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Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varieties.
J Agric Food Chem. 2005 Nov 30; 53(24):9544-52.JA

Abstract

Thirty-seven apricot varieties, including four new releases (Rojo Pasión, Murciana, Selene, and Dorada) obtained from different crosses between apricot varieties and three traditional Spanish cultivars (Currot, Mauricio, and Búlida), were separated according to flesh color into four groups: white, yellow, light orange, and orange (mean hue angles in flesh were 88.1, 85.0, 77.6, and 72.4, respectively). Four phenolic compound groups, procyanidins, hydroxycinnamic acid derivatives, flavonols, and anthocyanins, were identified by HPLC-MS/MS and individually quantified using HPLC-DAD. Chlorogenic and neochlorogenic acids, procyanidins B1, B2, and B4, and some procyanidin trimers, quercetin 3-rutinoside, kaempferol 3-rhamnosyl-hexoside and quercetin 3-acetyl-hexoside, cyanidin 3-rutinoside, and 3-glucoside, were detected and quantified in the skin and flesh of the different cultivars. The total phenolics content, quantified as the addition of the individual compounds quantified by HPLC, ranged between 32.6 and 160.0 mg 100 g(-1) of edible tissue. No correlation between the flesh color and the phenolic content of the different cultivars was observed.

Authors+Show Affiliations

Research Group on Apricot Breeding, Department of Plant Breeding, and Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, Campus Universitario, Espinardo, Murcia, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16302775

Citation

Ruiz, David, et al. "Characterization and Quantitation of Phenolic Compounds in New Apricot (Prunus Armeniaca L.) Varieties." Journal of Agricultural and Food Chemistry, vol. 53, no. 24, 2005, pp. 9544-52.
Ruiz D, Egea J, Gil MI, et al. Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varieties. J Agric Food Chem. 2005;53(24):9544-52.
Ruiz, D., Egea, J., Gil, M. I., & Tomás-Barberán, F. A. (2005). Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varieties. Journal of Agricultural and Food Chemistry, 53(24), 9544-52.
Ruiz D, et al. Characterization and Quantitation of Phenolic Compounds in New Apricot (Prunus Armeniaca L.) Varieties. J Agric Food Chem. 2005 Nov 30;53(24):9544-52. PubMed PMID: 16302775.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varieties. AU - Ruiz,David, AU - Egea,José, AU - Gil,María I, AU - Tomás-Barberán,Francisco A, PY - 2005/11/24/pubmed PY - 2006/2/4/medline PY - 2005/11/24/entrez SP - 9544 EP - 52 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 53 IS - 24 N2 - Thirty-seven apricot varieties, including four new releases (Rojo Pasión, Murciana, Selene, and Dorada) obtained from different crosses between apricot varieties and three traditional Spanish cultivars (Currot, Mauricio, and Búlida), were separated according to flesh color into four groups: white, yellow, light orange, and orange (mean hue angles in flesh were 88.1, 85.0, 77.6, and 72.4, respectively). Four phenolic compound groups, procyanidins, hydroxycinnamic acid derivatives, flavonols, and anthocyanins, were identified by HPLC-MS/MS and individually quantified using HPLC-DAD. Chlorogenic and neochlorogenic acids, procyanidins B1, B2, and B4, and some procyanidin trimers, quercetin 3-rutinoside, kaempferol 3-rhamnosyl-hexoside and quercetin 3-acetyl-hexoside, cyanidin 3-rutinoside, and 3-glucoside, were detected and quantified in the skin and flesh of the different cultivars. The total phenolics content, quantified as the addition of the individual compounds quantified by HPLC, ranged between 32.6 and 160.0 mg 100 g(-1) of edible tissue. No correlation between the flesh color and the phenolic content of the different cultivars was observed. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16302775/Characterization_and_quantitation_of_phenolic_compounds_in_new_apricot__Prunus_armeniaca_L___varieties_ L2 - https://dx.doi.org/10.1021/jf051539p DB - PRIME DP - Unbound Medicine ER -