Características Físico-químicas de Albaricoque

7/23/2019 Caractersticas Fsico-qumicas de Albaricoque

1/7

Scientia Horticulturae 130 (2011) 386392

Contents lists available atScienceDirect

Scientia Horticulturae

j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / s c i h o r t i

Physico-chemical characteristics of apricot (Prunus armeniacaL.) grown in

Northern Areas of Pakistan

Sartaj Ali a, Tariq Masud b,, Kashif Sarfraz Abbasi b

a Department of Food Agriculture and Chemical Technology, Karakoram International University, Gilgit, Pakistanb Department of Food Technology, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi, Pakistan

a r t i c l e i n f o

Article history:

Received 31 December 2010

Received in revised form 9 May 2011

Accepted 31 May 2011

Keywords:

Apricot varieties

Proximate composition

Functional properties

a b s t r a c t

In order to ascertain physico-chemical, functional and geometrical traits of apricot fruit from North-

ern Areas of Pakistan, six predominantly grown varieties namely, Alman, Habi, Khakhas, Mirmalik,

Neeli and Shai were selected in this study. Proximate composition as crude fat (2.13%), crude protein

(6.188.7%), crude fiber (11.8513.6%), ash (9.4512.1%) and total sugars (56.864.9%) were determined

on dry weight basis. The datashowed variationsamong the investigated parameters in all varieties.Func-

tional properties of apricot fruit viz. ascorbic acid (67.3990.94 mg/100 g), total phenolic compounds

(45907310mgGAE/100 g), total carotenoids (10.0918.13 mg/100 g -carotene) and antioxidant activ-ity (56.8482.33%) were also recorded. The data pertaining to mineral contents (mg/100 g) revealed K as

the predominant element (20403000) followed by P, Mg, Ca, Na and Fe among all the tested samples.

Furthermore, geometrical characters of apricot varieties were also determined as important sensory and

technological attributes on fresh weight basis. The result from the present study showed that all the

tested varieties are highly nutritious and rich in functional components.

2011 Elsevier B.V. All rights reserved.

1. Introduction

Apricot,Prunus armeniacaL., a member of the Rosaceae family;

is one of the most important stone fruit of South East Asia. Pakistan

is the 3rd major producer of apricot with an annual production

of 0.5 million Mt (FAO, 2008; DOA, 2008). The major ecological

zones in Pakistan for apricot production are the Northern Areas

(Gilgit-Baltistan), Malakand division of NWFP and upper parts of

Balochistan province (Jasra and Rafi, 2002).

Apricot is the major fruit crop of the Northern Areas, having

1.8 million fruit bearing trees with an annual production of 0.11

million Mt. It contributes to 62% share of total fruit production

of the area. Nearly 60 varieties are grown in this region. Among

them, Alman, Habi, Halman, Shakanda and Khakhas are the most

important in terms of bulk production and general acceptance. The

apricots presently grown in this region are known for their unique

characteristic color, flavor, taste and overall quality (MFC, 2005;

DOA, 2008).

Apricot to the Northern Areas could be what Banana is to the

bananarepublics. Apricot is synonym tothe area andhas remained

as traditional part of diets of the people and an important eco-

nomic crop for centuries. Favorable environmental conditions of

Corresponding author. Tel.: +92 051 9290694.

E-mail address:drmasud [email protected](T. Masud).

this region enable the production of quality apricots with high dry

matter and sugar contents (MFC, 2005).Owing to the perishable

nature of this fruit and limited marketing opportunities, a large

proportion of the fruit is wasted during glut season and the losses

are as higher as 44% of total fresh produce ( FAO and DOA, 2007).

Nutritionally, it is a rich source of sugars, fibers, minerals, bioac-

tive phytochemicals and vitamins like A, C, thiamine, riboflavin,

niacin and pantothenic acid (Leccese et al., 2007).Among the phy-

tochemicals, phenolics,carotenoids and antioxidants are important

for their biological value (Lichou et al., 2003).

During the ripening of fruits a series of complex biochemical

reactions take place which leads to production of phenolic com-

pounds, carotenoids and the formation of volatile compounds.

Among these natural compounds, carotenoids are the prevalent

group of pigments in nature, and present in all photosynthetic

organisms, which are responsible for most of yellow to red colors

of fruits and flowers.

In therecent years,thereis an increasing interest in polyphenols

and carotenoids for their antioxidant properties and ability to fight

against chronic diseases (Dragovic-Uzelac et al., 2007).It has been

shown that dietary antioxidants may provide effective protection

from oxidative damage in living systems (Lila, 2004).Apart from

its nutritional characteristics, apricot fruit also has some pharma-

cological significance due to having high amounts of antioxidant.

It is used as cleansing agent and mild laxative, antipyretic, antisep-

tic, emetic and ophthalmic properties. A recent study byEnomoto

0304-4238/$ see front matter 2011 Elsevier B.V. All rights reserved.

doi:10.1016/j.scienta.2011.05.040
http://localhost/var/www/apps/conversion/tmp/scratch_5/dx.doi.org/10.1016/j.scienta.2011.05.040http://www.sciencedirect.com/science/journal/03044238http://www.elsevier.com/locate/scihortimailto:[email protected]://localhost/var/www/apps/conversion/tmp/scratch_5/dx.doi.org/10.1016/j.scienta.2011.05.040http://localhost/var/www/apps/conversion/tmp/scratch_5/dx.doi.org/10.1016/j.scienta.2011.05.040mailto:[email protected]://www.elsevier.com/locate/scihortihttp://www.sciencedirect.com/science/journal/03044238http://localhost/var/www/apps/conversion/tmp/scratch_5/dx.doi.org/10.1016/j.scienta.2011.05.040


2/7

S. Ali et al. / Scientia Horticulturae 130 (2011) 386392 387

et al. (2010),has suggested that daily consumption of 3 Japanese

apricots has an inhibitory effect on mucosal inflammation of the

stomach and chronic atrophic gastritis (CAG) progressions in indi-

viduals withHelicobactor pylori infection. This study stresses the

need to assess the apricot fruit for its potential health benefits.

The seed of apricot is also considered as analgesic, anti-asthamic,

antispasmodic, pectoral sedative and used in the production of

oils,benzaldehyde, cosmetics,active carbon and aromacompounds

(Southon and Faulks, 2002).

Although, different apricot varieties have been investigated for

their composition by many researchers in the world (Sass-Kiss

et al., 2005), however, according to our knowledge, this is the

ever first study carried out on the composition of apricots from

Northern Areas of Pakistan. Therefore the aim of this study was to

explore physico-chemical characters and functional properties of

commonly grown apricot varieties, so as to produce a convenient

data suitable for the researchers, apricot marketing and processing

entrepreneurs.

2. Material and methods

2.1. Materials

Fresh ripe apricots of the cultivars (Alman, Habi, Khakhas, Mir-

malik, Neeli and Shai) were harvested from Zakir Fruit Nursery

Jalalabad Distt. Gilgit, Northern Areas of Pakistan during June

2008. The fruits were immediately shifted to the Department of

Food Technology, Pir Mehr Ali Shah, Arid Agriculture University

Rawalpindi for further studies. The fruit were cleaned, sorted and

graded to remove dust, dirt, immature and damaged fruits.

2.2. Proximate composition

Moisture content and dry matter were determined by oven

drying method till constant weight, while crude fat by Soxhlet

apparatus through solvent extraction then evaporation and mea-

suring weight difference according to AOAC (1990) method No.

983.23, Crude protein by measuring total nitrogen through Kjeld-hal method (920.10) and converted into protein using conversion

factor (N6.25), similarly crude fiber and ash content were ana-

lyzed according toAOAC (1990) method Nos. 920.86 and 940.26

respectively. Soluble solid content (expressed as Brix) was deter-

mined in the pulp of each sampleusing a digital refractometer PL-3

(ATAGO, Japan) at 291 C and temperature correction was made

accordingly as per AOAC (1990), method No. 920.151. Similarly,

reducing, and total sugars were determined by Lane and Eynon

method (925.35 and 925.36).

2.3. Chemical and functional properties

Chemical and functional properties of apricot varieties were

evaluated as under. The pH values were measured by using a pH-meter (Inolab. WTW Series, Germany) and titratable acidity was

determined by titrating 5 ml of juice with 0.1 N NaOH and results

were expressed as percentage of Malic acid on fresh weight basis

(AOAC, 1990) method No. 981.12. Ascorbic acid was estimated

using 2,6-dichlorophenolindophenol titration according toAOAC

(1990)method No. 967.21 and data were presented on dry weight

basis.

2.3.1. Measurement of total phenolic compounds

Total phenolics were measured by using the FolinCiocalteu

assay as describedby Sponas and Wrolstad (1990) withsome mod-

ifications. Ten fruits randomly selected from each variety were

crushed and homogenized in a homogenizer. Five grams of fruit

puree was taken from the homogenate and diluted to 30 ml with

80% methanol and clarified by centrifugation at 10,000g for

15 min. The extract was filtered through a 0.45 mm membrane fil-

ter. Now from this filtrate, 0.5 ml was taken in a 25 ml volumetric

flask, to which 5 ml 2 N FolinCiocalteu reagent and 4 ml of 7.5%

sodiumcarbonate solution were added andvolume was made with

80% methanol. The contents were allowed to stand for 58 min at

50 C andthe absorbance wasmeasuredat 765nm using a CE-2021,

Spectrophotometer (CECIL Instruments Cambridge, England). Total

phenolics were estimated by calibration curve obtained from mea-

suring the absorbance of a known concentration of Gallic acid

standard. The concentrations were expressed as milligrams of Gal-

lic acid equivalents (GAE) per 100 g of dry weight.

2.3.2. Measurement of total carotenoids

Total carotenoids were extracted according to the method of

Rodriguez-Amaya (1999)with some modifications. Briefly, 5 g of

sample was homogenized with 100ml of methanol: petroleum

ether (1:9, v/v) and the mixture were transferred to a separating

funnel. Petroleum ether layer was filtered through sodium sul-

phate, transferred to a volumetric flask andtotal volume was made

up to 100ml with petroleum ether. Finally, the total carotenoid

content was measured by a spectrophotometer (CE-2021, 2000

series CECIL Instruments Cambridge, England) at wave length of

450nm and the results were expressed as -carotene equivalents(mg/100 g of dry weight).

2.3.3. Antioxidant activity

Radical scavenging activity was measured using a modified ver-

sion of the method described byBrand-Williams et al. (1995)that

involves the use of the free radical 2,2-diphenyl-l-picrylhydrazyl

(DPPH). 5 g of ground frozen tissue was taken in triplicate, homog-

enized and extracted with 10 ml methanol for 2 h. 0.1 ml from the

above extract was taken in test tube and 3.9ml of DPPH solution

(6105 mol/L) wasaddedand incubatedat room temperature for

30 min. After incubation absorbance was measured at 517 nm. The

DPPH solution was freshly prepared daily, stored in a flask covered

with aluminum foil and kept in the dark at 4 C between measure-

ments. Blank sample was prepared containing the same amount ofmethanol and DPPH solution and measured daily. Radical scaveng-

ing activity was calculated as % inhibition of DPPH radical by the

following formula:

%Inhibition =Ablank Asample

Ablank 100

2.4. Mineral analysis

The mineral contents of apricot were determined according to

AOAC (1990). The samples (0.81g) were ashed in a muffle fur-

nace at a temperature of 55010 C for 6 h and the ash obtained

was digested with 5ml 6 M HCl on a water bath. After drying 7 ml

0.1M HNO3 was added and contents were diluted to 100 ml withdouble deionized water as described by Nielsen (1994).Calcium

(Ca), Iron (Fe), Zinc (Zn), Manganese (Mn), Copper (Cu), Nickel (Ni)

and Magnesium (Mg) were determined in an Atomic Absorption

Spectrophotometer (GBC-932 Australlia) whereas Sodium (Na) and

Potassium(K) by Flame Photometer (ModelPFP 7 Jenway, England)

and Phosphorus (P) by using a Spectrophotometer (CE-2021, 2000

series CECIL Instruments Cambridge, England).

2.5. Geometrical and physical characteristics

Physical characteristics (fruit weight, pulp weight, pit weight

and pulp/pit ratio) of apricots were determined by a digital

electronic balance (Inolab. WTW Series, Germany), with 0.001 g

sensitivity, using 40 randomly selected fruits from each variety.


3/7

388 S. Ali et al. / Scientia Horticulturae 130 (2011) 386392

Geometric dimensions i.e. length (L), width (W), thickness (T) of

fruits were measured by a digital caliper (0150 mm, China) with

an accuracy of 0.01 mm. Apricot volume (V) was measured by liq-

uid displacement method, while surface area (S) was determined

according toBaryeh (2001)by the following formula:

S= D2g

whereDgis the geometric mean diameter of the fruit.

The geometric mean diameter (Dg) was calculated by using thefollowing equation:

Dg = (LWT)0.333

where L is length, W is width and T is thickness of the fruit as

described byMohsenin (1970).

Sphericity of the fruit was determined by the following formula

(Ahmadi et al., 2008):

=Dg

L 100

2.6. Statistical analysis

Results were subjected to statistical analysis by considering thevarieties as variation source, using one-way analysis of variance

(ANOVA). Statistical differenceswithp-values under0.05 werecon-

sidered significant and means were compared by Duncan Multiple

Range test according toSteel et al. (1996)using MSTAT-C software

(Michigan State University, 1991).

3. Results

3.1. Approximate composition of apricot

Analytical results pertaining to proximate composition of the

tested varieties are presented in Table 1. Moisture content of

fresh apricot samples ranged from 78.80 to 85.30%. High mois-

ture content was observed in Mirmalik (85.30%) which wasfollowed by Neeli (85.00%), Shai (84.50%), Alman (80.60%), Khakhas

(79.00%) and lowest in Habi (78.80%). The values differed sig-

nificantly (p < 0.05) from each other except Khakhas and Habi,

which were statistically same. Total soluble solid contents were

found partially significant among the varieties and ranged from

12.67 to 20.00 Brix, however the values did not differed for Mir-

malik and Neeli. Habi was leading with 20.00 TSS followed by

Alman (19.00 Brix), Khakhas (18.00 Brix), Shai (14.60 Brix), Neeli

(12.73Brix) and Mirmalik (12.67Brix). Dry matter content of dif-

ferent varieties ranged between 14.70% and 21.20%. Highest value

was observed in Habi (21.20%) and Khakhas (21.00%) while the

lowest in Mirmalik (14.70%). The overall results were partially sig-

nificant for dry matter content of the tested varieties except Habi

and Khakhas which were same. The study revealed partial vari-ations in ash content (9.4512.10%), crude fiber (11.3813.60%),

crude fat (2.103.00%) and crude protein (6.188.70%) in the tested

samples (Table 1).

The data obtained for sugars indicated partial difference in

reducing sugars while non-reducing and total sugars were signif-

icant at alpha p < 0.05 among all the varieties. Total sugars were

found to be highest in Habi (64.90%) followed by, Alman (63.86%),

Khakhas (62.49%), Neeli (61.27%) and Shai (57.08%) whereas the

lowest was recorded in Mirmalik (56.78%).

3.2. Chemical and functional properties of apricot

Chemical and functional properties of apricot varieties have

been presented inTable 2.pH values were found in the range of T

able

1

Proximatecompositionofapricotcommonlygrow

ninNorthernAreas.a

Varieties

Parameter

MC(%)

TSS(Brix)

DM

(%)

CF(%)a

CP(%)a

CFib.

(%)a

Ash

(%)a

RS(%)a

NRS(%)a

TS(%)a

Alman

80.6

0

0.1

4D

19.0

0

0.6

1B

19.4

0

0.1

3B

2.47

0.0

10C

6.1

8

0.073E

11.3

8

0.27E

10.4

5

0.0

13D

16.7

3

0.3

0B

47.1

3

0.67B

63.8

6

0.6

6B

Habi

78.8

0

0.1

3E

20.0

0

0.5

6A

21.2

0

0.15A

2.5

4

0.0

11B

6.5

4

0.0

47D

11.9

6

0.4

0CD

10.9

2

0.0

26C

21.3

8

0.3

8A

43.55

0.5

3D

64.9

0

0.7

3A

Khakhas

79.0

0

0.2

4E

18.0

0

0.4

3C

21.0

0

0.2

4A

2.1

8

0.0

32E

6.1

8

0.0

24E

12.2

3

0.3

3BC

11.6

1

0.0

18B

14.95

0.0.4

9D

47.5

4

0.47A

62.4

9

0.5

1C

Mirmalik

85.3

0

0.1

2A

12.67

0.5

0E

14.7

0

0.1

2E

2.1

0

0.0

12F

7.6

1

0.1

35C

13.6

0

0.3

0A

12.1

0

0.0

15A

15.9

6

0.3

0C

40.8

2

0.5

0F

56.7

8

0.47E

Neeli

85.0

0

0.1

6B

12.7

3

0.4

2E

15.0

0

0.1

6D

3.0

0

0.1

00A

8.25

0.1

43B

11.85

0.6

6D

9.2

5

0.0

24F

15.3

2

0.27D

45.95

0.4

0C

61.27

0.3

3D

Shai

84.5

0

0.17C

14.6

0

0.3

3D

15.5

0

0.17C

2.25

0.0

40D

8.7

0

0.2

45A

12.57

0.1

8B

9.6

1

0.0

17E

15.1

0

0.3

8D

41.9

8

0.3

4E

57.0

8

0.45E

MC,moisturecontent;DM,

drymatter;CFib.,cru

defiber;CF,crudefat;CP,crudeprotein;RS,redu

cingsugars;NRS,nonreducingsugars;TS,totalsugars.

Allthevaluesaremeansofthreereplications+SD

.

Valueswithsamelettersarenotstatisticallydiffe

rentatalpha0.05.

a

ResultsforCF,

CP,

CFib.,

Ash,RS,NRS,

AndTS

wereexpressedondryweightbasis.


4/7


Table 2

Some chemical and functional properties of apricot commonly grown in Northern Areas.

Var ietie s Pa rameter s

pH TA (% Malic acid) AA (mg/100 g)a TPC (mgGAE/100 g)a TC (mg/100g -carotene)a AoA (%)a

Alman 4.70 0.012B 0.61 0.04C 77.76 0.27D 6530 312B 17.03 0.32B 64.50 1.10B

Habi 5.20 0.020A 0.54 0.03D 79.27 0.40C 7310 390A 18.13 0.34A 82.33 2.06A

Khakhas 4.10 0.024D 0.67 0.03B 86.26 0.33B 6305 280C 16.12 0.31C 62.19 1.30C

Mirmalik 4.00 0.037E 0.70 0.01B 86.60 0.30B 6012 250D 14.50 0.3D 58.42 0.44D

Neeli 3.80 0.050F 0.86 0.03A 90.94 0.66A 4591 210F 12.23 0.27E 55.70 1.01E

Shai 4.51 0.020C 0.45 0.01E 67.39 0.18E 4900 175E 10.12 0.21F 56.77 0.78E

TA, titratable acidity; AA, ascorbic acid; TPC, total phenolic compounds; TC, total carotenoids; AoA, antioxidant activity.

All the values are means of three replications +SD.

Values with same letters are not statistically different at alpha 0.05.a Results were expressed on dry weight basis.

3.805.20. Significant difference wasfound in thepH values among

different varieties (p < 0.05). The variation in acid content in terms

of malic acid on fresh weight basis ranged between 0.45 and 0.86%.

The highest value was observed in Neeli (0.86) followed by Mirma-

lik (0.70), Khakhas (0.67), Alman (0.61), Habi (0.54) and Shai (0.45).

The values were partially significant among the varieties atp < 0.05

however similarity was observed between Mirmalik and Khakhas.

The results obtain for ascorbic acid content of the tested vari-

eties rangedbetween 67.39and 90.94mg/100 g on dryweight basis(Table 2)and were statistically different at p < 0.05. Neeli was the

rich (90.94) followed by Mirmalik (86.60), Khakhas (86.26), Habi

(79.27), Alman (77.76) and Shai (67.39) for ascorbic acid content.

3.2.1. Total phenolic compounds (TPC)

Total phenolic compounds(mg GAE/100 g) have been found sig-

nificantly different (p < 0.05) among all the varieties under study

(Table 2). Total phenolic compounds fall between the ranges of

4591 and 7310mg GAE/100g on dry weight basis. Habi variety

was the rich among the cultivars for high TPC content with the

value of 7310, that was followed by Alman (6530), Khakhas (6305),

Mirmalik (6012), Shai (4900) and lowest in Neeli (4591).

3.2.2. Total carotenoids (TC)

Total carotenoid contents were assessed on the basis of

mg/100g of -carotene equivalents (Table 2). Carotenoid con-

tent varied from 10.12 to 18.13mg/100 g among the cultivars.

The results showed a significant difference among the varieties

(p < 0.05). Highest amount of total carotenoids was found in Habi

(18.13) variety followed by Alman (17.03), Khakhas (16.12), Mir-

malik (14.50), Neeli (12.23) and Shai (10.12) respectively.

3.2.3. Antioxidant activity (AoA)

The results regarding antioxidant activity (%) are presented in

Table 2.All the varieties showed antioxidant activity ranging from

55.70 to 82.33%. Highest activity was found in Habi (82.33) fol-

lowed by Alman (64.50), Khakhas (62.19), Mirmalik (58.42), Shai

(56.77), and Neeli (55.70) respectively. The results were found sig-

nificant among thevarieties exceptMirmalikand Neeli which were

statistically same atp < 0.05. Antioxidant activity was estimated by

the ability of the sample to scavenge the stable DPPH free rad-

ical and the percent antioxidant activity was established in the

varieties.

3.2.4. Correlation between the antioxidant activity and phenolic

compound

The percentage of free radical scavenging activity was plotted

against the total phenolic content of the varieties inFig. 1.In the

investigated varieties the correlation between antioxidant activity

and phenolic compounds was very good (R2

= 0.9916).

3.3. Mineral composition of apricot

Mineral contents (mg/100 g) of the apricot varieties on dry

weight basis are presented in Table 3. The data obtained

showed a partially significant pattern at p < 0.05 among the vari-

eties. The overall results revealed that K (2040.003000.00), P

(143.58265.63), Mg (113.24152.10), Ca (102.50124.80), Na

(13.3022.49) and Fe (5.1412.20) were the major minerals fol-

lowed by Zn (0.823.53), Mn (0.511.18), Cu (0.140.86) and Ni(0.210.70) in these varieties.

3.4. Geometrical and physical properties of apricot

The results pertaining to geometrical properties of six apricot

cultivars have been shown inTable 4.The values for fruit length,

width, thickness, geometric mean diameter, fruit volume, surface

area, sphericity, fruit weight, pulp weight, pit weight and pulp/pit

ratio were established from 29.42 to 45.49 mm, 24.91to 38.90 mm,

24.85 to 37.50mm, 26.97 to 40.60 mm, 16.60 to 30.00 cm3, 2284.2

to 5176.2 mm2, 88.07 to 98.88%, 12.50 to 35.91g, 11.21 to 33.54 g,

1.06 to 2.38 g and 8.71 to 14.15 respectively. All the geometrical

attributes evaluated were significantly different (p < 0.05) among

the varieties.

4. Discussion

According to our information, this was the ever first study

undertaken to investigate the physico-chemical characteristics

and antioxidant potential of apricot fruit from Northern Areas

of Pakistan. To assess the proximate composition of fruit on dry

weight basis, moisture levels were established, since moisture

significantly affect overall compositional percentage of individual

components. Furthermore, most of the produce from this region

is marketed and locally used in off seasons as dry apricots. The

R2= 0.9916

55

57

59

61

63

65

67

69

4500 5500 6500 7500

Total phenolic compounds (mg/100g)

Radicalscavengingactivity(%

)

Fig. 1. Correlation between total phenolic content and radical scavenging activity.


5/7

Table 3

Mineral composition of Apricot commonly grown in Northern Areas (mg/100g DW).

Varieties Minerals

Na K Ca P Mg Fe Zn Mn

Alman 19.42

0.42B 2340.0

54.13C 124.80

1.60A 143.58

5.65E 128.00

3.93C 12.20

0.93A 1.95

0.26B 0.5Habi 22.49 0.39A 2120.0 43.84D 120.50 2.74B 265.63 6.69A 147.60 2.13A 10.40 0.78B 3.53 0.39A 1.

Khakhas 13.30 0.17E 2040.0 43.72E 109.10 1.50D 203.00 8.85C 152.10 3.95A 7.24 0.42D 2.14 0.17B 0.7

Mirmalik 15. 89 0.25D 2918.0 58.05B 104.20 1.55E 175.04 3.96D 113.24 1.88D 5.14 0.58E 3.18 0.25A 0.8

Neeli 17.71 0.41C 3000.0 61.48A 112.20 2.58C 179.78 4.36D 139.70 5.05B 8.82 0.62C 3.46 0.30A 1.0

Shai 16.31 0.31D 2340.0 53.39C 102.50 1.72E 213.91 8.48B 129.80 1.65C 6.52 0.46D 0.82 0.13C 0.6

DW, dry weight.

The values are means of three replications +SD.

Values with same letters are not statistically different at alpha 0.05.

Table 4

Some physical and geometrical properties of Apricot commonly grown in Northern Area.

Varieties Parameters

FL (mm) FW (mm) FT (mm) GMD (mm) FV (cm3) SA (mm2) Sph. (%) F Wt. (g F Wt.) P W

Alman 35.73 0 .4 0C 37. 00 0 .41B 33. 28 0 .0 4C 35. 29 0 .37C 21. 60 0.36C 3946.2 62.78C 98.88 0 .0 4A 23. 91 0 .29C 21

Habi 40.00 0 .7 3B 3 7.6 0 0 .53B 35. 11 0 .0 4B 37. 43 0 .45B 25. 03 0.35B 4423.2 147.55B 94.00 0 .0 3C 28. 38 0 .36B 25

Khakhas 32.95 0.39D 24.91 0 .30 E 29. 32 0 .0 3D 29. 02 0.48D 18.30 0.24D 2644.7 89. 07D 88. 07 0 .0 3F 15. 85 0.19D 14

Mirmalik 45.49

0.55A 38.90

0 .55A 37. 50

0 .0 6A 40 .60

0 .48A 30 .0 0

0.48A 5176.2

125.11A 89.25

0 .0 5E 35. 91

0 .50 A 33Neeli 29.55 0 .4 0E 2 6.62 0.36D 24.85 0 .0 3F 26. 97 0 .41F 16. 60 0.24F 2284.2 70.67E 91.26 0 .0 3D 14. 00 0 .25E 12

Shai 29.42 0 .2 6E 28 .46 0 .39C 27. 63 0 .0 3E 28. 37 0 .44E 17. 20 0.25E 2527.5 78. 71D 96. 43 0 .0 2B 12. 50 0 .14F 11

FL, fruit length; FW, fruit width, FT, fruit thickness; GMD, geometric mean diameter; Sph., sphericity; F Wt., fruit weight; P Wt., pulp weight; Pit Wt., pit weight.

All the values are means of three replications +SD on fresh weight basis.

Values with same letters are not statistically different at alpha 0.05.


6/7


moisture content was found from 78.80 to 85.30% in the tested

varieties. Previously,Haciseferogullari et al. (2007)andAkin et al.

(2008) have also reported the moisture content of Turkish apricots,

which are in agreement with that of our findings. Moisture content

is importantin determining the keeping quality and an indicator of

freshness of any food commodity. Therefore higher moisture con-

tents render the fruit to be spoiled earlier and vice versa. It further

determines the suitability of the produce for its use into different

value added products (drying, fresh consumption or processed).

The findings of this study regarding, crude fiber, crude protein

and crude fat were in agreement with the compositional studies of

Demir andOzcan (2001)on apricots cultivatedin Turkey. Similarly,

the results were also in line with previous studies by several other

researchers (Akin et al., 2008; Owais, 2007; Haciseferogullari et al.,

2007; Vursavus et al., 2006; Chauhan et al., 2001)on apricot. The

above mentioned parameters are of prime importance while deter-

mining the suitability of the produce for fresh use, dry product or

processing in to value added products and overall nutritional value

of the commodity.

Sugars are important food constituents and instant source of

energyfor thebodyactivities. A high sugarlevelof a fruitalso serves

as an indexof maturity.Apricotcontains significantamountsof sug-

arswhen ripe and concentrate further during storage or drying and

dehydration. The results of the current study were in agreement

with the previous studies ofAubert and Chaforan (2007),Leccese

et al. (2010), Haciseferogullari et al. (2007), Gurrieri et al. (2001)

andChauhan et al. (2001).All the tested varieties have apprecia-

bleamounts of sugars; however Habi has the highest sugar content

followed by Alman and Khakhas. An overall view of the obtained

data showed variations in sugar levels that might be due to genetic

factors, responsible for differences in composition among different

varieties.

Acid content of fruits is important quality parameter and a key

determinant of fruit taste. Acids also serve as food constituents

and required by the body in minute quantities. Their basic role

is to maintain acid base balance in the body fluid systems ( Hasib

etal.,2002). Titratable acidityindicatesthe concentration of organic

acids present in the fruit. The overall range of titratable acidityfound in our findings was closely related to the results reported

byHaciseferogullari et al. (2007),who observed TA in the range of

0.170.79% in Turkish apricots on fresh weight basis. Similarly, pH

values found for our testedsamples (3.805.20) were also in agree-

ment with that of the same author (4.165.23). These parameters

are linked with the ripening stage of the fruit.

Among different quality attributes of fruits, ascorbic acid is of

great importance due to its numerous roles in the body. It is rec-

ognized as an important antioxidant and a quality indicator of post

harvest shelf life. Fruits and vegetables contribute 91% of ascorbic

acid to the human diet. Apricots in our study were found as good

sourceof ascorbic acid havinga range from 67.39 to 90.94mg/100 g

on dry weight basis. These results are in agreement with that of

Turkish apricots as reported by Akin et al. (2008). They estab-lished ascorbic acid in the range from 20.6 to 96.8 mg/100 g on dry

weight basis. Similarly,Chauhan et al. (2001)andThompson and

Trenerry (1995)have also reported ascorbic acid content of apri-

cots pulp (519mg/100 g and 10 mg/100 g) on fresh weight basis

respectively.

Phenolic compounds possessing diverse roles as antioxidants

and vital sensory attributes (color, astringencyand bitterness) have

attractedthe attentionof manyresearchers (Hamauzu, 2006). Apri-

cots are also considered as good source of these compounds and

havebeen studied worldwide.In ourstudy apricot fruits werefound

rich in total phenolic compounds and the ranges were established

from 4591 to 7310mg GAE/100g on dry weight basis. Previously

Akin et al. (2008)have reported the phenolic compounds of Mal-

taya apricots from 4233.70 to 8180.49mg GAE/100 g on dryweight

basis. Similarly, Ruiz et al.(2005), found the amount of total pheno-

lic compounds from 326 to 1600mg/100g on fresh weights basis

in Spanish apricot varieties.Akbulut and Artik (2002)andScalzo

et al. (2005)observed the range of total phenolic content from 769

to 1283 mg GAE/kg and 214 to 266mg/L respectively in different

apricot cultivars on fresh weight basis. In comparison to previous

findings regarding total phenolics, it is evident that all the apricot

varieties evaluated in this study have significant amounts of phe-

nolic compounds. Differences however exist those might be due to

the variety, geography, climatic conditions and stage of ripening

(Akbulut and Artik, 2002).

The findings of present study showed considerable amounts

of carotenoids in the tested genotypes. Previous literature shows

that apricot is a rich source of carotenoids especially -carotene,

which represents 50% of total carotenoid in this fruit (Radi et al.,

2004). Akin et al. (2008) have reported -carotene contents ofMaltaya apricots in the range of 14.8391.89 mg of-caroteneequiv./100g, which supports the findings of the present study.

The significant variations among all tested varieties were also in

line with the earlier studies ofDragovic-Uzelac et al. (2007) on

carotenoids and phenolic compounds in three apricot cultivars of

Croatia. The carotenoids of fruit act as antioxidants and protect the

cell membrane fromoxidative damage. However, variationsamong

carotenoid contents are attributed to climate, variety, geographi-

cal origin, harvest year andthe methods of cultivation (Akinci et al.,

2004).

Apricots contain a wide variety of phytochemicals that func-

tion as antioxidant. They are attributed to scavenge free radicals

and thus quench a certain amount of DPPH in the experimental

essay. Food quality analysis regarding antioxidant components of

produce is fast becoming an accepted profile that primarily high-

lightsthe antioxidant capacityas a quality index formanyfruits and

vegetable(Leccese etal., 2007). High phenolic contentsin theinves-

tigated varieties demonstrated an increased antioxidant activity.

The results pertaining to antioxidant activity in the current study

were in confirmation with previous findings on apricot and other

fruits. Andlauer and Furst (1998) and Vinson et al. (1998) observed

thatfoods witha widevariety of phytonutrientsdemonstratedhighantioxidant activity. These findings were also in line with those

ofDurmaz and Alpaslan (2007),that high phenolic contents con-

tribute to increased antioxidant capacity.

A good correlation (R2 = 0.9916) was established between phe-

nolic compounds and antioxidant activity in this study which is

supported by previous reports.Drogoudi et al. (2008)found a bet-

ter correlation between antioxidant capacity (R2 = 0.9542) and the

total phenolic content in 29 apricot cultivars while weak corre-

lation was observed with reference to total carotenoids. It was

suggested that phenolics have more significant contribution to the

total antioxidant capacity in apricot.

All the varieties under investigation demonstrated varying

amounts of minerals and Habi was found comparatively rich

regarding overall mineral composition followed by Neeli. Habi wasespecially rich in Na, Ca, P, Mg, Fe and Zinc, which are the most

frequently needed minerals by the human body.Haciseferogullari

et al. (2007)studied the mineral content of Turkish apricots and

reported Al, Ca, Fe, K, Mg, Na and P as major minerals of the apri-

cot fruits. They also established K levels between 20,791ppm and

33,364 ppm. The importance of the minerals cannot be neglected

in the body systems. Calcium and phosphorus serve as impor-

tant part of the skeleton and assists in teeth and bone formation

(Brody, 1994). Na, K, Ca, and Mg are involved in neural conduc-

tion and muscle contraction. Further more calcium, phosphorus,

sodium, potassium, magnesium, chlorine and sulfur make up the

dietary macro elements which are required at levels of more than

100mg/day by the adults and play important roles in the biological

systems (Nielsen, 1994).


7/7

392 S. Ali et al. / Scientia Horticulturae 130 (2011) 386392

Results pertaining to the geometrical traits of tested cultivars

established Mirmalik as theprimevariety followed by Habi, Alman,

Khakhas, Shai andNeeli. These properties areimportant to be taken

under consideration for value addition and mechanization of fruit

industry(Demirand Kalyoncu,2003). Mirmalikhas highest average

fruit weight, fruit volumeand thickness, thus suitable forfreshcon-

sumption, whereas Habi, Alman and Khakhas have relatively low

weightand volumemaking them suitable forconsumption in dried

form. Owing to higher pulp/pit ratio, Mirmalik and Neeli can also

be processed for making valve added products like jam, juice and

jellies. Studies have been under taken previously to determine the

linear dimensions of apricot from Iran and Turkey byAhmadi et al.

(2008) and Haciseferogullari et al. (2007)respectively. Similarly,

Ozdemir and Aknc (2004),find out linear dimensions of Turkish

hazelnuts as important considerations for industrialization of the

above commodities.

5. Conclusion

It was concluded from the present study that apricot grown in

the Northern Area of Pakistan is rich in nutritional and antioxi-

dant composition i.e. sugars, ascorbic acid, phenolic compounds,

carotenoids and antioxidant activity. Different minerals like K, P,

Mg, Ca, Na and Fe were also present in apricot in considerable

amounts. Higher amount of dry matter, total sugar and low mois-

ture contents of Habi andAlman varietiesmake them more suitable

fordry andvalueaddedprocessed products,while Mirmalik is suit-

able forpreparationof juicesand table use. This study also provides

basic nutritional information on apricot varieties and will be help-

ful in the development of post harvest management system and

industrialization of apricot in this region.

References

Akbulut, M., Artik, N., 2002. Phenolic compounds profile of apricot and wild apricotfruits and their changes during the process. In: 7th Food Congress in Turkey,Ankara, Turkey, May 2224, pp. 5764.

Ahmadi,H., Fathollahzadeh, H.,Mobli,H., 2008. Somephysical andmechanicalprop-

erties of apricot fruits, pits and kernels (C. V. Tabarzeh). American-Eurasian J.Agric. Environ. Sci. 3 (5), 703707.

Akin, E.B., Karabulut, I., Topcu, A., 2008. Some compositional properties ofmain Malatya apricot ( Prunus armeniaca) varieties. Food Chem. 107 (2),939948.

Akinci, I., Ozdemir, F., Topuz, A., Kabas, O., Anakci, C., 2004. Some physical andnutritional properties of Juniperus drupacea fruits. J. Food Eng. 65, 325331.

Andlauer, W., Furst, P., 1998. Antioxidative power of phytochemicals with specialreference to cereals. Cereal Food World 43, 356360.

AOAC, 1990. Official Methods of Analysis, 15thed. Association of Official AnalyticalChemists, Arlington, VA, USA.

Aubert, C., Chaforan, C., 2007. Postharvest changes in physicochemical propertiesand volatileconstituentsof apricot (Prunusarmeniaca L.).Characterization of 28cultivars. J. Agric. Food Chem. 55, 30743082.

Baryeh, E.A., 2001. Physical properties of Bambara groundnuts. J. Food Eng. 47 (4),321326.

Brand-Williams, W., Cuvelier, M.E., Berset, C., 1995. Use of free radical method toevaluate antioxidant activity. Lebensmittel Wissenschaft Technol. 28, 2530.

Brody, T., 1994. Nutritional Biochemistry. Academic Press 16, San Diego, pp.400409.

Chauhan, S.K.,Tyagi, S.M., Singh, D., 2001. Pectinolytic liquefaction of apricot, plum,and mango pulps for juice extraction. Int. J. Food Prop. 4 (1), 103109.

Demir, F., Kalyoncu, I.H., 2003. Some nutritional, pomological and physical proper-ties of cornelian cherry (Cornus masL.). J. Food Eng. 60, 335341.

Demir, F., Ozcan, M., 2001. Chemical and technological properties of rose (Rosacanina L.) fruits grown wild in turkey. J. Food Eng. 47, 333336.

DOA, 2008. Departmentof Agriculture,Northern Areas. Fruit production in NorthernAreas. Statistics unit annual report. pp. 12.

Dragovic-Uzelac, V., Levaj, B., Mrkic, V., Bursac, D., Boras, M., 2007. The content ofpolyphenols and carotenoids in three apricot cultivars depending on stage ofmaturity and geographical region. Food Chem. 102, 966975.

Drogoudi, P.D., Vemmos, S., Pantelidis, G., Petri, E., Tzoutzoukou, C., Karayiannis, I.,2008. Physical characters and antioxidant, sugar, and mineral nutrientcontentsinfruitfrom29 apricot(Prunusarmeniaca L.) cultivars andhybrids.J. Agric. FoodChem. 56 (22), 1075410760.

Durmaz, G., Alpaslan, M., 2007. Antioxidant properties of roasted apricot (PrunusarmeniacaL.) kernel. Food Chem. 100, 11771181.

Enomoto, S., Yanaoka, K., Utsunomiya, H., Niwa, T., Inada, K., Deguchi, H., Ueda,K., Mukoubayashi, C., Inoue, I., Maekita, T., Nakazawa, K., Iguchi, M., Tamai, H.,Fujishiro, M., Oka, M., Ichinose, M., 2010. Inhibitory effects of Japanese Apricot,(Prunus Mume Siebold ET Zucc.; Ume), on Helicobacterpylori-related chronicgastritis. Nat. Rev. Gastroenerol. Hepatol. 7, 478.

FAO, 2008. Food and Agriculture Organization of the United Nations.http://faostat.fao.org/site/339/default.aspx.

FAO, DOA, 2007. Food and Agriculture Organization and Department of Agri-culture, Northern Areas. Fruit production in Northern Areas, Survey Report.UN-PAK/FAO/2001/003.

Gurrieri, F., Audergon, J.M., Albagnac, G., Reich, M., 2001. Soluble sugars and car-boxylic acids in ripe apricot fruit as parameters for distinguishing differentcultivars. Useof principal component analysisto characterize apricot fruitqual-ity. Euphytica 117, 183189.

Haciseferogullari,H., Gezer, I.,Ozcan,M.M., MuratAsma,B., 2007. Postharvestchem-ical and physical-mechanical properties of some apricot varieties cultivated inTurkey. J. Food Eng. 79 (1), 364373.

Hamauzu, Y., 2006. Roleand evolution of fruitphenolic compounds during ripeningand storage. Stewart Posthar. Rev., 25.

Hasib, A., Jaouad, A., Mahrouz, M., Khouili, M., 2002. HPLC determination of organicacids in Moroccan apricots. Cienc. Tecnol. Aliment. 3 (4), 207211.

Jasra, A.W., Rafi, M.A., 2002. Cash crop farming in the Northern Pakistan:the importance of pollinator diversity and managed pollination in apricots.www.fao.org/ag/AGP/AGPS/C-CAB/Castudies/pdf/6-007 .

Leccese, A., Bartolini, S., Viti, R., 2007. Total antioxidant capacity and phenolics con-tent in apricot fruits. Int. J. Fruit Sci. 7 (2), 316.

Leccese,A., Bureau,S., Reich, M.,Renard,M.G.C.C.,Audergon, J.-M., Mennone,C., Bar-tolini, S.,Viti, R.,2010.Pomologicaland NutraceuticalPropertiesin ApricotFruit:CultivationSystemsandCold StorageFruitManagement. Plant Foods Hum.Nutr,doi:10.1007/s11130-010-0158-4.

Lichou, J., Jay, M., Vaysse, P., Lespinasse, N., 2003. Do you Recognize the ApricotVarieties? , Paris, pp. 1729.

Lila, M.A., 2004. Anthocyanin and human health: in vitro investigative approach. J.Biomed. Biotechnol. 5, 306313.

MFC, 2005. Mountain Fruit Company. Available at:www.mountainfruits.com/.Mohsenin, N.N., 1970. Physical Properties of Plant and Animal Material. Gordon and

Breach, New York.Nielsen,S.S., 1994. Introductionto theChemical Analysisof Foods. Jones andBartlett

Publishers, London, England, p. 125.Owais, S.J., 2007. Physical and chemical characteristics of apricot fruits grown in

Southern Jordan. Jdn. J. Agric. Sci. 3 (3).Ozdemir, F., Aknc, I., 2004. Physical and nutritional properties of four major com-

mercial Turkish hazelnut varieties. J. Food Eng. 63, 341347.Radi, M., Mahrouz, M., Jaouad, A., Amiot, M.J., 2004. Characterization and identifi-cation of some phenolic compounds in Apricot fruit ( Prunus armeniacaL.). Sci.Aliment 24, 173183.

Rodriguez-Amaya, D.B., 1999. A Guide to Carotenoid Analysis in Foods. ILSI Press,Washington.

Ruiz, D., Egea, J., Gil, M.I., Tomas-Barberan, F.A., 2005. Characterization and quan-titation of phenolic compounds in new apricot (Prunus armenicaL.) varieties. J.Agric. Food Chem. 53, 95449552.

Sass-Kiss, A., Kiss, J., Milotay, P., Kerek, M.M., Toth-Markus, M., 2005. Differences inanthocyanin and carotenoid content of fruits and vegetables. Food Res. Int. 38,10231029.

Scalzo, J., Polito, A., Pellegrini, N., Mezzetti, B., Battino, M., 2005. Plant genotypeaffects toal antioxidant capacity and phenolic contents in fruits. Nutrition 21,207213.

Southon, S., Faulks, R., 2002. Health benefits of increased fruit and vegetable con-sumption. In: Jongen, W. (Ed.), Fruit and Vegetable Processing: ImprovingQuality (219). CRC Press, Washington, DC.

Sponas, G.A., Wrolstad, R.E., 1990. Influence of processing and storage on the phe-

nolic composition of Thompson seedless grape juice. J. Agric. Food Chem. 38,15651571.

Steel, R.D., Torrie, J.H., Dickey, D., 1996. Principle and Procedure of Statistics. ABiometrical Approach, 3rd ed. McGraw-Hills Book Companies, Inc., New York.

Thompson, C.O., Trenerry, V.C., 1995. A rapid method for the determination of totall-ascorbic acid in fruits andvegetablesby micellar electrokinetic capillary chro-matography. Food Chem. 53, 4350.

Vinson, J.A., Hao, Y., Su, X., Zubik, L., 1998. Phenol antioxidant quantity and qualityin foods: vegetables. J. Agric. Food Chem. 46, 36303634.

Vursavus, K., Kelebek, H., Selli, S., 2006. A study on some chemical and physicomechanicproperties of threesweet cherry varieties(Prunusavium L.) in Turkey.

J. Food Eng. 74, 568575.
http://faostat.fao.org/site/339/default.aspxhttp://faostat.fao.org/site/339/default.aspxhttp://www.fao.org/ag/AGP/AGPS/C-CAB/Castudies/pdf/6-007http://www.mountainfruits.com/http://www.mountainfruits.com/http://www.fao.org/ag/AGP/AGPS/C-CAB/Castudies/pdf/6-007http://faostat.fao.org/site/339/default.aspx

Características Físico-químicas de Albaricoque

Documents

Transcript of Características Físico-químicas de Albaricoque