4. Conclusion

Sweet apricot kernels are a valuable source of unsaturated fatty acids, particularly oleic and linoleic acids, as well as proteins, essential amino acids, dietary fibre, minerals and bioactive compounds such as phenolics and vitamin C. Significant differences among the investigated apricot cultivars were observed in fat, glucose and fructose contents, as well as in fatty acid composition. The Kurmayi cultivar generally exhibited higher concentrations of fat and sugar contents, whereas the Suhany cultivar was characterised by lower fat and sugar content, which may be advantageous for consumers seeking low‐energy food options. Between unsulphured and sulphured Kurmay samples, no significant differences in macronutrient levels were observed. The significant differences were in TPC and ascorbic acid content, which are related to the antioxidant properties of sulphates.

Apricot kernels were characterised by a favourable fatty acid profile dominated by oleic and linoleic acids, confirming their high nutritional value and similarity to other oil‐rich seeds and nuts. Their amino acid profile was well balanced, with glutamic acid, aspartic acid and arginine being identified as the major amino acids in the analysed samples. Essential amino acids account for up to 45.3% of the total amino acid content. Their overall nutrient composition was comparable to that of almonds, although differences in individual amino acid and fatty acid profiles reflected species‐specific characteristics. The kernels also represented a notable source of minerals, particularly Cu, Mg and Zn. Furthermore, the presence of phenolic compounds and ascorbic acid contributed to the antioxidant activity of apricot kernels. Taken together, these findings highlight the potential of sweet apricot kernels as sustainable ingredients for the development of functional foods with added nutritional value. Finally, the compositional data generated in this study provide new information on sweet apricot kernels and may contribute to the updating and improvement of national and international food composition databases. Future studies should include direct quantification of amygdalin to enable a more comprehensive assessment of both nutritional value and consumer safety.