HPLC−DAD−ESIMS Analysis of Phenolic Compounds in Nectarines, Peaches, and Plums

Abstract

The phenolic compounds of 25 peach, nectarine, and plum cultivars were studied and quantified by HPLC-DAD-ESIMS. Hydroxycinnamates, procyanidins, flavonols, and anthocyanins were detected and quantified. White and yellow flesh nectarines and peaches, and yellow and red plums, were analyzed at two different maturity stages with consideration of both peel and flesh tissues. HPLC-MS analyses allowed the identification of procyanidin dimers of the B- and A-types, as well as the presence of procyanidin trimers in plums. As a general rule, the peel tissues contained higher amounts of phenolics, and anthocyanins and flavonols were almost exclusively located in this tissue. No clear differences in the phenolic content of nectarines and peaches were detected or between white flesh and yellow flesh cultivars. There was no clear trend in phenolic content with ripening of the different cultivars. Some cultivars, however, had a very high phenolic content. For example, the white flesh nectarine cultivar Brite Pearl (350-460 mg/kg hydroxycinnamates and 430-550 mg/kg procyanidins in flesh) and the yellow flesh cv. Red Jim (180-190 mg/kg hydroxycinnamates and 210-330 mg/kg procyanidins in flesh), contained 10 times more phenolics than cultivars such as Fire Pearl (38-50 mg/kg hydroxycinnamates and 23-30 mg/kg procyanidins in flesh). Among white flesh peaches, cultivars Snow King (300-320 mg/kg hydroxycinnamates and 660-695 mg/kg procyanidins in flesh) and Snow Giant (125-130 mg/kg hydroxycinnamates and 520-540 mg/kg procyanidins in flesh) showed the highest content. The plum cultivars Black Beaut and Angeleno were especially rich in phenolics.

Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties

“…The main groups of polyphenols were proanthocyanidins, hydroxycinamic acids, quercetin glycosides and anthocyanins. The same groups of polyphenols were previously found in plum fruits (Balasundram et al 2006;Chun et al 2003;Dimitrios 2006;Nakatani et al 2000;Stacewicz-Sapuntzakis et al 2001;Tomas-Barberan et al 2001;Walkowiak-Tomczak et al 2008;Cevallos-Casals et al 2006;Donovan et al 1998;Łoś et al 2000;Usenik et al 2009;Kim et al 2003a, b).…”

“…Malic and citric are the main organic acids (Walkowiak-Tomczak et al 2007;Usenik et al 2009). Plums are a rich source of polyphenols, there are most of all flavonols, and caffeic acid derivatives: neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid as well as anthocyans and flavonols (Balasundram et al 2006;Chun et al 2003;Dimitrios 2006;Nakatani et al 2000;Stacewicz-Sapuntzakis et al 2001;Tomas-Barberan et al 2001;Walkowiak-Tomczak et al 2008). The content of anthocyans depends on cultivar and is caused by size differences of fruits and the ratio of peel mass to flesh mass.…”

Melittophilous Mode of Pollination Predominates in European Plum (Prunus domestica L.) in the Semi-Arid Environment of Northwest India

“…The plum fruit is a good source of vitamins, minerals, fiber and enzymes that are good for the digestive system and positively associated with nutrient intake, improves anthropometric measurements; the prune is a useful antistresser (Hiramoto, 2008) and reduces risk of hypertension (Beals and Fulgoni, 2005;Ahmed et al, 2010a). Besides various sugars, acids, pectins, tannins and enzymes, European plum fruits also contain several important secondary metabolites such as flavonoids and phenolic acids (Tomas-Barberan et al, 2001;Gil et al, 2002;Walkowiak-Tomczak et al, 2008;Slimestad et al, 2009), with a strong antioxidant capacity (Kahkonen et al, 1999;Nakatani et al, 2000;Vinson et al, 2001;Kayano et al, 2002Kayano et al, , 2003Kayano et al, , 2004Kikuzaki et al, 2004;Kimura et al, 2008;Rop et al, 2009;Dhingra et al, 2014). Ascorbic acid is another antioxidant present in plum fruit, essential for higher primates and a small number of other species (Gil et al, 2002).…”

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

“…Pulp tissue (2 g) from 6 fruits was homogenized in 80 % methanol containing 0.5 N hydrochloric acid and extracted overnight for 24 h at 4°C in the dark (Tomás-Barberán et al 2001). The extract (0.5 mL) was added to 1.0 mL of Folin − Ciocalteu reagent.…”