Alajil Omar, Sagar Vidya R, Kaur Charanjit, Rudra Shalini Gaur, Sharma R R, Kaushik Rajeev, Verma Mahendra K, Tomar Maharishi, Kumar Manoj, Mekhemar Mohamed
Division of Food Science & Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
Foods. 2021 Jun 10;10(6):1344. doi: 10.3390/foods10061344.
Apricot ( L.) is a nutritious fruit, rich in bioactive compounds, known for their health benefits. The present study attempts to evaluate nutritional (sugars, organic acids, minerals) and nutraceutical traits (total phenolics, flavonoids, carotenoids, antioxidant activity) of six commercial apricot genotypes grown in India. Antioxidant activity was determined using three in-vitro assays, namely CUPRAC (cupric reducing antioxidant capacity), FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl). Significant ( < 0.05) differences were observed in the genotypes concerning nutritional and nutraceutical traits. Sucrose accounted for more than 60% of total sugars in most genotypes, followed by glucose and fructose. Citric acid accounted for more than 50% of the total organic acids present, followed by malic and succinic acids. Apricot is a good source of potassium (1430.07 to 2202.69 mg/100 g dwb) and iron (2.69 to 6.97 mg/100 g dwb) owing to its mineral composition. Total carotenoids content ranged from 0.44 to 3.55 mg/100 g, with β-carotene accounting for 33-84% of the total content. The results strongly suggest that genotypes 'CITH-A-1' and 'CITH-A-2', which have high dry matter and carotenoids content, are well suited for drying. 'Roxana' and 'CITH-A-3' are great for fresh consumption, while 'Shakarpara' and 'Gold Cot' are excellent for juice processing.
杏（L.）是一种营养丰富的水果，富含生物活性化合物，因其对健康有益而闻名。本研究旨在评估在印度种植的六种商业杏基因型的营养特性（糖、有机酸、矿物质）和营养保健特性（总酚、黄酮类化合物、类胡萝卜素、抗氧化活性）。使用三种体外测定法测定抗氧化活性，即CUPRAC（铜离子还原抗氧化能力）、FRAP（铁离子还原抗氧化能力）和DPPH（1,1-二苯基-2-苦基肼）。在基因型的营养和营养保健特性方面观察到显著（<0.05）差异。在大多数基因型中，蔗糖占总糖的60%以上，其次是葡萄糖和果糖。柠檬酸占总有机酸的50%以上，其次是苹果酸和琥珀酸。由于其矿物质组成，杏是钾（1430.07至2202.69毫克/100克干重）和铁（2.69至6.97毫克/100克干重）的良好来源。总类胡萝卜素含量范围为0.44至3.55毫克/100克，其中β-胡萝卜素占总含量的33-84%。结果强烈表明，具有高干物质和类胡萝卜素含量的基因型“CITH-A-1”和“CITH-A-2”非常适合干燥。“罗克珊娜”和“CITH-A-3”非常适合鲜食，而“沙卡帕拉 ”和“金棉”非常适合果汁加工。
