Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang

Su, Congyan; Zheng, Xiaochun; Zhang, Dandan; Chen, Yu; Xiao, Jing; He, Yi; He, Jingren; Wang, Bin; Shi, Xianming

doi:10.1111/1750-3841.15523

Cited by 24 publications

(13 citation statements)

References 49 publications

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“…Finally, four alcohols, including Al4, Al5, Al6, and Al7, were the prominent aroma compounds measured in the samples belonging to Clusters 1 and 5, whereas they were the lowest metabolites detected in the samples included in Cluster 3. Alcohols mainly contribute to the flowery, green, and herbaceous odours in different fruits; consistent with early studies, they have previously been described as pertinent flavor volatiles in apricots (13,64). In line with the data reported in Table 2, we detected Al4, Al5, Al6, and Al7 in all of the apricot varieties belonging to Clusters 1 and 5.…”

Section: Volatile Compounds Analysissupporting

confidence: 91%

“…Apricots contain many secondary metabolites, such as phenolic compounds (2), carotenoids (3)(4)(5)(6)(7), in particular β-carotene, and ascorbic acid (8)(9)(10). Also present in apricot are seed oils, which are essential for antioxidant activity, and, along with the pectin and mineral elements also contained in these fruits, they promote human health and affect fruit color and taste (11)(12)(13)(14). In addition to their functional ingredients, apricots and their derivatives are characterized by distinctive and alluring flavors, to which the presence of volatile compounds also contributes, favouring their consumption worldwide (15,16).…”

Section: Introductionmentioning

confidence: 99%

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Biochemical Characterization of Some Varieties of Apricot Present in the Vesuvius Area, Southern Italy

et al. 2022

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The witnesses of the millenary history of Campania felix in southern Italy highlighted that several fruit and vegetables cultivated in such territory could potentially be a treasure trove of important health elements. Our work evaluated the content of β-carotene, ascorbic acid, and total phenolics and the antioxidant activity of ten typical varieties of apricots cultivated in the Vesuvius area in the Campania region. The total polyphenols varied between 10.24 and 34.04 mg/100 g of a fresh sample. The amount of ascorbic acid also varied greatly, ranging from 2.65 to 10.65 mg/100 g of a fresh product. B-Carotene reached values up to 0.522 mg/100 g of the fresh sample. The correlation analysis performed, accounting for these parameters, showed that the antioxidant activity, calculated by 2,2-diphenyl-1-picrylhydrazyl (DPPH assay) and azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) tests, was influenced mainly by the content of total polyphenols, with ρ = −0.762 and ρ = 0.875 when we considered DPPH and ABTS tests, respectively, slightly less by the content of ascorbic acid, and not by β-carotene. The dendrogram clustered eight varieties into two main groups; on the other hand, two varieties (“Vitillo” and “Preveta bella”) seemed hierarchically distant. The gas chromatography–mass spectrometry (GC–MS) analysis of volatile organic compounds (VOCs), herein performed for the first time, demonstrated the influence of the varieties on the VOC profiles, both from a qualitative and semiquantitative perspective, discriminating the varieties in different clusters, each of which was characterized by specific notes. α-Terpinolene was the only terpene identified by GC–MS that appeared to affect the antioxidant activity.

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Section: Volatile Compounds Analysissupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Biochemical Characterization of Some Varieties of Apricot Present in the Vesuvius Area, Southern Italy

et al. 2022

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“…Standard references for sugars and organic acids were acquired from Sangon Biological Reagent Company (Shanghai, China). The extraction and analysis of sugars were performed based on a previous method [ 6 ]. The organic acids were determined using a previous method described by Chen et al [ 22 ] with some modifications.…”

Section: Methodsmentioning

confidence: 99%

“…Apricot output in Xinjiang reached 933,088,000 kg in 2018, and has become an important part of the income for local cultivators [ 5 ]. At present, apricots planted in Xinjiang include almost all the cultivars in China, but only a few species, such as Luopuhongdaike apricots, Xiaobai apricots and Semaiti apricots, are indigenous to the Xinjiang region [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds Analysis and Biomarkers Identification of Four Native Apricot (Prunus armeniaca L.) Cultivars Grown in Xinjiang Region of China

Zhao

Sun

et al. 2022

Foods

Self Cite

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Flavor (odor and taste) have a significant role in the consumer’s acceptance, and volatile compounds are responsible for the odor of apricots. In the present work, headspace solid-phase microextraction with gas chromatography coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) together with multivariate analysis, i.e., partial least square discrimination analysis (PLS-DA), were applied to construct the volatile fingerprints and biomarkers of apricots in Xinjiang, China. As a result, a total of 63 volatile substances were identified in the fruits of four apricot cultivars, seven of which were considered to serve as volatile biomarkers, which are damascenone for Dabaiyou apricots; acetophenone, myrcenol and 7-hexadecenal for Luopuhongdaike apricots; 2,4-dimethyl-cyclohexanol for You apricots; eucalyptol and salicylaldehyde for Xiaobai apricots. Moreover, Xiaobai apricots were richer in soluble sugars, organic acids and total phenolic and total flavonoid content than the other three apricot varieties. This work helps to characterize the volatile profiles and biomarkers of different apricot cultivars while providing theoretical guidance for developing apricot-flavored foods in practical production.

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“…Karatas and Sengul [49] reported sucrose as the main sugar in apricot cultivars in Turkey. Su et al [60] reported that in apricot fruits, sucrose was the main sugar, followed by glucose and fructose. Genard et al [61] reported the order of individual sugars in apricot fruits depending on their content was in descending order sucrose > glucose > fructose for all cultivars.…”

Section: Soluble Sugars and Sweetness Indicesmentioning

confidence: 99%

Evaluation of Nutritional Content in Wild Apricot Fruits for Sustainable Apricot Production

Karataş

2022

Sustainability

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Apricot (Prunus armeniaca L.) trees are common from Asia to North America and have been used for delicious and nutritious fruits for centuries. Wild apricot trees show great environment plasticity and are free of pest and disease traits, both of which are important for sustainable apricot production. However, wild apricots are more common in Asia and North African countries. Wild apricot trees and fruits show great variability due to seed propagation characteristics. Seeds of wild apricots are used as rootstocks for apricot cultivars, in particular in main apricot producer countries such as Turkey, Uzbekistan, and Iran. Fruits of wild apricots are also an important food in wild apricot growing countries and add value as a sustainable nutrition source. In the present study, a total of 14 wild apricots widely grown in inner Anatolia were characterized by morphological (fruit weight, flesh/seed ratio, fruit firmness, and color index), nutritional (individual sugars and organic acids) and nutraceutical (total phenolic, total flavonoids, total carotenoid, and antioxidant activity) features. The obtained results showed that wild apricot genotypes differed from each other for most of the morphological, nutritional, and nutraceutical characteristics. The genotypes were found pest- and disease-free and had fruit weight, flesh/seed ratio, and fruit firmness of between 18.24 and 27.54 g; 8.96 and 12.44; and 4.05 and 6.03 kg/cm2, respectively. Citric acid was the dominant organic acid for fruits of all wild apricot genotypes, and ranged from 923 to 1224 mg/100 g. Sucrose was the highest soluble sugar in fruits for all wild apricots, and ranged from between 6.80 and 8.33 g/100 g. Moreover, the level of nutraceutical parameters also varied among genotypes and high amounts of total phenol and antioxidant activity were obtained in fruit extracts of IA8 genotype as 81.4 mg gallic acid equivalent per 100 g and 2.44 μmoL trolox equivalent per g, respectively. Different wild apricot genotypes are rich in certain nutritional and nutraceutical compounds, with significant variations in their levels being observed. The aim of the study was to evaluate fruits of wild apricot genotypes in terms of their total phenolics, antioxidants, and other bioactive compounds for use in future breeding programs and sustainable food and pharma industries.

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Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang

Cited by 24 publications

References 49 publications

Biochemical Characterization of Some Varieties of Apricot Present in the Vesuvius Area, Southern Italy

Biochemical Characterization of Some Varieties of Apricot Present in the Vesuvius Area, Southern Italy

Volatile Compounds Analysis and Biomarkers Identification of Four Native Apricot (Prunus armeniaca L.) Cultivars Grown in Xinjiang Region of China

Evaluation of Nutritional Content in Wild Apricot Fruits for Sustainable Apricot Production

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