Nutritional and Phytochemical Traits of Apricots (Prunus Armeniaca L.) for Application in Nutraceutical and Health Industry

Foods

Manoj Kumar¹  Mohamed Mekhemar²  R. R. Sharma³  Omar Alajil³  Vidya R. Sagar³  Charanjit Kaur³  Shalini Gaur Rudra³  Mahendra K. Verma⁴  Rajeev Kaushik⁵  Maharishi Tomar⁶ 

[1] Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton Technology, Mumbai 400019, India;Clinic for Conservative Dentistry and Periodontology, School of Dental Medicine, Christian-Albrecht’s University, 24105 Kiel, Germany;Division of Food Science & Postharvest Technology, ICAR–Indian Agricultural Research Institute, New Delhi 110012, India;Division of Fruits & Horticultural Technology, ICAR–Indian Agricultural Research Institute, New Delhi 110012, India;Division of Microbiology, ICAR–Indian Agricultural Research Institute, New Delhi 110012, India;ICAR–Indian Grassland and Fodder Research Institute, Jhansi 284003, India;

关键词: apricots;    antioxidant activity;    sugars;    organic acids;    minerals;    phytochemicals;   

DOI  :  10.3390/foods10061344

来源: DOAJ

【 摘 要 】

Apricot (Prunus armeniaca L.) is a nutritious fruit, rich in bioactive compounds, known for their health benefits. The present study attempts to evaluate nutritional (sugars, organic acids, minerals) and nutraceutical traits (total phenolics, flavonoids, carotenoids, antioxidant activity) of six commercial apricot genotypes grown in India. Antioxidant activity was determined using three in-vitro assays, namely CUPRAC (cupric reducing antioxidant capacity), FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl). Significant (p < 0.05) differences were observed in the genotypes concerning nutritional and nutraceutical traits. Sucrose accounted for more than 60% of total sugars in most genotypes, followed by glucose and fructose. Citric acid accounted for more than 50% of the total organic acids present, followed by malic and succinic acids. Apricot is a good source of potassium (1430.07 to 2202.69 mg/100 g dwb) and iron (2.69 to 6.97 mg/100 g dwb) owing to its mineral composition. Total carotenoids content ranged from 0.44 to 3.55 mg/100 g, with β-carotene accounting for 33–84% of the total content. The results strongly suggest that genotypes ‘CITH-A-1’ and ‘CITH-A-2’, which have high dry matter and carotenoids content, are well suited for drying. ‘Roxana’ and ‘CITH-A-3’ are great for fresh consumption, while ‘Shakarpara’ and ‘Gold Cot’ are excellent for juice processing.

【 授权许可】

Unknown