Apricot (
Prunus armeniaca
L.) is a fruit tree species widespread in Europe due to the high nutritional value of its fruit.
In this study, the changes in the chemical composition of seven apricot cultivars were studied during three fruit ripening
stages. Proximate composition (water content, ash, lipids, proteins, carbohydrates) was determined by official AOAC
methods, macro- and microelements (potassium (K), calcium (Ca), magnesium (Mg), and iron (Fe)) were detected by
atomic absorption spectroscopy (AAS), while antioxidant capacity and total phenolic compounds were determined
by spectrophotometric methods. Vitamin C content was determined by titration using 2,6-dichlorophenol indophenol
dye. The present research highlighted the variation between chemical composition as related to variety and stage of
maturity. Protein and moisture of apricot fruit decreased during the different ripening stages in all cultivars, while lipids,
carbohydrates, and ash content increased during ripening. The water content ranged from 79.87% to 88.6%, protein
between 0.66% and 1.3%, and lipids between 0.1% and 0.57%. Generally, the highest macro-element content was detected
in the first ripening stage. The total phenolic content dynamics displays a significant increase during ripening. The highest
value of ferric reducing antioxidant power (FRAP) activity (0.357 μM Fe
2+ g
-1 FW) was obtained for ‘Sirena’ at the half-ripe
stage, while the lowest value was detected for the same cultivar at the unripe stage (0.045 μM Fe
2+ g
-1). In conclusion,
the study of the chemical composition in different development stages represents a useful tool in horticulture to optimize
the management of the nutritional potential of apricot fruit.
