Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties

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dc.authoridTOPCU, ALI/0000-0003-2244-6735
dc.authoridkarabulut, ihsan/0000-0002-9014-8863;
dc.authorwosidTOPCU, ALI/G-6021-2013
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidTOPCU, ALI/JAO-0658-2023
dc.contributor.authorAkin, Elif Betul
dc.contributor.authorKarabulut, Ihsan
dc.contributor.authorTopcu, Ali
dc.date.accessioned2024-08-04T20:30:38Z
dc.date.available2024-08-04T20:30:38Z
dc.date.issued2008
dc.departmentİnönü Üniversitesien_US
dc.description.abstractMalatya apricot (Prunus armeniaca L.) varieties are among the most important agricultural products of Turkey and protected as a geographical indication. In this research, it was aimed to determine some important analytical properties (dry matter, soluble solid content, a(w), ash, titratable acidity, pH, color, total phenolics, total carotenoids, beta-carotene, sugars, organic acids, and mineral content) of Malatya apricots and to reveal the characteristic properties that differ these products from the similar ones. The apricot varieties, namely Hacihaliloglu, Hasanbey, Soganci, Kabaasi, Cataloglu, Cologlu, and Hacikiz that are widely cultivated in Malatya region and other regions (Eregli, Izmir, Igdir, and Bursa) of Turkey were involved in the study. All analytical properties were found to be significantly different (p < 0.05) among different apricot varieties. The results have shown that dry matter and sugar content of Malatya apricot varieties are considerably higher than the other apricot varieties investigated in this study, as well as the data of other researches on apricots. All apricot varieties were found to be a good source of phenolic compounds (4233.70-8180.49 mg of gallic acid equiv/100 g of dry weight), carotenoids (14.83-91.89 mg of beta-carotene equiv/100 g of dry weight), and P-carotene (5.74-48.69 mg/100 g of dry weight). Sucrose, glucose, and fructose were determined as the major sugars in all apricot varieties. In addition, sorbitol contents (16.91-26.84 mg/100 g of dry weight) of Malatya apricots were remarkably higher than the other apricot varieties. This was considered to be the one of the unique properties of Malatya apricots. Malic acid was the predominant organic acid in all Malatya apricot varieties. The results have also shown that the potassium content of Malatya apricots was significantly high and these apricots were important sources of Mg, Zn, and Se. This study has revealed that Malatya apricot contains functional food components with high nutritional value. (C) 2007 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2007.08.052
dc.identifier.endpage948en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-36148978543en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage939en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2007.08.052
dc.identifier.urihttps://hdl.handle.net/11616/94396
dc.identifier.volume107en_US
dc.identifier.wosWOS:000251760400044en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectapricoten_US
dc.subjectdry matteren_US
dc.subjectcoloren_US
dc.subjectphenolicsen_US
dc.subjectcarotenoidsen_US
dc.subjectbeta-caroteneen_US
dc.subjectsugarsen_US
dc.subjectsorbitolen_US
dc.subjectmalic aciden_US
dc.subjectmineralsen_US
dc.titleSome compositional properties of main Malatya apricot (Prunus armeniaca L.) varietiesen_US
dc.typeArticleen_US

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