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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.
Hess-Pierce, Betty
Keywords:Stone fruit, Prunus persica, Prunus salicina, Rosaceae, Phenolics, Ascorbic acid, β-carotene, Free radical scavenging activity
Issue Date:17-Jul-2002
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
URI:http://hdl.handle.net/10261/18068
ISSN:1520-5118 (Online)
0021-8561 (Print)
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Appears in Collections:(CEBAS) Artículos

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