FOOD CHEMISTRY, cilt.107, ss.939-948, 2008 (SCI İndekslerine Giren Dergi)
Malatya 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.