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Effect of Preservation Methods on Chemical Composition, Minerals
and Vitamins Bioavailability and Active Compounds Content of
Apricot
El-Damaty, E.A.1, Magda S. Mohamed2, M. S. Ammar 1 and Foda, A.Hassan 1
1. Food Science and Technology Dept., Fac. of Agric., Al-Azhar University, Cairo, Egypt
2. Food Science and Nutrition Dept., National Research Centre, Dokki, Giza, Egypt
ABSTRACT
This research was aimed to studying effect of freezing, drying and
canning on the chemical composition, minerals and vitamins bioavailability
and antioxidant active compounds contents of apricot. The results exhibit that
processing caused loss in all components. Calcium content of fresh apricot
(18.50 mg/100g) was higher than that of processed apricot, while it ranged
between 16.58 and 17.19 mg/100g. Iron (Fe) content of fresh apricot was
higher (0.38 mg/100g) than that of processed ones. Vitamin A content of fresh
apricot was higher (192.6 µg/100g) than that of processed ones (112.4 – 144.3
µg/100g). Regarding vitamin C the fresh apricot was exhibited higher content
(12.70 mg/100g) as compared to the processed ones (2.90 – 9.80 mg/100g).
Fresh apricot had higher β-carotene content as compared to the processed ones.
Fresh apricot was of higher total polyphenols content (285.50 mg/100g) as
compared to the processed ones (185.60 – 213.60 mg/100g).The results
indicated that processing treatments were lowered the antioxidant activity of
apricot, since it was 78.7 % for fresh apricot, but it ranged between 43.2 and
59.3% for processed apricot. In respect to the biological evaluation, the results
indicated that no odd values for the nutritional parameters were found between
the tested groups. The biological study showed that rats fed on diet fortified
with15%frozenapricot exhibited the healthiest values for the bioavailability
of the tested minerals and vitamins as compared to the diets which contain 15
% of canned or dried apricot.
Key words: Preservation, apricot, frozen, dried, canned, minerals, vitamins, active
compounds and biological evaluation.
INTRODUCTION
Apricot is a climacteric fruit characterized with a very short storage life due to the
high respiration rate and the rapid ripening process. To extend the shelf life of apricot,
different preservation methods have been used such as canning, freezing, drying and
packaging in controlled atmospheres (Jiménez et al., 2008). Apricot is a carbohydrate-
1st International Scientific Conference “Agriculture and Futuristic Challenges”
Faculty of Agriculture-Cairo, Al-Azhar University, Nasr City, Cairo, Egypt
April 10th – 12th, 2018, Vol. 1(ІІ), pp:912-926
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rich commodity which ranged from 11 to13% in fresh apricot and provides 50 kcal
energy /100g and is a good source of fiber, minerals and vitamins (Ali et al., 2015).
Apricot fruits can be considered as a good source of phytochemicals such as
polyphenols, carotenoids and vitamins, which significantly contribute to its taste, color
and nutritional values. Currently there is a considerable interest in these biologically
active components because of their antioxidant properties, ability to alleviate chronic
diseases (Eghbaliferiz and Iranshahi, 2016) and effective in preventing oxidative
stress (Leccese et al., 2011). Apricot also contains dietary fiber that ranges from 1.5-
2.4g/100g on fresh weight basis (Ali et al., 2011) which keeps normal gastric mobility,
reduces blood cholesterol, maintains blood sugar level and helps in reducing body
weight (Tamura et al., 2011; Dey and Attele, 2011). Apricot contains varied amounts
of essential minerals namely, potassium, phosphorus, calcium, magnesium, iron and
selenium (Ali et al., 2011), beside that it contains small amounts from sodium,
manganese, zinc and copper (Malvi, 2011).
Regarding vitamins, apricot contains pro vitamin A, vitamins C, K, E, thiamin
(B1), riboflavin (B2), niacin (B3), pyridoxine (B6), folic acid (B9) and pantothenic
acid (Haciseferogullari et al., 2007). In general, apricot is rich in vitamin A and C
(Akin and Topcu, 2008). Apricot contains organic acids i.e. malic acid (500-
900mg/100g) and citric (30-50mg/100g) as the major acids (Ali et al., 2011), which
maintain acid-base balance in the intestine and enhance bioavailability of iron
(Kortman et al., 2014), these acids also give the fruits, flavor and taste. Apricot is used
as remedy in Chinese medicine since it is useful in regenerating body fluids,
detoxifying and quenching thirst (Sochor et al., 2010). Because the short shelf life of
apricot fruits they always processed to be used along the year, thus this research was
aimed to study the effect of different processing treatments namely, freezing, drying
and caning on their nutrients content and the bioavailability of these nutrients.
MATERIALS AND METHODS
Materials
Apricot (Prunus armeniaca L.) Caneno cultivar was purchased from a local
wholesale distributor from Cairo, Egypt and immediately transported to the
laboratory for processing during the summer season of 2016.
Chemicals:
All chemicals and reagents used in technological and analytical methods (analytical
grade) were produced by sigma chemical Company, purchased from El-Gamhouria
Trading for Chemicals and Drugs Company, Egypt.
Methods
Technological Methods
Apricot preparation: Apricot fruits were washed thoroughly with tap water,
pitted to remove the stone seed, cut into halves (one fourth of apricot fruits was used
fresh as control without any treatments), then apricot halves were immersed in water
contain 1-2% citric acid, 0.06% calcium chloride and 0.2% ascorbic acid during
preparation to avoid browning, blanched in hot water at 90°C for 40 sec then cooled
by using tap water (Hall, 1989).
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Apricot processing: The prepared apricot fruits were divided into three groups and
subjected to the different preservation methods namely drying, freezing and canning
as follows:
Air drying: The prepared fruits were immersed in 1% (10 g \ L) sodium meta
bisulfite solutions for 30 min before drying by the method described by Shahat et al.
(2016) at oven temperature of (60±1) ºC the during a dehydration period on
Freezing: The prepared fruits were packaged in polyethylene bags (500 g) and frozen
at −35 °C in a flow-freezer as described by Baardseth et al. (2010) and stored at (-
18°C) until analysis.
Canning: the prepared apricot fruits were canned according to the method of
Campbell and Padilla-Zakour (2013), since it filled into glass jars in sucrose solution
(16%) at a ratio of 60% fruit to 40% syrup to submerging fruit, then cans were sealed
and sterilized for 15 min at temperature from 121oC in Autoclave (model N: 45956
1980 Made in USSR), after that jars were cooled to 20 -25oC within < 2 h by aspersion
of drilling water and then stored at room temperature.
Biological experiment
Diet and experimental animals
Biological evaluation was done using 20 male albino rats. The rat
weights were 123±3g. Rats were housed in standard polypropylene cages and
maintained under controlled room temperature (22 ± 2 °C) with 12:12 light
and dark cycle. Then, rats were provided with commercially rat normal pellet
diet and water ad libitum. All rats were fed on a balanced diet (AIN-93) for
one week (Reeves et al., 1993), then rats were divided to four groups. One
group fed on basal diet (group 1), second group fed on basal diet with 15%
frozen apricots (group 2), third group fed on basal diet with 15% dried apricots
(group 3) and fourth group fed on basal diet with 15% canned apricots (group
4) which replace 15% of starch (starch in basal diet 60where starch in tested
diets 45% . Diets were balanced to contain 12% casein, 4% cellulose, 10%
sugar, with adequate vitamins and minerals mixtures as provided by the AIN-
93 (Reeves et al., 1993). Diets were prepared and stored for 4 weeks.
Chemical analysis
Gross chemical composition: Gross chemical composition was determined according
to the methods reported by A.O.A.C. (2012), while total carbohydrates content was
calculated by subtraction as followed:
% Carbohydrates = 100 - (% moisture + % protein + % fat + % ash).
Determination of minerals contents: Minerals content was determined according to
the method of Braun (1987).
Determination of fat soluble vitamins (Vitamin A and E) contents: Vitamin A and E
contents were analyzed according to Sami et al. (2014).
Determination of water soluble vitamins (Determination of vitamin B1, vitamin
B2, and vitamin C) contents
Thiamine (B1): Thiamine content was determined according to the method
of Okwu and Josiah (2006).
Riboflavin (vit.B2): Riboflavin content was determined according to the
method of Okwu and Josiah (2006).
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Vitamin C (L-Ascorbic acid): Ascorbic acid content was estimated
according to A.O.A.C. (2012) using 2, 6 dichlorophenol-indophenols by titratable
method. Result was expressed as mg ascorbic acid per 100gm samples.
Determination of Antioxidant compounds contents and antioxidant activity
Determination of total phenolic compounds (TPC): total phenolic compounds
were determined according to the method of Jaramillo-Flores et al. (2003).
β-Carotene content: β-Carotene content was determined by using high
performance liquid chromatography (HPLC) as described by Wang and Xi (2005).
Determination of antioxidant activity: Antioxidant activity was determined by using
diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method as described by Lee et
al. (2007).
Biological analysis
Blood analysis
Blood samples were collected from rats in heparinized tubes, and
centrifuged at 3000 rpm for 15 min. The plasma was liquated and stored at -20
°C until used for analysis. Biological assays were done in plasma for the
estimation of minerals (Ca, Fe, Zn, K), vitamins (A, C), and antioxidant
activity (malondialdehyde level).
Determination of minerals: Plasma calcium, potassium, iron and zinc were estimated
according to the method of Gindler et al. (1972).
Determination of vitamins
Determination of vitamin A in plasma
Vitamin A was determined according to
the method described by Neeld and person (1963).
Determination of vitamin C
Vitamin C was determined according to Omaye et
al. (1979).
Determination of antioxidant activity (Malondialdehyde):
Determination of malondialdehyde (MDA): malondialdehyde (MDA) is
considered as a biomarker of lipid peroxidation (Lykkesfeldt, 2007). Malondialdehyde
was determined according to Satoh (1978) and Ohkaw et al. (1979).
Statistical analysis: The results were analyzed by using SPSS (version 16.0 software
Inc. Chicago, USA) of completely randomized design as described by Gomez and
Gomez (1984). Treatment means were compared using least signification differences
(LSD) at 0.05 levels of probability and standard error.
RESULTS AND DISCUSSION
Effect of preservation methods on the chemical composition of apricot
Table (1show the effect of processing treatments on the chemical composition
of apricots fruits. Results revealed that processing treatments namely, freezing, drying
and canning significantly affect protein content of apricot since protein content of
processed apricot was reduced as compared to the fresh apricots. The results indicated
that there are significant differences between all treatments, since the fresh apricots
treatment exhibited the highest protein content (9.02%) where the dried apricot
treatment had the lowest protein content (7.63%). From the preference aspect regarding
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to the protein content the processing treatments were take the following descending
order; fresh apricot (control treatment), canned apricot, frozen apricot and dried apricot
with the following values, 9.02, 8.11, 7.79 and 7.63%; respectively. The decreasing of
protein content as a result of the processing treatments may be due to the losses during
the preparation processes since thermal treatment had a negative effect on the protein
content, probably due to the loss of soluble proteins as reported by Mongi (2013) who
found that the drying treatment reduce the protein content of fruits and vegetable, also,
Shahat et al. (2016) found that the drying treatment decreased the protein content of
grape and apricot.
The same trend of loss in apricot components as a result of processing
treatments was also noticed with lipid content of processed apricot since the fresh
apricot treatment had the highest lipid content (2.50%) which is significantly higher
than that of processed apricot which have nearly similar lipids content (1.69, 1.71 and
1.91%) for dried, canned and frozen apricot treatments; respectively). The decreasing of
lipids content may be due to the rapid loss in lipids, especially membrane lipids such as
phospholipids and glycolipids during the preparation processes. These results are
similar to that obtained by Shahat et al. (2016) who found that drying caused a
decrease in lipid content of grape and apricot.
Regarding ash content processed apricot exhibited lower ash content than that
of fresh apricot which had the highest ash content (5.55%) as compared to 4.62, 4.58
and 4.31% for canned, dried and frozen apricot; respectively. The decreasing of ash
content may be due to leaching of minerals during the preparation processes. These
results are on the line with that obtained by Mongi (2013) who found that the drying
treatment decreased the ash content of fruits and vegetable.
Regarding crude fiber content the results indicated that crude fiber content of
fresh apricot was significantly higher (14.58%) than that of processed ones which
exhibited similar crude fiber contents (13.96, 13.97and 13.97% for frozen, dried and
canned apricot; respectively). The difference in crude fiber content between fresh
apricot and the processed ones can be attributed to the loss of soluble fibers during
preparation processes. Similar results were also obtained by Bouzari et al. (2015) who
reported that losses occurred in crude fiber contents during the blanching and freezing
process of peas, strawberries and blueberries.
In contrary, carbohydrates content was followed an opposite trend since the
processed treatments were had higher carbohydrate content than fresh apricot treatment
which had the lowest carbohydrate content (68.35%) where carbohydrate contents of
processed apricot treatments were 71.59, 72.03 and 72.14 % for canned, frozen and
dried apricot respectively. The higher contents of carbohydrates for the processed
apricot may be due to the decreasing of the other components as a result of processing.
These results are similar to that obtained by Mongi (2013) and Shahat et al. (2016).
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Table (1): Effect of preservation methods on the chemical composition of apricot on
dry weight basis (Means± SE)
Component (%)
Fresh
Treatments
Frozen Dried Canned
WW
DW
Moisture
86.50
Protein
1.30
9.02a ±0.10
7.79c±0.06
7.63c±0.11
8.11b±0.10
Lipids
0.36
2.50a±0.05
1.91b±0.03
1.69c±0.06
1.71c±0.07
Ash
0.80
5.55a±0.03
4.31c±0.07
4.58b±0.02
4.62b±0.5
Crude Fiber
2.10
14.58a±0.07
13.96b±0.09
13.97b±0.07
13.96b±0.10
Carbohydrates
8.94
68.35c±0.20
72.03a±0.16
72.13a±0.18
71.60b±0.23
*In the same raw means with different superscript are significantly different.
Effect of preservation methods on some minerals content of apricot
Table (2) shows the effect of preservation methods on the minerals content of
apricot. Results indicated that calcium (Ca) content of processed apricot was lower than
that of fresh apricot which exhibited the highest calcium content (18.5 mg/100g) where
calcium content of processed ones were 17.19, 16.92 and 16.58 mg/100g for canned,
dried and frozen apricot; respectively.
The same trend of losing the apricot components as a result of processing
treatments was also observed with potassium (K) content which is significantly
reduced, since fresh apricot had the highest potassium content (265.8 mg/100g) which
is significantly higher than that of processed ones (188.7, 194.2 and 199.4 mg/100g for
frozen, dried and canned apricot; respectively).
Regarding iron (Fe) content the fresh apricot had the highest iron content (0.38
mg/100g) which is significantly higher than processed ones which had iron content
values of 0.35, 0.34 and 0.27 mg/100g for canned, dried and frozen apricot;
respectively.
Also, zinc (Zn) content of processed apricot is reduced as a result of processing
treatments, since the fresh apricot treatment had the highest zinc content (0.65
mg/100g) which is significantly higher than that of processed ones which had zinc
content values of 0.44, 0.43 and 0.36 mg/100g for canned, dried and frozen apricot;
respectively.
The same trend was noticed for sodium (Na) content since, the fresh apricot had
the highest sodium content (1.5 mg/100g) which is significantly higher than the
processed ones (1.14, 1.40 and 1.44 mg/100g for frozen, dried and canned apricot;
respectively).
The decrease of minerals content by processing may be due to the preparation
processes such washing and blanching, which caused significant decreases in the
content of most minerals. These results are similar to that obtained by Rickman et al.
(2007a) who reported a decrease in minerals content in canned peaches. Also, Mongi
(2013) found that the drying treatment cause a decrement in minerals content of mango,
banana, pineapple and tomato.
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Table (2): Effect of processing treatments on some minerals content of apricot
(mg/100g) on dry weight basis (Means± SE)
Minerals
Treatments
Fresh
Frozen
Dried
Canned
Ca
18.50a±0.12
16.58d±0.11
16.92c±0.10
17.19b±0.11
Na
1.50a±0.06
1.14d±0.02
1.44c±0.03
1.44b±0.02
K
265.8a±0.20
188.7d±0.07
194.2c±0.15
199.4b±0.19
Fe
0.38a±0.01
0.27c±0.02
0.34bc±0.02
0.35b±0.01
Zn
0.65a±0.03
0.36c±0.01
0.43bc±0.02
0.44b±0.01
*In the same raw means with different superscript are significantly different.
Effect of preservation methods on some vitamins content of apricot
Table (3) shows the effect of processing methods on the vitamins of apricot. The
results revealed that processing significantly affected the vitamin (A) content of apricot
since vitamin (A) content of processed apricot was lower than that of fresh apricot
which exhibited the highest vitamin (A) content (192.6 µg /100g) while vitamin (A)
contents of processed apricot were 144.3, 124.5 and 112.4 µg /100g for frozen, dried
and canned apricot; respectively. These results are similar to that obtained by Rickman
et al. (2007a) who reported that freezing was decreased vitamin A content of carrots
and corn. Also, Durst and Weaver (2013) reported that the thermal processing cause a
decrement in vitamin A content of canned peaches.
The same trend was also noticed with vitamin (E) content since fresh apricot
had the highest vitamin E) content (913.4 µg /100g) while processed apricot had
vitamin E) content values of 511.3, 544.4 and 682.5 µg /100g for canned, dried and
frozen apricot; respectively. The decreasing of vitamin E) content as a result of
processing treatments may be due to that vitamin (E) is unstable in the presence of
reducing agents and heating. These results are similar to that obtained by Leskova et al.
(2006) who reported that thermal processing of carrots, corn and pumpkin caused a
decrement in vitamin E content. Rickman et al. (2007a) also, reported that vitamin E
content is decreased as a result of freezing carrot and canning of peaches and tomatoes.
Regarding vitamin C (ascorbic acid) the processing of apricot resulted in
decreasing vitamin C content, since fresh apricot treatment was had higher vitamin (C)
content (12.7mg/100g) as compared to processed ones which were had vitamin (C)
content values of 9.8, 4.9 and 2.9 mg/100g for frozen, canned and dried apricot;
respectively. The decreasing may be due to the lost through thermal processing, water
leaching and oxidation. Hence, it is the most labile vitamin and considered as an
appropriate indicator for monitoring quality changes during food processing and
storage. These results are on the line with that obtained by Uddin et al. (2002) who
reported that ascorbic acid is degraded during drying of guava. Also, Leong and Oey
(2012) reported that vitamin C content is decreased during thermal processing of peach,
cherries and apricot. Similar results were obtained in processed apples by Ellong et al.
(2015), in canned peaches by Durst and Weaver (2013) and in dried apricot by
Shahat et al. (2016).
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This trend was also noticed with thiamin (B1) content since fresh apricot had
higher thiamin content (38.3 µg/100g) than that of processed ones which had vitamin
B1 values of 27.6, 22.6 and 17.50 µg/100g for frozen canned and, dried apricot;
respectively. The decreasing of thiamin content may be due to leaching during washing
and blanching. These results are on the line with that obtained by Leskova et al. (2006)
who reported that a decrement in thiamine content occurred during heat treatment in
carrots, corn and pumpkin. Also, Rickman et al. (2007b) reported a decrease in
thiamin content during thermal processing of Peaches, spinach, tomatoes and green
bean. Also, Kyureghian et al. (2010) reported that the blanching and freezing
processing decrease the thiamine content of carrots, beets, corn and potatoes.
Regarding riboflavin (B2) content of processed apricot it is reduced as a result
of processing treatments, since the fresh apricot treatment had the highest riboflavin
content (50.5 µg/100g) which is significantly higher than other treatments which had
significantly lower riboflavin content values of 41.5, 35.6 and 21.3 µg/100g for frozen,
dried and canned apricot; respectively. The decreasing of riboflavin content as a result
of processing treatments may be due to leaching during washing and blanching during
the preparation processes. These results are agreed with that obtained by Leskova et al.
(2006) since they reported a decrease in riboflavin content during heat treatment of
carrots, corn and pumpkin. Also, Rickman et al. (2007b) reported a decrease in
riboflavin content during commercial thermal processing of Peaches, spinach and green
peas.
Table (3): Effect of preservation methods on some vitamins content of apricot on
dry weight basis (Means± SE)
Vitamins
Treatments
Fresh
Frozen
Dried
Canned
Vitamin A)
(µg/100g)
192.6a±0.15
144.3b±0.20
124.5c±0.10
112.4d±0.01
Vitamin (E)
(µg /100g)
913.4a±0.11
682.5b±0.16
544.4c±0.19
511.3d±0.13
Vitamin C
(mg/100g)
12.7a±0.13
9.8b±0.11
2.9d±0.10
4.9c±0.09
Vitamin B1
(µg /100g)
38.3a±0.10
27.6b±0.16
17.5d±0.12
22.6c±0.10
Vitamin B2)
(µg /100g)
50.5a±0.12
41.5b±0.10
35.6c±0.17
21.3d±0.14
*In the same raw means with different superscript are significantly different.
Effect of preservation methods on antioxidant compounds and antioxidant activity
of apricot
Table (4) shows the effect of preservation methods on the antioxidant compounds
and antioxidant activity of apricot. The results revealed that processing treatments
significantly affect the β-carotene content of apricot since they reduce β-carotene
content of processed apricot as compared to the fresh apricot, where fresh apricot
exhibited the highest β-carotene content (9.20 mg/100g) whereas, frozen, canned and
dried apricot had the following values, 7.59, 6.3 and 5.7 mg/100g; respectively. The
decreasing of β-carotene content may be due to that β-carotene is sensitive to oxidation.
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These results are similar to that obtained by Ihns et al. (2011) who reported that drying
decreases βcarotene content of apricot. Also, Campbell (2013) reported that thermal
processing decrease β-carotene content of canned apricot.
The same trend of decrease in apricot components contents as a result of processing
treatments was also observed with total phenolic content (TPC), which is significantly
reduced as a result of processing, since fresh apricot treatment had the highest total
phenolic content (285.5 mg/100g) while processed apricot had total phenolic contents
values of 172.4, 185.6 and 213.6 mg/100g for dried, canned and frozen apricot;
respectively. The decreasing of total phenolic content may be due to the oxidation
during processing or to leaching of water-soluble phenolic compounds. These results
are similar to that obtained by Campbell (2013) who reported that thermal processing
decrease the total phenolic content of canned peaches and apricot. Also, Chaovanalikit
and Wrolstad (2004) reported a reduction in phenolic content with processing
treatment of canned peaches and cherries, since they attributed losses both to
processing conditions and leaching of these hydrophilic components into syrup.
Similar results were obtained by Durst and Weaver (2013) for canned peaches. In this
respect Sultana et al. (2012) reported that drying treatment decreases the total phenolic
content of strawberry, mulberry, apple and plum.
Regarding antioxidant activity of processed apricot it is reduced as a result of
processing, since fresh apricot had the highest antioxidant activity (78.7%) while,
processed ones had significantly lower antioxidant activity values (59.3, 48.5 and
43.2% for frozen, dried and canned apricot; respectively). These results are similar to
that obtained by Chong et al. (2013) who reported that drying decreased the antioxidant
activity of apple, mango and papaya, which on the line with that of Turkyilmaz et al.
(2014) who reported that drying of apricot decreased the antioxidant activity.
Table (4): Effect of processing treatments on antioxidant compounds contents and
antioxidant activity of apricot (%) on dry weight basis (Means± SE)
*In the same raw means with different superscript are significantly different.
Effect of processing treatments on the bioavailability of some minerals of
apricot
Table (5) shows the effect of processing treatments of apricot on the
levels of iron, potassium, calcium and zinc in rats plasma. The results show
that rats fed on the diet with frozen apricot were significantly had (p<0.05)
higher levels of plasma minerals than that fed on diet with dried apricot or
canned apricot. The increasing of minerals absorption may be due to the effect
of the diet in enhancing the mineral bioavailability. These results are similar
to that obtained by (Fidler et al., 2003) who reported that minerals absorption
increased in the presence of certain vitamins and organic acids (such as
ascorbic acid; citric acid) and vitamin A, since ascorbic acid increased iron
absorption because of its ability to reduce ferric iron to ferrous iron, or to the
Parameters
Treatments
Fresh
Frozen
Dried
Canned
β-carotene
9.2a±0.13
7.59b±0.11
6.3c±0.15
5.7d±0.10
Total phenolic
content (TPC)
285.5a±0.25
213.6b±0.20
172.4d±0.15
185.6c±0.06
Antioxidant activity
78.7a±0.10
59.3b±0.11
48.5c±0.09
43.2d±0.13
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possibility of forming a soluble complex with ferric ion. Furthermore ascorbic
acid can counteract the inhibitory effect of phytic acid (Lopez and Martos,
2004) Also, organic acids maintain acid-base balance in the intestine and
enhance bioavailability of iron (Kortman et al., 2014).
Table (5): Effect of processing treatments on the bioavailability of some
minerals of apricot
Groups
Ca (mg/dl)
K (mg/dl)
Fe (mg/dl)
Zn (mg/dl)
Basal diet (control)
7.56b±0.30
24.00b±1.00
0.90b±0.10
274.23c±17
Frozen apricot 15%
8.70a±0.20
26.13a±1.32
0.97a±0.01
453.90a±28
Dried apricot 15%
8.30a±0.10
26.00a±0.92
0.96a±0.05
445.67a±14
Canned apricot 15%
8.36a±0.46
25.37b±1.23
0.92b±0.3
400.00b±16
*In the same column means with different superscript are significantly different.
Effect of processing treatments on the bioavailability of some vitamins of apricot
Table (6) shows the vitamin C and A levels of rat's plasma. The results
exhibited that level of vitamin C of rats fed on the diet with dried apricot was
significantly (p<0.05) lower than that of rats fed on diet with frozen or canned apricot.
For vitamin A the plasma of rats that fed on the diet with frozen apricot was contain
higher vitamin A level than the rats fed on diet with dried or canned apricot. These
results are in combination with the chemical results that confirm that frozen treatment
maintains the vitamins when compared with drying or canning treatments.
Table (6): Effect of processing treatments on the bioavailability of some
vitamins of apricot
Groups
Vitamin A (mg/dl)
Vitamin C (mg/dl)
Basal diet (control)
34.56d±0.20
0.81d±0.11
Frozen apricot 15%
55.36a±0.20
1.15a±0.08
Dried apricot 15%
52.63b±0.25
1.02c±0.05
Canned apricot 15%
51.46c±0.15
1.08b±0.03
*In the same column means with different superscript are significantly different.
Antioxidant activity (plasma malondialdehyde level) of rats fed on diet contain
processed apricot
Table (7) shows the antioxidant enzymesactivity in the plasma of tested rat
groups fed on diets contain apricot treated with different processing treatments
(canning, freezing and drying). Plasma malondialdehyde was significantly (p<0.05)
lower in rats fed on diet with frozen apricot (18.03) than that fed on diets with dried and
canned apricot (26.06 and 33.40; respectively),while the lowest antioxidant activity
recorded for rat group fed on basal diet (the highest malondialdehyde level, 53.36).
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Table (7): Antioxidant activity (plasma malondialdehyde level) of rats fed
on diet contain processed apricot
Groups
MDA*
Basal diet (control)
53.36a±1.58
Frozen apricot 15%
18.03d±1.15
Dried apricot 15%
26.06c±1.10
Canned apricot 15%
33.40b±0.87
*In the same column means with different superscript are significantly different.
In general, the biological evaluation indicated that apricot: frozen, dried or
canned have no harmful effects on the experimental rat's health. All values are
accepted, at normal ranges and there were no odd values. So, the tested diets that
fortified with %15 apricot processed with different methods as a rich source of some
important minerals and vitamins (fat-soluble vitamins AEDK) and water-soluble
vitamins (C and B). This study confirmed that the frozen and canned apricot preserved
the amount of the tested vitamins especially water soluble ones. Also, the other
bioactive compounds were accepted to provide good antioxidants activity for the rats
especially in the frozen and dried apricot.
CONCLUSION
Finally, it could be concluded that processing treatments significantly affect all
components of apricot. Regarding minerals content of processed apricot, canned apricot
had the highest mineral contents followed by dried and frozen apricot. The situation
with fat soluble vitamins was as follows, frozen apricot had the highest contents
followed by the dried and canned ones. In respect to water soluble vitamins, frozen
apricot was had the highest contents followed by canned and dried ones. Biologically
frozen apricot was characterized by high levels of all components which provide good
enhancement on the bioavailability of the tested important vitamins and minerals.
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