Health Benefits from Pomegranates and Stone Fruit, Including Plums, Peaches, Apricots and Cherries

Preharvest application of methyl jasmonate (MeJA) in two plum cultivars. 1. Improvement of fruit growth and quality attributes at harvest

“…In addition, the content of phenolics are higher in red-fleshed than in yellow-fleshed plums (Tomás-Barberán et al, 2013) determining antioxidant activity than anthocyanins or carotenoids (Vizzotto et al, 2007). As far as we know, the phenolic profile of BS and RR plum cultivars has been determined by HPLC-DAD-MS for the first time in this work, and results revealed significant differences (P < 0.05) in individual phenolic composition between both cultivars at harvest (Fig.…”

Fruit chemistry, nutritional benefits and social aspects of cherries.

“…A wide range of concentrations of total phenolic content (TPC) has been reported both in sweet and sour cherries (Ballistreri et al, 2013;Tomás-Barberán et al, 2013;Serradilla et al, 2016). The most important results for both species are represented in Table 17.2, which show that sour cherry exhibits higher TPC than sweet cherry.…”

“…Furthermore, physicochemical studies are also relevant for producers for proper design of the harvesting and postharvest technology for sweet cherry production in the world (Hayaloglu and Demir, 2015). The large and diverse reported values of pomological characteristics of cherries denote how these properties are highly influenced not only by the cultivar, but also by other environmental variables, such as climatological conditions and geographical origin (Faniadis et al, 2010;Tomás-Barberán et al, 2013).…”

“…Within the major phytochemicals found in sweet cherries are carotenoids (β-carotene, lutein, α-carotene, β-cryptoxanthin, zeaxanthin and phytoene). Sweet cherries contain important amounts of carotenoids, mainly β-carotene (38.0 μg per 100 g FW) and lutein/zeaxanthin (85.0 μg per 100 g FW) (Tomás- Barberán et al, 2013). Sour cherries contain some carotenoids, in particular β-carotene (770.0 μg per 100 g FW), and to a lower extent lutein and zeaxanthin (85.0 μg per 100 g FW) (Ferretti et al, 2010).…”

“…In contrast to hydroxybenzoic acid content, sweet cherries are rich in derivatives of hydroxycinnamic acids, which are the dominant polyphenols in sweet cherry fruit (Tomás-Barberán et al, 2013;Martínez-Esplá et al, 2014). The major hydroxycinnamic acids in sweet cherry are neochlorogenic and p-coumaroylquinic acid, followed by chlorogenic acid (Serradilla et al, 2016).…”