Evaluation of the Xinjiang Indigenous Fruit Xiaobai Apricots: Chemical and Nutritional Studies

Abstract

The proximate composition, total phenolic and flavonoid content, as well as antioxidant capacity of its fresh fruits, dried kernel and nuts were examined. The protein, fat and rude fiber contents of nuts were significantly higher than that fresh fruits and dried kernels. The fresh fruits showed high contents of K, Na, Mg, P, Cu, the K and P content were 178004.09 ±135.07 mg/100 g d.m. and 9576.65±114.46 mg/100 g d.m. Malic acid, acetic acid and fumaric acid are the main organic acids for fresh fruit, dried kernel and nuts, respectively. Palmitic acid was the main saturated fatty acids (SFA) with the higher being detected in the nuts. Ten amino acids of 17 kinds showed higher levels, the highest content showed in aspartic acid as 2395.46 mg/100 g. 71, 16 and 9 volatile organic compounds were identified in fresh fruit, dried kernel and nuts, respectively. The nuts of Xiaobai apricot contains a higher concentration of total phenolic content (TPC) and flavonoid content (TFC) than the dried kernels and fresh fruits.

Keywords: antioxidant activity, Xiaobai apricot, nutritional, phenolic compounds, volatile organic compounds