Prunus armeniaca l. Fruit: nutritional profile, medicinal value and their utilization in the food industry - a review

Abstract

This article focuses on the significance of the Prunus armeniaca L. (apricot) fruit, as well as its nutritional content, therapeutic benefits, and application in the food sector. Since fruit consumption has been linked to a lower risk of many diseases due to its nutritional and therapeutic properties. In order to enhance health, current nutritional research trends recommend ingesting 400 g or more of fruits per day. More than 60 scientific publications with the keywords “fruits importance”; “Apricot - overview, geographical extent, nutritional profile, medicinal value, and uses in the food industry” were taken into consideration for this review from a number of databases. The Prunus armeniaca L., one of the most popular stone fruits in the world and a member of the Rosaceae family, appears to be based on available data. The apricot fruit is highly regarded for its distinctive flavor and high nutritional value, which includes protein, amino acids, fibre, carbohydrates, minerals, vitamins, and bioactive substances. They have a variety of pharmaceutical properties, including antidiarrheal, anticancer, antioxidant, antimicrobial, antifungal, anthelmintic, hepatoprotective, cardioprotective, and renoprotective activities. Various culinary items, including jam, juice, cookies, puree, fruit bars, and dried fruit, contain apricots. The information of the apricot fruit, including its vernacular names, hierarchy, species, description of the plant, origin and geographic scope, nutritional profile, therapeutic value, and other uses in the food industry, is all included in this review study. The data gathered will be useful for scientific research.