A review of phytochemical and pharmacological action of Prunus armeniaca

Abstract

Apricots are deciduous stone fruits with a short shelf life that are only cultivated in a few areas of the nation. On the other hand, it has enormous potential to cover a larger market with longer consumption cycles. The implementation of appropriate post-harvest technologies might potentially aid in accomplishing the goal through a range of processed goods. Even while drying the fruit has been supported by several studies, it must still be inspected and processed to account for variations in the final goods. It still lacks engineering inputs for small-scale seed shelling. Furthermore, apricot kernels are used to make benzaldehydes, active carbon, cosmetic items, and food. They are regarded as a great source of high-quality oil. Oil cake and apricot seed oil have both been utilized as organic manure and biofuel. Sugars, polyphenols, fatty acids, sterol derivatives, carotenoids, cyanogenic glucosides, and volatile chemicals are abundant in the plant. There is growing evidence that polyphenols, which are prevalent micronutrients in the human diet, may help prevent degenerative illnesses including cancer and heart disease. The biological properties of P. armeniaca, including its antibacterial, antioxidant, hepatoprotective, antinociceptive, anti-inflammatory, antimutagenic, and enzyme-inhibiting properties, have also been studied. Among these, the potential for antibacterial and antioxidant properties has been extensively studied and has demonstrated remarkable efficacy in vitro. Value addition mostly deals with the following products: frozen fruit, chutney, instant chutney powder, dehydrated apricots, canned fruit, nectar, pulp juice, jam, baby drinks, etc. It has expanded to include various drying techniques and analyses in addition to the requirement for technical intervention in the post-harvest phase.