Comprehensive Evaluation of Late Season Peach Varieties (Prunus persica L.): Fruit Nutritional Quality and Phytochemicals

Abstract

Peaches are one of the most preferred seasonal fruits, and a reliable source of nutrients. They possess biologically active substances that largely differ among varieties. Hence, revealing the potential of several late season peaches is of present interest. Three commonly consumed varieties (“Flat Queen”; “Evmolpiya”; “Morsiani 90”) were studied in terms of nutritive and phytochemical content, as well as antioxidant activity with the use of reliable spectrophotometric and High Performance Liquid Chromatographic (HPLC) methods. An analysis of the soil was also made. The phytochemical data were subjected to principal component analysis in order to evaluate their relationship. The “Morsiani 90” variety had the highest minerals concentration (2349.03 mg/kg fw), total carbohydrates (16.21 g/100 g fw), and α-tocopherol (395.75 µg/100 g fresh weight (fw)). Similar amounts of TDF (approx. 3 g/100 g fw) were reported for all three varieties. “Flat Queen’s” peel extract was the richest in monomeric anthocyanins (2279.33 µg cyanidin-3-glucoside (C3GE)/100 g fw). The “Morsiani 90” variety extracts had the highest antioxidant potential, defined by 2,2-diphenil-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and cupric ion-reducing antioxidant capacity (CUPRAC) assays.

GC-MS Metabolic Profile and α-Glucosidase-, α-Amylase-, Lipase-, and Acetylcholinesterase-Inhibitory Activities of Eight Peach Varieties

“…In accordance with a previous HPLC-DAD analysis of peach varieties [45,55], two monosaccharides (glucose and fructose) and one disaccharide (sucrose) were present in polar fraction I (Table 1). Sucrose, while prevalent in all samples, had the highest content in the "Laskava" variety.…”

“…Polyphenols and amino acids are also substrates for the phenylpropanoid and lignin pathways during stone hardening [ 59 ]. Previous analysis of phenolic acids in the investigated peach varieties (HPLC-DAD) also revealed that chlorogenic acid was the major phenolic compound [ 45 , 55 ]. Similarly, other studies also reported that chlorogenic acid was one of the main phenolic acids in different peach varieties [ 41 , 60 , 61 , 62 , 63 , 64 ].…”

“…The polyphenol contents of the eight peach varieties’ extracts were reported in prior studies [ 45 , 55 ]. Based on these results, the potential of the same extracts to inhibit the aforementioned enzymes was examined.…”

Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

“…The calculation method was used to determine the nutritional data. Supplier specifications for each of the ingredients (nuts, fruit, oil) were used to calculate the nutritional value of the finished products per 100 g. Information about the “Evmolpiya” peach was retrieved from previous research [ 11 ].…”

“…The “Evmolpiya” peach is a native Bulgarian late-season variety with health-promoting properties. It has a rich total phenolic content and total flavonoid content [ 11 ]. Moreover, its extracts showed potency to inhibit certain enzymes (α-glucosidase, lipase, α-amylase, and acetylcholinesterase) [ 12 ].…”