Sugar Composition of Apricot Fruit Oligosaccharides

Zayniddin Muhidinov

doi:10.51699/cajmns.v6i4.2947

Authors

Zayniddin Muhidinov Institute of Chemistry Named After V.I. Nikitin of the National Academy of Sciemces of Tajikistan, 229/2 Ainy str., 734063 Dushanbe, Tajikistan

DOI:

https://doi.org/10.51699/cajmns.v6i4.2947

Keywords:

Apricot pomace, Pectin-derived oligosaccharides (POS), Prebiotic potential

Abstract

Apricot pomace, a byproduct of fruit processing, is a rich source of pectin-derived oligosaccharides (POS) with potential applications in functional foods and nutraceuticals. This study aimed to characterize the sugar composition of POS fractions from apricot pomace using hydrolysis-extraction by high-performance liquid chromatography with refractive index detection (HPLC-RI). The analysis revealed that glucose (31–39%) and arabinose (24–37%) were the dominant sugars in all fractions, followed by maltose (16–20%) and sucrose (6–15%), with trace amounts of galactose and rhamnose detected in specific fractions. The highest yield of POS (12.7%) was obtained in the fraction isolated through membrane filtration. Compared to other fruit-derived POS, apricot POS exhibited a unique sugar profile dominated by arabinose, suggesting significant prebiotic potential. These findings highlight the value of apricot pomace as a sustainable source of bioactive compounds and provide a basis for further research into its structural and functional properties.

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