| Title: | "Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang" |
| Author(s): | Su C; Li T; Wang Y; Ge Z; Xiao J; Shi X; Wang B; |
| Address: | "Food College, Shihezi University, Shihezi, PR, China. College of Food Science and Engineering, Hainan University, Haikou, PR, China. College of Information Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR, China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "As a famous table fruit in Xinjiang, apricot has gained an increasing number of consumers because of its rich nutritional value and seductive flavor. The aim of this study was to assess the sensory qualities, the nutritional value, antioxidant properties, and flavor of Xinjiang apricots, which were investigated using high-performance liquid chromatography (HPLC) and headspace-solid phase micro-extraction with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The results revealed that while there were similarities in the components contributing to nutrition and flavor, the Xinjiang apricots had distinct features. The 'Luopuhongdaike' cultivar was superior in taste based on the comprehensive evaluation of the sugar, and acid contents and the sugar-acid ratio. The 'Suogejianali' and 'Luopuhongdaike' cultivars were the best in terms of nutrients and antioxidant activity. All Xinjiang apricots possessed similar volatile compounds, including linalool, nonanal, decanal, (E)-2-nonenal, and octanal, which provided fatty, green, lemon, floral, and orange aromatic notes. In conclusion, Xinjiang apricots have high nutritional and aromatic value. These results will provide a complete chemical characterization of the taste, nutritional ingredients, and aroma of Xinjiang apricots, and help breeders better develop polyphenol-rich varieties with superior antioxidant activity. PRACTICAL APPLICATION: This study investigated the sensory characteristics, nutritional value, antioxidant activity, and flavor of fresh apricots in Xinjiang. The research results will provide a theoretical basis for the development of the sensory characteristics, aroma, nutritional value, and medicinal value of fresh apricots in Xinjiang" |
| Keywords: | Antioxidants Ascorbic Acid Odorants/analysis Phenols/analysis *Prunus armeniaca Solid Phase Microextraction Taste *Volatile Organic Compounds antioxidant activity apricot variety phenolic composition volatile compounds; |
| Notes: | "MedlineSu, Congyan Li, Tian Wang, Yongqin Ge, Zhengkai Xiao, Jing Shi, Xuewei Wang, Bin eng No. 31960465/National Natural Science Foundation of China/ No. 31560446/National Natural Science Foundation of China/ No. 31800828/National Natural Science Foundation of China/ No. 2019AB025/Xinjiang Production and Construction Corps/ No. 2020AB014/Xinjiang Production and Construction Corps/ No. RCSX201712/Shihezi University High-level Talent Research Start-up Project/ 2021/12/27 J Food Sci. 2022 Jan; 87(1):231-250. doi: 10.1111/1750-3841.16002. Epub 2021 Dec 26" |
