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J Agric Food Chem. 2013 Dec 26;61(51):12700-10. doi: 10.1021/jf403644r. Epub 2013 Dec 11.

Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of Northeast USA Apricot (Prunus armeniaca) varieties.

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Department of Food Science, Cornell University , 630 W. North Street, Geneva, New York 14456, United States.


The phenolic and carotenoid content and quality indices of five Northeast apricot varieties were assessed over two years and the impact of maturity at harvest was evaluated. Four varieties were analyzed at commercial and tree ripe stages and one variety after storage for 4 weeks (0-1 °C, 90-95% relative humidity). Total phenolic content ranged from 44.0 to 345.1 mg/100 g, total antioxidant capacity (oxygen radical absorbance capacity assay) from 2096.9 to 7165.1 μmol/100 g, and total carotenoid content from 1312.1 to 7371.1 μg/100, fresh weight. 'Hargrand' apricot had the highest phenolic and carotenoid content. Catechin, chlorogenic acid, and neochlorogenic acid were the predominant phenolic compounds and β-carotene was the predominant carotenoid compound. Carotenoid content increased with ripening and postharvest storage while changes in phenolic content and antioxidant capacity were variety-dependent. Results show the apricot varieties studied to be good or excellent sources of vitamin A despite moderate carotenoid content attributed to cultivation in a colder climate.

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