Phenolic, sugar and acid profiles and the antioxidant composition in the peel and pulp of peach fruits

Abstract

In this study, antioxidant compounds (ascorbic acid; total phenolic, flavonoid and anthocyanin contents; and relative antioxidant capacity) and the profiles of sugars, organic acids, polyphenols and mineral composition were compared in the peel and pulp tissues of nine commercial peach cultivars. The antioxidant compounds, measured by a 96-well-microplate-reader, showed differences among cultivars. The phenolic profile determined by UPLC resulted in the quantification of hydroxycinnamates, flavonols (only in peel), flavanols and anthocyanins, which were differently distributed in both tissues. Peels contained the highest phytochemical composition, with the exception of sugars and organic acids. We found that the contents of flavonoids, anthocyanins and total phenolic compounds measured by spectrophotometry and UPLC-MS methodologies were highly correlated. The Spanish cultivar Calanda Tardio showed the highest antioxidant and sorbitol contents. Venus had the highest contents of ascorbic and citric acids, and Big Top had the highest sucrose content.

Phytochemical compounds and antioxidant activity of Coleus tuberosus flesh and peel on different solvent

“…The peel extract contents of total phenolic and flavonoids were higher than the flesh extract of C. tuberosus. The results were in agreement with the research conducted by Ahmadi-Alfazi et al (2015) and Saidani et al (2017). Total phenolics compounds acres fills up in higher amounts extracted with a more polar solvent.…”

Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage

“…The maintenance of the prebiotic content indicate that the probiotic cultures did not use oligofructose in the metabolism and the prebi- The antioxidant activity was similar those reported in previous studies (Hmid et al, 2017;Saidani et al, 2017). Therefore, the orange juice and hibiscus tea mixed beverages presented TPC contents similar to other juices recognized for their high content of phenolic compounds, which contributed to the high antioxidant activities observed.…”

“…The TPC content was in the range observed in orange juice (607.9 mg EAG L −1 , Table ), peach juice (400–1,620 mg EAG L −1 ; Saidani et al, ), apple juice (200–600 mg EAG L −1 , Persic, Mikulic‐Petkovsek, Slatnar, & Veberic, ), grape juice (500 mg EAG L −1 , Quan et al, ), and pomelo juice (500 mg EAG L −1 , Quan et al, ), but lower than those observed in pomegranate juice (1,385–9,476 mg EAG L −1 , Hmid, Elothmani, Hanine, Oukabli, & Mehinagic, ) and kiwi juice (1,000 mg EAG L −1 , Quan et al, ). The antioxidant activity was similar those reported in previous studies (Hmid et al, ; Saidani et al, ). Therefore, the orange juice and hibiscus tea mixed beverages presented TPC contents similar to other juices recognized for their high content of phenolic compounds, which contributed to the high antioxidant activities observed.…”

Effect of high levels of CO2on the electrochemical behavior and the enzymatic and non‐enzymatic antioxidant systems in black and white table grapes stored at 0 °C

“…Plants have the innate ability to synthesize, constitutively or in response to abiotic and biotic stress conditions, non‐enzymatic antioxidants including secondary metabolites such as phenolic compounds, tannins, and anthocyanins. Likewise, some authors have found a significant correlation between antioxidant capacity, total phenols, and anthocyanins in different types of fruit . However, there have been variations in this response depending on the cultivar and the maturity state of fruit .…”

“…Likewise, some authors have found a significant correlation between antioxidant capacity, total phenols, and anthocyanins in different types of fruit. 4,5 However, there have been variations in this response depending on 6860 www.soci.org I Romero et al…”