ArticleAntioxidants (Basel, Switzerland)2020
Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania-A Chemometric Approach.
Article in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Harnessing the Power of Polyphenols: A New Frontier in Disease Prevention and Therapy.Pharmaceuticals (Basel, Switzerland) · 2024Review
- Volatile Compounds Analysis and Biomarkers Identification of Four Native Apricot (Foods (Basel, Switzerland) · 2022Article
- Profiling of Primary Metabolites and Volatiles in Apricot (Foods (Basel, Switzerland) · 2022Article
- Biochemical Characterization of Some Varieties of Apricot Present in the Vesuvius Area, Southern Italy.Frontiers in nutrition · 2022Article
- Branched-Chain Volatiles in Fruit: A Molecular Perspective.Frontiers in plant science · 2021Review
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10 authors.
Funding
Abstract
Lipophilic constituents are important for the color and aroma of apricots, but also for their health benefits. In the present study, carotenoids, fatty acids, and volatiles were analyzed in 11 apricot cultivars, from which nine were obtained in Romania. High performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS methodology applied on unsaponified carotenoid extracts allowed the identification and quantification of 19 compounds. The predominant carotenoids in all cultivars were all-trans-β-carotene and its cis isomers. Lutein was present exclusively in non-esterified form, while β-cryptoxanthin was predominantly esterified, mainly with oleic, palmitic, lauric, and stearic acid. Moreover, β-cryptoxanthin linoleate, linolenate, and stearate were detected for the first time in Harogem cultivar. Variation in carotenoid content and composition was observed, with the highest carotenoid content being recorded in Tudor, Harogem, and Mamaia cultivars. The predominant fatty acids determined by gas chromatography-mass spectrometry (GC-MS) were linoleic (up to 47%), palmitic (up to 32.7%), and linolenic (up to 17.16%), with small variations among cultivars. In-tube extraction technique (ITEX)/GC-MS was applied for profiling the volatiles in apricot fruits and 120 compounds were identified, with terpenoids and esters as the most abundant classes. Principal component analysis (PCA) revealed that the carotenoids and the fatty acids profile can be used for variety authentication and discrimination in apricots.
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