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Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California
Abstract
Genotypic variation in composition and antioxidant activity was evaluated using 25 cultivars, 5 each of white-flesh nectarines, yellow-flesh nectarines, white-flesh peaches, yellow-flesh peaches, and plums, at the ripe (ready-to-eat) stage. The ranges of total ascorbic acid (vitamin C) (in mg/100 g of fresh weight) were 5-14 (white-flesh nectarines), 6-8 (yellow-flesh nectarines), 6-9 (white-flesh peaches), 4-13 (yellow-flesh peaches), and 3-10 (plums). Total carotenoids concentrations (in microg/100 g of fresh weight) were 7-14 (white-flesh nectarines), 80-186 (yellow-flesh nectarines), 7-20 (white-flesh peaches), 71-210 (yellow-flesh peaches), and 70-260 (plums). Total phenolics (in mg/100 g of fresh weight) were 14-102 (white-flesh nectarines), 18-54 (yellow-flesh nectarines), 28-111 (white-flesh peaches), 21-61 (yellow-flesh peaches), and 42-109 (plums). The contributions of phenolic compounds to antioxidant activity were much greater than those of vitamin C and carotenoids. There was a strong correlation (0.93-0.96) between total phenolics and antioxidant activity of nectarines, peaches, and plums.
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Cites
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085
Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance
Bravo, L. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.1998.tb01670.x · Cited by 4,030
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“The antibacterial activity of Punica granatum extracts has been investigated by using various solvents [119].”
MethodValorisation of citrus processing waste: a review
Zema, D. A., Calabrò, P. S., Folino, A., Tamburino, V., Zappia, G., & Zimbone, S. M. (2018) · Waste Management · doi:10.1016/j.wasman.2018.09.024 · Cited by 503
Maqsood, S., Adiamo, O., Ahmad, M., & Mudgil, P. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2019.125522 · Cited by 348
Abdel-Moneim, A.-M. E., El-Saadony, M. T., Shehata, A. M., Saad, A. M., Aldhumri, S. A., Ouda, S. M., & Mesalam, N. M. (2022) · Saudi Journal of Biological Sciences · doi:10.1016/j.sjbs.2021.09.046 · Cited by 229
Dulf, F. V., Vodnar, D. C., & Socaciu, C. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.04.016 · Cited by 218
Metadata
- Authors
- Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B., & Kader, A. A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-07-17
- Volume
- 50
- Issue
- 17
- Pages
- 4976-4982
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2018605351
- Cited by
- 877
- References
- 2
- FWCI
- 5.06
- Type
- journal article
- Language
- en
- Open access
- closed
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