Antioxidant and Antiradical Capacities in Apricot (Prunus armeniaca L.) Fruits: Variations from Genotypes, Years, and Analytical Methods

Attila Hegedus, Rita Engel, László Abrankó, Emoke Balogh, Anna Blázovics, Rita Hermán, Júlia Halász, Sezai Ercisli, Andrzej Pedryc, Éva Stefanovits-Bányai

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Abstract: The fruit quality parameters and antioxidant capacity (ferric reducing antioxidant power, FRAP) and total phenolic content (TPC) were determined in 27 apricot cultivars and hybrids of diverse origins. Twenty one- to 35-fold variations were measured among FRAP and TPC values. Besides genotype, harvest year also contributed significantly (P ≤ 0.05) to the variations of TPC presumably due to the climatic differences between years. A subset of genotypes (15) was also analyzed for their antiradical activities (2,2-diphenyl-1-picrylhydrazyl, DPPH; total radical-scavenging activity, TRSA; water-soluble antioxidant capacity, ACW; and lipid-soluble antioxidant capacity, ACL), and vitamin C contents as well as color indices (CIE H°, L*, and chroma). The hybrid "Preventa" had outstanding FRAP (>10.4 mmol ascorbic acid/L), DPPH (74.45%), TRSA (0.002%), ACW (33587.5 nmol AA/L) and ACL (78.65 nmol Trolox/L), TPC (>2890.0 mg gallic acid/L), and vitamin C (16.17 mg/100 g FW) levels and an average carotenoid content estimated from the hue angle (66.99°). Most antioxidant and antiradical activities correlated significantly except for TRSA; the closest correlation was observed between FRAP and ACW (r = 0.952). Only TRSA showed significant correlations with color indices, H° and chroma, suggesting TRSA measures at least a fraction of the antioxidant capacity attributable to apricot carotenoids.Practical Application: The information presented might be directly used for developing apricot-based functional foods.

Original languageEnglish
Pages (from-to)C722-C730
JournalJournal of Food Science
Issue number9
Publication statusPublished - Nov 1 2010



  • Antioxidant capacity
  • Color
  • Fruit
  • Polyphenols
  • Vitamin C

ASJC Scopus subject areas

  • Food Science

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