Apricots Production, Processing, and Nutrition

Siddiq, Muhammad; Butt, Masood Sadiq; Greiby, Ibrahim

doi:10.1002/9781118352533.ch23

Cited by 4 publications

(3 citation statements)

References 43 publications

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“…Turkey, Iran, Pakistan, Uzbekistan, and Algeria are leading production countries with high global exports and consumption. P. armeniaca fruits are characterized by high nutritional value, rich in carotenoids, fiber, minerals, and organic acids, and they are utilized in the food industry for the production of canned and dried fruits, jams, purees, frozen (79%), and for fresh consumption (20%) [ 11 ]. After their basic industrial processing, a large amount of agro-industrial by-products is generated.…”

Section: Introductionmentioning

confidence: 99%

Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency

Nowicka

2021

Antioxidants

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In view of the limited information available in the literature concerning leaves as by-products of Prunus armeniaca cultivation, the aim of this work was to identify and characterize their principal polyphenolic constituents by LC-ESI-QTOF-MS/MS and screening in vitro biological potency as antioxidant capacity (ABTS, online ABTS, FRAP, ORAC), antidiabetic (α-amylase, α-glucosidase), anti-obesity (pancreatic lipase), anti-cholinesterase (AChE and BChE), and anti-inflammatory (COX-1 and COX-2) inhibitory activity. Comparison of different polyphenolic extracts of P. armeniaca cultivar leaves according to their quantitative composition revealed them to be exceptional sources of hydroxycinnamic acids, and to a lesser extent as sources of flavonols. Polyphenol-rich apricot leaf extract (PrALe) showed the most effective anti-obesity action through inhibition of pancreatic lipase, COX-1 and antioxidant capacity, especially the oxygen radical absorbance capacity, which was particularly correlated with polyphenolic compounds. Online ABTS radical UPLC-PDA-PDA analysis clearly demonstrated that the three predominant compounds of PrALe are quercetin-3-O-rutinoside > 5-O- and 3-O-caffeoylquinic acid, which basically contribute to antioxidant potential. These results assist in the evaluation of plant sources of potential new raw materials for application in different commercial sectors, especially for food, cosmetics and pharmaceuticals production.

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Section: Introductionmentioning

confidence: 99%

Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency

Nowicka

2021

Antioxidants

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“…Apricots ( Prunus armeniaca L.) can be grown in the temperate zones of the world [ 1 , 2 ] They were originally grown on wild Chinese hillsides and later cultivated in Armenia [ 3 ] In 2020, the worldwide apricot cultivation area was 562,475 hectares, and the total apricot yield amounted to 3.72 million metric tons [ 4 ]. The leading producer of apricots is Turkey, with other major contributors being Uzbekistan, Iran, Algeria, Italy, Afghanistan, Spain, Greece, Pakistan, and Morocco.…”

Section: Introductionmentioning

confidence: 99%

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Liu,

Oey,

Leong

et al. 2024

Foods

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Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/cm and 1.8 kv/cm) at a frequency of 50 Hz, and electric pulses coming in every 20 µs for 30 s, prior to freeze−drying and air−drying treatments. PEF treatments were carried out at different field strengths. The impact of different pretreatments on the quality of dried apricot was determined in terms of physical properties, antioxidant activity, total phenolic content, and metabolite profile. PEF pretreatments significantly (p < 0.05) increased firmness of all the air−dried samples the most by 4–7−fold and most freeze−dried apricot samples (44.2% to 98.64%) compared to the control group. However, PEF treatment at 1.2 kV/cm did not have any effect on hardness of the freeze−dried sample. The moisture content and water activity of freeze−dried samples were found to be significantly lower than those of air−dried samples. Scanning electron microscopy results revealed that air drying caused the loss of fruit structure due to significant moisture loss, while freeze drying preserved the honeycomb structure of the apricot flesh, with increased pore sizes observed at higher PEF intensities. PEF pretreatment also significantly increased the antioxidant activity and total phenol content of both air−dried and freeze−dried apricots. PEF treatment also significantly (p < 0.05) increased amino acid and fatty acid content of air−dried samples but significantly (p < 0.05) decreased sugar content. Almost all amino acids (except tyrosine, alanine, and threonine) significantly increased with increasing PEF intensity. The results of this study suggest that PEF pretreatment can influence the quality of air−dried and freeze−dried apricots in terms antioxidant activity and metabolites such as amino acids, fatty acids, sugar, organic acids, and phenolic compounds. The most effective treatment for preserving the quality of dried apricots is freeze drying combined with high−intensity (1.8 kv/cm) PEF treatment.

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“…Preservative-free sun-dried apricots have a mould-free shelf-life of 1 month with high moisture content (300–370 g/kg; a w > 0.81), and 1–3 months with intermediate moisture content (250–300 g/kg; a w > 0.74), when stored at 20 and 30 °C (Alagöz et al, 2015). Much longer mould-free shelf-lives of up to 7–12 months for low moisture content dried apricots (200–250 g/kg; a w < 0.74) and cold stored preservative-free dried apricots have been reported (Alagöz et al, 2015; Siddiq et al,2012). In order to extend the mould-free shelf-life of preservative-free apricots, researchers have explored the potential of using essential oils as spray ingredients, either in edible coatings or as volatiles in controlled atmosphere packaging (Dwivedy et al, 2017; Hashemi et al, 2017; Hassani et al, 2012; López et al, 2005; Prakash et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots

Debonne

Yılmaz

Şakıyan

et al. 2021

Food sci. technol. int.

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Currently, the majority of fresh apricots destined for the production of dried apricots undergo sulphur oxide fumigation before drying to protect the fruit against fungal spoilage. To eliminate the use of sulphite, packaging assisted with essential oil is a promising strategy to increase shelf-life of dried apricots since it does not impact its flavor characteristics. In this study, three essential oils were selected: clove, lemongrass and thyme. They were screened for antifungal activity against Eurotium spp. with different methods: micro- and macro-dilution and agar-diffusion. Growth/no-growth data were used to develop models for all three methods. Clove exerted the strongest antifungal activity with an inhibitory concentration of 0.075%, 0.035% and 0.05% through respectively micro-dilution, macro-dilution and agar diffusion. For thyme the following values were obtained: 0.775%, 0.070% and 0.100%. This means that the antifungal activity of thyme is 10 times lower in micro-dilution and 2 times lower in macro-dilution and agar diffusion compared to clove. Through micro-dilution, lemongrass was found to have the second highest antifungal activity (0.25%). When used in the volatile atmosphere of dried apricots and in macro-dilution, the antifungal activity of lemongrass was the lowest, with respective values of > 0.200% and 0.105% for G/NG prediction.

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Apricots Production, Processing, and Nutrition

Cited by 4 publications

References 43 publications

Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency

Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots

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