygdalin itself is nontoxic, enzymatic hydrolysis by β‐glucosidase during chewing, crushing or soaking releases hydrogen cyanide (HCN), a toxic compound [11]. Bitter kernels are commonly used for oil extraction in the cosmetic and pharmaceutical industries due to their antioxidant and antimicrobial properties [7, 12, 13]. In contrast, roasted sweet kernels are consumed as snacks and widely incorporated into bakery and confectionery products. Persipan, produced from apricot kernels and sugar, serves as an alternative to marzipan [7].

Apricots are commonly treated with sulphur dioxide (SO2) or sulphite compounds before sun‐drying to preserve colour, protect nutrients and extend shelf life. Typically, sulphuring is performed by burning ~1.5–2 g of sulphur per kilogramme of fresh fruit for 6–12 h [1]. This treatment helps preserve β‐carotene, organic acids and vitamin C during drying and storage [6, 7]. However, excessive sulphite residues may raise health concerns and contribute to environmental pollution. In addition, growing demand for organic products has stimulated interest in SO2‐free preservation alternatives. The effect of sulphuring on the nutritional value of apricot kernels has not yet been studied.

Food composition databases provide essential nutritional information that supports public health policies and the development of dietary guidelines aimed at preventing noncommunicable diseases [14]. A review of major food composition databases, including Food Data Central (United States), the Bundeslebensmittelschlüssel (Germany), FoodExplorer (EuroFIR) and the Russian Food Composition Tables and Database, showed that apricot kernel oil is included in most databases. However, information on the nutritional composition of apricot kernels themselves remains limited. Among the databases reviewed, only EuroFIR (Estonia) provides compositional data for apricot kernels (macronutrients and some minerals). Furthermore, the amino acid profile was not reported, and information on fatty acid composition is incomplete in the available records. These gaps highlight the need for comprehensive nutritional characterisation of apricot kernels and their inclusion in national and international food composition databases. Therefore, this study was aimed at characterising the nutritional composition of apricot kernels from three apricot cultivars, including protein, fat, sugars, fibre, vitamin C, polyphenols and essential minerals. The data obtained were compared with the published literature and existing food composition databases, thereby contributing to the refinement and updating of these resources.