Apricots (Prunus armeniaca)

Description

The apricot is the fruit of Prunus armeniaca (family Rosaceae). It is a small, round to slightly oval drupe with a thin, velvety skin ranging from pale yellow to deep orange, often blushed red on the sun-exposed side. The flesh is tender, juicy and fine-textured, with a characteristic sweet–tart flavour, while the centre contains a hard stone that encloses the seed. Apricots are typically summer fruits, eaten fresh or processed into juices, jams, preserves, canned products, purées, dried fruits and ingredients for bakery and confectionery. They are appreciated for their content of provitamin A (carotenoids), vitamin C, fibre, natural sugars and antioxidant compounds that give the characteristic orange colour and contribute to their nutritional value. Dried apricots concentrate energy, sugars, fibre and micronutrients, making them a nutrient-dense snack that should be consumed in moderated portions.

Botanical classification

• Common name: apricot (fruit), apricot tree (plant)

• Botanical name: Prunus armeniaca

• Family: Rosaceae

• Origin: temperate regions of Central Asia, later widely spread in the Mediterranean area and many other countries

• General features: medium-sized deciduous fruit tree (about 5–7 m), rounded canopy, very early flowering (white–pink blossoms before leaf emergence) and velvety drupes of yellow–orange colour, sometimes with red blush. It bears on 2–3-year-old wood and is prone to alternate bearing if not properly managed.

Cultivation and growing conditions

Climate

• Typical of temperate climates with cold winters that are not excessively severe.

• Requires a certain number of winter chilling hours for proper flower induction.

• Flowers are very sensitive to late spring frosts due to early blooming; hilly sites are generally preferable to frost-prone valley bottoms.

• Warm, dry summers favour ripening and the development of fruit quality.

Exposure

• Prefers full sun, essential for sugar accumulation, colour and overall fruit quality.

• Prolonged shading (from nearby trees or buildings) reduces flowering and yield.

• Slightly airy sites help the canopy to dry after rain and limit fungal diseases.

Soil

• Thrives in well-drained, medium-textured soils (loam or sandy loam).

• Poorly suited to heavy, clayey, waterlogged soils, which promote root rot and decline.

• Tolerates a fairly wide pH range, from slightly acidic to slightly alkaline, with a preference for near-neutral conditions.

• A good level of organic matter is important for structural stability and water-holding capacity.

Irrigation

• Needs a regular water supply during key stages:

  • vegetative growth resumption and shoot elongation,

  • fruit set,

  • fruit enlargement.

• Prolonged water deficit leads to small fruit, possible cracking, and stronger alternation in bearing.

• Excess water, especially on heavy soils, favours diseases and root asphyxia.

• Modern orchards often use drip irrigation, with schedules adjusted to soil type, climate and phenological stage.

Temperature

• Buds and blossoms can be damaged by even light frosts below 0 °C, especially at full bloom.

• Very high summer temperatures combined with drought can cause sunburn on fruit and water stress.

• Best suited to areas with cold but not extreme winters and warm summers, typical of many hilly fruit-growing regions.

Fertilization

• Requires balanced fertilization to avoid vegetative–productive imbalance and alternating crops.

• Nitrogen: supplied in moderate amounts to support canopy growth without excessive vegetative vigour at the expense of flowering.

• Phosphorus and potassium: important for flowering, fruit set, fruit quality, sugar content and stress tolerance.

• Organic amendments (well-matured manure, compost) improve soil structure and long-term fertility, especially in poorer soils.

Crop care

• Pruning is essential to:

  • maintain an open, well-lit canopy,

  • renew fruiting wood (apricots fruit mainly on 2–3-year-old shoots),

  • control tree height and facilitate harvesting.

• In many environments, pruning is done in late winter–early spring or in summer, avoiding severe cuts in cold, wet periods that favour limb dieback.

• Fruit thinning in heavy crop years helps to limit alternate bearing and improve fruit size and uniformity.

• Continuous monitoring of pests and diseases typical of stone fruits, with integrated pest management strategies for canker, shoot and fruit rots, and insect pests.

Harvest

• Ripening period depends on cultivar and region, generally from late spring to mid-summer.

• Fruit is usually picked when varietal colour is developed, flesh is still firm but starting to soften, combining good eating quality with sufficient firmness for handling.

• Harvest is mainly manual, often with several passes to pick fruit at the correct stage.

• Careful management of harvest timing and handling reduces bruising, fruit drop and post-harvest decay.

Propagation

• Commercial orchards are almost exclusively established with grafted trees on selected rootstocks (Prunus cerasifera and various plum hybrids, or other Prunus spp.), chosen according to:

  • soil type,

  • desired vigour,

  • tolerance to collar and root diseases.

• Seed propagation (from stones) is mainly used to produce rootstocks to be grafted later.

• Planting is usually carried out in autumn or late winter, with spacing adapted to the training system (open vase, spindle, etc.) and the vigour of the variety–rootstock combination.

Indicative nutritional values per 100 g (fresh, raw apricot)

(Average values; may vary with variety, ripeness and origin.)

• Energy: ~45–50 kcal

• Water: ~85–87 g

• Protein: ~1–1.5 g

• Total carbohydrates: ~10–11 g

  • Sugars: ~8–9 g

  • Dietary fibre: ~2 g

• Total fat: ~0.3–0.5 g

  • First occurrence of lipid acronyms: SFA (saturated fatty acids, which should be moderated when total intake is high), MUFA (monounsaturated fatty acids, generally favourable for cardiometabolic health when they replace saturates), PUFA (polyunsaturated fatty acids, involved in inflammatory and cardiovascular balance). In later sections these acronyms will appear without bold.

  • SFA: traces (~0.02–0.05 g)

  • MUFA: traces

  • PUFA: ~0.1–0.2 g

• Minerals (typical order of magnitude)

  • Potassium: ~250–300 mg

  • Phosphorus: ~20–25 mg

  • Calcium: ~10–15 mg

  • Magnesium: ~8–10 mg

• Vitamins

  • Provitamin A (β-carotene) providing vitamin A activity

  • Vitamin C: ~8–10 mg

  • Small amounts of B-group vitamins (B1, B2, B3, B6) and vitamin E

(Dried apricots, on a weight basis, contain much higher levels of energy, sugars, fibre, potassium and carotenoids, with greatly reduced water.)

Key constituents

• Simple carbohydrates (glucose, fructose, sucrose) and residual starch

• Dietary fibre, mainly soluble with a moderate insoluble fraction

• Vitamins: vitamin A from carotenoids (β-carotene, β-cryptoxanthin), vitamin C, vitamin E and traces of B-group vitamins

• Minerals: potassium (predominant), magnesium, phosphorus, calcium, small amounts of iron

• Phenolic compounds and antioxidants (flavonoids, phenolic acids, carotenoids)

• Traces of lipids (sfa, mufa, pufa), mainly associated with the kernel fraction rather than the edible flesh

Production process

• Cultivation

  • The apricot tree prefers temperate climates with cold winters (chilling requirement for flowering) and springs without severe late frosts.

  • It requires well-drained soils and good sun exposure for optimal fruit quality.

• Harvest

  • Harvest takes place in summer when fruits reach the desired colour, firmness and sugar content (ripeness).

  • Fruits may be harvested by hand or mechanically, depending on whether they are intended for fresh consumption or processing.

• Post-harvest handling

  • Sorting, grading, removal of damaged fruit and possible washing.

  • Refrigerated storage extends the shelf-life of fresh apricots.

• Processing

  • Jams and preserves: fruit is pitted, cut and cooked with sugar (and pectin if needed).

  • Juices, nectars and purées: stones are removed, fruit is crushed, pasteurised and optionally concentrated.

  • Dried apricots: halved, pitted fruits are dried in hot air or in the sun; sulphiting may be used to stabilise colour and microbiological quality.

  • Ingredients for foods: use in yogurts, desserts, fillings, ice creams, bars and bakery products.

Physical properties

• Small to medium fruit (typically 30–60 g), velvety skin, colour ranging from light yellow to intense orange.

• Flesh is firm yet juicy, becoming softer with increasing ripeness.

• Central stone is hard and inedible as such.

• Dried products: reduced volume, elastic to soft texture, dark orange to brownish colour if unsulphited.

Sensory and technological properties

• Flavour: sweet with moderate acidity; some varieties show floral or honey-like notes.

• Aroma: fruity and fresh, with floral and almond-like nuances in more aromatic cultivars.

• Texture:

  • Fresh: soft, fine and easy to chew.

  • Dried: chewy, dense and very sweet.

• Technological properties

  • Good performance in purées and smoothies due to high water content and soluble fibre.

  • Natural pectins contribute to gelling in jams and fruit spreads.

  • In dried form, the high sugar content gives strong natural sweetness and contributes to preservation.

Food applications

• Fresh consumption as table fruit or in fruit salads.

• Preparation of jams, preserves, purées, coulis and canned apricots in syrup.

• Use in desserts (cakes, tarts, strudels, clafoutis, muffins, filled biscuits).

• Dried apricots as snacks, in trail mixes, muesli, bars and baked goods.

• Inclusion in savoury dishes (mixed salads, combinations with poultry, couscous, rice and fresh cheeses).

• Ingredient in yogurts, spoonable desserts, ice creams and sorbets.

Nutrition and health

• Energy control

  • Fresh apricots are relatively low in calories, making them suitable as light snacks; dried apricots are more energy-dense and require portion control.

• Vitamins and antioxidants

  • Carotenoids (especially β-carotene) support vitamin A synthesis, important for vision, skin and immune function.

  • Vitamin C contributes to oxidative-stress protection, collagen synthesis and immune support.

  • Vitamin E and polyphenols further reinforce the overall antioxidant profile.

• Fibre and gut health

  • Fibre, especially in dried apricots, promotes intestinal regularity, satiety and modulation of carbohydrate and lipid absorption.

• Cardiometabolic aspects

  • Potassium supports electrolyte balance and neuromuscular function, including the heart.

  • The low fat content, with small amounts of sfa, mufa and pufa, means apricots add very little to total fat intake; their main contribution is through carbohydrates, fibre and micronutrients.

Portion note

• Fresh apricots: 2–3 medium fruits (around 100–120 g) represent a typical fruit portion.

• Dried apricots: about 30 g (around 4–5 halves) is a reasonable portion, to be adjusted according to overall dietary context.

Allergens and intolerances

• Some individuals with allergies to stone fruits (other Rosaceae such as peach, cherry, plum) may react to apricots, sometimes in association with pollen allergy (cross-reactivity).

• Oral allergy syndrome with itching or tingling in the mouth and lips can occur in susceptible individuals.

• Sulphited dried apricots can trigger reactions in people sensitive to sulphites (e.g. some asthmatics), causing respiratory symptoms or headaches.

• The kernel inside the stone contains cyanogenic compounds (e.g. amygdalin); ingestion of kernels is not recommended due to potential release of cyanide.

Storage and shelf-life

• Fresh apricots

  • Store at room temperature if not fully ripe, away from direct sunlight.

  • Refrigeration at 4–8 °C extends shelf-life by several days (typically about 3–7 days at optimal ripeness).

• Dried apricots

  • Store in well-closed containers in a cool, dry, dark place.

  • Typical shelf-life: several months up to about 1 year, depending on drying degree and packaging.

• Processed products

  • Jams and preserves: sealed jars can last 12–24 months; once opened, keep refrigerated and consume within a few weeks.

  • Juices and nectars: follow manufacturer’s use-by or best-before dates; refrigerate after opening and consume within the indicated period.

Safety and regulatory

• Apricots are considered safe in traditional food use.

• For dried apricots, the use of sulphites as preservatives is regulated (maximum permitted levels and mandatory label declaration above certain thresholds).

• Legal limits for contaminants (e.g. mycotoxins) and general food-hygiene requirements must be respected.

• Products positioned as “no added sugar” or “reduced calorie” must comply with the legal definitions for nutrition claims.

Labelling

• Typical product names: “apricots”, “dried apricots”, “apricot jam”, “apricot purée”, “apricot nectar”.

• Labels must show: ingredient list, allergens (e.g. sulphites), net weight, batch code, best-before/use-by date and storage conditions.

• For jams and jellies, fruit content and sugar content must be declared in line with specific regulations.

• Nutrition and health claims (e.g. “source of vitamin A”, “source of potassium”) are allowed only when composition meets legal criteria.

Troubleshooting

• Jam too sweet or with weak fruit character

  • Possible causes: unbalanced fruit/sugar ratio, under-ripe fruit or low-aroma varieties.

  • Solutions: increase fruit proportion, use riper or more aromatic cultivars, reduce added sugar where technologically feasible.

• Jam too runny

  • Possible causes: insufficient pectin or overly short cooking time.

  • Solutions: extend cooking, include a higher proportion of pectin-rich fruit or add pectin; optimise pH for gelling.

• Dried apricots too hard

  • Possible causes: very intensive drying or prolonged storage.

  • Solutions: rehydrate in warm water or juice before use; adjust drying time and temperature in production.

• Marked browning of the product

  • Possible causes: enzymatic and non-enzymatic browning (oxidation, Maillard reaction), excessive exposure to oxygen and light.

  • Solutions: use antioxidants (e.g. ascorbic acid), protective packaging and appropriate heat treatment control.

Sustainability and supply chain

• Apricot orchards are common in many Mediterranean and temperate areas and can be integrated into mixed orchards and regional value chains.

• Integrated or organic farming practices help reduce pesticide impact and support biodiversity.

• Processing into jams, juices and dried products allows surplus or off-grade fruit to be valorised, reducing food waste.

• By-products (stones, processing residues) can be used for energy, feed or as raw material for extracts and oils, supporting circular-economy approaches.

Main INCI functions (cosmetics)

(For ingredients such as Prunus Armeniaca Fruit Extract, Prunus Armeniaca Kernel Oil, Prunus Armeniaca Juice, Prunus Armeniaca Seed Powder.)

• Emollient: apricot kernel oil softens and nourishes the skin, improving elasticity and comfort.

• Skin conditioning: fruit and juice extracts help maintain skin hydration and radiance.

• Antioxidant: carotenoids and vitamin E contribute to protection against oxidative stress.

• Mild exfoliant: finely micronised seed powders can act as gentle mechanical scrubs when properly rounded.

• Fragrance/flavour: imparts delicate fruity notes to body and lip products.

Conclusion

Apricots (Prunus armeniaca) are summer fruits with high sensory appeal and solid nutritional value, combining delicate sweetness, vivid colour and a meaningful supply of carotenoids, vitamin C, fibre and potassium. Fresh apricots are light, refreshing snacks rich in protective compounds, while dried apricots provide a concentrated source of energy and micronutrients that requires attention to portion size. Their versatility ranges from fresh consumption to jams, desserts, savoury dishes and ingredients for dairy and bakery products, making apricots a key fruit in Mediterranean-style diets. In cosmetics, apricot kernel oil and fruit extracts add softness, nourishment and a fruity touch to formulations. Thanks to strong links with production regions and opportunities to valorise by-products, apricots fit well into a model that combines nutritional quality, sustainable supply chains and circular use of resources.

Studies

Apricot kernel oil showed an antimicrobial potential due to the contents of benzaldehyde (90.6%), mandelonitrile (5.2%) and benzoic acid (4.1%). Antimicrobial activity had varying degrees of efficacy against 16 bacteria and two species of yeast (1).

Amygdalin, a cyanogenic glycoside contained in the kernel of apricot, but also in that of almond and peach, has been accredited by scientific literature as having suppressive effects on the development of colon cancer. The daily intake of kernels, based on a "controlled" form of intake, can be considered a chemopreventive agent (2).

Warning: the word "controlled" is underlined because amygdalin contains cyanide, a powerful and lethal poison. This study presents the case of a 3-year-old child with severe intoxication due to ingestion of 3 mango kernels (3). Do-it-yourself treatment is therefore highly  not recommended.

Apricot studies

Mini-glossary

• SFA – Saturated fatty acids; a class of fats that, when consumed in excess, can raise LDL (“bad”) cholesterol and cardiovascular risk.

• MUFA – Monounsaturated fatty acids; fats that may improve blood lipid profiles when they replace saturated fats in the diet.

• PUFA – Polyunsaturated fatty acids; include omega-3 and omega-6 families, important for cell membranes, inflammatory regulation and cardiovascular health.

References____________________________________________________________________

(1)  Lee HH, Ahn JH, Kwon AR, Lee ES, Kwak JH, Min YH.   Chemical composition and antimicrobial activity of the essential oil of apricot seed. Phytother Res. 2014 Dec;28(12):1867-72. doi: 10.1002/ptr.5219

Alajil O, Sagar VR, Kaur C, Rudra SG, Sharma RR, Kaushik R, Verma MK, Tomar M, Kumar M, Mekhemar M. Nutritional and Phytochemical Traits of Apricots (Prunus Armeniaca L.) for Application in Nutraceutical and Health Industry. Foods. 2021 Jun 10;10(6):1344. doi: 10.3390/foods10061344. 

Abstract. Apricot (Prunus armeniaca L.) is a nutritious fruit, rich in bioactive compounds, known for their health benefits. The present study attempts to evaluate nutritional (sugars, organic acids, minerals) and nutraceutical traits (total phenolics, flavonoids, carotenoids, antioxidant activity) of six commercial apricot genotypes grown in India. Antioxidant activity was determined using three in-vitro assays, namely CUPRAC (cupric reducing antioxidant capacity), FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl). Significant (p < 0.05) differences were observed in the genotypes concerning nutritional and nutraceutical traits. Sucrose accounted for more than 60% of total sugars in most genotypes, followed by glucose and fructose. Citric acid accounted for more than 50% of the total organic acids present, followed by malic and succinic acids. Apricot is a good source of potassium (1430.07 to 2202.69 mg/100 g dwb) and iron (2.69 to 6.97 mg/100 g dwb) owing to its mineral composition. Total carotenoids content ranged from 0.44 to 3.55 mg/100 g, with β-carotene accounting for 33-84% of the total content. The results strongly suggest that genotypes 'CITH-A-1' and 'CITH-A-2', which have high dry matter and carotenoids content, are well suited for drying. 'Roxana' and 'CITH-A-3' are great for fresh consumption, while 'Shakarpara' and 'Gold Cot' are excellent for juice processing.

(2)  Cassiem W, de Kock M. The anti-proliferative effect of apricot and peach kernel extracts on human colon cancer cells in vitro. BMC Complement Altern Med. 2019 Jan 29;19(1):32. doi: 10.1186/s12906-019-2437-4.

Abstract. Background: Colorectal malignant neoplasms is one of the leading causes of death in both men and women in the developed world and the incidence has recently increased markedly in South Africa. Studies have highlighted the beneficial effects of Amygdalin, a cyanogenic compound found in both peach and apricot kernels, in its ability to suppress the development of colon cancer. The focus of this study was to investigate the potential anti-proliferative properties of various apricot and peach kernels extractions from South Africa and China and to monitor alterations in cell cycle kinetics in colon cancer cells. Methods: Studies were conducted on HT-29 colon cancer cells. The interactive role of three different kernel extractions on the modulation of cell proliferation, apoptosis and cell cycle progression was monitored over 24, 48 and 72 h periods. Results: After 24 h, all extracts of the South African apricot kernels had a dose related bi-phasic proliferative effect on the HT-29 cells. It stimulated cell proliferation at the lowest and highest concentrations while at 500 μg/mL it inhibited cell proliferation. In contrast, after 72 h, the low concentration inhibited cell proliferation while the 500 μg/mL extracts stimulated cell proliferation. Morphological changes were observed in cells incubated with Chinese kernel extracts after 24 h and South African kernel treatment (1000 μg/mL) after 72 h. A possible intra-S-phase block after 24 and 48 h exposure to South African hydrophilic kernel extracts was observed. This transient block that is more concerned with tolerating and accommodating damage during replication rather than repairing it, could explain the initial anti-proliferative effects observed after 24 h exposure to the various Chinese kernel extract concentrations. Conclusion: Abrogation of the block by exhaustion of the cyanide production, most likely allowed the cells to resume the cell cycle and continue into mitosis, whereas low ATP levels caused by the presence of amygdalin in the kernels, can also cause the induction of pycnosis or necrosis. These results highlight the possible mechanisms of growth inhibition by amygdalin containing extracts and may contribute towards the development of dietary anti-cancer therapies.

(3)  Dalkiran T, Kandur Y, Ozaslan M, Acipayam C, Olgar S. Role of Hemodialysis in the Management of Cyanide Intoxication From Apricot Kernels in a 3-Year-Old Child. Pediatr Emerg Care. 2018 Nov 5. doi: 10.1097/PEC.0000000000001644.

 Abstract. Cyanide (CN) is one among the most potent and rapidly acting lethal poisons, and it may cause death unless immediately diagnosed and treated. We report an unusual case of pediatric CN poisoning after ingestion of apricot kernels containing amygdalin, who survived with antidotal therapy and hemodialysis. A 3-year-old girl presented with respiratory distress and coma following tonic-clonic convulsions after ingestion of 3 apricot kernels. She had severe metabolic acidosis (pH 6.91, bicarbonate [HCO3] 5.6 mEq/L, base excess -26.0 mEq/L). Her blood CN level was measured 3.15 mg/L, 3 hours after ingestion. Hydroxocobalamin could not be administered immediately because it had to be brought from a medical center 4 hours apart. Therefore, a 3-hour hemodialysis session was carried out, following which she showed some clinical improvement. In addition, when hydroxocobalamin was obtained, it was then administered. During follow-up, she was completely asymptomatic with blood pressure, and other hemodynamic parameters normalized. This case presents hemodialysis as a way to correct metabolic derangements from CN poisoning and suggests that it may have a role in select cases of pediatric CN poisoning, especially when CN-scavenging antidotes may be unavailable.

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Bonesi M, Tenuta MC, Loizzo MR, Sicari V, Tundis R. Potential Application of Prunus armeniaca L. and P. domestica L. Leaf Essential Oils as Antioxidant and of Cholinesterases Inhibitors. Antioxidants (Basel). 2018 Dec 21;8(1):2. doi: 10.3390/antiox8010002.

Abstract. The aim of this work is to investigate the in vitro acetylcholinesterase (AChE) and butyrycholinesterase (BChE) inhibitory activities of essential oils obtained by hydrodistillation from the leaves of Prunus armeniaca and P. domestica in relation to their composition, analysed by Gas Chromatography⁻Flame Ionization Detector (GC-FID) and Gas Chromatography-Mass Spectrometry (GC-MS) analyses, at different times. Moreover, considering the role of free radicals in the progression of neurodegenerative disorders, the antioxidant properties of essential oils were investigated by using, 2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and β-carotene bleaching tests. The relative antioxidant capacity index (RACI) was used to achieve more comprehensive comparison between analysed antioxidant effects of essential oils. P. armeniaca oils were more active than P. domestica oils against AChE. Against BChE, the most active was the essential oil from P. domestica leaves collected in August with an IC50 value of 95.80 μg/mL. This oil exerted the highest inhibitory activity of lipid peroxidation with IC50 values of 11.15 and 11.39 μg/mL after 30 and 60 min of incubation, respectively. All samples demonstrated a remarkable ABTS radicals scavenging activity, with IC50 values in the range 0.45⁻0.57 μg/mL in comparison to the positive control, ascorbic acid.

 Stryjecka M, Kiełtyka-Dadasiewicz A, Michalak M, Rachoń L, Głowacka A. Chemical Composition and Antioxidant Properties of Oils from the Seeds of Five Apricot (Prunus armeniaca L.) Cultivars. J Oleo Sci. 2019 Aug 1;68(8):729-738. doi: 10.5650/jos.ess19121.

Abstract. Oils from five cultivars of apricot (Prunus armeniaca L.) grown in Poland were analysed for characteristics of chemical and biological activity. The extracted oils had an average iodine value (g of I/100 g of oil) of 99.2; a refractive index of (40°C) 1.4675; a saponification value of 189 mg of KOH/g of oil; and 0.68% unsaponifiable matter. As regards the oxidation state, the specific extinction values of the oils at 232 and 268 nm were 2.55 and 0.94, respectively, while the peroxide value was 1.40 meq O2/kg and the p-anisidine value was 1.42. Oleic acid (70.70%) was the predominant fatty acid found in the oils, followed by linoleic (22.41%), palmitic (3.14%), stearic (1.4%), linolenic (0.90%), and palmitoleic (0.70%) acid. The content of α-, γ-, and δ- tocopherols in the oils from the five apricot cultivars was 19.6-40.0, 315.4-502.3, and 28.3-58.5 mg/kg, respectively. The antioxidant capacity of the apricot kernel oils, measured using the FRAP assay, ranged from 1.07 to 1.38 mM Fe2+/L, while total polyphenols and β-carotene content were 0.85-1.22 mM gallic acid/L and 42.3-66.8 μg/g, respectively. The results indicate that among the cultivars tested, the 'Somo' cultivar grown in Poland provides the most oil, with the highest antioxidant activity. The results of our study demonstrate that apricot seeds are a potential source of oil that can have both dietary and cosmetic applications.

Kitic D, Miladinovic B, Randjelovic M, Szopa A, Sharifi-Rad J, Calina D, Seidel V. Anticancer Potential and Other Pharmacological Properties of Prunus armeniaca L.: An Updated Overview. Plants (Basel). 2022 Jul 20;11(14):1885. doi: 10.3390/plants11141885. 

Abstract. Prunus armeniaca L. (Rosaceae)-syn. Amygdalus armeniaca (L.) Dumort., Armeniaca armeniaca (L.) Huth, Armeniaca vulgaris Lam is commonly known as the apricot tree. The plant is thought to originate from the northern, north-western, and north-eastern provinces of China, although some data show that it may also come from Korea or Japan. The apricot fruit is used medicinally to treat a variety of ailments, including use as an antipyretic, antiseptic, anti-inflammatory, emetic, and ophthalmic remedy. The Chinese and Korean pharmacopeias describe the apricot seed as an herbal medicinal product. Various parts of the apricot plant are used worldwide for their anticancer properties, either as a primary remedy in traditional medicine or as a complementary or alternative medicine. The purpose of this review was to provide comprehensive and up-to-date information on ethnobotanical data, bioactive phytochemicals, anticancer potential, pharmacological applications, and toxicology of the genus Prunus armeniaca, thus providing new perspectives on future research directions. Included data were obtained from online databases such as PubMed/Medline, Google Scholar, Science direct, and Wiley Online Library. Multiple anticancer mechanisms have been identified in in vitro and in vivo studies, the most important mechanisms being apoptosis, antiproliferation, and cytotoxicity. The anticancer properties are probably mediated by the contained bioactive compounds, which can activate various anticancer mechanisms and signaling pathways such as tumor suppressor proteins that reduce the proliferation of tumor cells. Other pharmacological properties resulting from the analysis of experimental studies include neuroprotective, cardioprotective, antioxidant, immunostimulatory, antihyperlipidemic, antibacterial, and antifungal effects. In addition, data were provided on the toxicity of amygdalin, a compound found in apricot kernel seeds, which limits the long-term use of complementary/alternative products derived from P. armeniaca. This updated review showed that bioactive compounds derived from P. armeniaca are promising compounds for future research due to their important pharmacological properties, especially anticancer. A detailed analysis of the chemical structure of these compounds and their cytotoxicity should be carried out in future research. In addition, translational pharmacological studies are required for the correct determination of pharmacologically active doses in humans.