Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 50, Issue 17, Pages 4976-4982Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf020136b
Keywords
stone fruit; Prunus persica; Prunus salicina; Rosaceae; phenolics; ascorbic acid; beta-carotene; free radical scavenging activity
Ask authors/readers for more resources
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 mug/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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available