The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions
Küçük Resim Yok
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
High-pressure liquid chromatographic and fluorometric methods were utilized to determine the vitamin (A, C, E and beta-carotene) and selenium levels in apricot fruit. The vitamins (A, C, and E), beta-carotene and selenium levels of both fresh and sulphurized (sulphur-dried) apricot fruit from several common cultivars and wild type, grown in different regions, were analysed. The effects of post-harvest processing, regional difference and cultivar type on the levels of these nutrients were investigated. Cultivated varieties possessed significantly higher vitamin C (P < 0.01), vitamin A and E (P < 0.05) than the wild type. The vitamin C levels of fresh and sulphur-dried apricot from cultivated forms, for example, were 1.8-2.7- and 2.9-4.6-fold, respectively, higher than those of wild type ones. Among cultivated varieties, H cultivar was determined to have significantly highest vitamin A, E and beta-carotene contents (P<0.05). In general, the vitamin, beta-carotene and selenium levels were determined to be significantly different, both between varieties and between different regions within the same variety. Cultivars in region ES, a high altitude region, for example, had significantly (P < 0.05) higher vitamin C content than the same cultivars grown in other regions. The selenium content, however, was significantly (P<0.01) higher only in fresh fruit from variety HB in region ES than the other two regions. (C) 2003 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
apricot, beta-carotene, HPLC, Prunus armeniaca, selenium, vitamins
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
83
Sayı
2
