Chemical composition and antioxidant activity of some apricot varieties at different ripening stages

ABSTRACT 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,...

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Autores principales:	lordanescu,Olimpia Alina, Alexa,Ersilia, Lalescu,Dacian, Berbecea,Adina, Camen,Dorin, Poiana,Mariana Atena, Moigradean,Diana, Bala,Maria
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2018
Materias:	Antioxidant activity apricot elements polyphenols proximate composition Prunus armeniaca
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392018000200266
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spelling	oai:scielo:S0718-583920180002002662018-08-16Chemical composition and antioxidant activity of some apricot varieties at different ripening stageslordanescu,Olimpia AlinaAlexa,ErsiliaLalescu,DacianBerbecea,AdinaCamen,DorinPoiana,Mariana AtenaMoigradean,DianaBala,Maria Antioxidant activity apricot elements polyphenols proximate composition Prunus armeniaca ABSTRACT 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 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 Fe2+ g-1 FW) was obtained for 'Sirena' at the half-ripe stage, while the lowest value was detected for the same cultivar at the unripe stage (0.045 µM Fe2+ 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.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.78 n.2 20182018-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392018000200266en10.4067/S0718-58392018000200266
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidant activity apricot elements polyphenols proximate composition Prunus armeniaca
spellingShingle	Antioxidant activity apricot elements polyphenols proximate composition Prunus armeniaca lordanescu,Olimpia Alina Alexa,Ersilia Lalescu,Dacian Berbecea,Adina Camen,Dorin Poiana,Mariana Atena Moigradean,Diana Bala,Maria Chemical composition and antioxidant activity of some apricot varieties at different ripening stages
description	ABSTRACT 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 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 Fe2+ g-1 FW) was obtained for 'Sirena' at the half-ripe stage, while the lowest value was detected for the same cultivar at the unripe stage (0.045 µM Fe2+ 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.
author	lordanescu,Olimpia Alina Alexa,Ersilia Lalescu,Dacian Berbecea,Adina Camen,Dorin Poiana,Mariana Atena Moigradean,Diana Bala,Maria
author_facet	lordanescu,Olimpia Alina Alexa,Ersilia Lalescu,Dacian Berbecea,Adina Camen,Dorin Poiana,Mariana Atena Moigradean,Diana Bala,Maria
author_sort	lordanescu,Olimpia Alina
title	Chemical composition and antioxidant activity of some apricot varieties at different ripening stages
title_short	Chemical composition and antioxidant activity of some apricot varieties at different ripening stages
title_full	Chemical composition and antioxidant activity of some apricot varieties at different ripening stages
title_fullStr	Chemical composition and antioxidant activity of some apricot varieties at different ripening stages
title_full_unstemmed	Chemical composition and antioxidant activity of some apricot varieties at different ripening stages
title_sort	chemical composition and antioxidant activity of some apricot varieties at different ripening stages
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2018
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392018000200266
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Chemical composition and antioxidant activity of some apricot varieties at different ripening stages

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