# Evaluation of Physicochemical Properties, Bioactive Composition, and Antioxidant Activity of Prunus armeniaca L. Cultivars for Functional Food and Nutraceutical Development

## TL;DR

This study identifies two apricot varieties with high levels of beneficial compounds and strong antioxidant activity, making them ideal for functional foods and nutraceuticals.

## Contribution

The study provides a detailed biochemical comparison of apricot cultivars, identifying those with superior bioactive and antioxidant profiles.

## Key findings

- Apricot cultivars A-7 and A-2 showed significantly higher total phenolic and flavonoid contents.
- These cultivars also exhibited superior antioxidant activity compared to other varieties.
- Sucrose, glucose, and fructose were identified as the main sugars contributing to nutritional quality.

## Abstract

Advancing the characterization of bioactive compounds in Prunus armeniaca L. is critical for identifying high-value cultivars with enhanced nutritional and functional potential. In this study, selected apricot varieties were evaluated, with particular emphasis on their sugar composition, phenolic profile, and antioxidant capacity. Sugar and phenolic compounds were analyzed using RP-HPLC-RID and RP-HPLC-PDA methods, respectively. Total phenolic content (TPC), total flavonoid content (TFC), and ascorbic acid levels were determined, and antioxidant activities were assessed using FRAP and DPPH assays. Distinct varietal differences were observed among the apricot cultivars. Sucrose, glucose, and fructose were identified as the dominant sugars contributing to the nutritional quality of the fruits. The phenolic composition was characterized by high levels of flavonoids and phenolic acids, which were strongly associated with antioxidant activity. Among the studied cultivars, Amasya (A-7) and Nakhchivan Adi Şalax (A-2) exhibited markedly higher total phenolic and flavonoid contents, as well as superior antioxidant capacities compared with other varieties. These findings demonstrate substantial biochemical variability among apricot cultivars and highlight A-7 and A-2 as promising candidates for functional food and nutraceutical applications due to their rich bioactive compound content and strong antioxidant potential.