RT article
T1 Polyphenol content in apricot fruits
A1 Gómez-Martínez, Helena
A1 Bermejo, Almudena
A1 Zuriaga, Elena
A1 Badenes, María L.
K1 Fruit quality
K1 Neochlorogenic
K1 Chlorogenic
K1 Quercetin-3-glucuronide
K1 Q04  Food composition
K1 Q01  Food science and technology
K1 Antioxidants
K1 Rutin
AB Apricot (Prunus armeniaca L.) species is one of the most important Mediterranean fruits. The fruits are important in the diet of Asian and Mediterranean countries in which the apricot is used as fresh and dried fruit, being an important source of nutrients. Despite of the amount of genetic resources and diversity studies available into the species, there are a few studies focused on fruit quality. Among the different compounds of fruit quality, polyphenols are classified as the most abundant antioxidants in nature, being important as a source of health benefits as well as a potential source of natural products for the food industry. The important role of polyphenols in human nutrition, outline these compounds as the most relevant for defining fruit quality. In this study, the polyphenol content on fruits from different apricot varieties included elite cultivars and hybrids from the IVIA breeding program have been compared for identifying the genotypes with relevant contribution to fruit quality. The most important compounds obtained in terms of quantity were: phenolic acids and flavonoids. Results identified the PPV resistant cultivar ‘Goldrich’ as the best cultivar for increasing the content of antioxidants in the varieties of the breeding program.
PB Elsevier
SN 0304-4238
YR 2021
FD 2021
LK http://hdl.handle.net/20.500.11939/7030
UL http://hdl.handle.net/20.500.11939/7030
LA en
NO Gómez-Martínez, H., Bermejo, A., Zuriaga, E. & Badenes, M. L. (2021). Polyphenol content in apricot fruits. Scientia Horticulturae, 277, 109828.
DS MINDS@UW
RD Dec 4, 2023