Influence of processing on physicochemical and antioxidant properties of apricot (Prunus armeniaca L. variety Narmo)
S.M. Wani | Umaya Riyaz | Touseef Ahmed Wani | Mukhtar Ahmad | Adil Gani | F.A. Masoodi | B.N. Dar | Amreen Nazir | S.A. Mir
Fresh apricot pulp and its processed products (bar, chutney, and leather) were analyzed for physicochemical (moisture content, titrable acidity (TA), ascorbic acid, and percent reducing sugars) and antioxidant properties (2,2-diphenyl-l-picrylhydrazyl (DPPH), reducing power, total phenolics, lipid peroxidation, ferric reducing antioxidant potential, and hydroxyl radical scavenging activity). Reducing sugars, TA, and ascorbic acid content were found to be higher in the processed products than the fresh pulp. A significant difference in the antioxidant properties between the fresh apricot pulp and its processed products was observed. The difference in antioxidant properties between the fresh and the processed products may be attributed to the partial degradation of the bioactive compounds by the action of heat during processing. Among the processed products, apricot bar showed the highest DPPH radical scavenging activity, lipid peroxidation, and hydroxyl radical scavenging activity. Therefore, production of apricot bar could a suitable option for processing of apricots.
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