Description:

Prunus armeniaca, commonly known as the apricot, is the most widely cultivated species of apricot. Its native range is somewhat unclear due to extensive prehistoric cultivation, but genetic studies suggest that Central Asia is the original center of its domestication. Apricots are now grown extensively in many regions worldwide and have even escaped into the wild in some places. Apricot oil, or apricot kernel oil, is extracted from the kernels (seeds) of the Prunus armeniaca fruit, which contain about 40-50% oil. The oil is similar in composition to almond oil and peach oil, both of which are also derived from the kernels of their respective fruits. In addition to the oil, the seed cake (the residue left after oil extraction) is used to obtain an essential oil that contains Amygdalin, a colorless glucoside compound. The primary components of apricot oil are oleic acid and linoleic acid, both of which are unsaturated fats. It also contains smaller amounts of palmitic acid, palmitoleic acid, and stearic acid. The vitamin content in apricot oil can vary depending on the production method, but the oil generally contains several beneficial vitamins, including thiamine, riboflavin, niacin, vitamin C, and two forms of vitamin E: δ-tocopherol and α-tocopherol. These vitamins contribute to the oil’s nourishing and antioxidant properties.