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Influence of variety, maturity and processing on phenolic compounds of apricot juices and jams

Einfluß von Sorte, Reifezustand und Behandlung auf die phenolischen Verbindungen von Aprikosensäften und Konfitüren

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Zusammenfassung

Eine HPLC-Technik mit Dioden-Array-Detektion wurde zur Charakterisierung der phenolischen Verbindungen in Früchten, Säften und Konfitüren von Aprikosen benutzt. Chlorogensäure dominierte in allen drei Formen. Quercetin-3-rutenosid war das wichtigste Flavonoid, Kämpferol-3-rutenosid war stets in kleinen Mengen neben anderen Glycosiden vorhanden. Quantitative Unterschiede waren bei 11 Aprikosensorten im Zuge der Reifung zu beobachten, auch bei einigen Produkten. In allen Fällen gab es ein gemeinsames phenolisches Profil. Die Flavonoide kommen hauptsächlich in der Haut der Früchte vor, der Gesamtphenolgehalt ist nicht vom Reifungsverlauf abhängig.

Abstract

High-performance liquid chromatography with diode-array detection was used to characterize the phenolic profile of apricot fruits, juices and jams. Chlorogenic acid was the major phenolic compound present in all samples. Quercetin 3-rutinoside was the main flavonoid and kaemp-ferol 3-rutinoside was present in smaller amounts with traces of other quercetin and kaempferol glycosides. Quantitative differences in phenolics were observed in eleven apricot fruit varieties at three stages of maturity and also in some processed apricot products. A common phenolic profile was observed in all cases. The major portion of the flavonoids occurred in the skin of the fruit and the total phenolic content of apricot fruits had no influence over the softening behaviour observed in some varieties.

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Authors and Affiliations

  1. Laboratorio Fitoquímica, Departamento de Ciencia y Tecnología de Alimentas, C. E. B. A. S. (CSIC), Apartado de Correos 4195, E-30080, Murcia, Spain

    Cristina Garcia-Viguera, Federico Ferreres & Francisco A. Tomas-Barberan

  2. Reading Laboratory, Institute of Food Research, Earley Gate, Whiteknights Road, RG6 2EF, Reading, Berkshire, UK

    Peter Bridle

Authors
  1. Cristina Garcia-Viguera
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  2. Peter Bridle
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  3. Federico Ferreres
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  4. Francisco A. Tomas-Barberan
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Garcia-Viguera, C., Bridle, P., Ferreres, F. et al. Influence of variety, maturity and processing on phenolic compounds of apricot juices and jams. Z Lebensm Unters Forch 199, 433–436 (1994). https://doi.org/10.1007/BF01193268

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  • DOI: https://doi.org/10.1007/BF01193268

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