Antioxidant and Biological Activities of Fresh and Dried Apricot Extracts Obtained by Cold Soaking and Ultrasonic Extraction

Abstract

Apricot is the fruit of the common apricot tree, Prunus armeniaca L., of the Rosaceae family (subfamily Pomoides). In 2019, Algerian apricot production amounted to 256.890 t. 1 The fruit of the apricot is distinguished by its high dietary value, and is a valuable raw material for processing. 2 It is highly appreciated by consumers due to its delicious taste, appealing smell, vivid colours, and numerous nutritional properties which are a result of its rich content of minerals, fibres, sugars and bioactive phytochemicals, including vitamin C, β-carotene, thiamine, ri-boflavin, niacin, and pantothenic acid, as well as phenols, carotenoids, and tocopherols. 3 Recently, research trends are focused on studying healthy foods and natural products due to their potential use as biologically active compounds and their consecutive connection in treating and mitigating diseases. 4 Natural antioxidants such as phenolic, vitamins, minerals, and carotenoids are contributing substantially to the prevention of oxidation and quenching of free radicals species. These antioxidants are highly effective against oxidative damage related to health disorders, including cardiovascular diseases, neurological syndromes, aging process, cancer, cataract development, weakness in the immune system, and inflammation. 5,6 The use of antioxidant-rich fruits has been

A View on the Chemical and Biological Attributes of Five Edible Fruits after Finishing Their Shelf Life: Studies on Caco-2 Cells

“…Also, a combination of citric acid, chlorogenic acid, isoquercitrin asparagine and epicatechin isolated from the ethanolic extracts of fruits of Prunus mume was very effective against the strains Listeria monocytogenes, Salmonella enterica, Bacillus cereus, Staphylococcus aureus and Escherichia coli [143]; furthermore, studies on the separate compounds have revealed that citric acid had a higher-ranking activity against all five bacteria in the study, chlorogenic acid inhibited four of the five bacteria studied, epicatechin inhibited Salmonella enterica and Listeria monocytogenes, while asparagine and isoquercitrin inhibited Listeria monocytogenes only [143]. Studies regarding the antioxidant activity of the products from apricots indicated a high antioxidant potency [136][137][138]144,145]; the decrease in the reactive oxygen species scavenging efficacy after processing apricot fruits has also been established [146]. Concerning the antitumor activity, the highest interest of today is upon the extracts from the kernels of apricots since they contain a very active antitumor compound named amygdalin [44,45,147].…”

“…The apricots appear with holistic but also with targeted benefits upon the eye and stomach functions [44,45,[136][137][138]. The eye benefits are based on the large palette of carotenoids derivatives present in apricot fruits [139,140].…”

Comprehensive Analysis of Phytochemical Composition, Antioxidant Potential, and Antibacterial Activity of T. polium

“…This analysis utilized a spectrophotometer at 517 nm, monitoring the reduction of the radical and its transition from violet (DPPH•) to yellow (DPPH-H). The intensity of this color change is inversely proportional to the ability of antioxidants in the medium to donate protons [22,23]. The reduction capacity was determined by tracking the decrease in the free radical concentration and absorbance during the reaction until the hydrogendonating antioxidant was depleted [18,19].…”