Abstract
Lipophilic constituents are important for the color and aroma of apricots, but also for their health benefits. In the present study, carotenoids, fatty acids, and volatiles were analyzed in 11 apricot cultivars, from which nine were obtained in Romania. High performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS methodology applied on unsaponified carotenoid extracts allowed the identification and quantification of 19 compounds. The predominant carotenoids in all cultivars were all-trans-β-carotene and its cis isomers. Lutein was present exclusively in non-esterified form, while β-cryptoxanthin was predominantly esterified, mainly with oleic, palmitic, lauric, and stearic acid. Moreover, β-cryptoxanthin linoleate, linolenate, and stearate were detected for the first time in Harogem cultivar. Variation in carotenoid content and composition was observed, with the highest carotenoid content being recorded in Tudor, Harogem, and Mamaia cultivars. The predominant fatty acids determined by gas chromatography–mass spectrometry (GC-MS) were linoleic (up to 47%), palmitic (up to 32.7%), and linolenic (up to 17.16%), with small variations among cultivars. In-tube extraction technique (ITEX)/GC-MS was applied for profiling the volatiles in apricot fruits and 120 compounds were identified, with terpenoids and esters as the most abundant classes. Principal component analysis (PCA) revealed that the carotenoids and the fatty acids profile can be used for variety authentication and discrimination in apricots.
Highlights
Apricots (Prunus armeniaca L.) are among the most consumed fruits worldwide—fresh, dried, as nectar, canned or jam
It was proven that the composition and the ration of sugars in the hemicelluloses fraction can be used for the differentiation and authentication of fruit species of the genus Prunus armeniaca L. and Prunus persica L. [6]
Analysis of native carotenoid extracts is challenging due to their complexity but it has the advantage of revealing the real composition of the samples, which is an important aspect considering the health effects associated with the presence of carotenoids in food [28,29]
Summary
Apricots (Prunus armeniaca L.) are among the most consumed fruits worldwide—fresh, dried, as nectar, canned or jam. The world production in 2018 was estimated at 3,838,523 t with Turkey and Uzbekistan as the largest producers [1]. The major constituents of apricot fruits are carbohydrates (6.8 g/100 g fresh weight (FW) from which 1.5 g fibers), proteins (0.4 g/ 100 g FW), and lipids (0.1 g/100 g FW) [3]. Saccharose, glucose, and fructose are the most important soluble sugars, while citric and malic acids are the major organic acids, with concentrations strongly affected by the cultivar and the stage of maturity [4]. It was proven that the composition and the ration of sugars in the hemicelluloses fraction can be used for the differentiation and authentication of fruit species (and derived products) of the genus Prunus armeniaca L. and Prunus persica L. A total polyphenol content ranging from 32.6 to 160.0 mg/100 g
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