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

Abstract

Fresh 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, production of apricot bar could a suitable option for processing of apricots.

Keywords:

• apricot
• apricot processing
• processed products
• antioxidants
• polyphenols

Public Interest Statement

Apricots are widely produced but because of their short shelf life, a lot of the production gets spoiled. Processing of apricots into suitable products not only reduces the postharvest losses, but also increases their market value by making them available in the off season. In this regard, processing products from apricots discussed in this piece of research could be handy.

Competing interests

The authors declare no competing interests.

Competing interests

The authors declare no competing interests.

Additional information

Funding

The authors are highly thankful to the Department of Biotechnology, Ministry of Science and Technology (IN), Govt. of India for financial assistance.

Notes on contributors

S.M. Wani

S.M. 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.