Analysis of Phenolic Compounds and Some Important Analytical Properties in Selected Apricot Genotypes

Abstract

The apricot is attractive for several reasons, with the most important being the harvest period and the significant amount of contained substances that positively affect human health. This report discusses the identification and quantification of phenolic substances in 15 selected apricots. The following 14 phenolic compounds were identified: 4aminobenzoic acid, chlorogenic acid, cinnamic acid, flavonols quercetin and quercitrin, isoquercetin (quercetin-3-β-D-glucoside), rutin, resveratrol, vanillin, phloridzin, phloretin, epicatechin, catechin, and transpiceid. Significant amounts of phytochemicals found in apricot fruits are chlorogenic acid [0.69–21.94 mg/100 g fresh weight (FW)], catechin (0.55–10.75 mg/100 g FW), epicatechin (0.04–13.52 mg/100 g FW), and rutin (1.49–20.44 mg/100 g FW). Rutin and chlorogenic acid were the dominant compounds found in the studied set of cultivars. Furthermore, other important analytical properties of fruits (total acids, vitamin C, total content of phenolic substances, flavonoids, antioxidant capacity, and carotenoids) were also determined.

Biochemical Characterization of Traditional Varieties of Apricots (Prunus armeniaca L.) of the Campania Region, Southern Italy

“…The other three “Boccuccia” varieties, that is “Grossa”, “Liscia” and “Spinosa” showed just lower content of this molecule, in any case never inferior to 46.50 μg g −1 of fresh weight. Our data agree with Gottingerova et al [ 46 ], which found the content of chlorogenic acid ranging between 0.69 and 21.94 mg 100 g −1 of fresh product. Caffeic acid ranged between 4.43 μg g −1 of fresh weight (found in the cultivar “Pollastrella”) and 38.77 μg g −1 (exhibited by cultivar “San Francesco”).…”

“…They were present only in the cultivar “Baracca” and “Boccuccia di Eboli”; on the other hand, cultivar “Campana” showed traces also of quercetin. The almost complete absence of quercetin was once again in agreement with Iglesias-Carres et al, [ 57 ] and Gottingerova et al [ 46 ], which detected this flavonoid only in one of the cultivars they analyzed (“Sefora”) and in traces.…”

Effect of Chitosan Nanoparticles as Edible Coating on the Storability and Quality of Apricot Fruits

“…Upon first storage, the acidity content ranged from 1.04 to 1.06 g malic acid/100 g sample. These findings are consistent with a previous study that found apricot acidity of 0.7 to 3.0 g malic acid/100 g fresh sample [ 37 , 38 ]. At room temperature, with increasing storage periods, significant decreases in the total acidity content were detected in all the investigated apricot samples.…”

A Review with Updated Perspectives on Nutritional and Therapeutic Benefits of Apricot and the Industrial Application of Its Underutilized Parts

“…Apricot fruits are a rich source of fibres that prevents constipation and stimulates normal gastric motility [ 3 ]. Soluble fibre keeps blood sugar level stable by lowering blood cholesterol, and helps in reducing body weight [ 19 , 20 , 21 , 22 , 23 , 24 ].…”

“…Apart from their nutritional value, apricots contain phenolic compounds, such as chlorogenic acid, catechin, epicatechin, and rutin [ 17 ]. The importance of these compounds is to increase the antioxidant activity and are required in food because of the possible relationship between their content and the lower incidence rates of cancer and cardiovascular diseases [ 21 ].…”