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Characterization and Quantitation of Phenolic Compounds in New Apricot (Prunus armeniaca L.) Varieties

AuthorsRuiz, David CSIC ORCID; Egea, José CSIC ORCID; Gil Muñoz, M.ª Isabel; Tomás Barberán, Francisco CSIC ORCID
Hydroxycinnamic acid derivatives
Issue Date29-Oct-2005
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 53(24): 9544-9552 (2005)
AbstractThirty-seven apricot varieties, including four new releases (Rojo Pasión, Murciana, Selene, and Dorada) obtained from different crosses between apricot varieties and three traditional Spanish cultivars (Currot, Mauricio, and Búlida), were separated according to flesh color into four groups: white, yellow, light orange, and orange (mean hue angles in flesh were 88.1, 85.0, 77.6, and 72.4, respectively). Four phenolic compound groups, procyanidins, hydroxycinnamic acid derivatives, flavonols, and anthocyanins, were identified by HPLC-MS/MS and individually quantified using HPLC-DAD. Chlorogenic and neochlorogenic acids, procyanidins B1, B2, and B4, and some procyanidin trimers, quercetin 3-rutinoside, kaempferol 3-rhamnosyl-hexoside and quercetin 3-acetyl-hexoside, cyanidin 3-rutinoside, and 3-glucoside, were detected and quantified in the skin and flesh of the different cultivars. The total phenolics content, quantified as the addition of the individual compounds quantified by HPLC, ranged between 32.6 and 160.0 mg 100 g-1 of edible tissue. No correlation between the flesh color and the phenolic content of the different cultivars was observed.
Description9 pages, 8 tables.
Publisher version (URL)http://dx.doi.org/10.1021/jf051539p
Appears in Collections:(CEBAS) Artículos
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