PHYTONUTRIENT CONTENT IN NEW APRICOT (PRUNUS ARMENIACA L.) VARIETIES

Carotenoids and phenolic compounds were evaluated by HPLC in thirty apricot selections and four new releases (‘Rojo Pasión’, ‘Murciana’, ‘Selene’, ‘Dorada’) obtained from different crosses between apricot varieties. Three traditional Spanish cultivars (‘Currot’, ‘Mauricio’, ‘Búlida’) were evaluated as a reference. The total carotenoid content ranged from 1.5 to 16.5 mg 100 g^-1 edible portion, with $gamma;-carotene as the main pigment followed by $beta;-cryptoxanthin and -carotene. With regard to phenolic compounds, flavan-3-ols, hydroxycinnamates, flavonols and anthocyanins were identified by HPLC-MS-MS and quantified by HPLC-DAD. The total phenolic compounds content varied from 32.6 to 160.0 mg 100 g^-1 edible portion. A wide variability in the new apricot selections was observed for both carotenoid and phenolic compounds content, probably because of their large phenotypic differences due to diverse genetic origins. A high correlation was found between the carotenoid content and flesh and skin colour (R=0.92 and R=0.84, respectively). However, no correlations between colour and phenolic content were observed. The large number of evaluated selections provides valuable information on the carotenoid and phenolic contents in the apricot species. These studies will also allow the selection of breeding types with higher levels of carotenoids and phenolic compounds, and, therefore, with a better potential health benefit.