Chemical composition and antioxidant activity of some apricot varieties at different ripening stages
Chilean Journal of Agricultural Research
Apricot (Prunus armeniaca L.) is a fruit tree species widespread in Europe due to the high nutritional value of its fruit. In this study, the changes in the chemical composition of seven apricot cultivars were studied during three fruit ripening stages. Proximate composition (water content, ash, lipids, proteins, carbohydrates) was determined by official AOAC methods, macro-and microelements (potassium (K), calcium (Ca), magnesium (Mg), and iron (Fe)) were detected by atomic absorption
... absorption spectroscopy (AAS), while antioxidant capacity and total phenolic compounds were determined by spectrophotometric methods. Vitamin C content was determined by titration using 2,6-dichlorophenol indophenol dye. The present research highlighted the variation between chemical composition as related to variety and stage of maturity. Protein and moisture of apricot fruit decreased during the different ripening stages in all cultivars, while lipids, carbohydrates, and ash content increased during ripening. The water content ranged from 79.87% to 88.6%, protein between 0.66% and 1.3%, and lipids between 0.1% and 0.57%. Generally, the highest macro-element content was detected in the first ripening stage. The total phenolic content dynamics displays a significant increase during ripening. The highest value of ferric reducing antioxidant power (FRAP) activity (0.357 μM Fe 2+ g -1 FW) was obtained for 'Sirena' at the halfripe stage, while the lowest value was detected for the same cultivar at the unripe stage (0.045 μM Fe 2+ g -1 ). In conclusion, the study of the chemical composition in different development stages represents a useful tool in horticulture to optimize the management of the nutritional potential of apricot fruit.