Chemometric characterization of peach, nectarine and plum cultivars according to fruit phenolic content and antioxidant activity

Abstract

-Introduction. Deciduous tree fruits like peach (Prunus persica (L.) Batsch var. persica), nectarine (Prunus persica (L.) Batsch var. nucipersica (Suckow) C.K.Schneid), and especialy plum (Prunus domestica L. ssp. domestica) are very common in Serbia. These fruits are known for their nutritional value and therapeutic properties and are valuable sources of antioxidants. Materials and methods. The goal of this work was to evaluate fruit tissue antioxidant activity using methanol extracts of 9 peach, 3 nectarine and 7 plum cultivars. The following parameters were measured: total phenolic content (TPC); antioxidant activity as estimated by radical scavenging activity of (2,2-diphenyl-1-picrylhydrazyl, DPPH); cation decolorization activity (2,2-azinobis-3 ethylbenxothiazoline-6-sulphonic acid, ABTS); ferric reducing antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); and total reducing power (TRP). Results and discussion. Total phenolic contents of the plum cultivars were higher than those of peach and nectarine and significant positive correlations were recorded between all antioxidant activity assays and total phenolic contents. Results obtained by principal component analysis (PCA) are in agreement with those obtained by cluster analysis (CA). Conclusion. The selected methods revealed antioxidant activities for all plum cultivars significantly higher than in the peach and nectarine cultivars. PCA and CA allow grouping the different fruit species based on TPC, DPPH, ABTS, TRP, FRAP and CUPRAC values.

High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

“…Since flavonoids are benzo-γ-pyrone derivatives composed of polyphenolic and pyrane rings [ 56 ], the strong and positive correlation between TPC and TFC could indicate that phenolic content in stone fruits waste are composed of a high concentration of flavonoids. The similar relationship between TPC and TFC was also confirmed in the previous study [ 41 ].…”

“…In terms of antioxidant assays, DPPH and ABTS were applied to determine the free radical scavenging capacity. The positive relationship between DPPH and ABTS has also been confirmed in previous study [ 41 ]. However, another antioxidant assay, FRAP, was not strongly correlated with DPPH and ABTS.…”

“…Plum waste (0.94 ± 0.07 mg GAE/g) contained the highest concentration of phenolic compounds, followed by apricot, peach and nectarine. The previous results [ 41 ] also showed that the TPC of Serbian grown “Cacanska secer” plum is higher than “J. H. Hale” peach and “Caldesi” nectarine.…”

Interspecific differences of antioxidant ability of introduced Chaenomeles species with respect to adaptation to the steppe zone conditions

“…× californica (7.9 and 9.4 mg AAE/g respectively). In total, the antioxidant potential of Chaenomeles fruits is comparable to the level shown by Mitic et al (2016) for other fruit crops, including nectarine (14.36-17.58 mg AAE/g), plum (32.43-58.30 mg AAE/g), and peach (12.31-24.55 mg AAE/g) as well as to the reducing power of Berberis fruits defined in the range 5.0-9.6 mg AAE/100 g DW (Khromykh et al, 2018).…”

“…This assumption agrees with the data of Nichols et al (2015) that the high level of phenolic compounds accumulation positively correlated with the improvement of the stability of clover plants to drought. In general, the content of phenolic compounds in the Chaenomeles fruits significantly exceeded those for some other fruit crops, including peach (0.69-4.00 mg GAE/g), nectarine (0.93-1.83 mg GAE/g), and plum (3.91-13.53 mg GAE/g), reported by Mitic et al (2016). In the fruits of different apple varieties cultivated in Italy the mean content of total polyphenols lay between 66.2 and 211.9 mg/100 g of FW (Vrhovsek et al, 2004), while other data (Wojdyło et al, 2008) showed the variation in the range from 523 to 2,724 mg GAE/100 g DW in a group of 67 different apples varieties.…”