Influence of processing on physicochemical and antioxidant properties of apricot (Prunus armeniaca L. variety Narmo)

S.M Wani,Umaya Riyaz,F.A Masoodi,B.N Dar,Amreen Nazir,Adil Gani,S.A Mir,Touseef Ahmed Wani,Mukhtar Ahmad,Fatih Yildiz

doi:10.1080/23311932.2016.1176287

Abstract

AbstractFresh apricot pulp and its processed products (bar, chutney, and leather) were analyzed for physicochemical (moisture content, titrable acidity (TA), ascorbic acid, and percent reducing sugars) and antioxidant properties (2,2-diphenyl-l-picrylhydrazyl (DPPH), reducing power, total phenolics, lipid peroxidation, ferric reducing antioxidant potential, and hydroxyl radical scavenging activity). Reducing sugars, TA, and ascorbic acid content were found to be higher in the processed products than the fresh pulp. A significant difference in the antioxidant properties between the fresh apricot pulp and its processed products was observed. The difference in antioxidant properties between the fresh and the processed products may be attributed to the partial degradation of the bioactive compounds by the action of heat during processing. Among the processed products, apricot bar showed the highest DPPH radical scavenging activity, lipid peroxidation, and hydroxyl radical scavenging activity. Therefore, produ...

Highlights

Apricots (Prunus armeniaca L.) are grown worldwide
The increase in ascorbic acid in the products is attributed to concentration of the product
Narmo cultivar of apricots was processed into bar, chutney, and leather that were analyzed for physicochemical and antioxidant properties

Summary

Introduction

Apricots (Prunus armeniaca L.) are grown worldwide. With a worldwide production of 668,231– 727,173 tons, the production has increased from 9,900 to 18,000 tons in India during 2000–2013 (FAO, 2014). In India apricots are grown commercially in the hills of Himachal Pradesh, Jammu and Kashmir, Uttar Pradesh, and to a limited extent in the north eastern hills. Some apricots are being grown in dry temperate regions of Kinnaur and Lahaul Spiti in Himachal Pradesh and Ladakh in Jammu and Kashmir. S.M. Wani is an assistant professor at University of Kashmir, Department of Food Science and Technology. Wani is an assistant professor at University of Kashmir, Department of Food Science and Technology His core areas of research are nutraceuticals and fruit processing. His current research focuses are stability of phytochemicals during processing and storage of perishable temperate fruits

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