Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars

Bianco, Riccardo Lo; Farina, Vittorio; Indelicato, Sergio; Filizzola, Felice; Agozzino, Pasquale

doi:10.1002/jsfa.3910

Cited by 59 publications

(59 citation statements)

References 51 publications

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“…The total antioxidant capacity of this fruit has been measured, especially in the hydrophilic fruit extracts, which mainly contain polyphenols and vitamins. Many phenols have been identified in apricots [8,15,16] that are also known to be a rich source of carotenoids, which are important compounds for the eyes and skin. Recent investigations of the antioxidative effect of carotenes such as phytoene and phytofluene have suggested that they may be part of the oxidative stress defence system in human tissues [17,18].…”

Section: Introductionmentioning

confidence: 99%

The effect of solvent extraction on antioxidant properties of apricot fruit

2011

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Two solvent extraction procedures were used to investigate the extraction efficiency in terms of total antioxidant capacity and\ud total phenols in apricot fruit. Samples were either sequentially extracted with aqueous ethanol (ethanol/water 80% v/v) and\ud tetrahydrofuran or directly extracted with tetrahydrofuran. Each extract was analyzed for total antioxidant capacity by the\ud Trolox Equivalent Antioxidant Capacity (TEAC) assay and total phenols by the Folin-Ciocalteu assay. The results showed\ud that using sequential solvent extraction, the majority (85%) of the total antioxidant capacity and total phenols was due to\ud hydrophilic compounds. In tetrahydrofuran direct extractions, the total antioxidant capacity and total phenols were higher than\ud values obtained with aqueous ethanol and the sum of results obtained from sequential extracts for either total antioxidant\ud capacity or total phenols was similar to the tetrahydrofuran-extract antioxidant values. A linear correlation between total\ud antioxidant capacity and total phenols was found and was independent of the solvent extraction method. In conclusion, the\ud choice of solvent is related to the antioxidant potential of fruit and depends on the food hydrophilic/lipophilic composition

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Section: Introductionmentioning

confidence: 99%

The effect of solvent extraction on antioxidant properties of apricot fruit

2011

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“…regions of the world have been carried out and studied by many researchers (Greger and Schieberle, 2007;Lo Bianco et al, 2010;Xi et al, 2016). Ethyl acetate, hexyl acetate, limonene, 6-methyl-5-hepten-2-one, menthone, E-hexen-2-al, linalool, bionone and c-decalactone have been determined as important aromatic components in apricot (Guichard and Souty, 1988;Takeoka et al, 1990;Guillot et al, 2006).…”

Section: Resultsmentioning

confidence: 99%

Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

İmrak

Küden

Yurtkulu

et al. 2016

Not Bot Horti Agrobo

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Turkey has rich wild apricot populations and all Turkish apricot cultivars were previously selected among wild apricots. On this background for apricot breeding, six new late flowering dried apricot genotypes were taken under study, along with wide spread cv. 'Hacihaliloglu'; all genotypes were examined in terms of volatile compounds using Headspace-Solid Phase Micro Extraction -Mass Spectrometry (HSSPME/GC/MS) techniques. The most important volatiles of apricot genotypes were aldehydes, alcohols, esters, terpenes, ketones and acids. Among these compounds, ethanol, hexanal, 3-carene, squalene, acetic acid, tetradecaonic acid, pentadecaonic acid, octadecaonic acid, n-hexadecaonic acid and 1-hdroxy-2-propanone were present in all genotypes studied at certain levels. In general, total concentrations of aroma compounds were higher in some promising genotypes under study than within 'Hacihaliloglu' cultivar, except total alcohol compound (53.33%). Volatile compounds, particularly esters, were the major contributors to fruity, floral and pleasant fruit flavours. The highest esters' compound contents were detected in 'N95' (9.2%) and 'N57' (2.18%) genotypes, while 'Hacihaliloglu' had 1.61% ester compounds. Lacton (γ-decalactone) was a key aroma compound of apricot. γ-decalactone was detected ranging between 0.4-1.13% in all genotypes, except cv. 'Hacihaliloglu'. The hereby obtained results showed that the volatile composition depended largely upon the apricot genotypes, moment of harvest, growing conditions and cultural applications that may all affect fruit quality. These results represent valuable starting points for apricot breeding programs.

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“…2). Similarly somewhat, pulp volatiles measured by headspace solid phase micro extraction (HS-SPME) followed by gas chromatography/mass spectrometry (GC/MS) are related to fruit harvest seasons in apricot (Prunus armeniaca L.) samples (Bianco et al, 2010). Pulp volatiles of measured by …”

Section: B Amentioning

confidence: 99%

Ripening season, ethylene production and respiration rate are related to fruit non-destructively-analyzed volatiles measured by an electronic nose in 57 peach (Prunus persica L.) samples

Zhang

et al. 2017

Emir J Food Agric

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Fifty-seven peach samples from 19 peach cultivars were gathered at consumption maturities from an orchard between July 21 and September 9 in 2010. Fruit ethylene production (C2H4) was significantly positively correlated with respiration rate (CO2) for tested samples. Fruit non-desctructively-analized volatiles were measured by a FOX 4000 electronic nose (e-nose), which 57 samples were classified into three groups according to ripening season, respiration rate and ethylene production to evaluate the volatile separations. Samples harvested in July, August and September in 2010, samples of high (>25) respiration rate (mL.Kg-1FW.h-1 CO2) and low ones (<16), samples of high (>10) ethylene production (nL.g-1 FW.h-1 C2H4) and low ones (<2) ones could be clearly separated in the discriminant factor analysis (DFA) plots based on fruit volatiles of the e-nose measurements. Intensity values of T30/1, T70/2, PA/2, P30/1, P40/2, P30/2 and T40/2 sensors of the e-nose measurements were in accord with the classifications of harvest seasons, respiration rate and ethylene production. Non-desctructively-analized volatiles, respiration rate and ethylene production were somewhat related each other despite genotype and environmental factor in the tested peach fruit samples.

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Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars

Abstract: In apricot, detailed analysis of the aromatic profile may represent an efficient tool for classification of genotypes by ripening season, and volatiles with relevant odour contribution may serve as quality markers for selecting towards an extended ripening season of best quality apricots.

Cited by 59 publications

References 51 publications

The effect of solvent extraction on antioxidant properties of apricot fruit

The effect of solvent extraction on antioxidant properties of apricot fruit

Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

Ripening season, ethylene production and respiration rate are related to fruit non-destructively-analyzed volatiles measured by an electronic nose in 57 peach (Prunus persica L.) samples

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