Chemical Characterization of Apricot Puree

The chemical compositions of apricot purees made from 11 varieties of apricots from Italy were determined. The analyses included ash, total solids, soluble solids, organic acids (citric, malic, D-isocitric, succinic, and ascorbic), sugars (glucose, fructose, sucrose, sorbitol, and raffinose), minerals (Na, K, Ca, Mg, and P), amino acids, and total protein. Liquid chromatography was used for the separation, identification, and quantitation of sugars, organic acids (succinic, ascorbic), and amino acids. The mean pH value of the apricot puree was 3.4, very close to RSK values. Calcium ion concentration (mean value 40 mg/kg) and variability lower than those reported in the RSK values were observed. The main organic acids characterizing apricot puree are citric acid (mean value 12.0 g/kg) and L-malic acid (mean value 7.7 g/kg). The total acidity/citric acid ratio ranged between 1.1 and 1.8. The potassium/magnesium ratio ranged between 24 and 32. The amino acid data reported that asparagine represented about 85% of the total free amino acid content (mean value 4900 mg/kg), and aspartic acid, glutamic acid, serine, and alanine were present in similar amounts, totaling 9%. All other amino acids were present at very low levels, except proline, with mean value of 40 mg/kg. No arginine was found in any of our samples.