Phenolic composition and antioxidant properties of different peach [Prunus persica (L.) Batsch] cultivars in China

International Journal of Molecular Sciences
Xiaoyong ZhaoKunsong Chen

Abstract

China is an important centre of diversity for Prunus persica. In the present study, 17 Chinese peach cultivars were evaluated for phenolic content and antioxidant activity. Neochlorogenic acid (NCHA), chlorogenic acid (CHA), procyanidin B1 (B1), catechin (CAT), cyanidin-3-O-glucoside (C3G), quercetin-3-O-galactoside (Q3GAL), quercetin-3-O-glucoside (Q3GLU), quercetin-3-O-rutinoside (Q3R), and kaempferol-3-O-rutinoside (K3R) were identified and quantified. CHA and CAT were the predominant components in both the peel and pulp of this fruit. In general, peel extracts showed higher antioxidant activities than the pulp counterparts, consistent with the observed higher phenolic content. The melting peach cultivar "Xinyu" showed the highest antioxidant potency composite (APC) index. The principal component analysis (PCA) of peel phenolics showed a clear distinction between the melting peach and nectarine. Overall, peach cultivars rich in hydroxycinnamates and flavan-3-ols showed relatively higher antioxidant activities and might be excellent sources of phytochemicals and natural antioxidants.

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Citations

Sep 24, 2016·Bioscience, Biotechnology, and Biochemistry·Naoki YokotaniKenji Oda
Jul 6, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yue WangChongde Sun
Apr 28, 2020·Critical Reviews in Food Science and Nutrition·Ricardo DiasRosa Perez-Gregorio
Sep 29, 2020·Frontiers in Plant Science·María Valeria LaraMaría Fabiana Drincovich
Dec 10, 2020·International Journal of Food Science·Paul DawsonJames Rieck
Jul 25, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Gabriella TamasiAgnese Magnani
Dec 12, 2018·Journal of Agricultural and Food Chemistry·Yunlin CaoXian Li

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