Journal
HORTICULTURAL PLANT JOURNAL
Volume 5, Issue 4, Pages 137-144Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.hpj.2019.04.005
Keywords
Peach; Extractable phenolics; Non-extractable phenolics; Antioxidant activity; Ripening
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Funding
- Research Fund for the Introducing-talent Research Project of Ludong university [32980301]
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To evaluate the changes of total phenolic content and antioxidant capacities of five peach cultivars, this work measured them separately in extractable polyphenols and non-extractable polyphenols during the last month of ripening. Total phenolic content was detected using the Folin-Ciocalteau reagent, while total antioxidant activity was detected by DPPH and FRAP assay. In addition, the contribution of extractable polyphenols and non-extractable polyphenols to the total antioxidant activity of peaches was investigated. It is noted that ripening caused a decrease of total phenolic content associated to extractable polyphenols and non-extractable polyphenols by 45.1%-74.6%, 20.7%-41.7%, respectively. Additionally, total antioxidant activity decreased over the ripening period with a high correlation with total phenolic content. Extractable polyphenols contributed more than 50% to the total antioxidant activity, while the non-extractable antioxidants contributed around 31.3%-45.7% (DPPH) or 12.6%-25.4% (FRAP), which suggests that the antioxidant properties of peaches may be undervalued in previous researches.
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