Scientia Horticulturae 130 (2011) 386392

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Scientia Horticulturae
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Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in

Northern Areas of Pakistan
Sartaj Ali a , Tariq Masud b, , Kashif Sarfraz Abbasi b
a
b

Department of Food Agriculture and Chemical Technology, Karakoram International University, Gilgit, Pakistan
Department of Food Technology, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi, Pakistan

a r t i c l e

i n f o

Article history:
Received 31 December 2010
Received in revised form 9 May 2011
Accepted 31 May 2011
Keywords:
Apricot varieties
Proximate composition
Functional properties

a b s t r a c t
In order to ascertain physico-chemical, functional and geometrical traits of apricot fruit from Northern Areas of Pakistan, six predominantly grown varieties namely, Alman, Habi, Khakhas, Mirmalik,
Neeli and Shai were selected in this study. Proximate composition as crude fat (2.13%), crude protein
(6.188.7%), crude ber (11.8513.6%), ash (9.4512.1%) and total sugars (56.864.9%) were determined
on dry weight basis. The data showed variations among the investigated parameters in all varieties. Functional properties of apricot fruit viz. ascorbic acid (67.3990.94 mg/100 g), total phenolic compounds
(45907310 mgGAE/100 g), total carotenoids (10.0918.13 mg/100 g -carotene) and antioxidant activity (56.8482.33%) were also recorded. The data pertaining to mineral contents (mg/100 g) revealed K as
the predominant element (20403000) followed by P, Mg, Ca, Na and Fe among all the tested samples.
Furthermore, geometrical characters of apricot varieties were also determined as important sensory and
technological attributes on fresh weight basis. The result from the present study showed that all the
tested varieties are highly nutritious and rich in functional components.
2011 Elsevier B.V. All rights reserved.

1. Introduction
Apricot, Prunus armeniaca L., a member of the Rosaceae family;
is one of the most important stone fruit of South East Asia. Pakistan
is the 3rd major producer of apricot with an annual production
of 0.5 million Mt (FAO, 2008; DOA, 2008). The major ecological
zones in Pakistan for apricot production are the Northern Areas
(Gilgit-Baltistan), Malakand division of NWFP and upper parts of
Balochistan province (Jasra and Ra, 2002).
Apricot is the major fruit crop of the Northern Areas, having
1.8 million fruit bearing trees with an annual production of 0.11
million Mt. It contributes to 62% share of total fruit production
of the area. Nearly 60 varieties are grown in this region. Among
them, Alman, Habi, Halman, Shakanda and Khakhas are the most
important in terms of bulk production and general acceptance. The
apricots presently grown in this region are known for their unique
characteristic color, avor, taste and overall quality (MFC, 2005;
DOA, 2008).
Apricot to the Northern Areas could be what Banana is to the
banana republics. Apricot is synonym to the area and has remained
as traditional part of diets of the people and an important economic crop for centuries. Favorable environmental conditions of

Corresponding author. Tel.: +92 051 9290694.

E-mail address: drmasud tariq@hotmail.com (T. Masud).
0304-4238/$ see front matter 2011 Elsevier B.V. All rights reserved.
doi:10.1016/j.scienta.2011.05.040

this region enable the production of quality apricots with high dry
matter and sugar contents (MFC, 2005). Owing to the perishable
nature of this fruit and limited marketing opportunities, a large
proportion of the fruit is wasted during glut season and the losses
are as higher as 44% of total fresh produce (FAO and DOA, 2007).
Nutritionally, it is a rich source of sugars, bers, minerals, bioactive phytochemicals and vitamins like A, C, thiamine, riboavin,
niacin and pantothenic acid (Leccese et al., 2007). Among the phytochemicals, phenolics, carotenoids and antioxidants are important
for their biological value (Lichou et al., 2003).
During the ripening of fruits a series of complex biochemical
reactions take place which leads to production of phenolic compounds, carotenoids and the formation of volatile compounds.
Among these natural compounds, carotenoids are the prevalent
group of pigments in nature, and present in all photosynthetic
organisms, which are responsible for most of yellow to red colors
of fruits and owers.
In the recent years, there is an increasing interest in polyphenols
and carotenoids for their antioxidant properties and ability to ght
against chronic diseases (Dragovic-Uzelac et al., 2007). It has been
shown that dietary antioxidants may provide effective protection
from oxidative damage in living systems (Lila, 2004). Apart from
its nutritional characteristics, apricot fruit also has some pharmacological signicance due to having high amounts of antioxidant.
It is used as cleansing agent and mild laxative, antipyretic, antiseptic, emetic and ophthalmic properties. A recent study by Enomoto

S. Ali et al. / Scientia Horticulturae 130 (2011) 386392

et al. (2010), has suggested that daily consumption of 3 Japanese

apricots has an inhibitory effect on mucosal inammation of the
stomach and chronic atrophic gastritis (CAG) progressions in individuals with Helicobactor pylori infection. This study stresses the
need to assess the apricot fruit for its potential health benets.
The seed of apricot is also considered as analgesic, anti-asthamic,
antispasmodic, pectoral sedative and used in the production of
oils, benzaldehyde, cosmetics, active carbon and aroma compounds
(Southon and Faulks, 2002).
Although, different apricot varieties have been investigated for
their composition by many researchers in the world (Sass-Kiss
et al., 2005), however, according to our knowledge, this is the
ever rst study carried out on the composition of apricots from
Northern Areas of Pakistan. Therefore the aim of this study was to
explore physico-chemical characters and functional properties of
commonly grown apricot varieties, so as to produce a convenient
data suitable for the researchers, apricot marketing and processing
entrepreneurs.
2. Material and methods
2.1. Materials
Fresh ripe apricots of the cultivars (Alman, Habi, Khakhas, Mirmalik, Neeli and Shai) were harvested from Zakir Fruit Nursery
Jalalabad Distt. Gilgit, Northern Areas of Pakistan during June
2008. The fruits were immediately shifted to the Department of
Food Technology, Pir Mehr Ali Shah, Arid Agriculture University
Rawalpindi for further studies. The fruit were cleaned, sorted and
graded to remove dust, dirt, immature and damaged fruits.
2.2. Proximate composition
Moisture content and dry matter were determined by oven
drying method till constant weight, while crude fat by Soxhlet
apparatus through solvent extraction then evaporation and measuring weight difference according to AOAC (1990) method No.
983.23, Crude protein by measuring total nitrogen through Kjeldhal method (920.10) and converted into protein using conversion
factor (N 6.25), similarly crude ber and ash content were analyzed according to AOAC (1990) method Nos. 920.86 and 940.26
respectively. Soluble solid content (expressed as Brix) was determined in the pulp of each sample using a digital refractometer PL-3
(ATAGO, Japan) at 29 1 C and temperature correction was made
accordingly as per AOAC (1990), method No. 920.151. Similarly,
reducing, and total sugars were determined by Lane and Eynon
method (925.35 and 925.36).
2.3. Chemical and functional properties
Chemical and functional properties of apricot varieties were
evaluated as under. The pH values were measured by using a pHmeter (Inolab. WTW Series, Germany) and titratable acidity was
determined by titrating 5 ml of juice with 0.1 N NaOH and results
were expressed as percentage of Malic acid on fresh weight basis
(AOAC, 1990) method No. 981.12. Ascorbic acid was estimated
using 2,6-dichlorophenolindophenol titration according to AOAC
(1990) method No. 967.21 and data were presented on dry weight
basis.
2.3.1. Measurement of total phenolic compounds
Total phenolics were measured by using the FolinCiocalteu
assay as described by Sponas and Wrolstad (1990) with some modications. Ten fruits randomly selected from each variety were
crushed and homogenized in a homogenizer. Five grams of fruit
puree was taken from the homogenate and diluted to 30 ml with

387

80% methanol and claried by centrifugation at 10,000 g for

15 min. The extract was ltered through a 0.45 mm membrane lter. Now from this ltrate, 0.5 ml was taken in a 25 ml volumetric
ask, to which 5 ml 2 N FolinCiocalteu reagent and 4 ml of 7.5%
sodium carbonate solution were added and volume was made with
80% methanol. The contents were allowed to stand for 58 min at
50 C and the absorbance was measured at 765 nm using a CE-2021,
Spectrophotometer (CECIL Instruments Cambridge, England). Total
phenolics were estimated by calibration curve obtained from measuring the absorbance of a known concentration of Gallic acid
standard. The concentrations were expressed as milligrams of Gallic acid equivalents (GAE) per 100 g of dry weight.
2.3.2. Measurement of total carotenoids
Total carotenoids were extracted according to the method of
Rodriguez-Amaya (1999) with some modications. Briey, 5 g of
sample was homogenized with 100 ml of methanol: petroleum
ether (1:9, v/v) and the mixture were transferred to a separating
funnel. Petroleum ether layer was ltered through sodium sulphate, transferred to a volumetric ask and total volume was made
up to 100 ml with petroleum ether. Finally, the total carotenoid
content was measured by a spectrophotometer (CE-2021, 2000
series CECIL Instruments Cambridge, England) at wave length of
450 nm and the results were expressed as -carotene equivalents
(mg/100 g of dry weight).
2.3.3. Antioxidant activity
Radical scavenging activity was measured using a modied version of the method described by Brand-Williams et al. (1995) that
involves the use of the free radical 2,2-diphenyl-l-picrylhydrazyl
(DPPH). 5 g of ground frozen tissue was taken in triplicate, homogenized and extracted with 10 ml methanol for 2 h. 0.1 ml from the
above extract was taken in test tube and 3.9 ml of DPPH solution
(6 105 mol/L) was added and incubated at room temperature for
30 min. After incubation absorbance was measured at 517 nm. The
DPPH solution was freshly prepared daily, stored in a ask covered
with aluminum foil and kept in the dark at 4 C between measurements. Blank sample was prepared containing the same amount of
methanol and DPPH solution and measured daily. Radical scavenging activity was calculated as % inhibition of DPPH radical by the
following formula:
%Inhibition =

Ablank Asample
Ablank

100

2.4. Mineral analysis

The mineral contents of apricot were determined according to
AOAC (1990). The samples (0.81 g) were ashed in a mufe furnace at a temperature of 550 10 C for 6 h and the ash obtained
was digested with 5 ml 6 M HCl on a water bath. After drying 7 ml
0.1 M HNO3 was added and contents were diluted to 100 ml with
double deionized water as described by Nielsen (1994). Calcium
(Ca), Iron (Fe), Zinc (Zn), Manganese (Mn), Copper (Cu), Nickel (Ni)
and Magnesium (Mg) were determined in an Atomic Absorption
Spectrophotometer (GBC-932 Australlia) whereas Sodium (Na) and
Potassium (K) by Flame Photometer (Model PFP 7 Jenway, England)
and Phosphorus (P) by using a Spectrophotometer (CE-2021, 2000
series CECIL Instruments Cambridge, England).
2.5. Geometrical and physical characteristics
Physical characteristics (fruit weight, pulp weight, pit weight
and pulp/pit ratio) of apricots were determined by a digital
electronic balance (Inolab. WTW Series, Germany), with 0.001 g
sensitivity, using 40 randomly selected fruits from each variety.

S. Ali et al. / Scientia Horticulturae 130 (2011) 386392

Dg = (LWT )0.333

Chemical and functional properties of apricot varieties have

been presented in Table 2. pH values were found in the range of

10.45
10.92
11.61
12.10
9.25
9.61
0.27E
0.40CD
0.33BC
0.30A
0.66D
0.18B

6.18
6.54
6.18
7.61
8.25
8.70
80.60 0.14D
78.80 0.13E
79.00 0.24E
85.30 0.12A
85.00 0.16B
84.50 0.17C

19.00
20.00
18.00
12.67
12.73
14.60

0.61B
0.56A
0.43C
0.50E
0.42E
0.33D

19.40
21.20
21.00
14.70
15.00
15.50

0.13B
0.15A
0.24A
0.12E
0.16D
0.17C

2.47
2.54
2.18
2.10
3.00
2.25

0.010C
0.011B
0.032E
0.012F
0.100A
0.040D

CP (%)a
CF (%)a
DM (%)
TSS ( Brix)
MC (%)

Parameter
Varieties

3.2. Chemical and functional properties of apricot

Table 1
Proximate composition of apricot commonly grown in Northern Areas.a

Analytical results pertaining to proximate composition of the

tested varieties are presented in Table 1. Moisture content of
fresh apricot samples ranged from 78.80 to 85.30%. High moisture content was observed in Mirmalik (85.30%) which was
followed by Neeli (85.00%), Shai (84.50%), Alman (80.60%), Khakhas
(79.00%) and lowest in Habi (78.80%). The values differed signicantly (p < 0.05) from each other except Khakhas and Habi,
which were statistically same. Total soluble solid contents were
found partially signicant among the varieties and ranged from
12.67 to 20.00 Brix, however the values did not differed for Mirmalik and Neeli. Habi was leading with 20.00 TSS followed by
Alman (19.00 Brix), Khakhas (18.00 Brix), Shai (14.60 Brix), Neeli
(12.73 Brix) and Mirmalik (12.67 Brix). Dry matter content of different varieties ranged between 14.70% and 21.20%. Highest value
was observed in Habi (21.20%) and Khakhas (21.00%) while the
lowest in Mirmalik (14.70%). The overall results were partially signicant for dry matter content of the tested varieties except Habi
and Khakhas which were same. The study revealed partial variations in ash content (9.4512.10%), crude ber (11.3813.60%),
crude fat (2.103.00%) and crude protein (6.188.70%) in the tested
samples (Table 1).
The data obtained for sugars indicated partial difference in
reducing sugars while non-reducing and total sugars were significant at alpha p < 0.05 among all the varieties. Total sugars were
found to be highest in Habi (64.90%) followed by, Alman (63.86%),
Khakhas (62.49%), Neeli (61.27%) and Shai (57.08%) whereas the
lowest was recorded in Mirmalik (56.78%).

0.073E
0.047D
0.024E
0.135C
0.143B
0.245A

3.1. Approximate composition of apricot

MC, moisture content; DM, dry matter; C Fib., crude ber; CF, crude fat; CP, crude protein; RS, reducing sugars; NRS, non reducing sugars; TS, total sugars.
All the values are means of three replications +SD.
Values with same letters are not statistically different at alpha 0.05.
a
Results for CF, CP, C Fib., Ash, RS, NRS, And TS were expressed on dry weight basis.

3. Results

C Fib. (%)a

Results were subjected to statistical analysis by considering the

varieties as variation source, using one-way analysis of variance
(ANOVA). Statistical differences with p-values under 0.05 were considered signicant and means were compared by Duncan Multiple
Range test according to Steel et al. (1996) using MSTAT-C software
(Michigan State University, 1991).

11.38
11.96
12.23
13.60
11.85
12.57

Ash (%)a

2.6. Statistical analysis

0.013D
0.026C
0.018B
0.015A
0.024F
0.017E

Dg
100
L

16.73
21.38
14.95
15.96
15.32
15.10

RS (%)a

0.30B
0.38A
0.0.49D
0.30C
0.27D
0.38D

where L is length, W is width and T is thickness of the fruit as

described by Mohsenin (1970).
Sphericity of the fruit was determined by the following formula
(Ahmadi et al., 2008):

47.13
43.55
47.54
40.82
45.95
41.98

NRS (%)a

where Dg is the geometric mean diameter of the fruit.

The geometric mean diameter (Dg ) was calculated by using the
following equation:

0.67B
0.53D
0.47A
0.50F
0.40C
0.34E

S = Dg2

63.86
64.90
62.49
56.78
61.27
57.08

TS (%)a

0.66B
0.73A
0.51C
0.47E
0.33D
0.45E

Geometric dimensions i.e. length (L), width (W), thickness (T) of

fruits were measured by a digital caliper (0150 mm, China) with
an accuracy of 0.01 mm. Apricot volume (V) was measured by liquid displacement method, while surface area (S) was determined
according to Baryeh (2001) by the following formula:

Alman
Habi
Khakhas
Mirmalik
Neeli
Shai

388

S. Ali et al. / Scientia Horticulturae 130 (2011) 386392

389

Table 2
Some chemical and functional properties of apricot commonly grown in Northern Areas.
Varieties

Parameters
pH

Alman
Habi
Khakhas
Mirmalik
Neeli
Shai

4.70
5.20
4.10
4.00
3.80
4.51

TA (% Malic acid)

0.012B
0.020A
0.024D
0.037E
0.050F
0.020C

0.61
0.54
0.67
0.70
0.86
0.45

0.04C
0.03D
0.03B
0.01B
0.03A
0.01E

AA (mg/100 g)a
77.76
79.27
86.26
86.60
90.94
67.39

0.27D
0.40C
0.33B
0.30B
0.66A
0.18E

TPC (mgGAE/100 g)a

6530
7310
6305
6012
4591
4900

TC (mg/100 g -carotene)a

312B
390A
280C
250D
210F
175E

17.03
18.13
16.12
14.50
12.23
10.12

0.32B
0.34A
0.31C
0.3D
0.27E
0.21F

AoA (%)a
64.50
82.33
62.19
58.42
55.70
56.77

1.10B
2.06A
1.30C
0.44D
1.01E
0.78E

TA, titratable acidity; AA, ascorbic acid; TPC, total phenolic compounds; TC, total carotenoids; AoA, antioxidant activity.
All the values are means of three replications +SD.
Values with same letters are not statistically different at alpha 0.05.
a
Results were expressed on dry weight basis.

3.2.1. Total phenolic compounds (TPC)

Total phenolic compounds (mg GAE/100 g) have been found signicantly different (p < 0.05) among all the varieties under study
(Table 2). Total phenolic compounds fall between the ranges of
4591 and 7310 mg GAE/100 g on dry weight basis. Habi variety
was the rich among the cultivars for high TPC content with the
value of 7310, that was followed by Alman (6530), Khakhas (6305),
Mirmalik (6012), Shai (4900) and lowest in Neeli (4591).
3.2.2. Total carotenoids (TC)
Total carotenoid contents were assessed on the basis of
mg/100 g of -carotene equivalents (Table 2). Carotenoid content varied from 10.12 to 18.13 mg/100 g among the cultivars.
The results showed a signicant difference among the varieties
(p < 0.05). Highest amount of total carotenoids was found in Habi
(18.13) variety followed by Alman (17.03), Khakhas (16.12), Mirmalik (14.50), Neeli (12.23) and Shai (10.12) respectively.
3.2.3. Antioxidant activity (AoA)
The results regarding antioxidant activity (%) are presented in
Table 2. All the varieties showed antioxidant activity ranging from
55.70 to 82.33%. Highest activity was found in Habi (82.33) followed by Alman (64.50), Khakhas (62.19), Mirmalik (58.42), Shai
(56.77), and Neeli (55.70) respectively. The results were found signicant among the varieties except Mirmalik and Neeli which were
statistically same at p < 0.05. Antioxidant activity was estimated by
the ability of the sample to scavenge the stable DPPH free radical and the percent antioxidant activity was established in the
varieties.
3.2.4. Correlation between the antioxidant activity and phenolic
compound
The percentage of free radical scavenging activity was plotted
against the total phenolic content of the varieties in Fig. 1. In the
investigated varieties the correlation between antioxidant activity
and phenolic compounds was very good (R2 = 0.9916).

3.3. Mineral composition of apricot

Mineral contents (mg/100 g) of the apricot varieties on dry
weight basis are presented in Table 3. The data obtained
showed a partially signicant pattern at p < 0.05 among the varieties. The overall results revealed that K (2040.003000.00), P
(143.58265.63), Mg (113.24152.10), Ca (102.50124.80), Na
(13.3022.49) and Fe (5.1412.20) were the major minerals followed by Zn (0.823.53), Mn (0.511.18), Cu (0.140.86) and Ni
(0.210.70) in these varieties.
3.4. Geometrical and physical properties of apricot
The results pertaining to geometrical properties of six apricot
cultivars have been shown in Table 4. The values for fruit length,
width, thickness, geometric mean diameter, fruit volume, surface
area, sphericity, fruit weight, pulp weight, pit weight and pulp/pit
ratio were established from 29.42 to 45.49 mm, 24.91to 38.90 mm,
24.85 to 37.50 mm, 26.97 to 40.60 mm, 16.60 to 30.00 cm3 , 2284.2
to 5176.2 mm2 , 88.07 to 98.88%, 12.50 to 35.91 g, 11.21 to 33.54 g,
1.06 to 2.38 g and 8.71 to 14.15 respectively. All the geometrical
attributes evaluated were signicantly different (p < 0.05) among
the varieties.
4. Discussion
According to our information, this was the ever rst study
undertaken to investigate the physico-chemical characteristics
and antioxidant potential of apricot fruit from Northern Areas
of Pakistan. To assess the proximate composition of fruit on dry
weight basis, moisture levels were established, since moisture
signicantly affect overall compositional percentage of individual
components. Furthermore, most of the produce from this region
is marketed and locally used in off seasons as dry apricots. The

Radical scavenging activity(%)

3.805.20. Signicant difference was found in the pH values among

different varieties (p < 0.05). The variation in acid content in terms
of malic acid on fresh weight basis ranged between 0.45 and 0.86%.
The highest value was observed in Neeli (0.86) followed by Mirmalik (0.70), Khakhas (0.67), Alman (0.61), Habi (0.54) and Shai (0.45).
The values were partially signicant among the varieties at p < 0.05
however similarity was observed between Mirmalik and Khakhas.
The results obtain for ascorbic acid content of the tested varieties ranged between 67.39 and 90.94 mg/100 g on dry weight basis
(Table 2) and were statistically different at p < 0.05. Neeli was the
rich (90.94) followed by Mirmalik (86.60), Khakhas (86.26), Habi
(79.27), Alman (77.76) and Shai (67.39) for ascorbic acid content.

R2 = 0.9916

69
67
65
63
61
59
57
55
4500

5500

6500

7500

Total phenolic compounds (mg/100g)

Fig. 1. Correlation between total phenolic content and radical scavenging activity.

390

Table 3
Mineral composition of Apricot commonly grown in Northern Areas (mg/100 g DW).
Varieties

Minerals
Na

Alman
Habi
Khakhas
Mirmalik
Neeli
Shai

19.42
22.49
13.30
15.89
17.71
16.31

0.42B
0.39A
0.17E
0.25D
0.41C
0.31D

Ca

2340.0
2120.0
2040.0
2918.0
3000.0
2340.0

54.13C
43.84D
43.72E
58.05B
61.48A
53.39C

124.80
120.50
109.10
104.20
112.20
102.50

1.60A
2.74B
1.50D
1.55E
2.58C
1.72E

Mg

143.58
265.63
203.00
175.04
179.78
213.91

5.65E
6.69A
8.85C
3.96D
4.36D
8.48B

128.00
147.60
152.10
113.24
139.70
129.80

Fe

3.93C
2.13A
3.95A
1.88D
5.05B
1.65C

Zn

12.20
10.40
7.24
5.14
8.82
6.52

0.93A
0.78B
0.42D
0.58E
0.62C
0.46D

1.95
3.53
2.14
3.18
3.46
0.82

Mn

0.26B
0.39A
0.17B
0.25A
0.30A
0.13C

0.51
1.18
0.70
0.82
1.07
0.64

Ni

0.03E
0.08A
0.06D
0.07C
0.07B
0.02D

Cu

0.41
0.21
0.32
0.31
0.36
0.70

0.04B
0.02D
0.02C
0.01C
0.03BC
0.04A

0.14
0.84
0.36
0.23
0.86
0.17

0.01D
0.04A
0.01B
0.03C
0.03A
0.01D

S. Ali et al. / Scientia Horticulturae 130 (2011) 386392

DW, dry weight.

The values are means of three replications +SD.
Values with same letters are not statistically different at alpha 0.05.

Table 4
Some physical and geometrical properties of Apricot commonly grown in Northern Area.
Varieties

Parameters
FL (mm)

Alman
Habi
Khakhas
Mirmalik
Neeli
Shai

35.73
40.00
32.95
45.49
29.55
29.42

FW (mm)
0.40C
0.73B
0.39D
0.55A
0.40E
0.26E

37.00
37.60
24.91
38.90
26.62
28.46

0.41B
0.53B
0.30E
0.55A
0.36D
0.39C

FT (mm)
33.28
35.11
29.32
37.50
24.85
27.63

GMD (mm)
0.04C
0.04B
0.03D
0.06A
0.03F
0.03E

35.29
37.43
29.02
40.60
26.97
28.37

0.37C
0.45B
0.48D
0.48A
0.41F
0.44E

FV (cm3 )
21.60
25.03
18.30
30.00
16.60
17.20

SA (mm2 )
0.36C
0.35B
0.24D
0.48A
0.24F
0.25E

3946.2
4423.2
2644.7
5176.2
2284.2
2527.5

Sph. (%)
62.78C
147.55B
89.07D
125.11A
70.67E
78.71D

98.88
94.00
88.07
89.25
91.26
96.43

F Wt. (g F Wt.)
0.04A
0.03C
0.03F
0.05E
0.03D
0.02B

23.91
28.38
15.85
35.91
14.00
12.50

0.29C
0.36B
0.19D
0.50A
0.25E
0.14F

FL, fruit length; FW, fruit width, FT, fruit thickness; GMD, geometric mean diameter; Sph., sphericity; F Wt., fruit weight; P Wt., pulp weight; Pit Wt., pit weight.
All the values are means of three replications +SD on fresh weight basis.
Values with same letters are not statistically different at alpha 0.05.

P Wt. (g F Wt)
21.75
25.99
14.49
33.54
12.94
11.21

0.22C
0.28B
0.11D
0.41A
0.18E
0.11F

Pit Wt. (g F Wt.)

2.16
2.38
1.36
2.37
1.06
1.29

0.07B
0.09A
0.07C
0.08A
0.07D
0.11C

Pulp/Pit Ratio
10.07
10.92
10.66
14.15
12.22
8.71

0.23D
0.32C
0.48CD
0.32A
0.65B
0.70E

S. Ali et al. / Scientia Horticulturae 130 (2011) 386392

moisture content was found from 78.80 to 85.30% in the tested

varieties. Previously, Haciseferogullari et al. (2007) and Akin et al.
(2008) have also reported the moisture content of Turkish apricots,
which are in agreement with that of our ndings. Moisture content
is important in determining the keeping quality and an indicator of
freshness of any food commodity. Therefore higher moisture contents render the fruit to be spoiled earlier and vice versa. It further
determines the suitability of the produce for its use into different
value added products (drying, fresh consumption or processed).
The ndings of this study regarding, crude ber, crude protein
and crude fat were in agreement with the compositional studies of
Demir and Ozcan (2001) on apricots cultivated in Turkey. Similarly,
the results were also in line with previous studies by several other
researchers (Akin et al., 2008; Owais, 2007; Haciseferogullari et al.,
2007; Vursavus et al., 2006; Chauhan et al., 2001) on apricot. The
above mentioned parameters are of prime importance while determining the suitability of the produce for fresh use, dry product or
processing in to value added products and overall nutritional value
of the commodity.
Sugars are important food constituents and instant source of
energy for the body activities. A high sugar level of a fruit also serves
as an index of maturity. Apricot contains signicant amounts of sugars when ripe and concentrate further during storage or drying and
dehydration. The results of the current study were in agreement
with the previous studies of Aubert and Chaforan (2007), Leccese
et al. (2010), Haciseferogullari et al. (2007), Gurrieri et al. (2001)
and Chauhan et al. (2001). All the tested varieties have appreciable amounts of sugars; however Habi has the highest sugar content
followed by Alman and Khakhas. An overall view of the obtained
data showed variations in sugar levels that might be due to genetic
factors, responsible for differences in composition among different
varieties.
Acid content of fruits is important quality parameter and a key
determinant of fruit taste. Acids also serve as food constituents
and required by the body in minute quantities. Their basic role
is to maintain acid base balance in the body uid systems (Hasib
et al., 2002). Titratable acidity indicates the concentration of organic
acids present in the fruit. The overall range of titratable acidity
found in our ndings was closely related to the results reported
by Haciseferogullari et al. (2007), who observed TA in the range of
0.170.79% in Turkish apricots on fresh weight basis. Similarly, pH
values found for our tested samples (3.805.20) were also in agreement with that of the same author (4.165.23). These parameters
are linked with the ripening stage of the fruit.
Among different quality attributes of fruits, ascorbic acid is of
great importance due to its numerous roles in the body. It is recognized as an important antioxidant and a quality indicator of post
harvest shelf life. Fruits and vegetables contribute 91% of ascorbic
acid to the human diet. Apricots in our study were found as good
source of ascorbic acid having a range from 67.39 to 90.94 mg/100 g
on dry weight basis. These results are in agreement with that of
Turkish apricots as reported by Akin et al. (2008). They established ascorbic acid in the range from 20.6 to 96.8 mg/100 g on dry
weight basis. Similarly, Chauhan et al. (2001) and Thompson and
Trenerry (1995) have also reported ascorbic acid content of apricots pulp (519 mg/100 g and 10 mg/100 g) on fresh weight basis
respectively.
Phenolic compounds possessing diverse roles as antioxidants
and vital sensory attributes (color, astringency and bitterness) have
attracted the attention of many researchers (Hamauzu, 2006). Apricots are also considered as good source of these compounds and
have been studied worldwide. In our study apricot fruits were found
rich in total phenolic compounds and the ranges were established
from 4591 to 7310 mg GAE/100 g on dry weight basis. Previously
Akin et al. (2008) have reported the phenolic compounds of Maltaya apricots from 4233.70 to 8180.49 mg GAE/100 g on dry weight

391

basis. Similarly, Ruiz et al. (2005), found the amount of total phenolic compounds from 326 to 1600 mg/100 g on fresh weights basis
in Spanish apricot varieties. Akbulut and Artik (2002) and Scalzo
et al. (2005) observed the range of total phenolic content from 769
to 1283 mg GAE/kg and 214 to 266 mg/L respectively in different
apricot cultivars on fresh weight basis. In comparison to previous
ndings regarding total phenolics, it is evident that all the apricot
varieties evaluated in this study have signicant amounts of phenolic compounds. Differences however exist those might be due to
the variety, geography, climatic conditions and stage of ripening
(Akbulut and Artik, 2002).
The ndings of present study showed considerable amounts
of carotenoids in the tested genotypes. Previous literature shows
that apricot is a rich source of carotenoids especially -carotene,
which represents 50% of total carotenoid in this fruit (Radi et al.,
2004). Akin et al. (2008) have reported -carotene contents of
Maltaya apricots in the range of 14.8391.89 mg of -carotene
equiv./100 g, which supports the ndings of the present study.
The signicant variations among all tested varieties were also in
line with the earlier studies of Dragovic-Uzelac et al. (2007) on
carotenoids and phenolic compounds in three apricot cultivars of
Croatia. The carotenoids of fruit act as antioxidants and protect the
cell membrane from oxidative damage. However, variations among
carotenoid contents are attributed to climate, variety, geographical origin, harvest year and the methods of cultivation (Akinci et al.,
2004).
Apricots contain a wide variety of phytochemicals that function as antioxidant. They are attributed to scavenge free radicals
and thus quench a certain amount of DPPH in the experimental
essay. Food quality analysis regarding antioxidant components of
produce is fast becoming an accepted prole that primarily highlights the antioxidant capacity as a quality index for many fruits and
vegetable (Leccese et al., 2007). High phenolic contents in the investigated varieties demonstrated an increased antioxidant activity.
The results pertaining to antioxidant activity in the current study
were in conrmation with previous ndings on apricot and other
fruits. Andlauer and Furst (1998) and Vinson et al. (1998) observed
that foods with a wide variety of phytonutrients demonstrated high
antioxidant activity. These ndings were also in line with those
of Durmaz and Alpaslan (2007), that high phenolic contents contribute to increased antioxidant capacity.
A good correlation (R2 = 0.9916) was established between phenolic compounds and antioxidant activity in this study which is
supported by previous reports. Drogoudi et al. (2008) found a better correlation between antioxidant capacity (R2 = 0.9542) and the
total phenolic content in 29 apricot cultivars while weak correlation was observed with reference to total carotenoids. It was
suggested that phenolics have more signicant contribution to the
total antioxidant capacity in apricot.
All the varieties under investigation demonstrated varying
amounts of minerals and Habi was found comparatively rich
regarding overall mineral composition followed by Neeli. Habi was
especially rich in Na, Ca, P, Mg, Fe and Zinc, which are the most
frequently needed minerals by the human body. Haciseferogullari
et al. (2007) studied the mineral content of Turkish apricots and
reported Al, Ca, Fe, K, Mg, Na and P as major minerals of the apricot fruits. They also established K levels between 20,791 ppm and
33,364 ppm. The importance of the minerals cannot be neglected
in the body systems. Calcium and phosphorus serve as important part of the skeleton and assists in teeth and bone formation
(Brody, 1994). Na, K, Ca, and Mg are involved in neural conduction and muscle contraction. Further more calcium, phosphorus,
sodium, potassium, magnesium, chlorine and sulfur make up the
dietary macro elements which are required at levels of more than
100 mg/day by the adults and play important roles in the biological
systems (Nielsen, 1994).

392

S. Ali et al. / Scientia Horticulturae 130 (2011) 386392

Results pertaining to the geometrical traits of tested cultivars

established Mirmalik as the prime variety followed by Habi, Alman,
Khakhas, Shai and Neeli. These properties are important to be taken
under consideration for value addition and mechanization of fruit
industry (Demir and Kalyoncu, 2003). Mirmalik has highest average
fruit weight, fruit volume and thickness, thus suitable for fresh consumption, whereas Habi, Alman and Khakhas have relatively low
weight and volume making them suitable for consumption in dried
form. Owing to higher pulp/pit ratio, Mirmalik and Neeli can also
be processed for making valve added products like jam, juice and
jellies. Studies have been under taken previously to determine the
linear dimensions of apricot from Iran and Turkey by Ahmadi et al.
(2008) and Haciseferogullari et al. (2007) respectively. Similarly,
Ozdemir and Aknc (2004), nd out linear dimensions of Turkish
hazelnuts as important considerations for industrialization of the
above commodities.
5. Conclusion
It was concluded from the present study that apricot grown in
the Northern Area of Pakistan is rich in nutritional and antioxidant composition i.e. sugars, ascorbic acid, phenolic compounds,
carotenoids and antioxidant activity. Different minerals like K, P,
Mg, Ca, Na and Fe were also present in apricot in considerable
amounts. Higher amount of dry matter, total sugar and low moisture contents of Habi and Alman varieties make them more suitable
for dry and value added processed products, while Mirmalik is suitable for preparation of juices and table use. This study also provides
basic nutritional information on apricot varieties and will be helpful in the development of post harvest management system and
industrialization of apricot in this region.
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