Phenolic compounds in peach (Prunus persica) cultivars at harvest and during fruit maturation

Annals of Applied Biology - Tập 153 Số 1 - Trang 11-23 - 2008
Carlo Andreotti1, Daniela Ravaglia1, Alessandro Ragaini2, G. Costa1
1Department of Fruit Tree and Woody Plant Sciences, Alma Mater Studiorum University of Bologna, Bologna, Italy
2Interdepartmental Centre for Biotechnology, Alma Mater Studiorum, University of Bologna, Bologna, Italy

Tóm tắt

AbstractSix peach and six nectarine cultivars were evaluated for the phenolic content in their pulp and peel tissues. Chlorogenic acid, catechin, epicatechin, rutin and cyanidin‐3‐glucoside were detected as the main phenolic compounds of ripened fruits. The concentration was always higher in peel tissue, with average values ranging from 1 to 8 mg g−1 dry weight (DW) depending on cultivar. Of the tested varieties, the white‐flesh nectarine ‘Silver Rome’ emerged as the cultivar with the highest amount of total phenolics. Phenolic compounds were also profiled during fruit growth and ripening in the yellow nectarine cv. ‘Stark Red Gold’, which showed a decreasing concentration during fruit development in both peel and pulp tissues. Average amounts of total phenolics were approximately 25 mg g−1 DW 60 days after full bloom and decreased to 3 mg g−1 DW at ripening in pulp tissue. Differences among peel and pulp composition show the different dietetic and antioxidant potential of fruits consumed unpeeled and peeled.

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Thông tin xuất bản

Annals of Applied Biology

Tập 153 Số 1

11-23

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