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当前位置: 首页 > 文章 > Changes in Extractable and Non-extractable Polyphenols and Their Antioxidant Properties during Fruit On-tree Ripening in Five Peach Cultivars 园艺学报(英文版) 2019,5 (4)
Position: Home > Articles > Changes in Extractable and Non-extractable Polyphenols and Their Antioxidant Properties during Fruit On-tree Ripening in Five Peach Cultivars Horticultural Plant Journal 2019,5 (4)

Changes in Extractable and Non-extractable Polyphenols and Their Antioxidant Properties during Fruit On-tree Ripening in Five Peach Cultivars

作  者：
Hui Liu;Weibo Jiang;Jiankang Cao;Yucai L
单  位：
College of Food Engineering, Ludong University, Yantai, Shandong 264025, Chin;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;College of Food Engineering, Ludong University, Yantai, Shandong 264025, China
关键词：
Peach;Extractable phenolics;Non-extractable phenolics;Antioxidant activity;Ripening;PHENOLIC-COMPOUNDS;VITAMIN-C;NONEXTRACTABLE POLYPHENOLS;BIOACTIVE COMPOUNDS;PLUM CULTIVARS;CAPACITY;L.;CAROTENOIDS;VARIETIES;FOOD
摘  要：
To evaluate the changes of total phenolic content and antioxidant capacities of five peach cultivars, this work measured them separately in extractable polyphenols and non-extractable polyphenols during the last month of ripening. Total phenolic content was detected using the Folin-Ciocalteau reagent, while total antioxidant activity was detected by DPPH and FRAP assay. In addition, the contribution of extractable polyphenols and non-extractable polyphenols to the total antioxidant activity of peaches was investigated. It is noted that ripening caused a decrease of total phenolic content associated to extractable polyphenols and non-extractable polyphenols by 45.1%-74.6%, 20.7%-41.7%, respectively. Additionally, total antioxidant activity decreased over the ripening period with a high correlation with total phenolic content. Extractable polyphenols contributed more than 50% to the total antioxidant activity, while the non-extractable antioxidants contributed around 31.3%-45.7% (DPPH) or 12.6%-25.4% (FRAP), which suggests that the antioxidant properties of peaches may be undervalued in previous researches.

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