Scientia Agricultura Sinica ›› 2017, Vol. 50 ›› Issue (16): 3205-3214.doi: 10.3864/j.issn.0578-1752.2017.16.015

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Phenolic Profiles and Antioxidant Activity of Fruit Pulp from Different Types of Peaches

LU JuanFang, LIU ShengYu, LU Wang, XI WanPeng   

  1. College of Horticulture and Landscape Architecture, Southwest University/Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715
  • Received:2016-11-21 Online:2017-08-16 Published:2017-08-16

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Abstract: 【Objective】 The aim of this study was to provide reference for the quality breeding and scientific utilization of peach by analyzing the difference of the content and composition of phenolic compounds and antioxidant activity of fruit pulp from different types of peaches.【Method】In this study, phenolic compounds of 15 peach cultivars, including five honey peach cultivars, flat peach cultivars and nectarine cultivars, were determined by high performance liquid chromatography (HPLC), and the antioxidant activities of their extracts were evaluated by DPPH, FRAP and ABTS+ antioxidant index. And the relationship between phenolic compounds and antioxidant activity were also analyzed by correlation analysis.【Result】The total phenolic content of 15 peach cultivars ranged from 0.35 to 2.54 mg chlorogenic acid equivalent (CHA)·g-1 fresh weight (FW), total flavonoid ranged from 0.08 to 3.32 mg of rutin equivalent (RE)·g-1 FW. On the whole, the total phenolic and total flavonoid contents in flat peach were significantly higher than those in honey peach and nectarine, Zaolupantao had the highest content of total phenolic and total flavonoid. A total of 6 phenolic acids (gallic acid, vanillic acid, protocatechuic acid, ferulic acid, neochlorogenic acid and chlorogenic acid) and 4 flavonoids (catechin, epicatechin, rutin, and quercetin) were identified from the tested peaches. Epicatechin, catechin, chlorogenic acid and neochlorogenic acid were the most abundant phenolic compounds in peach fruits. The composition and content of phenolics in three types of peaches were different. Epicatechin and chlorogenic acid were rich in honey peach cultivars, varying from 37.57 to 105.49 and 40.19 to 49.8 µg·g-1 FW. Epicatechin, chlorogenic acid, neochlorogenic acid and catechin were rich in flat peach cultivars, ranging from 35.94 to 297.32, 36.14 to 80.57, 1.45 to 29.26 and 0 to 44.64 µg·g-1 FW, respectively. Chlorogenic acid and catechin were rich in nectarine, ranging from 30.97 to 48.05 and 9.22 to 53.73 µg·g-1 FW, respectively. The value of DPPH inhibition, ABTS and FRAP in tested fruits were 0.21-7.01, 0.66-8.57 and 0.59-5.60 µmol trolox equivalents (TE)·g-1 FW, respectively. The overall antioxidant potency composite index (APCI) revealed that flat peach presented the highest antioxidant capacity, followed by honey peach and nectarine. Among these tested cultivars, Zaolupantao not only contained the highest phenolic content, but also presented the highest antioxidant activity. There was a significantly positive correlation between total phenolic, total flavonoid, neochlorogenic acid, epicatechin and DPPH inhibition, ABTS, FRAP values (P<0.01).【Conclusion】 These results indicated that there are significant differences in phenolics and antioxidant capacity in different types of peaches. Epicatechin and chlorogenic acid are the main phenolic compounds of honey peach, epicatechin, catechin, chlorogenic acid, neochlorogenic acid are the main phenolic compounds of flat peach, chlorogenic acid and catechin are the main phenolic compounds of nectarine. Overall, flat peach presented higher phenolic content and antioxidant capacity than honey peach and nectarine. Epicatechin and chlorogenic acid may play an important role in antioxidant capacity of peach fruit.

Key words: honey peach, flat peach, nectarine, phenolic acid, flavonoid, antioxidant capacity

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