Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration

Oliveira, Ana; Pintado, Manuela; Almeida, Domingos P.F.

doi:10.1016/j.lwt.2012.07.008

Cited by 58 publications

(40 citation statements)

References 42 publications

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“…Phenolic distribution is an important aspect of the overall phenolic composition and antioxidant capacity because peach skin is usually not eaten and therefore it does not contribute to the human diet. In general, the values we obtained are comparable to data reported in the literature expressed as mg GAE g −1 fw: 0.74 [30]; 0.70 [31]; 0.33 [32]; 0.28 [33]; 0.29-0.55 [5]. In fruit samples from Croatia [34] [40,41]).…”

Section: Fruit Phenolic Contentssupporting

confidence: 87%

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

Mitić

Ilić

Dimitrijević

et al. 2015

Fruits

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-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.

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Section: Fruit Phenolic Contentssupporting

confidence: 87%

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

Mitić

Ilić

Dimitrijević

et al. 2015

Fruits

View full text Add to dashboard Cite

show abstract

“…Some research studies (Bhattacherjee et al, 2011;Oliveira et al, 2012;Oliveira et al, 2014) showed that both phenols content and antioxidant activity are not significantly modified by pasteurisation, but these studies have only allowed the samples for a maximum of 10 minutes of pasteurisation, generally at higher temperatures than those studied in this article. Bhattacherjee et al (2011) through their study on the effect of different pasteurisation temperatures on aonla juice, have reached the conclusion that the 80 °C temperature is optimal in order to obtain juice rich in bioactive compounds.…”

Section: Effect Of Pasteurisation On Total Phenols Content and Antioxmentioning

confidence: 99%

“…This thermal process is the most common technique currently used to inactivate the vegetative forms of spoilage microorganisms or human pathogens (Oliveira et al, 2012). In the present study, the effect of pasteurisation (80 °C) for different time periods (0, 15, 20 and 25 minutes) on peach and nectarine juices was assessed in order to establish the best time to liberate the phenolic compounds with high antioxidant properties ( Table 3).…”

Section: Effect Of Pasteurisation On Total Phenols Content and Antioxmentioning

confidence: 99%

“…Fruit and natural fruit juice represent a very important component of a healthy diet. Numerous studies have highlighted their antioxidant potential and beneficial effects on human organism (Tavarini et al, 2008;Hegedus et al, 2010;Abidi, et al, 2011;Legua et al, 2011;Oliveira et al, 2012;Lutz et al, 2015;Noratto et al, 2015). Diet supplemented with peaches have boosted lipid metabolism and have increased the antioxidant potential of blood plasma (Leontowicz et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…Diet supplemented with peaches have boosted lipid metabolism and have increased the antioxidant potential of blood plasma (Leontowicz et al, 2002). The antioxidant capacity of fresh fruit and natural fruit juices is determined by the cultivar, the microclimate conditions, the soil land its fertility, by applied agrotechnics, time of harvest, applied processing technology (Hegedus et al, 2010;Legua et al, 2011;Oliveira et al, 2012;Martínez-Las Heras et al, 2016). In peaches and nectarines, the main compounds that determine their antioxidant capacity are polyphenols, carotenoids and vitamin C (Gil et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Influence of Pasteurization on Total Phenols Content and Antioxidant Capacity of Prunus persica L. Juices

Laslo

Teușdea

Socaci

et al. 2017

Not Bot Horti Agrobo

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Peach and nectarine (Prunus persica ) production has an important place in the world, being the most important fruit after apple crops in the European Union. Because the fruits are perishable, it is desirable to valorize them as juice. Seven peaches and three nectarines cultivars grown in the N-W part of Romania were investigated for quality parameters, volatile profile, total phenols content and antioxidant capacity. The volatile composition of peach and nectarine cultivars was determined via the ITEX/GC-MS technique, the main volatile compounds belonging to alcohols and aldehydes. Another objective was to obtain the pasteurised juices from these fruits and to investigate the best time of pasteurisation in order to identify the most valuable cultivar from the perspective of total phenols content and its antioxidant capacity. For a better interpretation of results and a proper discrimination between cultivars, according to the total phenols content and antioxidant capacity, the multivariate analysis, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were applied. The peach cultivars showed the highest content in total phenols compared with nectarine. From peach cultivars, the highest concentration was recorded in 'Southland' (47.49 ± 0.14 mg GAE 100 g -1 FW) and from nectarine cultivars in 'Romamer' (16.28 ± 0.83 mg GAE 100 g -1 FW). The highest antioxidant capacities were recorded in 'Southland' peach in the case of both methods (DPPH and FRAP). The results showed that 'Southland' peach and 'Romamer' nectarine pasteurised juices are the best from the point of view of total phenolic compounds content with high antioxidant capacity.

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Prunus Fruit Juices

Toydemir

Boyacıoğlu

Hall

et al. 2017

Innovative Technologies in Beverage Processing

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Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration

Cited by 58 publications

References 42 publications

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

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

Influence of Pasteurization on Total Phenols Content and Antioxidant Capacity of Prunus persica L. Juices

Prunus Fruit Juices

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