Journal
PLANT FOODS FOR HUMAN NUTRITION
Volume 70, Issue 3, Pages 331-337Publisher
SPRINGER
DOI: 10.1007/s11130-015-0498-1
Keywords
Prunus persica L. Stokes ex Batsch var. platycarpa; Phenols; HPLC-ESI-MS/MS; Dietary antioxidants
Funding
- Spanish Ministry of Economy and Competitiveness [CTQ2012-30836]
- Agency for Administration of University and Research Grants (Generalitat de Catalunya, Spain) [2014 SGR-539]
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A comparative analysis of ethanol extracts from peel, pulp and seed of Prunus persica var. platycarpa (Tabacchiera peach) was done. The total phenol, flavonoid and carotenoid content as well as the antioxidant properties by using different in vitro assays (DPPH, ABTS, FRAP, Fe-chelating, beta-carotene bleaching test) were evaluated. Pulp extract was subjected to liquid chromatography-electrospray-tandem mass spectrometry (HPLC-ESI-MS/MS). Gallic acid, protocatechuic acid, protocatechualdehyde, chlorogenic acid, p-coumaric acid, and ferulic acid were identified as main constituents. Pulp extract was characterized by the highest total phytonutrients content and exhibited the highest antioxidant activity in all in vitro assays (IC50 values of 2.2 mu g/mL after 60 min of incubation by using beta-carotene bleaching test and 2.9 mu g/mL by using Fe-chelating assay). Overall, the obtained results suggest that P. persica var. platycarpa displays a good antioxidant activity and its consumption could be promoted.
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