Comprehensive Review on Apricot Nutritional Value, Phytochemicals, and Medicinal Application

Abstract

Plants are one of the most important sources of medicine for humans to face diseases and disorders. Despite some advances in the field of allopathic system of medicine, adverse reactions have not been prevented from being an integral part of modern medicine. Plants are one of the important sources of drug discovery in both modern and traditional medicine systems worldwide. Recent developments in food and nutrition, consumer preferences shifted to foods rich in nutraceuticals. Furthermore 70% of marketed drugs are either natural or semisynthetic materials which derived from plants. Most literature on complementary alternative medicine worldwide either reports the nature of phytocomponents in medicinal plants or shows a mechanistic basis for their pharmacological activities. The medicinal and therapeutic effect of apricot has not been studied so far. In this review, an attempt has been made highlight the importance of apricot and its kernel in human health and nutrition by summarizing the literature reports published to date. Apricot exhibited diversified effects on degenerative diseases such as cancer, cardiovascular and hemostatic, at the same time has many pharmacological effects such as antiparasitic, anti-aging, anti-atherosclerosis, renoprotective, hepatoprotective and antioxidant have been reported[1,5].

Keywords

Introduction

Figure 1: Functional Properties of Apricot

Figure 2: Apricot production

FW= Data presented on fresh weight basis (Ali et al., 2011; Chauhan et al., 2001;Haciseferogullari et al., 2007; Munzoruglu et al., 2003; Gurrieri et al., 2001). 

CHEMICAL COMPOSITION

The plant is a rich source of carbohydrates (both mono and polysaccharides)  vitamins C and K, thiamine, niacin, iron, organic acids, phenols and volatile compounds, benzaldehyde, esters, norisoprenoids and terpenoids It has been reported that the seeds contain the cyanogenic glycoside amygdalin (vitamin B17)  because when ingested, it is hydrolyzed by the enzyme ß-glucuronidase to glucose, benzaldehyde and hydrocyanic acid in the alkaline environment of the small intestine and is rapidly absorbed by emulsification and circulates throughout the body and thus may be responsible for its toxic effects (Sahin, 2011). [11][15] Amygdalin is used in traditional chinese medicine to relieve “blood stagnation” and to treat abscesses. Amygdalin is also used as an anti-cancer agent since the 1800s. Used alone or as part of a program. This may include following a particular diet, high-dose vitamin supplements, and pancreatic enzyme. This is more common in children as children have lower body mass and therefore have higher stomach acidity than adults. Ripe fruit pulp as total solids (12.4% – 16.7%), insoluble solids (2.1% – 3.1%), acid as malic acid (0.7-2.2%), total as invert sugar It contains sugar (5,3-8,6%), glucose (3,2-4,8%). %), fructose (1.4-4.25%), sucrose (1.4-5.4%), and tannins (0.06-0.10%) (Erdogan et al., 2010).[1][14][17]

PHYTOCHEMICALS IN APRICOT

Apricot fruit contains varying levels of phytochemicals such as polyphenols (phenolic acids and flavonoids) and carotenoids, which contribute significantly to taste, color and nutritional value (Table 3)[9]30]. The available information on key phytochemical ingredients is summarized below:

Phenolic Compounds

Phenolic compounds are important plant chemicals and probably play important roles in living systems. There is great interest in polyphenols and carotenoids because of their antioxidant properties and their ability to alleviate possible chronic diseases. [27]Apricot contains phenolic compounds (phenolic acids and flavonoids), and the total phenolic composition has been reported in the range of 50.00563.00mg GAE/100g on fresh weight basis .Phenolic acids such as chlorogenic, neochlorogenic, isochlorogenic, caffeic, β-coumaric, p-coumaric, and ferulic acid derivatives are most commonly found in apricots (Figure 2). [5](The total flavonoid content determined in apricots has been reported in the range of 1.0012.00mg/100g on a fresh weight basis.The main flavonoids are flavanols, anthocyanins and flavonols, respectively. Akbulut and Artik in 2002 reported catechins as the most common phenolic compound in Turkish apricots. The flavonoids in apricots are mostly found as quercetin, kaempferol, and rutin glycosides and rutinosides (Figure 1)[8] . Flavonoids include purple, blue, red anthocyanins and yellow anthoxanthins, which contribute greatly to the visual quality of fruits (Mazza and Miniati, 1993). Several other flavonoids such as coumarins, aesculetin and scopoletin have also been reported in apricot fruits. [11]

Carotenoids

Carotenoids are bioactive compounds and the most common group of pigments in nature and are found in all photosynthetic organisms. They are giving the yellow to red color of fruits and flowers (Rao and Rao, 2007). [21] [28] Carotenoids act as antioxidants by scavenging reactive oxygen species that cause oxidative damage in living cells. They are probably vital in preventing many human degenerative disorders and maintaining health (Bramley, 2003).[36] Apricot is among the fruits rich in carotenoids and its content varies between. The main dietary carotenoids are β-carotene, γ-carotene and lycopene, among which β-carotene represents more than 50% of total carotenoids. Apricots can be important dietary sources of vitamin A, as 250g of fresh or 30g of dried apricots provide enough carotenoids to meet the body's requirements for vitamin A.[12]

PHARMACOLOGICAL IMPORTANCE

Many pharmacological effects of apricot and its kernel such as anti-parasitic, anti-cancer, antiaging, anti-atheroscleration, anti-anginal, cardioprotective, renoprotective, hepatoprotective and antioxidant (especially β-carotene) have been reported. It has also been reported that apricot fruit is rich in beneficial minerals, especially K, Fe, Mg and P. Apricots are also a very good source of vitamins A, C and E, and fiber as well. Miguel and his colleagues are particularly mentioned that flavonoids have beneficial results in several cardiovascular and cerebrovascular diseases, as well as some types of cancer, Parkinson's and Alzheimer's diseases. Studies have also shown that apricot has a sedative, antispasmodic, anticestodal, antimicrobial, antimutagenic, antitussive, anti-inflammatory, antinociceptive, enzyme inhibitor and tonic effects. According to Parlakpinar.[12][45] also reported the cardioprotective activity of apricot in rats and attributed this activity to the presence of antioxidant phenolic compounds. Chemical components of apricot such as phenol, minerals, vitamins, lipids and carbohydrate content may vary according to altitude, apricot type, and soil structure and fertilizer use (Yilmaz, 2010). It has also been reported that vitamins A, C and E and malondialdehyde (MDA) content of apricot are better preserved in microwave drying than infrared drying. [23]Kutlu and his colleagues reported the hepatoprotective effect exhibited by the leaf extract against paracetamol induced liver toxicity in rats, which was further confirmed in histopathological examinations. reported that the effects of sundried organic apricot (SDOA) supplementation to rat chow consumption on some serum mineral levels at four different rates like 1, 2, 5 and 10 % and three different periods on both genders of rats. According to some reports, there was an increase in serum K+ levels in rats fed high-dose SDOA, while a decrease in Ca, Mg and P levels was observed, with no difference in Na+ and Fe levels. The chemical composition of SDOA showed that it was weaker in mineral content excluding K compared to rat food.[11] The optimal supplementation was found to be 1% SDOA for 30 days. In addition, a marked difference was noticed between P levels in male rats and Fe levels in female rats. Consumption of 1% SDOA for 120 days of SDOA has also been reported to exert beneficial effects in rats of both sexes, particularly on red blood cells, hemoglobin and hematocrit. The reports that have mentioned above revealed that consumption of SDOA may be beneficial for the treatment, prevention and/or elimination of the risk of developing anemia in humans (Yilmaz, 2012). Considering the feeding periods, it was observed that there was an important role in the levels of albumin, alkali transferase and TP in the sexes. The 1% amount showed beneficial effects on parameters in both sexes. However, there was no significant interaction between the amounts and periods in which the diet was added. [50]Food supplementation with 2.5% and 5% SDOA in male rats and 10% SDOA in female rats showed a significant positive effect on daily food intake. In 2015, Y?lmaz et al. reported the effects of SDOA supplementation on the activity of oxidative stress enzymes such as superoxide dismutase, MDA, catalase, glutathione and glutathione S transferase of the large intestine in three different periods in rats, as well as beneficial effects of at least 1% SDOA consumption for 30 days in rats of either sex. Apricot kernels appear to be an important source of natural antioxidants such as tocopherols and phenolic compounds. Ruiz et al. determined the differences between apricot varieties and their flesh color and phenolic compounds, procyanidins and anthocyanins, by HPLC. They reported that the total phenolic content varied between 32.6 and 160.0 mg/100 g of edible tissue, and also revealed that there was no relationship between the flesh color and phenolic content of different cultivars. On the other hand, the same authors emphasized in their report that apricot color has a great influence not only on the consumer's perception of quality, but also on their appreciation of the nutritional value of vitamin A content. reported that the most effective antibacterial activity against Gram-positive bacteria was observed in methanol and water extracts of bitter grains and methanol extract of sweet apricot kernels Also, the methanol extract of bitter kernels had very strong activity against Gramnegative bacteria. While significant antifungal activity against candida species was observed with methanol extract of bitter apricot kernels, significantly higher antioxidant activity was recorded especially in sweet kernel extracts (Karata? and Kamisli, 2007). [21][29]Japanese apricot (Prunus mume) preparations inhibited Helicobacter pylori (H. pylori) colonization in the gastric mucosa, therefore, it prevents gastritis, but with unknown mechanism of inhibition as reported by Miyazawa and his friends. In addition, the ethanol extract has significant activity against Proteus vulgaris, Escherichia coli as well as Candida albicans. The ethanol extract showed more significant antimicrobial activity compared to the aqueous extract (Jaya and Lamba, 2012). In the aforementioned study, it was reported that the effect of ethanol extract was more pronounced than the antitubercular effect exerted by aqueous and ethanol extracts of P. armeniaca (L.) fruits evaluated on Mycobactarium tuberculosis. In another study, it was reported that the extract showed good antimicrobial activity against Gram-positive bacteria. Therefore, it can be concluded that dried apricots are a good source of health promoting components used for therapeutic purposes.[30]

FUNCTIONAL PROPERTIES OF APRICOT

There is an increasing demand by the consumers for foods that not only meet their basic nutritional needs but also have a preventive and therapeutic role in diseases is increasing

(Muller, 1997).[28][47] According to Karla (2003), “functional foods help prevent and treat diseases”. The commonly used term “functional food” goes far beyond the understanding of normal nutrition and is simply defined as “any food or food component that has a positive effect on the health of the individual and alleviates or prevents a disease in addition to normal nutritional functions” (Karla, 2003). [39][48]Foodingredients that meet this purpose are mostly phytochemicals that have been studied and studied for their potential role in the body. These compounds attenuate the risk of free radicals that cause oxidative damage in living cells and common degenerative disorders such as cancer and cardiovascular diseases (Boyer and Liu, 2004; Halliwell, 1999; Kaur and Kapoor, 2001; Liu, 2003).[44] Among them, phenolic compounds are thought to be very important as antioxidants. Among its antioxidant properties; anticarcinogenic, antioxidant, anti-tumor, anti-microbial, antiplatelet, anti-ischemic, anti-allergic, anti-mutagenic and anti-inflammatory, as well as effective in alleviating cardiovascular diseases (Figure 1)[8]

ANTIOXIDANT CAPACITY OF APRICOT

Oxidative stresses cause damage to macromolecules (protein, lipids and nucleic acids) and tissue injuries due to the production of reactive oxygen species and free radicals. These conditions also lead to pathogenesis and chronic conditions, including cancer, inflammations, ulcers, diabetes and cardiovascular disease (Halliwell and Aruoma, 1991; Halliwell and Gutteridge, 1989). [10]The antioxidant potential of apricot has been extensively investigated through different in vitro assay systems by measuring its ability to reduce free radicals and comparing it with standard reference compounds. However, in vivo studies are needed to evaluate the antioxidant potential and disease prevention role of the fruit. [38] There are many studies have demonstrated the potential of apricot as a functional food based on its free radical scavenging activities, however, differences in activity level were noted when comparing different test systems. The differences are in genotype, maturity stage, geographic region and reference compound used as standard. Apricot has been used for centuries as a popular home remedy in China and among the mountain dwellers of the Himalayas. Folklore defines apricot as analgesic, anthelmintic, antiasthmatic, antipyretic, antiseptic, antispasmodic, sedative, emetic, emollient, expectorant, laxative, ophthalmic, pectoral, sedative, tonic, and vulnerable (Pramer and Kaushal, 1982). [3][8][28] In Chinese medicine, apricot fruit is thought to be useful in replenishing body fluids, detoxifying and quenching thirst, while its seeds are thought to be beneficial in toning the respiratory system and relieving cough (Kan and Bostan, 2010). The rich nutritional composition of apricot, which contains phytonutrients, saccharides, organic acids, minerals and vitamins, is the main fact of using this fruit in folk medicine.

ROLE OF APRICOT IN DEGENERATIVE DISEASES 

Cancer

Cancer is the most common degenerative disease today and the second cause of death in the USA after cardiovascular diseases (Borek, 2004). The immune system plays an important role in cancer incidence and inflammation, eventually causing cells to aggregate due to disturbances in pathway signaling. A healthy lifestyle with a high intake of fruits and vegetables has been consistently associated with a reduced risk of several human cancers, including lung, breast, prostate and colon cancers (30-40%). [46] Cell death can occur by one of two different mechanisms: necrosis (accidental cell death) and apoptosis (programmed cell death). A number of pharmacological or physiological factors are responsible for the incidence of apoptosis. It is still unclear which bioactive compounds in plant foods confer protective effects against these cancers, but flavonoids have received special attention (Neuhouser, 2004). Numerous in vitro and in vivo studies have suggested that flavonoids affect important cellular mechanisms related to carcinogenesis including cell cycle control and apoptosis. There is limited data from human studies, but Neuhouser in 2004, reviewed the relationship between flavonoid intake and cancer formation and concluded that there is substantial evidence for the role of flavonoids in reducing lung cancer risk. Apricots have shown anti-carcinogenic potential in a number of studies. [48]50] In 2010, Enomoto and colleagues found that consumption of 3 Japanese apricots per day had an inhibitory effect on gastric mucosal inflammation and the progression of chronic gastritis due to Helicobacter pylori infection. 

Cardiovascular Diseases

Cardiovascular diseases are among the main causes of death worldwide. Associated risk factors include high cholesterol, high homocysteine level, atherosclerosis, and others. Antioxidants have been found to be effective in combating coronary heart disease (CHD). [29] Apricots provide a significant amount of fiber (soluble and insoluble. Soluble dietary fiber is effective in lowering LDL cholesterol by binding bile acids or cholesterol during intraluminal micelle formation; thereby reducing the cholesterol content in liver cells and increasing the clearance of LDL cholesterol. Parlakp?nar and his colleagues conducted a study in 2009 showing the beneficial effects of apricot feeding on myocardial ischemia-reperfusion (I/R) injury in rats. In vivo study in animal model showed a significant effect of apricot feeding and infract sizes were found to be reduced by up to 10-20% compared to the control group. Antioxidant capacity of rat feed was also evaluated as iron reducing power as total phenolic content, DPPH radical scavenging and in vitro antioxidant capacities were significantly increased after apricot supplementation. Results obtained by incubation of human platelets or animal cells with isolated flavonoids showed inhibition of platelet aggregation, which may be the result of suppressed cyclooxygenase activity.

Hemostasis

Many epidemiological studies have shown that dietary intake of flavonoids and flavones are inversely related to the risk of cardiovascular disease. [32] 38]

This may be due to the effect of these compounds on hemostasis, as flavonoids have been reported to inhibit platelet aggregation in vitro. Raw apricot contains 5.47 mg/100 g flavon-3ol (-) epicatechin, 4.79 mg/100 g flavon-3-ol (+) catechin and 2.08 mg/100 g edible flavonol fraction and studies revealed that 2500 micromol/L flavonolquercetin and the flavone apigenin significantly inhibited collagen-induced and ADP-induced aggregation in platelet-rich plasma and inhibited platelets by almost 80-97%. Flavonoids are also known to help red blood cells fight stress caused by oxidation and help protect red blood cells against reactive oxygen species. For centuries, there has been a strong belief that foods and herbs have health-giving and healing properties. [45] Today, the use of drugs to treat and alleviate diseases is increasing. However, with increased knowledge about nutrients and advanced analytical capabilities at the molecular level, researchers have had the opportunity to explore the biochemical structures, functions and relationships of numerous chemicals naturally found in foods, and their effects on the human body.

CONTRAINDICATION

Consumption of apricot kernels or Laetrile (an alternative cancer drug derived from amygdalin, marketed in Mexico and other countries outside the United States) is not recommended in pregnant or breastfeeding women due to the potential risk of birth defects. [33][45] Thyroid disease has been observed in babies born to mothers exposed to cyanide and thiocyanate during pregnancy. Apricot kernels can also lower blood pressure and therefore interact with blood pressure lowering herbs and supplements. Urticaria and rashes have also been reported.

CONCLUSION

The reviewed scientific evidence regarding the nutritional and functional properties of apricot reveals that it is a rich source of nutrients and biologically active compounds such as polyphenols, carotenoids and vitamins. These substances have important roles in preventing diseases and maintaining health. This versatile ancient herb is a reliable source of medicine, so it is used in many pharmacological activities such as anti-cancer, antioxidant, antimicrobial, as well as to treat skin infections, CNS dysfunction and genitourinary infections. The effectiveness of apricot against stomach inflammations, liver disorders, tumor formation and chronic heart diseases proves it as a functional food. However, the available information is not specific to the disease, with the exception of some studies. Therefore, there is a constant need to conduct systematic and in-depth biological studies to explore the apricots potential health benefits to come to a strong logical conclusion. The present review in this context will help researchers and entrepreneurs for the industrial use of apricot for economic benefits as a ready reference for further nutraceutical studies.

REFERENCES

1. Bakkali, F.; Averbeck, S.; Averbeck, D.; Idaomar, M. 2008. Biol. Med. 2, 402–424.
2. Tongnuanchan, P.; Benjakul, S. 2014. J. Food Sci. Technol. 51, 104–121.
3. Hyldgaard, M.; Mygind, T.; Meyer, R. L. 2012. Frontiers in Microbiology.
4. Burt, S. 2007. Int. J. Food Microbiol. 94, 223–253.
5. Hyldgaard, M.; Mygind, T.; Meyer, R. L. 2012. Front. Microbiol. 3, 1–18.
6. Ablin RJ, Bhatti RA, Guinan PD, Knin W, Modulatory Effect of Oestrogen on Immunological Responsiveness. II. Suppression of Tumor- Associated Immunity in Patients with Prostatic Cancer, Clinical & Experimental Immunology the Journal of Translational Immunology, 1979, 38, 83-91. Ablin RJ Bhatti RA Guinan PD Knin W Modul. Eff. Oestrogen Immunol. Responsiveness II Suppr. Tumor- Assoc. Immun. Patients Prostatic Cancer Clin. Exp. Immunol. J. Transl. Immunol. 1979 38 83-91.
7. Dumin, O. 2018. Ukr. J. Ecol. 8, 308–314.
8. Maleš, Ž.; Plazibat, M.; Vunda?, V. B.; Žuntar, I. 2006. Acta Pharm. 56, 59–65.
9. Sharmeen, J. B.; Mahomoodally, M. F.; Zengin, G.; Maggi, F. 2021. Plant-Based Formulation Research.
10. Fyhrquist, P. 2017. Antimicrobial Properties of African Plants.
11. Bina, F.; Rahimi, R. 2017. J. Tradit. Chin. Med. 37, 165–172. Bina, F.; Rahimi, R. 2017. J. Tradit. Chin. Med. 37, 165-172.
12. Bassi, D.; Bartolozzi, F.; Muzzi, E. 1996. Adv. Hortic. Sci. 10, 79–84.
13. Ablin RJ, Bhatti RA, Guinan PD, Knin W, Modulatory effect of oestrogen on immunological responsiveness. II. Suppression of tumor- associated immunity in patients with prostatic cancer, Clinical & Experimental Immunology the Journal of Translational Immunology, 1979, 38, 83-91.
14. Agarwal, S., Rao, A.V. Tomato lycopene and low-density lipoprotein oxidation: a humandietary intervention study. Lipids, 1998, 33, 981-984.
15. Ahmadi, H. Fathollahzadeh, H., Mobli, H.Some physical and mechanical properties of
16. Akbulut, M., Artik N. Kayisi ve zerdali meyvelerinin fenolic madde dagilimi ve prosesteki degisimi. Turkey 7th Food Congress.2002, 22-24 May, Ankara.
17. Akin, E.B., Karabulut, I., Topcu A. Some compositional properties of main Malatyaapricot (Prunus armeniaca L.) varieties. Food Chemistry, 2007, 107(2),939948.
18. Ali, S., Masud, T., Abbasi K.S. Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in Northern Areas of Pakistan. ScientiaHorticulture,2011, 130(2), 386-392.
19. Aller R, de Luis DA, Izaola O, La Calle F, del Olmo L, Fernandez L. Effect of soluble fiber intake in lipid and glucose levels in healthy subjects: a randomized clinical trial. Diabetes Research Clinical Practices. 2004; 65:7-11.
20. Alpaslan, M., Hayta, M. Apricot Kernel: Physical and Chemical Properties. Letters to the editor. Journal of American Oil Chemistry Society,2006, 83(5), 469-471.
21. Conev, R. Apricots-Delicious Fruit and Natural Medicine. Dept. of Plant Agriculture, University of Guelph.2003,4(4), 22-24.
22. Crisosto, C.H., Mitcham, E.J., Kader, A.A. Apricots Postharvest Quality Maintenance Guidelines. Department of Plant Sciences.University of California, Davis, CA 95616.http://postharvest.ucdavis.edu. 1999, Accessed on 12-10-2009.
23. De Rigal, D., Gauillard, F., Richard-Forget, F. Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: β-carotene inhibition of chlorogenic acid degradation. Journal of Science Food and Agricultural. 2000, 80,763-768.
24. Doymaz, I. (2004). Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosystem Engineering, 89, 281–287.
25. Dragovic-Uzelac, V., Levaj, B., Mrkicm, V., Bursac, D., Boras, M. The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region. Food Chemistry, 2007, 102, 966-975.
26. Durmaz G, Alpaslan M. Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel. Food Chem 2007; 100:1177-81.
27. Enomoto S, Yanaoka K, Utsunomiya H, Niwa T, Inada, K. Deguchi, H. Inhibitory effects of Japanese Apricot, (Prunus mume Siebold ET Zucc.; Ume), on Helico pylorirelated chronic gastritis. European Journal of Clinical Nutrition. 2010; 64: 714-719.
28. Erdogan – Orhan I, Kartal M, Insight in to research on phytochemistry and biological activities of Prunus armeniaca L. (apricot), Food Research International, 44, 2010, 152.
29. FAO STAT. 2019. Food and Agriculture Organization of the United Nations statistical data. Web page, (http://www.fao.org), Access date: 10.02.2019.
30. Faust, M., Suranyi, D., Nyuito, F. Origin and Dissemination of Apricot. HorticulturalReviews.1996, 22, 225-266.
31. Fermandez de Simori, B., Perez-Ilzabre, J., Haermandez, T. Importance of phenolic compounds for the characterization of fruit nectars. Journal of Agricultural Food Chemistry, 1992, 40, 1531-1535.
32. Fraser, P.D., Bramley, P.M. The biosynthesis and nutritional uses of carotenoids. Progress on LipidResearch,2004, 43, 228-265.
33. Garcia-Viguera, C., Bridle, P., Ferreres, P., Tomas-Barberan, F.A. Influence of variety, maturity and processing on phenolic compounds of apricot nectars and jams. Z. Lebensm. UntersForsch, 1994,199, 433-436.
34. Gardner, P.T., White, T.A., McPhail, D.B., Duthie, G.G. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry, 2000, 68, 471-474.
35. Guclu, K., Altun, M., Ozyurek, M., Karademir, S.E.,Apak, R. Antioxidant capacity of fresh, sun-dried and sulphited Malatya apricot (Prunus armeniaca L.) assayed by CUPRAC, ABTS/TEAC and folin methods. International Journal of Food Science and Technology, 2006, 41(1), 76-85.
36. Gurrieri, F., Audergon, J.M., Albagnac, G., Reich, M. Soluble sugars and carboxylic acids in ripe apricot fruit as parameters for distinguishing different cultivars. Euphytica, 2001,117, 183-189.
37. Haciseferogullari H, Gezer I, Ozcan MM, Asma BM. Postharvest chemical and physical-mechanical properties of some apricot varieties cultivated in Turkey. J Food Eng 2007; 79:364-73.
38. Halliwell B, Aruoma OI. DNA damage by oxygen-derived species: its mechanisms and measurement in mammalian systems. FEBS Letters. 1991; 281:9-19.
39. Halliwell, B. Establishing the significance and optimal intake of dietary antioxidants: the biomarker concept. Nutrition reviews.1999, 57(4), 104-113.
40. Halliwell, B., Gutteridge, J.M.C. Free Radicals in Biology and Medicine. Oxford, UK: Oxford University Press.1989.
41. Hasib, A., Jaouad, A., Mahrouz, M., Khouili, M. HPLC determination of organic acids in morocan apricots. Cienc Technol Aliment, 2002, 3(4), 207-211.
42. Hodgson, J.M., Croft, K.D.Dietary flavonoids: effects on endothelial function and blood pressure, Review. Journal of Science Food and Agriculture, 2006,86, 2492-2498.
43. Holzbecher MD, Mossma, Ellenberger HA, The cynide content of laetrile prepration apricot peach and apple seeds, Pub.med.gov, 1984, 22, 341-347.
44. Howlett J. Functional Foods: From Science to Health and Claims. ILSI Europe Concise Monograph Series. 2008, 19.
45. Huang, W., Bi, X., Zhang, X., Liao, X., Hu, X., & Wu, J. (2013). Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technology, 18, 74–82.
46. Igual, M., García-Martínez, E., Martín-Esparza, M.& Martínez Navarrete, N. (2012). Effect of processing on the drying kinetics and functional value of dried apricot. Food Research International, 47, 284–290.
47. Ishaq S, Rathore HA, Majeed S, Awan S, Shah SZA. Studies on the physico-chemical and organoleptic characteristics of apricot (Prunus armeniaca L.) produced in Rawalakot, Azad Jammu and Kashmir during storage. Pakistan Journal of Nutrition. 2009; 8(6):856-860.
48. Janssen, K., Mensink, R.P., Cox, F.J.J., Harryvan, J.L., Hovenier, R., Hollman, P.C.H., Katan, M.B. Effects of the flavonoids quercetin and apigenin on hemostasis in healthy volunteers: results from an in vitro and a dietary supplement study. American Journal of Clinical Nutrition, 1998, 67, 255-62.
49. Jaya S, Lamba HS. Antimicrobial activity of fruits of Prunus armeniaca (L.). J Drug Deliv Ther 2012; 4:163-6.
50. Kalyoncu, I.H., Akbulut M., Coklar, H. Antioxidant capacity, total phenolics and some chemical properties of semi-mature apricot cultivars grown in Malatya, Turkey. World Applied Science, 2009,6(4), 519-523.