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Low-Density Lipoprotein Antioxidant Activity of Phenolic Compounds and Polyphenol Oxidase Activity in Selected Clingstone Peach Cultivars

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Department of Food Science and Technology, University of California, Davis, California 95616
Cite this: J. Agric. Food Chem. 2000, 48, 2, 147–151
Publication Date (Web):January 13, 2000
https://doi.org/10.1021/jf9904564
Copyright © 2000 American Chemical Society
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    Abstract

    The antioxidant potential of eight clingstone peach cultivars was investigated by determining phenolic compounds and inhibition of low-density lipoprotein (LDL) oxidation. Cultivars low in polyphenol oxidase (PPO) were also selected to minimize enzymatic browning. Inhibition of LDL oxidation varied from 17.0 to 37.1% in peach flesh extract, from 15.2 to 49.8% in whole peach extract, and from 18.2 to 48.1% in peel extract. Total phenols were 432.8−768.1 mg/kg in flesh extract, 483.3−803.0 mg/kg in whole extract, and 910.9−1922.9 mg/kg in peel extract. The correlation coefficient between relative LDL antioxidant activity and concentration of total phenols was 0.76. Peel PPO activity was higher than flesh activity in most cultivars. The lowest PPO and specific activities were found in the Walgant cultivar, followed by Kakamas and 18-8-23. These three cultivars combine the desirable characteristics of strong antioxidant activity, low PPO activity, and lower susceptibility to browning reactions.

    Keywords: Peach; antioxidants; low-density lipoproteins; LDL oxidation; phenolic compounds; polyphenol oxidase

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