Some important physicochemical and bioactive characteristics of the main apricot cultivars from Turkey

Turkey is one of the world’s leading producers in both in fresh and dried apricots, and Malatya Province is the capital for apricots. In the present study, the fruit of 13 apricot cultivars (Adilcevaz, Alkaya, Aprikoz, Çataloğlu, Hacıhaliloğlu, Hasanbey, İsmailağa, Kabaaşı, Mahmuduneriği, Soğancı, Şam, Şekerpare, and Tokaloğlu-Erzincan), grown together at the Apricot Research Institute in Malatya Province, were harvested and evaluated for some important physicochemical and bioactive characteristics. The results showed statistically significant differences in most of the physicochemical and bioactive characteristics. Fresh apricot fruit peel color values, L, a, and b, were determined as between 48.66 and 64.70, 8.12and 22.82, and 16.50and 38.67, respectively. The fruit, the dry matter (DM), pH, titratable acidity, reducing sugar, sucrose, total sugar, total phenolic content, lycopene, β-carotene, vitamin A, vitamin E and vitamin C contents were between 13.05% and 23.12%, 3.68 and 5.04, 0.22% and 1.40%, 2.02 and 5.40 g/100 g, 1.83 and 3.97 g/100g, 4.96 and 8.04 g/100 g, 24.60 and 50.69 mg GAE/mg fresh weight, 3.84 and 17.89 mg/100g, 19.59 and 40.53 mg/100g, 0.13 and 0.67 μg/g, 15.67 and 22.12 μg/g, and 1.41 and 8.16 μg/g, respectively. Antioxidant activity was determined using 3 different methods, β-carotene bleaching, trolox equivalent antioxidant capacity (TEAC), and 2,2-Diphenyl-1-picrylhydrazyl hydrate (DPPH). The antioxidant capacity varied according to the methods used. The results showed that apricot fruit had high antioxidant activity and varied according to methods used, and was rich in carotenoids and phenolic substances, which have positive effects on human health and can be consumed as a functional food.

PDF

___

Akin BE, Karabulut İ, Topcu A (2008). Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties. Food Chemistry 107: 939-948.
Ali S, Masud T, Abbasi KS (2011). Physico-chemical characteristics of apricot (Prunus armeniacaL.) grown in Northern Areas of Pakistan. Scientia Horticulturae 130: 386-392.
Altindag M, Sahin M, Esitken A, Ercisli S, Guleryuz et al. (2006). Biological control of brown rot (Moniliana laxa Ehr.) on apricot (Prunus armeniaca L. cv. Hacihaliloglu) by Bacillus,
Burkholderia and Pseudomonas application under in vitro and in vivo conditions. Biological Control 38: 369-372.
Bolin HR, Stafford AE (1974). Effect of procesing and storage on Provitamin A and vitamin C in apricots. Journal of Food Science 39: 1034-1035.
Catignani GL (1983). Simultaneous determination of retinol and alpha tocopherol in serum or plasma by liquid chromatography. Clinical Chemistry 2914: 708-712.
Cemeroğlu B (2009). Meyve ve sebze işleme teknolojisi. Gıda Teknolojisi Dergisi Yayınları, Vol. 2, No: 39. 3rd ed. Ankara, Turkey: Gıda Teknolojisi Dergisi Yayınları.
Çavuşoğlu Ş, İşlek F, Yılmaz N, Tekin O (2020). Kayısıda (Prunus Armeniaca L.) metil jasmonate, sitokinin ve lavanta yağı uygulamalarının hasat sonrası fizyolojisi üzerine etkileri. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30 (1): 136- 146.
Çoban E (2018). Hacıhaliloğlu ve Kabaaşı kayısı çeşitlerinde farklı olgunluk dönemleri, hasat ve kurutma şekillerinin gün kurusu kayısı kalitesine etkilerinin araştırılması. Master’s thesis, Malatya Turgut Özal University, Malatya, Turkey.
De Rigal D, Gauillard F, Richard-Forget F (2000). Changes in the caretenoid content of apricot (Prunus armeniaca var Bergeron) during enzymatic browning: β-caroteninhibition of chlorogenic acid degradation. Journal of Science and Agriculture 80: 763-768.
Dragovic-Uzelac V, Levaj B, Mrkic V, Bursac D, Boras M (2007). The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region. Food Chemistry 102: 966-975.
Durgaç C, Kaska N (1995). Verim, kalite ve erkencilik bakımından Adana ekolojik koşullarına uyabilecek kayısı çeşitleri üzerinde bir araştırma. IN: Türkiye II. Ulusal Bahçe Bitkileri Kongresi; Adana, Turkey. pp. 154-158.
Ercisli S, Akbulut M, Ozdemir O, Sengul M, Orhan E (2008). Phenolic and antioxidant diversity among persimmon (Diospyrus kaki L.) genotypes in Turkey. International Journal of Food Sciences and Nutrition 59 (6): 477-482.
Ercisli S (2009). Apricot culture in Turkey. Scientific Research and Essays 4 (8):715-719.
Ersoy N, Kupe M, Gundogdu M, Gulce I, Ercisli S (2018a). Phytochemical and antioxidant diversity in fruits of currant (Ribes spp.) cultivars. Natulae Botanicae Horti Agrobotanici Cluj-Napoca 46 (2): 381-387.
Ersoy N, Kupe M, Sagbas HI, Ercisli S (2018b). Phytochemical diversity among barberry (Berberis vulgaris L.), Natulae Botanicae Horti Agrobotanici Cluj-Napoca 46 (2): 198-204. Food and Agricultural Organization (FAO) (2018). Statistical Database. Crop Production. Rome, Italy: FAO.
Fraser PD, Bramley PM (2004). The biosynthesis and nutritional uses of carotenoids. Progress in Lipid Research 43: 228-265.
Gardner PT, White TA, McPhail DB, Duthie GG (2000).The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry 68: 471- 474.
Halasz J, Pedryc A, Ercisli S, Yilmaz KU, Hegedus A (2010). S-genotyping supports the genetic relationships between Turkish and Hungarian apricot germplasm. Journal of the American Society for Horticultural Science 135 (5): 410-417.
Heinonen IM(2002). Antioxidants in fruits, berries and vegetables. CRC Press, USA.
Kan T (2005). Yöresel olarak yetiştirilen kayısı çeşitlerine ait meyvelerdeki yapısal değişmelerin incelenmesi. Master’s thesis, İnönü University, Malatya, Turkey.
Kan T, Karaat F (2019). Farklı rakımlarda yetiştirilen bazı kayısı çeşitleri ile zerdali meyvelerinde fenolik bileşiklerin incelenmesi. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 29 (1): 88-93 (in Turkish). doi: 10.29133/yyutbd.476348
Karataş F, Kamisli F (2007). Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave. Journal of Food Engineering 78: 662-668.
Kaska N, Polat A, Paydas S (1989). Akdeniz Bölgesi kıyı kesiminde sofralık kayısı yetiştiriciliği sorunları ve çözüm yolları. In: Kayısı Araştırma Geliştirme ve Tanıtma Vakfı Malatya Ticaret Borsası 1. Kayısı Sempozyumu Paneli; Malatya, Turkey.
Kaur C, Kapoor, HC (2002). Anti-oxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology 37 (2): 153-161.
Leccese A, Bartolini, S, Viti R (2007). Total antioxidant capacity and phenolics content in apricot fruits. International Journal of Fruit Science 7 (2): 3-16.
Lee HS, Coates GA (1999). Vitamin C in frozen, fresh squeezed, unpasteurazed, polyethylen-bottled orange juice: a storage study. Food Chemistry 65: 165-168.
Lichou J, Jay M, Vaysse P, Lespinasse N (2003). Do you recognize the Apricot varieties? Paris, France: the Name of Publisher, pp. 17-29.
Lila MA (2004). Anthocyanin and human health: in vitro investigative approach. Journal of Biomedicine and Biotechnology 5: 306- 313.
Miller KW, Lorr NA, Yang CS (1984). Simultaneous determination of plasma retinol a-tocopherol, lycopene, α-carotene, and β-carotene by high-performance liquid chromatography. Analytical Biochemistry 138: 340-345.
Munzuroglu O, Karatas F, Geçkil H (2003). The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions. Food Chemistry 83: 205-212.
Ozsahin AD, Yilmaz O (2010). Fruit sugar, flavonoid and phytosterol contents of apricot fruits (Prunus armeniaca L. cv. Kabaasi) and antioxidant effects in the free radicals environment. Asian Journal of Chemistry 22 (8): 6403-6412.
Ozturk I, Ercisli S, Kalkan F, Demir B (2009). Some chemical and physico-mechanical properties of pear cultivars. African Journal of Biotechnology 8 (4): 687-693.
Pala M, Saygi B (1994). Kayısıda teknolojik sorunlar ve çözüm yolları. Standart Dergisi ( Kayısı Özel Sayısı): 70-74.
Pokorny J, Yanishlieva N, Gordon M (2001). Antioxidants in food: practical applications. Boca Raton, FL, USA: CRC Press.
Poyrazoglu E, Gokmen V, Artik N (2002). Organic acids and phenolic compounds in pomegranates (Punica granatum) grown in Turkey. Journal of Food Composition and Analysis 15: 567-575.
Radi M, Mahrouz M, Jaouad A (1997). Phenolic content, browning susceptibility, and carotenoid content of several apricot cultivars at maturity. Horticultural Science 32: 1087-1091.
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M et al. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26: 1231-1237.
Rice-Evans CA, Miller NJ, Paganga G (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science 2: 152-159.
Rufino M, Alves R, Brito E, Perez-Jimenez, Saura-Calixto F et al. (2010). Bioactive compounds and antioxidant capacities of 18 non-tradional tropicalfruits from Brazil. Food Chemistry 121: 996-1002.
Sadler G, Davis J, Dezman D (1990). Diacetylmeasurement in orange juice using differential pulse polarography. Journal of Food Science 55 (5): 1460-1461.
Sass-Kiss A, Kiss J, Milotay P, Kerek MM, Toth-Markus M (2005). Differences in athocyanin and carotenoid content of fruits and vegetables. Food Research International 38: 1023-1029
Sakooei-Vayghan R, Peighambardoust SH, Hesari J, Peressini D (2020). Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes. Food Chemistry 311: 125978.
Slinkard K, Singleton VL (1977). Total phenol analyses: automation and comparison with manual methods. American Journal of Enology and Viticulture 28: 49-55.
Vinson JA, Hao Y, Su X, Zubik L (1998). Phenol antioxidantquantity and quality in foods: Vegetables. Journal of Agricultural and Food Chemistry 46 (9): 3630-3634.
Yildiz F (1994). Kayısı işlemede yeni teknolojiler. Standart Dergisi (Kayısı Özel Sayısı): 67-69.