Analysis of Phenolic Compounds and Some Important Analytical Properties in Selected Apricot Genotypes

The apricot is attractive for several reasons, with the most important being the harvest period and the significant amount of contained substances that positively affect human health. This report discusses the identification and quantification of phenolic substances in 15 selected apricots. The following 14 phenolic compounds were identified: 4aminobenzoic acid, chlorogenic acid, cinnamic acid, flavonols quercetin and quercitrin, isoquercetin (quercetin-3-β-D-glucoside), rutin, resveratrol, vanillin, phloridzin, phloretin, epicatechin, catechin, and transpiceid. Significant amounts of phytochemicals found in apricot fruits are chlorogenic acid [0.69–21.94 mg/100 g fresh weight (FW)], catechin (0.55–10.75 mg/100 g FW), epicatechin (0.04–13.52 mg/100 g FW), and rutin (1.49–20.44 mg/100 g FW). Rutin and chlorogenic acid were the dominant compounds found in the studied set of cultivars. Furthermore, other important analytical properties of fruits (total acids, vitamin C, total content of phenolic substances, flavonoids, antioxidant capacity, and carotenoids) were also determined.