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Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California

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Department of Pomology, University of California, Davis, California 95616, and Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 4195, Murcia 30080, Spain
Cite this: J. Agric. Food Chem. 2002, 50, 17, 4976–4982
Publication Date (Web):July 17, 2002
https://doi.org/10.1021/jf020136b
Copyright © 2002 American Chemical Society
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    Abstract

    Genotypic variation in composition and antioxidant activity was evaluated using 25 cultivars, 5 each of white-flesh nectarines, yellow-flesh nectarines, white-flesh peaches, yellow-flesh peaches, and plums, at the ripe (ready-to-eat) stage. The ranges of total ascorbic acid (vitamin C) (in mg/100 g of fresh weight) were 5−14 (white-flesh nectarines), 6−8 (yellow-flesh nectarines), 6−9 (white-flesh peaches), 4−13 (yellow-flesh peaches), and 3−10 (plums). Total carotenoids concentrations (in μg/100 g of fresh weight) were 7−14 (white-flesh nectarines), 80−186 (yellow-flesh nectarines), 7−20 (white-flesh peaches), 71−210 (yellow-flesh peaches), and 70−260 (plums). Total phenolics (in mg/100 g of fresh weight) were 14−102 (white-flesh nectarines), 18−54 (yellow-flesh nectarines), 28−111 (white-flesh peaches), 21−61 (yellow-flesh peaches), and 42−109 (plums). The contributions of phenolic compounds to antioxidant activity were much greater than those of vitamin C and carotenoids. There was a strong correlation (0.93−0.96) between total phenolics and antioxidant activity of nectarines, peaches, and plums.

    Keywords: Stone fruit; Prunus persica; Prunus salicina; Rosaceae; phenolics; ascorbic acid; β-carotene; free radical scavenging activity

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    †

     Department of Food Science and Technology, CEBAS (CSIC).

    ‡

     Department of Pomology, University of California, Davis.

    *

     Corresponding author [telephone (530) 752-0909; fax (530) 752-8502; e-mail [email protected]].

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