Abstract
High-performance liquid chromatography with diode-array detection was used to characterize the phenolic profile of apricot fruits, juices and jams. Chlorogenic acid was the major phenolic compound present in all samples. Quercetin 3-rutinoside was the main flavonoid and kaemp-ferol 3-rutinoside was present in smaller amounts with traces of other quercetin and kaempferol glycosides. Quantitative differences in phenolics were observed in eleven apricot fruit varieties at three stages of maturity and also in some processed apricot products. A common phenolic profile was observed in all cases. The major portion of the flavonoids occurred in the skin of the fruit and the total phenolic content of apricot fruits had no influence over the softening behaviour observed in some varieties.
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