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Título

Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California

AutorGil Muñoz, M.ª Isabel; Tomás Barberán, Francisco; Kadel, Adel A.; Hess-Pierce, Betty
Palabras claveStone fruit
Prunus persica
Prunus salicina
Rosaceae
Phenolics
Ascorbic acid
β-carotene
Free radical scavenging activity
Fecha de publicación17-jul-2002
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 50(17): 4976-4982 (2002)
ResumenGenotypic 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.
Descripción7 pages, 1 figure, 13 tables.
Versión del editorhttp://dx.doi.org/10.1021/jf020136b
URIhttp://hdl.handle.net/10261/18068
DOI10.1021/jf020136b
ISSN1520-5118 (Online)
0021-8561 (Print)
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