Comparative analysis of flavonoid content in fruits of Ukrainian and Armenian origin

Introduction. Flavonoids are important plant-derived antioxidants influencing the nutritional and sensory qualities of fruits. Apricots (Prunus armeniaca L.) are a rich source of these compounds, the levels of which depend on genetic and environmental factors [1]. Armenia and Ukraine, both significant apricot-growing regions, differ in climate and soil conditions, which may affect flavonoid accumulation [2]. The present study aims to compare the flavonoid content in apricot fruits from Armenian and Ukrainian origins. Materials and methods. The Prunus armeniaca L. fruit samples of the ‘Shalakh’ and ‘Ananasni’ varieties were harvested in June 2021 in the Armavir region of Armenia and in the Kharkiv region of Ukraine, respectively. Ethanolic extracts were obtained using ultrasonic extraction with 40, 70 and 96% ethanol. The total flavonoid content (TFC) of the extracts was determined using a modified spectrophotometric method, calculated on rutin equivalent (RE) [3]. Results and discussion. The analysis revealed that the total flavonoid content depended on both the ethanol concentration and the geographical origin of the apricot samples. The highest flavonoid level was recorded in ‘Ananasni’ variety apricots extracted with 70% ethanol, reaching 18.28 mg/100 g RE. In contrast, ‘Shalakh’ variety fruits showed a lower value under the same extraction conditions (11.52 mg/100 g RE). For both varieties 70% ethanol proved to be the most efficient solvent, while extracts obtained with 40% and 96% ethanol exhibited reduced flavonoid concentrations. These findings suggest that 70% ethanol ensures optimal extraction efficiency, and that apricots of Ukrainian origin possess a higher overall flavonoid content compared to those from Armenia. Conclusions. Apricot fruits from Ukraine showed higher total flavonoid content than those from Armenia, with the maximum values obtained using 70% ethanol. These findings confirm the efficiency of 70% ethanol for extraction; however, further analysis is required to clarify the factors influencing flavonoid accumulation.