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Título

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

Autor Saidania, Fayza; Giménez Soro, Rosa ; Aubert, Christophe; Chalot, Guillaume; Betrán Aso, Jesús Ángel; Gogorcena Aoiz, Yolanda
Palabras clave Prunus persica
Nectarine-peach
Antioxidant compounds
Polyphenolic compounds
Sugar and acid compositions
Spectrophotometry
UPLC–MS
HPLC-DAD
Food analysis and food composition
Fecha de publicación sep-2017
Citación Saidania F, Giménez R, Aubert C, Chalot G, Betrán JA, Gogorcena Y. Phenolic, sugar and acid profiles and the antioxidant composition in the peel and pulp of peach fruits. Journal of Food Composition and Analysis 62: 126–133 (2017)
ResumenIn 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 concentrations of phytochemicals, 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.
Descripción 38 Pags.- 6 Tabls.- 7 Figs. The definitive version is available at: http://www.sciencedirect.com/science/journal/08891575
Versión del editorhttps://doi.org/10.1016/j.jfca.2017.04.015
URI http://hdl.handle.net/10261/152371
DOIhttps://doi.org/10.1016/j.jfca.2017.04.015
ISSN0889-1575
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