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Closed Access item Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California
|Authors:||Gil Muñoz, M.ª Isabel|
Tomás Barberán, Francisco
Kadel, Adel A.
|Keywords:||Stone fruit, Prunus persica, Prunus salicina, Rosaceae, Phenolics, Ascorbic acid, β-carotene, Free radical scavenging activity|
|Publisher:||American Chemical Society|
|Citation:||Journal of Agricultural and Food Chemistry 50(17): 4976-4982 (2002)|
|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 μg/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.|
|Description:||7 pages, 1 figure, 13 tables.|
|Publisher version (URL):||http://dx.doi.org/10.1021/jf020136b|
|Appears in Collections:||(CEBAS) Artículos|
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