Apricot kernel (Prunus armeniaca L.) is a valuable kernel raw material distinguished by its high oil and protein content. The kernels contain approximately 30-55% oil and protein in the range of 14-27%. The oil fraction primarily consists of oleic and linoleic acids, standing out as an important vegetable oil source rich in unsaturated fatty acids. Additionally, the kernel carries nutritional and functional value thanks to its content of vitamin E, phenolic compounds, and various minerals. Due to these nutritional and functional properties, apricot kernel serves as a valuable raw material for food, cosmetic, and vegetable oil applications. Since Turkey holds a strong position in apricot production, particularly in Malatya, apricot kernel also offers significant potential as a byproduct and processable raw material.