Influence of processing methods and storage on phenolic compounds and carotenoids of apricots

Abstract Apricots are a rich source of phytochemicals such as carotenoids and phenolic compounds which contribute to their health promoting properties. Apricots are processed by several methods which include thermal treatment, drying etc. However, processing results in significant changes in the chemical composition of foods. This study was carried out to evaluate the effect of different processing methods and storage on the phytochemical profile of apricots. Three apricot varieties (CITH-1, CITH-2, New Castle) from Kashmir were subjected to different processing treatments (freezing, canning and drying). Processed apricots were stored at ambient temperatures for 12 months and evaluated at 4 months interval. The processed samples were analyzed for various phenolic compounds (chlorogenic acid, neochlorogenic acid, catechin, kaempferol, quercetin, procyanidin B2) by HPLC during the storage period. Freezing and canning increased the phenolic content of processed samples while as drying resulted in a decline compared to fresh samples. Evaluation of carotenoids by HPLC showed that highest β-carotene, α-carotene, β-cryptoxanthin, and zeaxanthin contents were observed in canned apricots followed by frozen and dried apricots (P