Abstract
In modern and healthy diets antioxidants play an important role providing natural defence against serious diseases. Therefore it is recommended to include fruits and vegetables having high antioxidant capacity in daily diet in a due course. Apricot is one of the fruits receiving an increasing attention in this field. This study was conducted to investigate the composition and content of fat-soluble carotenoids and tocopherols in different varieties of apricot using recently developed liquid chromatographic methods. Also it was aimed to compare organic and integrated farming in their effect on carotenoid and tocopherol content of the fruits. The results showed that apricot fruit are rich in vital carotenoids and bioactive tocopherols with significant variation between different varieties. The organic farming had favourable effect on the level of the major carotenoids and depending on variety this technology either increases or does not have significant influence on vitamin E content.
Highlights
Apricot is among the fruits having special importance from nutritional point of view
The results showed that apricot fruit are rich in vital carotenoids and bioactive tocopherols with significant variation between different varieties
The objective of the present work was to study the carotenoids and tocopherol composition and content in apricot fruits cultivated under organic farming and integrated conditions, by newly developed HPLC methods
Summary
Apricot is among the fruits having special importance from nutritional point of view. The edible part of the fruit accumulate high amounts of biologically active carotenoids other macro- and micro-nutrients (Mangels et al, 1993; Kita et al, 2007). Carotenoids and tocopherols, as naturally occurring bioactive nutrients, have received an increasing interest during the last decades. At post-harvest of plant crops, during processing, carotenoids undergo some chemical alteration, such as isomerisation and oxidation on their molecules (Niizu and Rodriguez-Amaya, 2005). Such a chemical alteration can change, to a considerable extent, their chemical and biological properties (Granado, 1992). Under certain biological conditions all-trans to cis geometrical isomerisation occur in processed foods and in human serum (Molnár, 2009)
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