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

• Tác giả: Tony Chen, Nazimah Hamid, Rothman Kam, Kevin Kantono, Eileen Kitundu, Thao T Le, Zhiyu Zhao
• Ngôn ngữ: eng
• Thông tin xuất bản: Switzerland : Foods (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 706258

Tóm tắt

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