INTRODUCTION:

A number of species, including apricots, plums, peaches, and cherries, are included in the genus Prunus, which includes fruits that are highly favoured for ingestion¹. The goal of breeding programs is frequently to produce fruit with improved physical characteristics, such as a higher yield and, typically, a higher sugar content². Genetic variability is a prerequisite for novel varieties, and the species Prunus provides such circumstances³. The two plum species that are currently most widely grown are the European and Japanese varieties.⁴ There are only a few types of the apricot tree, which is far less common⁵. In terms of economic significance, apricots come in third place, behind peaches and plums^6.

The search for new varieties and interspecific hybrids is prompted by the high commercial value of Prunus fruits. The plum population contains a wide range of genotypes, according to research⁷. Plums and apricots are successful backcrosses. Around 2012, the first hybrid of plum and apricot was created⁸. A hybrid between an apricot and a plum may produce a An aprium, which is 25% plum and 75% apricot genetically and morphologically;⁹ a pluot, which has more plum than apricot traits; and a plumcot, which is an interspecific hybrid of Japanese plum and apricot.¹⁰

The pollination processes of plumcots and pluots are different; the former is self-fertile, while the latter need a pollinator. A distant analysis of the microsatellite markers of plums and pluots revealed that 51% of the 76 alleles in plumcots came from plums, but 83% of the alleles in pluots corresponded to plums.¹¹ The interspecific plum × apricot hybrids can be grouped into five categories, according to a recent study.² The same study also found that their morphology and agronomic behaviour were more similar to those of the plum than the apricot. Additionally, Szymajda et al. (2012)¹² noted that the plum-apricot hybrids were more reliant on the plum genotype. The self-incompatibility alleles in commercially important plum and pluot cultivars with unknown incompatibility were found by Halasz et al. (2013).¹³

Some physical properties of plum-apricot hybrids, including tree and crown diameters, leaf characteristics, flowers, and bark, were thoroughly documented in research by Soldatov and Salas.¹⁴ A biometric assessment of the hybrid fruits was also provided by the same authors, who explained variations in the fruit's look and bearing potential. The physical characteristics of plum-apricot hybrids, including weight, size, fruit/pit ratio, and skin and flesh colour, were described by Yaman and Uzun.¹⁵

Searches of scientific databases yield the essential facts regarding the importance and accessibility of resources on a range of subjects. The scientific community has long studied fruits and thoroughly characterised them. Their phenological characteristics, genetic determinism, and metabolic and volatile profiles have all been extensively studied.^17,18 Additionally, efforts have been undertaken to use fruit by-products in a variety of businesses in light of sustainable resource exploitation.¹⁹

As of right now, a topic search on plums, apricots, and plumcots revealed a wealth of literature regarding the agro-morphology, genotyping, bioactive compounds, and nutritional value of the genus Prunus, and specifically plums and apricots. However, only a small number of publications offered scientifically supported material on the subject of plum-apricot hybrids' metabolomics and biological activities when search results for the years 2010–2023 were examined. Less than ten publications each year on plum apricot hybrids were found in Scopus, according to searches in databases including PubMed, Google Scholar, and Scopus.

The phenology, morphology, and breeding plans of plum apricot hybrids were the main topics of 618 papers published on Google Scholar (2010–2023), while just two hits were obtained in PubMed for the same time period using the same keywords. This indicates a significant research gap and the requirement for in-depth investigations to offer a comprehensive chemical analysis of the current hybrids of plum and apricot.

The goal of this review is to systematise the knowledge that is currently available about plum-apricot hybrids, identify any gaps regarding their bioactive substances, antioxidant activities, and health-promoting qualities, and suggest future directions for fruit hybrid characterisation.

The segregation between Plum and Pluot according to organoleptic characters:

In the USA and various European nations, the per capita consumption of plums has either been constant or even declined over the past ten years. Plum consumption in the USA decreased from 0.64kg per capita annually in 2001 to 0.50kg per capita annually in 2004, which is less than that of European nations. Geographical location affects plum consumption in Italy, which ranges from 1.2 to 0.90kg per capita annually. For instance, consumers in the central region use 1.2kg, those in the northwest consume 1.14kg, and those in the south and islands consume 0.90kg. Customers complained about "off flavour," "lack of ripening," "astringent," "flesh browning," and textural traits linked to poor quality and frost damage on both continents.

Prices are not rising at the same time that production costs are. In California and other parts of the world, postharvest handling techniques with a focus on temperature management recommendations to prevent plum chilling injury have been suggested as part of the solution. Ripening protocols at the shipping and receiving end have been developed, promoted, and established in an effort to improve flavour or even add value to plums.

A number of postharvest physiologists and commercial businesses are working to develop and establish a general minimum quality index based on ripe soluble solids concentration (RSSC) and/or ripe titratable acidity (RTA) as a strategy to safeguard consumers and boost consumption. It has been asserted, although, that for certain plums, titratable acidity, distinctive flavour, scent, astringency, and texture are just as significant in determining customer approval as RSSC.

For a high acid, early dark plum, the interaction between RSSC and RTA has been clearly demonstrated. Specifically, within the same RSSC range (10.0-11.9%) combined with three RTA ranges (RTA ≤ 0.60%, RTA 0.61–0.99%, and RTA ≥ 1.00%), the mean degree of consumer liking decreased significantly (p<0.0001) as the RTA range increased to 6.2, 5.3, and 3.3, respectively. There have also been reports of this connection with early grapes.²⁰

Fig.1: Segregation of Plum and Pluot²⁰

Identification and Characterization of Plum and pluot Cultivars by Microsatellite Markers:

Pluots are hypothetical crosses between apricots (Prunus armeniaca L.) and plums (Prunus salicina Lindl.). In breeding and horticulture, the capacity to differentiate between plum and pluot cultivars is crucial. Using 28 microsatellite markers, we examined the genetic diversity of 14 plums, 6 pluots, and 1 plumcot that represent market cultivars in California. Seven apricot varieties were also examined. in order to find evidence of apricot in the ancestry of plumcot and pluots.

There was no parental material available for the original cross that gave rise to the pluot and plumcot. Three of the 28 SSR markers came from peaches (Prunus persica L.) and 25 from sweet cherries (Prunus avium L.). Transportability between these Prunus species was demonstrated by the fact that about 80% of the cherry primers produced amplification products in plum and pluots. The tested SSRs in plums and pluots showed one to eight putative alleles per locus. A total of 100 alleles were found in the plum and pluot samples, with an average of 4.3 alleles per primer combination. All examined cultivars were correctly distinguished using the SSR markers.

There were 76 alleles in pluots, of which 63(83%) were unique to plum, 9(12%) were shared by plum, pluots, and apricot, and no allele from apricot was detected in the pluots. 49 alleles were found in plumcot, of which 25 (51%) were specific to plum, 18(36%) to apricot, and 6 (12%) to plum, plumcot, and apricot. A dendrogram based on 168 SSR markers showed the relationships between the 28 cultivars of plum, pluot, and apricot. with pluot cultivars scattered among plum cultivars and more closely related to plum than to apricot, the dendrogram revealed that plums and pluots form a cluster apart from the apricots. Between the cluster of plums and apricots, Plumcot formed a distinct branch. These findings imply that SSR markers are useful instruments for plum diversity investigations and cultivar identification.²¹

Pharmacognosy of Pluot:

A hybrid fruit, a pluot is a cross between an apricot (Prunus armeniaca) and a plum (Prunus domestica or Prunus salicina). Floyd Zaiger, a plant breeder, popularised the trademarked term "pluot" in the late 20th century.

It is a member of the Rosaceae family Since pluot is a relatively recent, artificial hybrid created for commercial use, it lacks a direct or conventional pharmacognostic profile in pharmacognosy, the study of medical substances originating from natural sources. However, since both of its parent plants plum and apricot have established pharmacological and phytochemical characteristics, we may examine it using those characteristics.

Pharmacognostic Profile of Pluot (Inferred from Plum and Apricot):

1. Botanical Source:

A cross between Prunus armeniaca (apricot) and Prunus salicina (Japanese plum)

Family: Rosaceae.

2. Macroscopic Characteristics:

Smooth, thin skin that resembles a plum

Firm, delicious meat that combines the texture of an apricot and a plum

A variety of colours, including red, purple, yellow, and green Stone fruit (one hard seed)

3. Microscopic Characteristics:

Microscopic analysis (based on similar drupaceous fruits):

Unicellular trichomes in the epidermis0

Calcium oxalate crystals in the mesocarp's.

parenchymatous tissue Sclerenchyma cells in the stone Vascular bundles in the mesocarp and endocarp.

4. Phytochemical Constituents (Based on Plum and Apricot data):

5. Phenolic substances, such as gallic acid, catechins, and chlorogenic acid:

Quercetin and kaempferol are examples of flavonoids.

Anthocyanins, particularly in dark-coloured pluots, Ascorbic acid, or vitamin C Carotenoids particularly beta-carotene in forms that resemble apricots Fibre particularly pectin Triterpenoids

Sugars (fructose, glucose, and sucrose)

Organic acids, such as citric and malic acid

6. Pharmacological/Medicinal Properties (Inferred from Parent Fruits):

Table 1. Pharmacological and Medical Properties:²²

Property	Evidence	Source
Antioxidant	High phenolic and anthocyanin content	Plum, apricot
Anti-inflammatory	Polyphenols and flavonoids	Plum
Anticancer potential	Extracts from plums have shown effects on cancer cell lines in vitro	Research studies
Hypoglycemic	Plum and apricot may help regulate blood sugar	Animal models
Digestive aid	Rich in fiber and sorbitol promotes bowel movement	Plum
Hepatoprotective	Apricot extracts shown to protect liver in studies	Animal studies

7. Uses in Traditional Medicine:

Because pluot is a modern hybrid, it has no traditional usage, however its parents are utilised in ethnomedicine:

Plum: Used for inflammation, fever, and constipation. Apricot: Used for digestion, skin care, and occasionally for respiratory problems in traditional Chinese medicine.

8. Toxicology:

Amygdalin, a cyanogenic glycoside that can produce cyanide when hydrolysed, may be present in seed kernels, such as those found in apricots and plums.

It is not advised to eat kernels.

9. Potential Applications:

Functional foods and nutraceuticals

Natural antioxidant sources

the cosmetic sector (because of vitamins and antioxidants).²²

Metabolic Profile, Bioactive Compounds, and Antioxidant Capacity:

A variety of techniques have been used to characterise apricots and plums, including ripening, cultivar, and storage changes. Nevertheless, the chemical composition and bioactivity of plum-apricot hybrids have not yet been determined. The chemical makeup of apricot plum hybrids has only been partially described in a few numbers of publications. This prompts researchers to collect data on the parents of the hybrids, anticipating that they will possess some or all of the described characteristics with varying quantities. In light of the current dearth of publications in this specific topic, the strategy used in this work is to systematise the material now available regarding the chemical and bioactive substances identified in both plums and apricots in order to create grounds for future hybrid examination.

Among the main metabolites found in fruits are sugars, lipids, amino acids, and organic acids.²³ Different fruits have been shown to have different levels of both sugar and organic acid.²⁴ Studies found that oxalic and quinic acids were substantially connected in plumcots and plums, whereas oxalic and malic acids were greatly correlated with shikimic acid in apricots and plumcots.²⁵

Plums have the highest concentrations of citric and malic acids.²⁶ It has been reported that malic acid has improved chemical-bioactive qualities.²⁷ Papers classify organic acids into three groups:²⁸ tartaric acid, quinic acid (shikimic route), and anions of citric, isocitric, and malic acids (Krebs cycle intermediates). Soluble sugars are an essential part of the fruit pulp and are crucial to the flavour of fresh fruit.²⁹ As fruit develops, its sugar content varies.³⁰ The sugar content of fruit is most frequently reported to include glucose, fructose, and sucrose.³¹

Table 2. Partial chemical composition and bioactive compounds of plums, apricots, and hybrids.³¹

Constituent Type	*Plum (Prunus domestica)*	*Apricot (Prunus armeniaca)*	Pluot (Plum × Apricot hybrid)
Main Sugars	Glucose, fructose, sucrose, sorbitol	Sucrose, glucose, fructose	Fructose, glucose, sucrose, sorbitol
Organic Acids	Malic acid, citric acid	Citric, malic, tartaric acids	Malic acid (dominant) citric acid
Vitamin A (β-carotene)	Moderate	High	Moderate
Vitamin C	Moderate to high	Moderate	Moderate to high
Vitamin K	Moderate	Low to moderate	Moderate
Vitamin E	Low to moderate	Moderate	Moderate
B Vitamins	B1, B2, B6, folate	B1, B2, niacin	Mix from both parents
Potassium	High	High	High
Other Minerals	Magnesium, calcium, iron	Calcium, phosphorus, iron	Magnesium, calcium
Phenolic Compounds	Chlorogenic acid, neochlorogenic acid, quercetin, kaempferol	Chlorogenic acid, ferulic acid, catechin, quercetin	Mixed profile of parents
Anthocyanins	High (in dark-skinned varieties)	Low	Moderate to high (variety-dependent)
Carotenoids	Low	High (β-carotene, zeaxanthin)	Moderate (orange flesh)
Dietary Fiber	High (especially in prunes)	Moderate	Moderate
Aromatic Compounds	Benzaldehyde, linalool, hexanal	Linalool, benzaldehyde	Mix of plum and apricot aroma compounds

The literature on apricots reports a high fructose (40.79 mg/100g) and glucose (44.53mg/100g) content, noting that cultivar variations cause the sugar level to fluctuate.³² The entire amount of sugar plus a tiny amount of other organic compounds make up the majority of the total soluble solids parameter.³³ Shamsolshoara et al.³⁴ described three hybrids and discovered notable variations in their titratable acidity (2.6 to 4.6) and total soluble solids (16.8 to 20.2 Brix). Although most fruits have a modest lipid content, the fatty acid components may offer some health advantages.³⁵ Oleic (43.9-78.5%), linoleic (9.7-37%), and palmitic (4.9-7.3%) acids were the primary fatty acids found in Prunus spp. kernel oils.³⁶ Palmitoleic (0.08–0.32%), palmitic (27.27-32.70%), linolenic (11.47-17.16%), linoleic (42.09-46.99%), oleic (1.32-4.64%), and stearic (2.83-4.15%) were the most common fatty acids found in P. armeniaca L. kernel extracts.³⁷ Apricot fruit's total lipid content ranged from 0.30 to 0.88g/100g FW.³⁸ The fatty acids that were most prevalent were linoleic, palmitic, and linolenic, which is similar to the kernels. Linoleic, Cis-11-eicosanoic, and palmitic acids were the main fatty acids present in plums.³⁹

There is no denying the importance of fruits in terms of vitamins and minerals. Fruits can acquire varying levels of metabolites depending on a number of parameters (temperature, rain, fertilisers, cultivars, sunlight hours, etc.).⁴⁰ Vitamin C, carotenoids, and numerous B-group vitamins are typically abundant in fruits.⁴¹ One excellent source of calcium, phosphorus, and niacin is dried apricots³³ the human body's metabolic processes depend on ascorbic acid, which has been found in both plums and apricots (Table 1).⁴²

Plums were found to have a total ascorbic acid concentration of 454mg/100g FW.³⁹ Three primary carotenoids were found in apricots: β-carotene (2% to 67% of the total carotenoid concentration), phytoene (6–59%), and phytofluene (12–45%).⁴³

Vitamins, carotenoids, polyphenols (flavonoids and phenolic acids), and minerals are the four primary subgroups of the non-enzymatic natural antioxidants found in fruits.⁴⁴ Plant matrices include a wide variety of phenolic chemicals.⁴⁵

Support for foods high in natural antioxidants is needed since free radicals are increasingly thought to be the cause of oxidative stress, ageing, and a number of diseases.⁴⁶ There are a lot of data in the literature about the antioxidant activity of Prunus spp.⁴⁷

While the overall anthocyanin and flavonoid levels are higher in the fruit skin and much lower in the fruit pulp, the plum fruit contains a considerable amount of total phenolics.⁴⁸ The "Stanley" plum's total phenolic content ranged from 70 to 214mg gallic acid equivalents/100g fresh weight⁴⁴ Additionally, compared to apricot pulp, apricot peels contain more procyanidin, hydroxycinnamic acid, and flavonols.⁴⁹ Polyphenols (165.49mg of GAE/100 g DM) and flavonoids (12.11 mg of QE/100g DM) are abundant in fresh apricot fruits.⁵⁰ RP-UHPLC has been used to identify catechin, quercetin-rutinoside, and quercetin-rhamnoside in plums.⁵¹

A P. domestica × P. salicina hybrid was found to have a total antioxidant activity of 809.5mg TE/100g.⁵² Genotype differences in hybrid DPPH antioxidant activity were shown to range from 42.4 to 60%.³⁴

The same authors proposed that, in relation to some substances like anthocyanins and phenolics, the colour of the flesh may be associated with antioxidant activity. Drogoudi and Pantelidis examined the antioxidant content and fruit morphological characteristics of 43 plum varieties, including one pluot.⁵³

The total soluble solids (TSS) value of the investigated pluot was 18.6 Brix, and its antioxidant activity, as determined by DPPH and FRAP techniques, was similar to that of the "Santa Rosa" plum cultivar. The results of Alajil et al. examining the antioxidant activity of apricots assessed using the three methods further corroborate the claim that the CUPRAC approach is more sensitive in the presence of flavonoids (quercetin and kaempferol).⁵⁴

Some of the detected lipids, amino acids and their derivatives, organic acids, saccharides and alcohols, nucleotides, and vitamins increase with storage, changing the metabolic profiles of plums.⁵⁵ Variations in the sugar level, total phenolic content, and antioxidant activity at various stages of plum ripening have also been documented by other authors.⁵⁶ There was no discernible pattern for a rise or fall in the parameters. Changes in the metabolite content, however, should be considered, particularly in relation to the fruit harvesting season.

The identification of important fragrance components in different matrices is aided by volatile investigations. There is currently no material accessible on the subject of plum-apricot hybrid volatolomics, which offers an unexplored area for study. The volatile character of apricots and plums, however, has already been documented. 58 esters are the most prevalent of the 148 components found in fresh plums, according to Pino and Quijano's research.⁵⁷

Ethyl 2-methylbutanoate, hexyl acetate, (E)-2-nonenal, ethyl butanoate, (E)-2-decenal, ethyl hexanoate, nonanal, decanal, linalool, γ-decalactone, butyl acetate, limonene, propyl acetate, δ-decalactone, diethyl sulphide, (E)-2-hexenyl acetate, ethyl heptanoate, (Z)-3-hexenol, (Z)-3-hexenyl hexanoate, eugenol, (E)-2-hexenal, ethyl pentanoate, and hexyl 2-methylbutanoate. Alcohols predominated among the far fewer chemicals (75 in total) reported for apricots.⁵⁸ (E)-2-hexenol, (E)-2-hexenal, hexenal, benzyl alcohol, (Z)-3-hexenal, and y-caprolactone were the significant volatiles.

Amygdalin is a naturally occurring cyanogenic glycoside.⁵⁹

that is present in a number of Prunus species.⁶⁰ Its pharmacological and toxicological effects are the subject of increasing research.⁶¹ The genotype has a major impact on the amygdalin content, which varies greatly between bitter and sweet apricot kernels.⁶² Plum seeds also contain amygdalin.⁶³ It's possible that the plum-apricot hybrids have varying concentrations of this cyanogenic glycoside, but no research has been done on the subject yet.

Given that plumcots and pluots share many characteristics with plums, it is possible that they will also share more chemical characteristics with plums. Future studies supporting this assumption would be interesting, particularly with regard to the concentration of polysaccharides, vitamins, minerals, and amino and phenolic acids. In the early stages of ripening, the organic acid content of apricots and plumcots is similar, and in the latter stages of ripening, it is similar to that of plums, according to a paper by Bae et al.²⁵ Accordingly, apriums resemble apricots more, which could suggest that they are similar in composition. Once more, more research is required to confirm or deny the aforementioned hypotheses.

Health Beneficial Properties:

Phytochemicals are bioactive substances produced by secondary plant metabolism⁶⁴ that are essential to oxidation and inflammatory processes.⁶⁵ Carotenoids, glucosinolates, phytosterols, polyphenols, and saponins are only a few of the compounds that make up phytonutrients.⁶⁶ By elucidating the method of action of their active constituents,⁶⁷ phyto-nutrition uncovers how plant molecules can be included into a daily diet with positive health consequences.⁶⁸ Because of their parents' enormous health benefits, plum-apricot hybrids pose a significant scientific challenge. More details about their biological activities and nutritional characteristics should be available.

anticipated positive qualities. The large audience does not now have access to any information regarding their advantageous qualities. The health benefits of plums and apricots as parents of plum-apricot hybrids are thus discussed in this section.

Prunus domestica has antioxidant, anticancer, antihyperglycemic, antihyperlipidemic, and anti-osteoporosis qualities, according to a thorough analysis of its medicinal and pharmacological potential.⁶⁹ According to reports, apricots are beneficial for respiratory and digestive conditions, inflammation, and liver issues.⁷⁰ Consuming apricots may have a beneficial effect on atherosclerosis, high cholesterol, high homocysteine, and hepatic steatosis.⁷¹

1. Antihyperlipidemic Properties (Cholesterol Control):

Numerous health advantages can result from eating a diet high in fruits and vegetables.⁷² Because of their metabolic characteristics, eating plums may be responsible for improving lipid profile parameters by reducing LDL and total cholesterol levels.⁷³ Prunus species are thought to have both fibre and polyphenol components, which may help reduce cholesterol.⁷⁴ By improving bile acid conversion and sterol release, dietary fibre can reduce cholesterol levels.⁴³

2. Anticancer Properties:

Cancer cells come in a variety of forms. Numerous plant extracts are said to have the ability to slow the progression of cancer. The processes via which Prunus armeniaca L. has anticancer action. include a decrease in angiogenesis, a rise in antioxidant defence, and a decrease in tumour growth.⁷⁵ Prunus armeniaca natural compounds have been shown to be effective against a variety of cancers, lessen liver damage, act as cardio- and neuroprotectants by boosting antioxidant defence through glutathione, catalase, and superoxide dismutase, and lower pro-inflammatory cytokine levels.⁷⁶

A thorough analysis of Prunus domestic’s pharmacological and therapeutic potential demonstrated its anticancer qualities by slowing the proliferation of cancer cells.⁵⁸ Leukaemia, human cervical carcinoma, colon carcinoma, and breast cancer cells, among other conditions, are treated with ethanol extracts, immature plum extracts, and antioxidant fractions of prunes, according to the same scientists. Protocatechuic acid has been proposed as a possible explanation for these characteristics.⁷⁷ The liver, colorectal adenocarcinoma, and breast cell lines are the three cell lines against which the plum fruit has demonstrated anticancer action.⁷⁸ There have also been reports of plum extracts, plum juices, and plum wines having anti-cancer properties.⁷⁹

3. Anti-Osteoporosis Properties:

There is evidence that supplementing with dried plums (≤100g/daily) will improve bone mineral density.⁸⁰ Twenty-four cell, animal, population, and clinical investigations are systematically reviewed in Wallace.⁸¹ All of this research demonstrates improvements in indices of bone health, including as alkaline phosphatase, bone alkaline phosphatase, and bone mineral density. Some of the published research also established minerals including calcium, phosphorus, and magnesium. Here, the established qualities may also be attributed to the polyphenolic profile of prunes.

4. Anti-Inflammatory Activities:

Fruits high in phenol typically have anti-inflammatory qualities due to a decrease in intracellular reactive oxygen species, which may suppress the inflammatory process by reducing nitric oxide synthesis.⁸² Because of its bioactive components (tocopherols, terpenoids, and phenolic compounds), apricot seeds are thought to have antioxidant, antibacterial, and anti-inflammatory properties.⁸³

5. Gut Microbiota Support:

Although prunes are thought to preserve bowel function, little study has been done on how Prunus domestica supports the gut bacteria on the gastrointestinal system. Consuming dried plums increased stool weight and frequency in healthy people with low fibre intake, as demonstrated by Lever et al.⁸⁴ Another study found that a 12-month dietary supplement of prunes (50–100g/day) changed the gut microbiome by reducing the evenness of bacterial taxa.⁸⁵ Prune supplementation enhanced the growth of Bifidobacteria, according to an updated assessment of Alasalvar et al. on the impact of dried fruit on the microbiome.⁸⁶

6. Enzyme Inhibition (Antihyperglycemic and Neuroprotective Activities:

Poor food choices are linked to a modern lifestyle, which can manifest as insulin resistance, type II diabetes, obesity, and overweight, among other conditions.⁸⁷ The scientific community values plant extracts' capacity to block the activity of certain enzymes. Specifically, the ability of plant extracts to inhibit α-glucosidase, α-amylase, and lipase is one of the most popular assays used in research to potentially find anti-obesity and antidiabetic medications.⁸⁸ The search for novel sources of bioactive compounds that can be effectively integrated into drug discovery processes is being prompted by the goal of prevention through diet. Many Prunus species. have been shown to be capable of inhibiting the activity of many enzymes, including lipase, acetylcholinesterase, α-amylase, α-glucosidase, and tyrosinase. Important glycolytic enzyme activity has been shown to be inhibited by polyphenol-enriched extracts.⁸⁹ The bitter apricot kernel aqueous extract demonstrated potent in vitro acetylcholinesterase inhibitory and neuroprotective properties, according to a study by Vahedi-Mazdabadi et al.⁹⁰

Applications:

Fruit production is used in a variety of businesses, including pharmacy, culinary technology, and cosmetics, in addition to the direct ingestion of the ripe fruit. As the demand for a sustainable life cycle grows, fruit and vegetable by-products are currently a popular research area.

Fig.2: Presents the applications of Prunus spp. in different fields⁹⁵

Making jams, marmalades, syrups, nectars, and other fruit conservation techniques including compote and fruit drying are obvious uses for fruit. For example, the chemical makeup of plum jams is a good source of nutrition and health benefits. Plum wines with different qualities have also been the subject of authors.^91,92 Dried plums are thought to be profitable for use in meat products because of their unique qualities, such as lipid oxidant inhibition.⁹³ The use of plum peels in halva Masghati has also been studied.⁹⁴ Fruit preservation techniques include convective drying and osmotic dehydration.⁹⁵

Researchers have examined how drying circumstances affect fruit quality using convective airflow drying, freezing, freeze drying, and swell drying. They have found that while these methods seem to work, further research is required to improve them.⁹⁶ Because of their high protein and mineral content, apricot kernels are used to make an apricot, peach, and mango flour mixture that is added to baked foods.⁹⁷ Apricot seed waste is used to make food emulsifiers and stabilisers, which are intriguing natural compounds with potential industrial and medical uses.⁹⁸

The stability of plum fruit phenolic extracts via microencapsulation has been studied by authors, who note that this is a promising method that needs more research on how plum phenolics interact with other food ingredients.⁹⁹

Since most plant matrices contain polyphenols, a variety of fruit extracts are used as components in the field of cosmetology. Body wash compositions have effectively included prunus extracts as active ingredients. In an effort to increase the shelf life of edible coatings,¹⁰⁰ plant extracts with unique antioxidant qualities have also been used.¹⁰¹ Because of its anti-aging qualities and overall brightening effect, kernel oils have long been utilised to treat conditions including dermatitis. Apricot seeds have been shown in studies to have dietary and cosmetic uses. There have been reports of apricots exhibiting antibacterial action, particularly against skin conditions.^102,103

The topic of fruit by-product valorisation and its applications in several industries is currently receiving a lot of interest. Apricot waste can be a significant source of bioactive substances, according to a recent study that examined apricot pulp waste as a source of carotenoid pigments and antioxidant polyphenols.¹⁰⁴ Another study emphasised that because of their antibacterial and antioxidant properties, plum by-products can be reintegrated into the food supply chain in light of the circular economy.¹⁰⁵ It has been observed that a 2-propanol extract from apricot pomace inhibits the corrosion of mild steel.¹⁰⁶

Because plum-apricot hybrids fully resemble their parents in both morphology and phenology, all of the aforementioned applications can be successfully applied to them. However, in order for any claim to be fully backed by scientific data, additional topic (plum-apricot hybrid) research and publication of the results are required.¹⁰⁶

Pluot's Role in Cosmetic Formulations:

The following characteristics of pluots, which are rich in bioactive chemicals, make them potentially useful in cosmetics:

1. Antioxidant Properties:

Anthocyanins, flavonoids, and vitamin C found in plants aid in the neutralisation of free radicals. This can shield skin from environmental harm and early ageing.

2. Skin Brightening & Anti-aging:

Vitamin C enhances skin tone and promotes the production of collagen. Phenolic chemicals aid in the reduction of wrinkles and fine lines.

3. Moisturizing Effect: The fruit's organic acids and natural sugars can soften and moisturise the skin.

4. Anti-inflammatory & Soothing:

Reduces redness and puffiness and calms sensitive skin.

5. Fragrance and Color:

It can be used for mild tint and pleasant aroma in natural cosmetic lines.

6. Potential Applications:

· Face masks and washes

· Anti-aging creams

· Moisturisers

· Lip balms

· Natural skin-brightening products

· Brightening serums

· Sunscreen Booster

· Lip and eye care products.¹⁰⁷

Face Mask:

The advantages of wearing masks are practically limitless, and they have been around for a very long time. These masks can be used to hydrate the skin, get rid of extra oil and pollutants, and make pores seem better. The sheet mask is made of materials like cellulose or microfibers. Because these face sheet masks are so affordable, anyone may use them with ease.¹⁰⁸

· Deeply cleanse pores

· Eliminate more oil and debris

· Hydrate and moisturise the skin

· Brighten and improve skin tone

· Supply nutrients and active elements like vitamins or antioxidants.

Types of Face Masks include:

Clay masks – For oily or acne-prone skin.

Sheet masks – For moisture, use soaked in serum.

Gel masks – Calming and refreshing.

Cream masks– Hydrating for parched skin

Peel-off masks – get rid of blackheads and dead skin

Skin Benefits of Pluot in a Face Mask:

1. Rich in Antioxidants (like Vitamin C):

How it helps: It combats free radicals and lessens dullness and fine lines, which are indicators of ageing.

The mask's effect is to brighten skin and encourage a youthful shine.

2. Natural Alpha Hydroxy Acids (AHAs):

How it works: It loosens dead skin cells to gently exfoliate the skin.

Effect in mask: Smoother, softer skin with better texture

3. Vitamin A (from the apricot/plum lineage):

How it helps: promotes skin regeneration and cell turnover.

Effect in mask: skin that looks fresh and may be useful in treating acne.

4. Hydrating Sugars + Fiber:

How it helps: aids in keeping the skin hydrated.

Effect in mask: Skin feels more moisturised and plumper.

5. Mildly Astringent:

How it helps: It might help reduce oiliness and tighten pores.

Effect in mask: Skin appear more polished and less oily.¹⁰⁹

Mechanism of Action of Pluot in Face Mask:

1. Antioxidant Protection:

Pluots are high in phenolic compounds, anthocyanins, and vitamin C, all of which aid in the battle against free radicals. By lowering oxidative stress, dullness, fine wrinkles, and early ageing are avoided.

2. Skin Brightening:

Pluots' natural fruit acids, which are similar to AHA, gently exfoliate dead skin cells.

Provides a natural shine and aids in improving skin tone.

3. Hydration & Moisturizing:

The high-water content of Pluot moisturises and revitalises the skin.

Reduces dryness and maintains the softness of the skin.

4. Anti-inflammatory Properties:

The bioactive substances lessen skin irritation, redness, and inflammation.

Ideal for skin that is sensitive or prone to acne.

5. Collagen Boosting:

Vitamin C increases the formation of collagen, which improves the firmness and suppleness of the skin.⁴⁹

Method of Preparation of Face Mask:

Ingredients:

· One ripe pluot, peeled and mashed

· One teaspoon of natural moisturiser and antibacterial honey

· One spoonful of yoghurt or curd (for a calming and mild exfoliating effect)

Procedure:

1. Peel and wash the pluot fruit.

2. In a sanitised basin, mash the fruit pulp until it is smooth.

3. To the mashed fruit, add 1 teaspoon each of honey and yoghurt.

4. Create a smooth paste by thoroughly combining all the ingredients.

5. Evenly cover your clean face and neck with the mask.

6. Let it run for fifteen to twenty minutes.

7. Use lukewarm water to rinse, then pat dry.

Benefits:

Pluot: Packed with antioxidants and vitamins, it moisturises and enhances skin.

Honey: Provides moisture and combats bacteria.

Yoghurt: Gently exfoliates and calms skin.

For optimal effects, use two to three times each week.¹¹⁰

Future Perspectives:

One of the achievements of breeding initiatives is the creation of plum apricot hybrids. Even though the first plum-apricot hybrid emerged about ten years ago, nothing is known about the nutritional content, biological activity, and health-promoting qualities of these fruits. In contrast to the phenology, appearance, and breeding programs of plum-apricot hybrids, a topic search in scientific databases reveals little information regarding their chemical composition and related biological activity.

However, the parents of plumcot, pluot, and aprium (plums and apricots) are well-characterized, providing justification for anticipated health-promoting qualities and prominent compounds. This highlights a significant research gap and the necessity for in-depth investigations to fully characterise the chemical makeup and biological activity of the current plum-apricot hybrids. It is especially interesting to be able to apply the antioxidant, anticancer, antihyperglycemic, antihyperlipidemic, and anti-osteoporosis qualities that have been reported for plums and apricots to the hybrids. Foods with functional qualities are beneficial when seen through the lens of nutrition-based prevention.

Due to their lack of significant characterisation, hybrid fruits are rarely used in sustainable farming practices. More knowledge about sustainable agriculture systems in plant management may be required as a result of the European Green Deal's implementation. Immediate societal issues are created by worries about the high cost of maintenance and the requirement for rising food consumption. At the moment, hybrid orchards are only seen in research facilities. It is necessary to take steps to make them more popular and researched. Since many farmers are finding it difficult to fulfil market demands and are choosing to give up on their produce, sustainable farming methods must have a social component. When the market exerts immediate pressure, farmers may switch to more lucrative crops. Setting the record for current biodiversity is crucial because the world's biodiversity is continuously declining.¹⁰⁷

Farmers and the scientific community might both greatly benefit from a database on fruit hybrids, which would make it easier to identify and characterise hybrid representatives. It might be challenging to compare and contrast findings in the literature because some hybrids may only be known by their common name.¹¹¹

CONCLUSION:

There are currently databases for packed with vital nutrients, antioxidants, and bioactive substances, pluot fruit a special cross between plum and apricot offers several advantages for the skin. Its high vitamin C content improves skin suppleness and lessens indications of ageing by increasing the generation of collagen. Pluot's antioxidants fight free radicals, shielding the skin from oxidative damage and fostering a young appearance. Furthermore, dead skin cells are gently exfoliated by the natural acids, leaving the skin softer and more radiant. Pluot provides natural moisture, relieves inflammation, and promotes general skin health without the use of harsh chemicals in face masks. These characteristics make pluot-based face masks a cutting-edge, environmentally responsible, and successful choice in natural skincare formulas that are perfect for reviving and nourishing the skin. Pluot in face masks gives the skin natural hydration, nourishment, and antioxidant defence. Its abundance of vitamins, particularly A and C, helps to give skin a healthy glow, improve skin texture, and lessen indications of ageing. It is safe, mild, and efficient for routine skincare usage because it is a fruit-based product.

The pluot face mask exemplifies how natural fruit-based skincare can support glowing, healthy skin. The pluot, which is high in antioxidants, natural acids, and vitamins A, C, and E, helps nourish the skin, improve suppleness, and fight indications of ageing. It can be used on a variety of skin types because to its moisturising and exfoliating qualities, especially for reviving dry or dull skin. All things considered, the pluot face mask provides an efficient and ecological substitute for store-bought skincare products, demonstrating how natural components can promote wellness and beauty.

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Received on 16.01.2026 Revised on 24.02.2026

Accepted on 28.03.2026 Published on 08.07.2026

Available online from July 13, 2026

Res. J. Pharmacognosy and Phytochem. 2026; 18(3):259-270.

DOI: 10.52711/0975-4385.2026.00038

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