Fruit Quality Attributes and Nutraceutical Profiling of Apricot Cultivars

Apricot (Prunus armeniaca L.) quality is determined by a combination of physical, chemical and sensory attributes that influence both consumer acceptance and health benefits. Key fruit quality traits include size, firmness, colour, soluble solids content and acidity, which together define sweetness, texture and visual appeal. Underlying these traits are primary metabolites such as sugars (sucrose, glucose, fructose), organic acids (citric, malic) and minerals, whose concentrations vary with genotype, environment and post-harvest handling. Equally important are secondary metabolites—phenolic compounds, flavonoids and carotenoids—that contribute to antioxidant capacity and potential nutraceutical value. Advanced analytical methods permit detailed profiling of these bioactive constituents, enabling selection of cultivars with enhanced health-promoting properties. Volatile organic compounds further characterise aroma and flavour, providing markers for cultivar identification and breeding. Together, integrated profiling of fruit quality and nutraceutical attributes supports the development of improved apricot varieties for fresh consumption, processing and functional food applications on a global scale.

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Fruit Quality Attributes and Nutraceutical Profiling of Apricot Cultivars publication trend

The graph below shows the total number of articles in fruit quality attributes and nutraceutical profiling of apricot cultivars across all publications each year (not limited to Nature Index journals).

Technical terms

Nutraceutical: A food or food component that provides medical or health benefits beyond basic nutrition.

Phenolic compounds: Secondary metabolites characterised by one or more hydroxyl groups on an aromatic ring, known for antioxidant activity.

Flavonoids: A subclass of polyphenols with a phenylbenzopyrone structure, contributing to fruit colour and health-promoting properties.

Carotenoids: Pigmented terpenoids responsible for yellow–orange hues in fruits, with provitamin A activity and antioxidant functions.

Antioxidant capacity: The ability of a sample to neutralise reactive oxygen species or free radicals, commonly assessed by DPPH, FRAP or CUPRAC assays.

Deep eutectic solvent (DES): A low-melting solvent mixture of hydrogen bond donors and acceptors used as an eco-friendly extraction medium.

Volatile organic compounds (VOCs): Low-molecular-weight compounds that readily vaporise and contribute to fruit aroma and flavour profiles.

References

1. Profiling of Primary Metabolites and Volatiles in Apricot (Prunus armeniaca L.) Seed Kernels and Fruits in the Context of Its Different Cultivars and Soil Type as Analyzed Using Chemometric Tools. Foods (2022).
2. Sustainable Valorisation of Peach and Apricot Waste Using Green Extraction Technique with Conventional and Deep Eutectic Solvents. Resources (2023).
3. Characterization of oil extracted from wild apricot seeds kernel using submerged alcoholic fermentation and its quality characteristics. Process Biochemistry (2024).