« Previous AbstractFunctional conservation between Schizosaccharomyces pombe ste8 and Saccharomyces cerevisiae STE11 protein kinases in yeast signal transduction    Next Abstract"Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang" »

J Food Sci

Title:		"Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang"
Author(s):		Su C; Zheng X; Zhang D; Chen Y; Xiao J; He Y; He J; Wang B; Shi X;
Address:		"Food college, Shihezi University, Xinjiang Uygur Autonomous Region, Shihezi, 832000, P. R. China. College of Information Science and Technology, Xinjiang Uygur Autonomous Region, Shihezi, 832000, P. R. China. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, P. R. China"
Journal Title:		J Food Sci
Year:		2020
Volume:		20201114
Issue:		12
Page Number:		4300 - 4311
DOI:		10.1111/1750-3841.15523
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Small white apricot is well known as a famous fresh fruit and even a folk medicine in Xinjiang. To investigate nutritive value, antioxidant activity, and flavor of small white apricot, sugars, organic acids, total flavonoids, phenolic compounds, antioxidant activities, and volatile compounds in five apricot cultivars were examined by high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that sucrose (32.94% to 42.49%), malic acid (69.21% to 76.75%), and quercetin-3-rutinoside (72.84% to 74.05%) were the dominant sugar, organic acid, and phenolic compounds in small white apricot, respectively. The antioxidant activity reached up to 61.72 to 135.52 mg TEs 100 g(-1) . Furthermore, the aroma fingerprint of the small white apricot consisted of 1-octen-3-ol, 1-dodecanol, pentanal, hexanal, (E)-2-hexenal, (E)-2-heptenal, 6-methyl-5-hepten-2-one, (E)-2-nonenal, 1-octen-3-one, beta-myrcene, and linalool, providing clear green, grassy, and fatty notes. Apricots from different cultivars possessed a similar flavor, while linalool and (E)-2-hexenal had been identified as the characteristic aroma compounds in small white apricot. The results provide a complete chemical characterization of the taste, functional ingredients and aroma of the small white apricot. PRACTICAL APPLICATION: The nutritive value, antioxidant activity and flavor of small white apricot were investigated in this study. The results will provide a theoretical basis for developing characteristic variety aroma, nutritive value, and medicinal value of small white apricot"
Keywords:		Aldehydes/analysis Antioxidants/*analysis Carboxylic Acids/*analysis China Flavonoids/analysis Fruit/*chemistry/growth & development Gas Chromatography-Mass Spectrometry/methods Odorants/*analysis Phenols/*analysis Prunus armeniaca/*chemistry/growth & dev;
Notes:		"MedlineSu, Congyan Zheng, Xiaochun Zhang, Dandan Chen, Yu Xiao, Jing He, Yi He, Jingren Wang, Bin Shi, Xuewei eng Shihezi University High-level Talent Research Start-up Project/ 31560446/National Natural Science Foundation of China/ 31960465/National Natural Science Foundation of China/ 2019/Xinjiang Production and Construction Corps/ AB025/Xinjiang Production and Construction Corps/ 2020/Xinjiang Production and Construction Corps/ AB014/Xinjiang Production and Construction Corps/ 2020/11/16 J Food Sci. 2020 Dec; 85(12):4300-4311. doi: 10.1111/1750-3841.15523. Epub 2020 Nov 14"