Antioxidant and Biological Activities of Fresh and Dried Apricot Extracts Obtained by Cold Soaking and Ultrasonic Extraction

The objective of this study was to evaluate the antioxidant (AA), antibacterial, and antifungal activity of fresh and pre-treated apricot extracts, dried by microwave at different powers (200, 400, and 800 W), extracted by the cold soaking method, and ultrasound-assisted extraction (UAE). Biological activity (bacterial and fungal) was estimated by agar disk diffusion test against four bacterial strains (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus sp.), and two fungal strains (Candida spp. and Geotrichum capitatum). Methanolic extracts of apricot fruits: fresh, dried processed, and apricot dough extracted by cold soaking showed a higher AA ranging from 34.22 to 96 % than the other extracts extracted by UAE with values ranging from 14.37 to 66.88 %. The results of tested extracts from fruits (Prunus armeniaca L.) extracted by both extraction methods showed the highest inhibitory activity against most of the tested bacterial and fungal strains with inhibition zones ranging from 4 to 45 mm. The biological activity (antibacterial and antifungal activity) has been improved using different treatments and microwave powers for drying apricots. In addition, the results of the biological activity of the extracts obtained by UAE are the best compared to cold soaking. However, it was determined that the UAE extraction method of cold soaking and drying of apricot fruits was more appropriate for the food industry due to the obtaining of extracts with good antibacterial and antioxidant potential, and their incorporation in foods would increase their production and uses, thus leading to the development of superior biofunctional foods, and the use of bio-solvent, such as methanol, which is easily available in high purity, highly safe, and completely biodegradable.