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In today's social environment, the objective reality of people's increasing life pressure, environmental deterioration, and enhanced ultraviolet rays caused by the destruction of the ozone layer has led to the aggravation of people's oxidative stress. Therefore, exogenous antioxidant peptides have become a hot topic in research. In the context of insufficient protein supply and resource recycling, almond meal was used as raw material in this study. As a by-product of oil processing, it has a protein content of 68 % and antioxidant-related amino acids accounted for 84.62 %, which can be used as a high-quality natural source of antioxidant peptides. Taking antioxidant activity as the only indicator, papain was screened as a hydrolase, and 7 antioxidant peptides such as YLSF, LPSYVN and SPHWNVN were separated and purified. The affinity energy of docking with Keap1-Nrf2-ARE protein molecules was −7.5—-8.9 kal/mol, and hydrophobic stacking, hydrogen bonding and intermolecular forces were maintained. Seven antioxidant peptides were synthesized in solid phase, and the IC 50 values of in vitro ABTS+ scavenging rates were 3.59 μg/mL-6.73 μg/mL, and the antioxidant capacity was stronger than that of glutathione and ascorbic acid. In the in vitro cellular ROS scavenging capacity, all seven peptides had the effect of scavenging intracellular ROS, among which YLSF and ESWNPRDPQF had stronger scavenging capacity than glutathione. Finally, the mouse skin staining method determined that apricot antioxidant peptides had a significant inhibitory effect on UV damage to mouse skin, and targeted proteomics was used to clarify that apricot antioxidant peptides inhibited UV damage by mainly affecting three pathways, including the base excision repair pathway. This study not only improved the economic value of processing by-products, but also obtained 7 highly active almond antioxidant peptides, tapping the potential ability of apricot antioxidant peptides to be incorporated into functional food or cosmetic formulations. • Apricot amino acid composition analyzed to prepare antioxidant peptides. • Seven new highly active antioxidant peptides under 1500 Da were prepared. • Antioxidant activity confirmed by Keap1-Nrf2-ARE docking and in vitro methods. • The ultraviolet damage resistance of apricot antioxidant peptides was verified. [ABSTRACT FROM AUTHOR]

Rosaceae family includes several edible fruit species processed in vast quantities and generates large amounts of seeds valuable in tocopherols. In the present study, the composition of tocochromanols in the seeds of 141 samples was determined by reversed phase high-performance liquid chromatography (RPLC) with diode array detector (DAD), fluorescence detector (FLD) and confirmed by mass detector (MS). The thirteen species belonging to the Rosaceae family were classified by multivariate statistical analysis, hierarchical cluster analysis (HCA) and principal component analysis (PCA) into two groups based on tocochromanols content. Group 'A' includes pears (Pyrus communis), sweet cherry (Prunus avium), sour cherry (Prunus cerasus), apricots (Prunus armeniaca), hexaploid plums (Prunus domestica), diploid plums (Prunus cerasifera), raspberry (Rubus idaeus), and rose hip (Rosa rugosa); while group 'B' quince (Cydonia oblonga), Japanese quince (Chaenomeles japonica), strawberry (Fragaria × ananassa), dessert apples (Malus domestica), and crab apples (Malus spp.). Two rapid (6–7 min) and low pressure (7.2–8.1 MPa) separation methods were developed and validated using two core-shell columns (i) C18 and (ii) F5. The F5 achieved a separation of β and γ isomers while the C18 column did not. [Display omitted] • RPLC-DAD-FLD detections of tocochromanols via C18 and F5 columns were validated. • Developed methods were rapid (≤ 7 min) and characterized by low pressure (≤ 8.1 MPa). • Seeds of thirteen species of the Rosaceae family were screened for tocochromanols. • The γ and α-tocopherol were the main tocochromanols detected in 141 tested samples. • PCA grouped the Rosaceae species in subgroups depending on the tocochromanol profile. [ABSTRACT FROM AUTHOR]

• Ozone microbubble treatment is a gentle and effective washing technology. • The hydroxyl radicals in water maintained about 9.3 μmol·L-1 by ozone microbubbles. • The hydrophobicity of apricot skin affects the pesticide residues removal adversely. • Ozone microbubble treatment does not significantly affect vitamin C in fruits. Developing a straightforward method to remove pesticide residues from fruits is essential for food safety. In this study, ozone microbubble treatment was performed on three fruits (strawberry, cherry, and apricot) to remove four pesticide residues (emamectin benzoate, azoxystrobin, boscalid, and difenoconazole) while comparing removal efficiency. The concentration of hydroxyl radicals in different washing orientations was homogeneous at a concentration ranging between 8.9 and 10.2 μmol·L-1. Under long washing time (18 min), strawberry, cherry, and apricot obtained higher removal rates of 51 %∼65 %, 51 %∼59 % and 24 %∼70 %, respectively. Moreover, scanning electron microscopy (SEM) and contact angle (CA) revealed that apricot has better hydrophobicity, leading to a higher pesticide removal of 45 ∼ 84 % with less water and more vigorous washing. Notably, vitamin C content in fruits remain largely unchanged following ozone microbubble treatment. This study demonstrated the effectiveness of ozone microbubble treatment as pollution-free method for enhancing food safety by removing pesticide residues on fruits. [ABSTRACT FROM AUTHOR]

Highlights • The effects of PEF on quality of dried apricot is investigated. • PEF treatments had no effect on the PPO activity and decreased the POD activity by 30% (p < 0.05). • PEF treatments resulted in higher drying rates. • High PEF treatment retained more β-carotene and suffered less browning during air hot drying. • High PEF treatment had higher antioxidant activity and better colour. Abstract Fresh apricots pre-treated by pulsed electric fields at different intensities [LPEF, 0.65 kV/cm, 100 Hz, 20 µs and total treatment time 30 s; HPEF1, 1.25 kV/cm, 100 Hz, 20 µs and total treatment time 30 s; HPEF2, 1.25 kV/cm, 100 Hz, 20 µs and total treatment time 60 s], along with controls [non-treated, non-treated and sulphite treated, and heat pre-treatment at 80 °C, for 10 min (HC)] and soaked in 0.2% sodium sulphite solution for 1 h and then were subject to hot air drying. The changes in drying rate, polyphenol oxidase, peroxidase, and β-carotene contents as well as antioxidant activity and colour in pre-treatment and hot air-dried apricot samples were investigated. PEF and heat treatments increased the drying rate of apricots. PEF treatments had no effect on the PPO activity and decreased the POD activity (p < 0.05). HPEF2 treatment retained more β-carotene, higher antioxidant activity and suffered less browning during processing. Overall, the results indicate that combining sulphite treatment with PEF produces dried apricots with more β-carotene and antioxidant activity, and better colour. [ABSTRACT FROM AUTHOR]

Highlights • Organic apricots contained more bioactive compounds than the conventional one. • Organic cultivation give higher effect of the allergens in apricots than conv. one. • Organic apricots could be not recommended for consumer allergy suffer on. Abstract The present study shows a relationship between the use of organic or conventional practices and the allergenic properties and the bioactive compound content of apricots. The presented results indicate that organic apricots contain significantly more biologically active compounds from polyphenols group 53.75 mg/100 g FW and 31.52 mg/100 g FW and carotenoids 10.90 mg/100 g FW and 8.42 mg/100 g FW in than conventional apricots from polyphenols 16.83 mg/100 g FW and 27.27 mg/100 g FW and carotenoids 4.01 mg/100 g FW and 3.85 mg/100 g FW. Organic fruits are characterized by a higher allergenic potential. The authors of the current research have found a strong relationship between the content of polyphenolic compounds and the content of allergenic proteins for organic apricots R2 = 0.9044 and for conventional apricots R2 = 0.8169. The main conclusion is that some organic apricots, despite their better quality, would not be recommended for consumption by allergy sufferers. [ABSTRACT FROM AUTHOR]

Highlights • Japanese apricot liqueurs were made using Japanese apricots of varying maturity. • δ 13C values of citric acid and malic acid passed from the fruits to liqueurs. • δ 13C values of citric acid and malic acid decreased as the fruit ripened. • Variations in the δ 13C values of organic acids will help control authenticity. Abstract The carbon stable isotopic composition (δ 13C) is often analyzed to quantify the addition of acidulants to Japanese apricot liqueur, but little is known about the variation in the δ 13C values of the main organic acids arising from differences in the ripeness of Japanese apricots. We show that in Japanese apricot liqueur prepared using fruits at different stages of ripeness, the δ 13C values of citric acid and malic acid ranged from −25.1‰ to −23.7‰ and from −22.3‰ to −19.7‰, respectively, and the δ 13C values decreased as the fruit ripened. The average δ 13C value of citric acid from liqueurs was 0.7‰ higher than that from fresh fruits, whereas the δ 13C values of malic acid showed no isotope discrimination. The variation in δ 13C values of the main organic acids in Japanese apricot liqueurs will help detect acidulant addition and control authenticity. [ABSTRACT FROM AUTHOR]

• The carotenoids in the waste apricot flesh were extracted into the corn oil. • Extraction conditions of ultrasound-assisted corn oil extraction were optimized. • The highest content of carotenoids in corn oil extracts was phytoene. • Corn oil extracts as frying medium can improve the color (a*) of French fries. The valorization of waste apricot flesh (WAF) can solve environmental and economic problems, and also meets the demand for natural pigments. Therefore, the aim of this paper was to recover carotenoids from WAF, to determine the type and content of carotenoids in the extracts and to explore the potential of the extracts for food industry applications. The extraction conditions were optimized. The total carotenoids content (TCC) was 42.75 mg/100 g dried weight under the optimized conditions: Time: 60 min, Temperature: 41.53℃, Power: 200 W, Liquid to solid (LS) ratio: 0.10 g/mL. The highest content of carotenoids in the corn oil extracts (COE) was phytoene. Color of COE under high temperature was investigated. Carotenoids in the COE were degraded at high temperatures. The a* of fries fried by COE was 7.31 times higher than that of corn oil. This study provides guidance for the green recovery of carotenoids and valorization of WAF. [ABSTRACT FROM AUTHOR]

The effects of high humidity hot air impingement blanching (HHAIB) over a range of application times (30, 60, 90, and 120 s) on drying characteristics, hardness, cell wall pectin fractions contents and nanostructure, as well ultrastructure of apricot were investigated. Results showed that HHAIB reduced drying time and decreased the hardness of apricot by 20.7%–34.5% and 46.57%–71.89%, respectively. The water-soluble pectin (WSP) contents increased after blanching, while the contents of chelate-soluble pectin (CSP) and sodium-carbonate-soluble pectin (NSP) decreased significantly ( P  < 0.05). The hardness and drying time were found to correlate inversely with the WSP content, but positively with CSP and NSP contents. Atomic force microscopy (AFM) detection showed the decomposition and degradation of pectin fractions during blanching. Additionally, transmission electron microscopy (TEM) observation indicated that the cell wall structure was degraded and middle lamella integrity was destroyed by blanching. [ABSTRACT FROM AUTHOR]

In this study, the effect of microwave (360 W, 540 W and 720 W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kernel and oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41 mgGAE/100 g (Soğancıoğlu) and 59.61 mgGAE/100 g (Hasanbey), total phenol contents of kernel samples roasted in 720 W were determined between 27.41 mgGAE/100 g (Çataloğlu) and 34.52 mgGAE/100 g (Soğancıoğlu). Roasting process in microwave at 720 W caused the reduction of some phenolic compounds of apricot kernels. The gallic acid contents of control apricot kernels ranged between 7.23 mg/100 g (Kabaaşı) and 11.23 mg/100 g (Çataloğlu) whereas the gallic acid contents of kernels roasted in 540 W changed between 15.35 mg/100 g (Soğancıoğlu) and 21.17 mg/100 g (Çataloğlu). In addition, oleic acid contents of control group oils vary between 65.98% (Soğancıoğlu) and 71.86% (Hasanbey), the same fatty acid ranged from 63.48% (Soğancıoğlu) to 70.36% (Hasanbey). [ABSTRACT FROM AUTHOR]

Apricot polyphenols and carotenoids were monitored after industrial and domestic cooking, and after 2 months of storage for industrial processing. The main apricot polyphenols were flavan-3-ols, flavan-3-ol monomers and oligomers, with an average degree of polymerization between 4.7 and 10.7 and caffeoylquinic acids. Flavonols and anthocyanins were minor phenolic compounds. Upon processing procyanidins were retained in apricot tissue. Hydroxycinnamic acids, flavan-3-ol monomers, flavonols and anthocyanins leached in the syrup. Flavonol concentrations on per-can basis were significantly increased after processing. Industrial processing effects were higher than domestic cooking probably due to higher temperature and longer duration. After 2 months of storage, among polyphenols only hydroxycinnamic acids, flavan-3-ol monomers and anthocyanins were reduced. Whichever the processing method, no significant reductions of total carotenoids were observed after processing. The cis -β-carotene isomer was significantly increased after processing but with a lower extent in domestic cooking. Significant decreased in total carotenoid compounds occurred during storage. [ABSTRACT FROM AUTHOR]

An investigation on the proteome of the sweet kernel of apricot, based on equalisation with combinatorial peptide ligand libraries (CPLLs), SDS-PAGE, nLC-ESI-MS/MS, and database search, permitted identifying 175 proteins. Gene ontology analysis indicated that their main molecular functions are in nucleotide binding (20.9%), hydrolase activities (10.6%), kinase activities (7%), and catalytic activity (5.6%). A protein-protein association network analysis using STRING software permitted to build an interactomic map of all detected proteins, characterised by 34 interactions. In order to forecast the potential health benefits deriving from the consumption of these proteins, the two most abundant, i.e. Prunin 1 and 2, were enzymatically digested in silico predicting 10 and 14 peptides, respectively. Searching their sequences in the database BIOPEP, it was possible to suggest a variety of bioactivities, including dipeptidyl peptidase-IV (DPP-IV) and angiotensin converting enzyme I (ACE) inhibition, glucose uptake stimulation and antioxidant properties. [ABSTRACT FROM AUTHOR]

Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5 °C or 10 °C. Storage at 5 °C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1 nm for water-soluble pectin, 11.7, 17.6 and 19.5 nm for chelate-soluble pectin, and 15.6 and 23.4 nm for hemicellulose. The results suggest that texture of apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5 °C. [ABSTRACT FROM AUTHOR]

The effects of various sulfur dioxide (SO 2 ) concentrations (0, 451, 832, 1594, 2112 and 3241 mg/kg) on the profiles and contents of organic acids (OAs) and β-carotene in sulfured dried apricots (SDAs) were investigated during storage at 4, 20 and 30 °C for 379 days. In all samples, four OAs [malic acid (MA), citric acid (CA), succinic acid (SA) and oxalic acid (OXA)] were identified. SA (13.9–31.8 g/kg dw) was the major OA in SDAs containing SO 2 at lower than 1594 mg SO 2 /kg, while MA (11.7–11.7 g/kg dw) was the major OA in SDAs containing SO 2 at higher than 1594 mg SO 2 /kg. As SO 2 concentration increased, CA and OXA contents increased whereas MA contents decreased. Moreover, the highest stabilities of β-carotene, MA and SO 2 were determined in SDAs containing 1594 mg SO 2 /kg at 4 °C. Therefore, we suggest using 1594 mg SO 2 /kg and storing SDAs at 4 °C to protect OAs and β-carotene. [ABSTRACT FROM AUTHOR]

[Display omitted] • Preharvest SA and postharvest 1-MCP treatments can improve the quality of apricot. • Synergistic and antagonistic effects of SA + 1-MCP on apricot were manifested. • SA + 1-MCP treatment showed positive stack of effects on the quality of apricot. • SA counteracted side effects and enhanced positive effects of 1-MCP on apricot. Preharvest salicylic acid (SA, 1 mmol/L) spraying at 72 and 74 days after complete bloom combined with postharvest 1-methylcyclopropene (1-MCP, 1 μL L-1) fumigation was conducted to improve the storage quality of apricot. The results showed that preharvest SA combined with postharvest 1-MCP (SA + 1-MCP) treatment delayed the ethylene peak, inhibited respiration, slowed fruit softening, maintained high sugar and organic acid contents, and maintained high antioxidant capacity in apricots. SA + 1-MCP treatment produced synergistic effects on ethylene production, respiration rate, firmness, sorbitol, glucose and citric acid, but antagonistic effects on fructose, sucrose, malic acid, and total phenolic content and antioxidant capacity. In addition, SA treatment could overcome the disadvantages or enhance positive effects of 1-MCP treatment. Both synergistic and antagonistic effects of SA + 1-MCP treatment can achieve efficient preservation than individual 1-MCP or SA treatment. Thus, the SA + 1-MCP treatment may be an effective method for improving the storage quality of apricots. [ABSTRACT FROM AUTHOR]

Popular liqueurs made from apricot/cherry pits were evaluated in terms of their phenolic composition and occurrence of cyanogenic glycosides (CGG). Analyses consisted of detailed phenolic and cyanogenic profiles of cherry and apricot seeds as well as beverages prepared from crushed kernels. Phenolic groups and cyanogenic glycosides were analyzed with the aid of high-performance liquid chromatography (HPLC) and mass spectrophotometry (MS). Lower levels of cyanogenic glycosides and phenolics have been quantified in liqueurs compared to fruit kernels. During fruit pits steeping in the alcohol, the phenolics/cyanogenic glycosides ratio increased and at the end of beverage manufacturing process higher levels of total analyzed phenolics were detected compared to cyanogenic glycosides (apricot liqueur: 38.79 μg CGG per ml and 50.57 μg phenolics per ml; cherry liqueur 16.08 μg CGG per ml and 27.73 μg phenolics per ml). Although higher levels of phenolics are characteristic for liqueurs made from apricot and cherry pits these beverages nevertheless contain considerable amounts of cyanogenic glycosides. [ABSTRACT FROM AUTHOR]

Polyphenol oxidase (PPO) was extracted and purified from Turkish Alyanak apricot variety and its characteristics were studied in two consecutive years (2008 and 2009). Three isoenzymes (isoenzyme A1, A2 and B) were obtained upon ammonium sulfate fractionation, ion exchange chromatography using DEAE-Toyopearl 650 M and gel filtration chromatography using Sephadex G-100. The isoenzymes exhibited different kinetic properties. Furthermore, year-to-year variability in K m and V max values was significant. The pH optimum for enzyme activity was 4.98 for isoenzymes A1 and A2, and 5.8 for isoenzyme B. The isoenzymes A1 and B had optimum temperature at 30 °C in both years whereas isoenzyme A2 had maximum activity at 40 °C in 2008 and 30 °C in 2009. The inactivation kinetics parameters and the effects of inhibitors tested exhibited significant year-to-year variation. [ABSTRACT FROM AUTHOR]

• Near freezing temperature (NFT) storage mitigating the occurrence of chilling injury. • NFT storage suppresses the activity of cell wall degrading enzymes. • NFT storage delays degradation of pectin, cell wall and chloroplast. • NFT storage improved the quality of apricots during storage and shelf life. • Chilling resistance in NFT storage is related to the content of polysaccharides. To avoid chilling injury (CI) of apricots during storage, 1–2 °C and 4–6 °C storage as controls, the relationship between changes in cell wall characteristics and the occurrences of chilling injury under near-freezing temperature (NFT) storage was studied. NFT-stored improved apricots quality and inhibited CI index, membrane permeability and malondialdehyde (MDA) content; This also significantly inhibited the activity of cell wall modifying enzymes, delaying the solubilization of water-soluble pectin (WSP) and the degradation of cellulose. Transmission electron microscopy (TEM) imaging revealed that the density of the middle lamella in stored for 49 d was higher NFT than controlled temperature, delaying cell wall and chloroplast disintegration. Additionally, NFT-stored has no CI during the shelf life, and can be normal after ripening, maintaining higher commodity rate and sensory characteristics. These conclusions show that NFT storage can effectively improve the cold resistance of apricot fruit. [ABSTRACT FROM AUTHOR]

Extraction of carotenoids from biological matrices and quantifications remains a difficult task. Accelerated solvent extraction was used as an efficient extraction process for carotenoids extraction from three fruits cultivated in Tunisia: kaki ( Diospyros kaki L.), peach ( Prunus persica L.) and apricot ( Prunus armeniaca L.). Based on a design of experiment (DoE) approach, and using a binary solvent consisting of methanol and tetrahydrofuran, we could identify the best extraction conditions as being 40 °C, 20:80 (v:v) methanol/tetrahydrofuran and 5 min of extraction time. Surprisingly and likely due to the high extraction pressure used (103 bars), these conditions appeared to be the best ones both for extracting xanthophylls such as lutein, zeaxanthin or β-cryptoxanthin and carotenes such as β-carotene, which present quite different polarities. Twelve surface responses were generated for lutein, zeaxanthin, β-cryptoxanthin and β-carotene in kaki, peach and apricot. Further LC–MS analysis allowed comparisons in carotenoids profiles between the fruits. [ABSTRACT FROM AUTHOR]

Effects of different sorbic acid (SA) (0, 488–530 and 982–1087 mg/kg) and moisture [intermediate (271–278 g/kg) and high (341–344 g/kg)] levels on the chemical and microbiological qualities of sun-dried apricots during storage at different temperatures (4, 10, 20 and 30 °C) for 10 months were evaluated. Moisture content and SA concentration showed significant effect on brown colour formation, β -carotene oxidation and microbial load ( p < 0.05). As moisture content increased, brown colour formation decreased. Moreover, SA oxidation protected β -carotene from oxidation. Although no microbial spoilage was observed in the samples with intermediate moisture content, control group with high moisture was spoiled by yeast and mould in 1–3 months of storage at all temperatures studied; 488 mg SA/kg was sufficient to prevent the spoilage. Regardless of moisture content, 500 mg SA/kg was found to be effective for the prevention of brown colour formation and inhibition of microbial growth. [ABSTRACT FROM AUTHOR]

[Display omitted] • Preharvest MeSA treatment could improve HAC and decrease LAC of apricot. • Total phenolics, especially (+)-catechin, was positively related to HAC in apricot. • MeSA enhanced the activities of phenolic synthesis enzymes and decreased PPO. • LAC was related to carotenoids which was regulated by carotenogenic genes. The carotenoid biosynthesis and phenolic metabolism were studied to explain the effect of methyl salicylate (MeSA) on the lipophilic antioxidant capacity (LAC) and hydrophilic antioxidant capacity (HAC) in apricot during postharvest storage. Our results indicated that the HAC of apricot was higher than LAC and mainly responsible for total antioxidant capacity of apricot. Preharvest spraying of MeSA (0.2 mmol L−1) could improve the value of HAC but declined LAC of apricot. The enhanced HAC in MeSA treated apricot was positively related to the increased content of phenolics, especially to (+)-catechin, which was catalyzed by the enzymes related to phenolic metabolism. While, the decline of LAC in apricot treated by MeSA could be attributed to the inhibition of carotenoids accumulation, which was regulated by carotenogenic genes. We concluded that MeSA could affect the lipophilic and hydrophilic antioxidant capacity of apricot by regulating carotenoid biosynthesis and phenolic metabolism. [ABSTRACT FROM AUTHOR]

[Display omitted] • A metabolomic and chemometric analysis indicated fruit clustering based on 21 metabolites. • Delphinidin 3-galactoside levels were highest in Transvaal milkplum. • Quercetin 3-galactoside was highest in Water berries. • Sand apricot vine and Sour plum inhibited the carbohydrate hydrolyzing enzymes. • Xanthohumol and 3-O-p-coumaroylquinic acid have been identified as bioactive compounds. Using UPLC-QTOF/MS, metabolites were identified in 10 indigenous fruits from South Africa. Metabolomic-chemometric analysis showed chlorogenic acid scored highest for the discrimination of three different fruit clusters. Heat maps showed patterns and groupings based on the metabolite concentrations. The highest concentrations of quercetin 3-O-α- l -arabinopyranoside (401.09 mg/kg), delphinidin 3-galactoside (57.80 mg/kg), procyanidin B-type dimer (527.07 mg/kg) and epicatechin (1349.46 mg/kg), was in Englerophytum magalismontanum (Transvaal milkplum). Syzygium cordatum (Water berry) had the highest concentrations of quercetin 3-galactoside and methyl gallate 3-O-beta- d -glucopyranoside, Ficus capensis (Cape fig) the most 3-CQA and 5-CQA, and Parinari curatellifolia (Mobola plum) had the highest FRAP (9.5 mmol TEAC/g) and DPPH (14.2 IC 50 µg/mL) scavenging activities. When compared to eight other indigenous fruits, Ximenia caffra (Sour plum), and Landolphia kirkii (Sand apricot vine), showed the highest inhibition of carbohydrate hydrolysing enzymes. Correlation analysis identified candidates responsible for each biological activity in these fruits, proving their utility as functional ingredients. [ABSTRACT FROM AUTHOR]

Highlights: [•] Storage effects on apricot jam quality were investigated at 5°C, 25°C and 37°C. [•] Free amino acids, HMF and sugars were analysed by chromatography. [•] Temperature of 5°C and 25°C induced changes, but not as important as 37°C. [•] Sensorial quality was well preserved under investigated storage conditions. [•] The interaction time–temperature had a significant effect on jam stability. [ABSTRACT FROM AUTHOR]

Highlights: [•] NIR approach was assessed in order to determine the SSC and TA. [•] Three fruits with different internal structures were utiliszed. [•] Good results were obtained for the apricot. [•] Unsatisfactory results were obtained for the tomato and passion fruit. [•] Fruits physical features are limitations to NIR approach and should be considered. [ABSTRACT FROM AUTHOR]

Highlights: [•] Apricots from two different varieties were sulphured by three different methods. [•] Effects of variety, sulphuring method and storage on colour were examined. [•] Brown colour formation in Kabaaşı variety was faster than that in Hacıhaliloğlu variety. [•] As storage temperature–time increased, β-carotene and SO2 contents decreased. [•] Apricots should be sulphured by SO2 gas from liquified SO2 tank due to good colour. [Copyright &y& Elsevier]

Abstract: The intra-fruit texture heterogeneity in fresh apricot fruit, the cell wall of the different tissue zones and those of cooked fruit were analysed in order to investigate the implication of cell wall in apricot texture. Firmness decreased gradually from the external to the internal tissue while from the peduncle to the pistil zone, the highest value in firmness was recorded in the peduncle zone, followed by the pistil zone and finally the equatorial zone. Texture was strongly correlated with water-soluble pectin (WSP), firmness being inversely proportional to WSP contents of the different tissue zones. CDTA-soluble pectin (CSP) underwent noticeable variation between tissues but no clear relationship was observed with firmness. Hemicelluloses extracted together with WSP also appeared to be implicated in tissue texture; highly positive correlation coefficients were observed between firmness and hemicellulosic sugars. After cooking, CSP was the only class of pectin which underwent substantial degradation, indicating that CSP was the pectin fraction most implicated in heat-induced softening in apricot fruit. [Copyright &y& Elsevier]

Abstract: Aroma compounds of the eight Malatya apricot cultivars, six cultivars grown in the same breeding conditions from different locations and one hybrid cultivar were determined using SPME–GC–MS technique. In general, total concentration (sum of identified and unidentified peaks) of aroma compounds in Malatya apricot cultivars were lower than those others. Total concentration of aroma compounds were found to be in the range of 514 and 6232μg/kg fresh weight. The main volatiles of apricot cultivars were aldehydes, alcohols, acetates, esters, terpenes and acids. Among these compounds; ethanol, hexanal, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-hexenyl acetate, 1-hexanol, (Z)-3-hexenol and (E)-2-hexen-1-ol, were present in all cultivars studied at certain levels. [Copyright &y& Elsevier]

Abstract: The effects of storage and post-harvest maturation on the physicochemical characteristics and volatile constituents of Bergeron apricot were investigated during the 2007 season over two experiments. Fruits, harvested at two distinct stages of maturity, in two different experimental orchards, were stored in cold chambers at +1°C for up to 3weeks and then subjected to a post-harvest maturation in ripening chambers at 20°C and 60–70% RH up to 7days. Firmness, soluble solids (SS), titratable acidity (TA), and the levels of the main volatiles were determined. Physicochemical changes included a significant decrease of firmness during both storage and post-harvest maturation whereas the levels of SS and TA were found to be very similar. The results also indicated that, whatever their initial stage of maturity at harvest, the rates of softening of apricots during storage and/or post-harvest maturation were very comparable. During post-harvest maturation, the levels of C6-compounds decreased drastically whereas, at the same time, those of esters, lactones and terpenic compounds greatly increased. During storage at 1°C, a decrease of C6-compounds was also observed. As regards other compounds, there were some statistically different results between samples but the changes observed for lactones, esters and terpenic compounds were relatively small in comparison to those observed during post-harvest maturation at 20°C. The results also showed that, at the end, qualitative and quantitative differences can be observed in the “ready-to-eat” apricots according to their initial stage of maturity at harvest. On average, apricots harvested at the most advanced stage of maturity have, on average, the highest levels of soluble solids and the highest levels of volatile compounds of interest. [Copyright &y& Elsevier]

Abstract: An analytical procedure using Fourier transform near infrared (FT-NIR) spectroscopy and chemometrics with multivariate techniques for the rapid determination of the fruit authenticity and for the quantification of the fruit content was developed, based on the cell wall constituents (alcohol-insoluble residue, AIR, and hemicellulose, HC). The contents of rhamnose, fucose, arabinose, xylose, mannose, galactose, and glucose in the hemicellulose fraction of apricots, peaches, and pumpkins determined by gas chromatography were used as references. Furthermore, spectral information was correlated with the fruit content and the gravimetric data obtained from sequential fractionation of the alcohol-insoluble residue. Samples of self-made and commercial apricot and peach fruit preparations, jams, and spreads were included in the investigations. Hemicellulose from 109 samples and AIR from 92 samples was recorded, and principal component regression was used to create calibration models relating chemical and gravimetrical reference values to spectral data. The calibration models provided a good predictability in comparison with the results obtained by reference methods. Good agreement was also obtained for the prediction of the neutral sugar composition of the HC and the fruit content from the AIR. FT-NIR spectroscopy allowed a rapid, accurate and non-destructive assignment of specified fruit from spectral data of the HC fraction and the AIR. Thus, FT-NIR could be applied for investigations on quality control complementing, or even replacing, gas chromatography as the most widespread method for the determination of neutral sugars. Furthermore, preliminary investigation on classification of fruit blends was performed. The probability of belonging to a specific fruit was significantly lowered or precluded for samples with fraudulent admixture like peach or pumpkin to apricot, or pumpkin to peach. [Copyright &y& Elsevier]

Abstract: A simple, fast and accurate Fourier transform mid-infrared spectroscopy method was developed for simultaneously determining sugar and organic acid contents in apricot fruit slurries using the attenuated total reflectance. The potential of this method coupled with chemometric techniques based on partial least squares was assessed by comparison with currently used enzymatic determination of sucrose, glucose, fructose, malic acid and citric acid. Fruits of eight contrasted cultivars harvested at different ripening stages were used in this study and randomly divided in a calibration set (505 apricots) and in a validation set (252 apricots). The most suitable region was found in the range between 1500 and 900cm−1. Good prediction performances were obtained (R 2 ⩾0.74 and RMSEP⩽18%). Results concerning the prediction of other quality traits such as firmness, skin colour, ethylene production, soluble solids content and titratable acidity were discussed. [Copyright &y& Elsevier]

Abstract: A non-destructive optical method based on near-infrared spectroscopy has been used for the evaluation of apricot fruit quality. Diffuse reflectance measurements (800–2500nm), physical, physiological and biochemical measurements were performed individually on 877 apricot fruits from eight contrasted cultivars harvested at different ripening stages. Relationships between spectral wavelengths and quality attributes were evaluated by application of chemometric techniques based on partial least squares (PLS) on fruit set divided randomly into two groups: 598 fruits for calibration and 279 for validation. Good prediction performance was obtained for soluble solids and titratable acidity with correlation coefficients of 0.92 and 0.89 respectively and root mean square errors of prediction of 0.98% Brix and 3.62meq100g−1 FW respectively. For the other quality traits such as firmness, ethylene, individual sugars and organic acids, the prediction models were not satisfactorily accurate due to the high error of calibration and prediction. [Copyright &y& Elsevier]

Abstract: Carotenoids including carotenoid esters from six apricot (Prunus armeniaca L.) cultivars and from eight cultivars from three pumpkin species (Cucurbita maxima Duch., Cucurbita pepo L., and Cucurbita moschata Duch.) were extracted without saponification, separated on a C-30 reversed-phase column and characterised by high-performance liquid chromatography/atmospheric pressure chemical ionisation–mass spectrometry (LC–MS). The predominant free carotenoids were quantified by HPLC with diode array detection. In contrast to previously published data, α-carotene could not be detected in apricots. Although the pumpkins showed significant differences in their free carotenoid profiles, major unesterified compounds different from those found in apricots could be determined. However, due to the natural heterogeneity, authentication of the apricot products cannot be accomplished exclusively using the profile of free carotenoids. Therefore, the investigations were extended to carotenoid esters. The xanthophyll ester profiles in pumpkins significantly differed from those in apricots in that the latter also contained both saturated and unsaturated fatty acids, whereas in pumpkins exclusively saturated fatty acids were detected. Admixtures of lower cost pumpkins could be detected in quantities of ⩾5% by increased contents of lutein and zeaxanthin, and by the appearance of antheraxanthin and α-carotene, respectively, depending on the added pumpkin cultivar, as well as the presence of characteristic lutein and antheraxanthin esters. However, pronounced differences in the carotenoid profiles of the investigated pumpkins and the partly minor amount of characteristic compounds lead to limitations of the detection of 5% level of admixture of pumpkin to apricot and of the method in general. [Copyright &y& Elsevier]

Abstract: An innovative method developed for fruit content determination based on the quantification of hemicellulose was applied to apricot and peach fruit preparations, apricot and strawberry jams and spreads. For this purpose, the hemicellulose fraction was isolated from the alcohol-insoluble residue from peaches, apricots, and strawberries, yielding the amount of the respective fresh fruit per gram hemicellulose. Fruit preparations from peaches with 34.4%, 47.2% and 66.4% fruit content were produced using pectin and carrageenan, xanthan or starch, respectively, as hydrocolloids. Jams from apricots and strawberries were prepared with pectin. Fruit contents of apricot jams were 34.1% and 48.2%, and 36.6% and 46.4% in strawberry jams, respectively. Furthermore, a range of commercial apricot spreads and jams and one strawberry spread as well as apricot and peach fruit preparations were examined. The fruit content was calculated based on the amount of hemicellulose. Calculated fruit contents were in good agreement with the respective product specifications (e.g. 62.6% vs. 66.4%, 35.2% vs. 34.1%, 67.5% vs. 70.0% and 54.0% vs. 53.7%, respectively) with deviations ranging between 0.3% and 4.2%. Maximal deviation was found only in the case of a self-made peach fruit preparation (40.9% vs. 34.4%), where interference of added hydrocolloids and fruit ingredients probably resulted in significant overestimation of the fruit content. Although sample preparation needed to be adapted to different fruit matrices, this novel method proved to be suitable for the determination of fruit contents of fruit preparations, spreads and jams. For the first time, this method was successfully applied to industrially manufactured fruit products without knowledge of fruit specification and the complex recipes of jams, spreads, and fruit preparations, respectively. [Copyright &y& Elsevier]

Abstract: The modern fruit juice industry needs their products to be characterized by high-quality attributes to meet consumers’ expectation. In this view, the composition of 26 Italian commercial apricot juices obtained from organic, integrated and conventional agriculture was analysed for carbohydrates, organic acids, amino acids, phenolic compounds and furanic compounds by high-performance liquid chromatography (HPLC). The content of 5-hydroxymethylfurfural in apricot juices (range 0.1–18mg/l) was within the regulatory limit of 20mg/l. The lack of furanic compounds in apricot fresh fruits confirmed their importance as quality markers of heating condition during processing and storage of fruit juices. Univariate analysis disclosed some significant differences among the composition of the apricot juices in terms of glucose, fructose, malic acid, glycine, chlorogenic acid, rutin, and a ∗-parameter (redness). Principal component analysis on chemical composition of apricot juices resulted in two principal components (PCs) that accounted for 66% of the total variance. Organic apricot juices showed some separation from the other juices, whereas a lack of distinction between integrated and conventional juices appeared. [Copyright &y& Elsevier]

Abstract: Malatya apricot (Prunus armeniaca L.) varieties are among the most important agricultural products of Turkey and protected as a geographical indication. In this research, it was aimed to determine some important analytical properties (dry matter, soluble solid content, a w, ash, titratable acidity, pH, color, total phenolics, total carotenoids, β-carotene, sugars, organic acids, and mineral content) of Malatya apricots and to reveal the characteristic properties that differ these products from the similar ones. The apricot varieties, namely Hacıhaliloğlu, Hasanbey, Soğancı, Kabaaşı, Çataloğlu, Çöloğlu, and Hacıkız that are widely cultivated in Malatya region and other regions (Ereğli, İzmir, Iğdır, and Bursa) of Turkey were involved in the study. All analytical properties were found to be significantly different (p <0.05) among different apricot varieties. The results have shown that dry matter and sugar content of Malatya apricot varieties are considerably higher than the other apricot varieties investigated in this study, as well as the data of other researches on apricots. All apricot varieties were found to be a good source of phenolic compounds (4233.70–8180.49mg of gallic acid equiv/100g of dry weight), carotenoids (14.83–91.89mg of β-carotene equiv/100g of dry weight), and β-carotene (5.74–48.69mg/100g of dry weight). Sucrose, glucose, and fructose were determined as the major sugars in all apricot varieties. In addition, sorbitol contents (16.91–26.84mg/100g of dry weight) of Malatya apricots were remarkably higher than the other apricot varieties. This was considered to be the one of the unique properties of Malatya apricots. Malic acid was the predominant organic acid in all Malatya apricot varieties. The results have also shown that the potassium content of Malatya apricots was significantly high and these apricots were important sources of Mg, Zn, and Se. This study has revealed that Malatya apricot contains functional food components with high nutritional value. [Copyright &y& Elsevier]

Abstract: Cell wall polysaccharides were investigated for their suitability as markers for quality and authenticity control of fruit products. For this purpose, the alcohol-insoluble residue (AIR) from several cultivars of apricots and peaches of different harvest seasons, provenances, and stages of ripeness was extracted and subsequently fractionated into acid- and EDTA/alkali-soluble pectins, hemicellulose, and cellulose. Each fraction was analysed for its neutral sugar composition by gas chromatography. In addition, analyses were also carried out on several cultivars of pumpkins because of their potential for use in fraudulent admixtures. Within the respective fruit species, characteristic neutral sugar profiles of the AIR and its fractions were observed, which were found to be independent of the cultivar, harvest season, and provenance. The fruit specific saccharide composition may be used for the differentiation of fruit products devoid of carbohydrate-based hydrocolloids. Furthermore, the isolated hemicellulose may also allow the detection of admixtures of non-specified fruit in complex fruit products, such as jams, spreads, and fruit preparations. [Copyright &y& Elsevier]

Abstract: Aroma compounds are presents in raw foods, freely and glycosidically-bounded (aroma precursors). In the present work, the volatile fraction of eight varieties of apricot were analyzed using simultaneous distillation extraction (SDE), solid phase extraction (SPE) with reverse phase (C18), liquid–liquid extraction (LLE) and headspace-solid phase microextraction (HS-SPME). The free aroma compounds were identified by GC–MS, finding common compounds such as linalool, α-terpineol, β-ionone and γ-decalactone and specific compounds due to the extraction method used. The ANOVA showed a significant effect in the extraction techniques and on the varieties in the free aromatic fraction from apricot as well. In spite of a large number of volatile compounds extracted by SPE, the technique that allowed for the most number of compounds to be extracted was SPME. On the other hand, aroma potentials were evaluated. Chemical hydrolysis involved in SDE thermal treatments favoring the release of terpenes, aldehydes and lactones while phenol compounds, alcohols and ketones were released after the exogenous enzymatic hydrolysis. [Copyright &y& Elsevier]

Abstract: During the ripening of three apricot cultivars (“Keckemetska ruza”, “Madjarska najbolja” and “Velika rana”) grown in two different geographical region of Croatia the changes of polyphenols and carotenoids were determined by using high-performance liquid chromatography (HPLC) with UV–Vis photo diode array detection. The content of individual polyphenols during ripening was quite similar, whereas their amount differed significantly. Immature fruits showed the highest level of polyphenols, which decreased at semi-mature fruits and did not change remarkably in commercial mature fruits. Among polyphenols, flavan-3-ols, chlorogenic acid and quercetin-3-rutinoside were dominant in all ripening stages of all apricot cultivars. The quantity of polyphenols during apricot fruits ripening depended on cultivars, while the region of cultivation did not have remarkable influence on polyphenols amount. During ripening carotenoids increased significantly especially β-carotene which represented 70–85% of the total carotenoid content. Besides β-carotene, in all apricot cultivars γ-carotene was found. α-Carotene, zeaxantin and lutein were found in cv. “Madjarska najbolja” and in cv. “Velika rana” α-carotene and lutein were determined. The region of cultivation and the cultivar were important factors, which influenced the carotenoid amount of apricot fruits, and this content was higher in cultivars grown in Mediterranean region. [Copyright &y& Elsevier]

Abstract: The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties. [Copyright &y& Elsevier]

High-pressure liquid chromatographic and fluorometric methods were utilized to determine the vitamin (A, C, E and β-carotene) and selenium levels in apricot fruit. The vitamins (A, C, and E), β-carotene and selenium levels of both fresh and sulphurized (sulphur-dried) apricot fruit from several common cultivars and wild type, grown in different regions, were analysed. The effects of post-harvest processing, regional difference and cultivar type on the levels of these nutrients were investigated. Cultivated varieties possessed significantly higher vitamin C (P<0.01), vitamin A and E (P<0.05) than the wild type. The vitamin C levels of fresh and sulphur-dried apricot from cultivated forms, for example, were 1.8–2.7- and 2.9–4.6-fold, respectively, higher than those of wild type ones. Among cultivated varieties, H cultivar was determined to have significantly highest vitamin A, E and β-carotene contents (P<0.05). In general, the vitamin, β-carotene and selenium levels were determined to be significantly different, both between varieties and between different regions within the same variety. Cultivars in region ES, a high altitude region, for example, had significantly (P<0.05) higher vitamin C content than the same cultivars grown in other regions. The selenium content, however, was significantly (P<0.01) higher only in fresh fruit from variety HB in region ES than the other two regions. [Copyright &y& Elsevier]

The European Commission requires that fruit products distributed on the market meet standards of high quality and authenticity. For the quality assessment of apricot products susceptible to food fraud, an environmentally friendly, simple and cost-effective analytical profiling was developed by high-performance thin-layer chromatography multi-imaging (HPTLC-FLD/Vis). The new phytochemical profiling was applied for analysis of authentic samples (7 apricot and 5pumpkin samples) and simulated adulterated products (11 mixture samples prepared by addition of 2.5-53% pooled pumpkin to pooled apricot). Based on the analytical eco-scale assessment, the HPTLC-FLD/Vis method was proven as an excellent green analytical method with low energy and solvent consumption. Chemometric data analysis confirmed the difference between apricot and apricot-pumpkin mixtures based on the phytochemical profile. Chemical markers responsible for their differentiation were identified. The results indicated that frauds by adding pumpkin to apricot products can be detected at added contents as low as 2.5%., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

[Display omitted] • Prunus species are a rich source of phenolic acids, flavonols, and anthocyanins. • Steppe and mahaleb cherry and blackthorn showed the highest bioactive potential. • Rutinoside derivatives of cyanidin and quercetin showed the highest bioactivity. • In vitro and in silico analysis are compatible in the evaluation of natural extracts. Prunus fruits are recognized to be rich sources of polyphenols with health promoting effect. In this work we evaluated the phenolic profile and bioactivity, namely antioxidant capacity, antiproliferative effect in HT29, and inhibition capacity of α -glucosidase (α -Gls), α -amylase (α -Amy) and human dipeptidyl peptidase III (hDPP III) activities, of traditional Prunus fruits grown in Serbia. Fifteen Prunus samples were investigated and compared: common European plum and three old plum subspecies ('vlaškača', damson plum and white damson), purple-leaf cherry plum, red and white cherry plum, sweet cherry, sweet cherry-wild type, sour cherry, steppe cherry, mahaleb cherry, blackthorn, peach, and apricot. Principal Component Analysis highlighted steppe cherry and blackthorn as Prunus species with the highest bioactive potential. In silico analysis pointed out rutinoside derivatives of cyanidin and quercetin as the most potent inhibitors of α-Gls, α-Amy and hDPP III enzymes. Quercetin 3- O -rutinoside showed the highest binding energy to α-Gls (−10.6 kcal/mol). [ABSTRACT FROM AUTHOR]

• 16 chlorophylls and 7 carotenoids were identified by LC-MSqTof in fruit tree leaves. • Fruit tree leaves are promising sources of isoprenoids. • Fruit tree leaves are richer in carotenoids than chlorophylls. • Chlorophylls a and b dominate compounds in fruit tree leaves. This study focused on the identification (by LC-PDA-qTof-ESI-MS) and quantification (by UPLC-PDA) of isoprenoids of the fruit tree leaves (FTL) of commonly consumed fruits: apple, pears, quince, apricot, peach, plums, sweet and sour cherry. The FTL were collected at 2 time points: after tree blooming and after fruit collection. In FTL 7 carotenoids and 16 chlorophylls were identified, but the number of labeled chlorophyll compounds depended on the species. FTL of apple, sour cherry and apricot were identified as the best sources of chlorophylls (mean 404.8, 388.7 and 364.5 mg/100 g dw, respectively) and sweet and sour cherry leaves as the best sources of carotenoids (831.4 and 1162.0 mg/100 g dw, respectively). A lower content of chlorophylls and carotenoids, but not significantly, was detected in leaves after autumn collection of fruits compared to leaves collected after blooming. Fruit tree leaves are good material for isolation of chlorophylls and carotenoids for application in cosmetics, pharmaceuticals or in the food industry, e.g. production of beverages or puree. [ABSTRACT FROM AUTHOR]

• Chitosan emulsions were stable and their droplet size was found to be in nano range. • Chitosan enriched with pomegranate peel extract maintained apricot fruit quality. • Fruits treated with pomegranate peel extract reduce weight loss, decay percentage. • Treated fruits maintained antioxidant activity, ascorbic acid and carotenoids. • Pomegranate peel extract inhibited psychrophilic bacterial and mold count. The effect of nanochitosan coating containing pomegranate peel extract (PPE) at concentrations 0.5, 0.75 and 1% (w/v) on postharvest quality of apricot fruit was studied during storage at 4 °C for 30 days. Nanoemulsions showed significant increase in droplet diameter 275–400 nm, decrease in zeta potential −30–23 mV and viscosity 90–76 mPas−1 with increase in PPE concentration. Results confirmed that apricot fruit treated with chitosan and 1% PPE showed significantly reduced decay percentage, weight loss, effectively retained DPPH radical scavenging activity, ascorbic acid, kept titratable acidity and firmness at high level than untreated fruit. Color attributes showed decrease in L*, a* values and significant increase in b* value. Nanochitosan containing 1% PPE significantly inhibited total psychrophilic bacterial count, yeast and mold count during storage. Our results suggest that chitosan coatings enriched with pomegranate peel extract has the potential to preserve the quality and extend shelf life of apricot. [ABSTRACT FROM AUTHOR]

• The variability of texture and cell wall sugar composition was described for ten apricot clones. • The AIS method allowed a good characterization of apricot cell wall materials. • The cell wall composition depends especially to apricot genotype. • The intra-flesh texture changes depend especially to ripening stage. • The correlation between the firmness and the enzyme activity allowed a technological classification of clones. The changes of texture and cell wall characteristics of apricot were investigated in ten clones at two maturity stages. Fruit firmness, cell wall composition and enzyme activity of three apricot flesh zones were analysed. The AIS (alcohol-insoluble solids) were characterised by high amounts of uronic acid (179–300 mg g−1 AIS) and relatively high amounts of cellulosic glucose (118–214 mg g−1 AIS). The methylesterification degree varied significantly among the different clones ranging from 58 to 97 in Ab 5 and Mans 15 respectively. Conversely to zones firmness, enzymatic activity was higher in pistil followed by equatorial and peduncle zones. The ripening effect has been observed in firmness evolution according to enzymatic activity. This correlation allowed a classification of clones depending on softening. Among studied clones, Ab 5, Marouch 16, Mans 15 and Cg 2 were less influenced by softening and have the advantage of a technological valorisation for the processing industry. [ABSTRACT FROM AUTHOR]

• Method for simultaneous quantification of eight cyanogenic glucosides was established. • Validation of the method according to the Food and Drug Administration (FDA) guidelines. • Analysis of cyanogenic glucosides and hydrocyanic acid in typical cyanogenic agri-food. An ultra-high-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS) method was established and validated for the simultaneous quantification of eight cyanogenic glucosides (CNGs) in agri-food. The eight CNGs were linamarin, lotaustralin, linustatin, neolinustatin, taxiphyllin, amygdalin, dhurrin and prunasin. CNGs were extracted with aqueous methanol and cleaned via solid-phase extraction. Analytes were separated with a C 18 column via gradient elution. MS/MS analysis was performed with electrospray ionisation in positive mode. Quantification was performed in multiple reaction monitoring mode. Satisfactory validation results were obtained in terms of linearity, sensitivity, precision and accuracy, matrix effect and stability. The method was applied in typical cyanogenic agri-food. CNGs in cassava, linseed, bamboo, sorghum, apricot, almond and lima bean were analyzed. [ABSTRACT FROM AUTHOR]

• The metabolism of carotenoids in apricot fruit was studied by LC-MS/MS. • ε-Carotene, α-cryptoxanthin and apocarotenal were found in apricot fruit. • The diversity of carotenoid components and contents of the Central Asian variety group in Xinjiang were explored. • β-carotene and (E/Z)-phytoene are the main carotenoids in apricot fruits. • The content of carotenoids in the peel of 41 apricot fruits was higher than that in the flesh. The carotenoids in the peel and flesh of 41 apricot cultivars were qualitatively and quantitatively analysed by UHPLC-APCI-MS/MS, and the L*, a*, b* and quality indexes of the fruits were determined. The results showed that the L*, a*, b* and quality indexes of the fruits were quite different, and 13 carotenoids were detected in the peel and flesh of apricots, among which ε-carotene, α-cryptoxanthin and apocarotenal were newly detected carotenoids in apricots. The total carotenoid content of the 41 apricot cultivars varied from 20.983 to 320.278 μg/g FW, and the total carotenoid content varied from 17.353 to 222.098 μg/g FW in the peel and from 2.536 to 98.179 μg/g FW in the flesh. The main components of apricot fruits were β-carotene and (E/Z)-phytoene, followed by β-cryptoxanthin and lutein. This study shows that carotenoids in apricot fruits have rich metabolic diversity. [ABSTRACT FROM AUTHOR]