INFLUENCE OF VARIETY, MATURITY AND PROCESSING ON PHENOLIC-COMPOUNDS OF APRICOT JUICES AND JAMS

High-performance liquid chromatography with diode-array detection was used to characterize the phenolic profile of apricot fruits, juices an d jams. Chlorogenic acid was the major phenolic compound present in al l samples. Quercetin 3-rutinoside was the main flavonoid and kaempfero l 3-rutinoside was present in smaller amounts with traces of other que rcetin and kaempferol glycosides. Quantitative differences in phenolic s were observed in eleven apricot fruit varieties at three stages of m aturity and also in some processed apricot products. A common phenolic profile was observed in all cases. The major portion of the flavonoid s occurred in the skin of the fruit and the total phenolic content of apricot fruits had no influence over the softening behaviour observed in some varieties.