Paper Details

PJB-2018-734

The flavonoids, phenolic acids and antioxidant activity changes of apricots (Prunus armeniaca L in duration the fruit development

Javad Parsa
Abstract

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In the present study, the physico-chemical properties of four apricots namely “Dorosht Malayer”, “Ghermez Shahrood”, Ghorban Maragheh” and “Ordobad” from cultivars of Azerbaijan region (Iran) were studied during 60 days after full bloom to the final ripening and harvest. The total phenol, total flavonols and antioxidant activity of apricots were determined during the fruit development. The phenolic acids such as chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid, and flavonoids such as rutin have been investigated for apricot fruits. The maximum contents of the total flavonols, antioxidant activity, rutin, chlorogenic acid, ferrulic acid, caffeic acid, and p-coumaric acid were found to be 57.6 mg.100 g-1 for Ghorban Maragheh apricot, 1068.8 µmol.g-1 for Ordobad apricot, 6.61 mg.100g-1 for Ordobad apricot, 584.3 mg.100g-1 for Ordobad apricot, 6.28 mg.100g-1 for Ghorban Maragheh apricot, 5.33 mg.100g-1 for Ordobad apricot and 3.2 mg.100g-1 for Dorosht Malayer apricot, respectively during 60 days after full bloom. Whereas, the maximum total phenol content was 410.7 mg.100g-1 for Dorosht Malayer within 7 days before full ripening of apricots. The obtained results from dimensions and chemical properties of studied apricots proved that the Ordobad apricot had highest food quality compared with Dorosht Malayer, Ghermez Shahrood and Ghorban Maragheh apricots.

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