## 1 Introduction  
The increasing need to assess the nutritive value and safety of food mandates the implementation of advanced chemical analysis methodologies [1] that can determine its quality considering its complex chemical composition. Geographical origin, agricultural practices, growing conditions and genotype in addition to the complexity of food matrices are known to affect levels of its bioactive compounds [2]. Apricot _Prunus armeniaca_ L., Family: (Rosaceae) also known as _Armeniaca vulgaris_ L. or cultivated apricot, is a popular edible drupe fruit that is closely related to peaches or plums. With a total world production of ca. 4 million tons, apricots are extensively grown worldwide, but are mainly cultivated in Mediterranean climates [3, 4]. The global trend of consumers' purchasing preferences switched to distinctive fruit crops with higher nutritional content and a pleasant flavor and to account for the rapid development and increase in cultivation of stone fruit crops _videlic_ (_viz._) apricots. Moreover, apricot distinct aroma, delicious taste, high nutritive value, multiple uses pose it to be produced even more widely and to contribute more to the world's fruit production [4]. Asides from its rich nutritive value, apricot fruit is reported for the treatment of liver disorders [5], hemorrhages, piles, infertility, eye inflammation, respiratory and digestive diseases in addition to its anti-diarrheic, anti-pyretic, emetic, antihelmint and aphrodisiac proprperties [6; 7]. Health effects reported for seeds include hepatoprotective, analgesic, anthelmint, anti-asthmatic, antispasmodic, demulent, emolient and treatment of lung or liver cancer [5; 8] and externally for face care [9]. Whereas, tree root and bark decoctions are used to soothe inflamed and irritated skin conditions and in the treatment of asthma, coughs, acute or chronic bronchitis, poisoning and constipation [6]. Egypt as a Mediterranean country is a major producer of apricot in the region with production of around 98,295 tonns in 2019 according to FAO stats [10] represented by various cultivars cultivated in Egypt _viz._ Balady, Amar, and Hamawy, with continuous introduction of several new varieties by the Ministry of Agriculture and private sector in order to prolong its marketing period [11], considering its short shelf life. Although the typical Egyptian soil composition is mudy from the Nile, in the fringes of the Nile Delta and Valley, low fertile soil with a low fertility level and a high water infiltration rate exists [12]. Under Egypt's current situation of water shortage and food insecurity, increasing the productivity of unit land and water in these soils is a challenge [12]. The attributes of soils have a considerable influence on the abundance of plant nutrients [13]. In many parts of the globe, sandy soils are employed in agriculture [14]. Among all deciduous fruit crops, the kernel-using apricot is thought to be one of the most drought-tolerant, thriving in locations with sandy soil, limited water supplies, and inadequate irrigation systems [15]. However, water deficit, as well as soil type, have been observed to impact apricot quality and production [16]. Apricot fruit cultivars are classified into two types based on its sweet or bitter seeds or kernels taste [3]. Seed bitterness is mainly attributed to cyanogenic glucosides [17]_viz._ toxic amygdala which upon hydrolysis yields poison hydrogen cyanide whose content is reported to be much higher in bitter kernels compared to sweet ones [3]. Despite being toxic, amygdala at small levels can stimulate respiration, improve digestion, and may be used for the treatment of cancer [3] identified as vitamin B17 misnomer [18]. Other vitamins reported in apricot include nicacin, and thiamine. Major sugars to account for apricot fruit sweetness are glucose, fructose, in addition to disaccharides i.e., sucrose and maltose, and trisaccharide i.e., raffinose, though at much lower levels [3].