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Thinned stone fruits are a source of polyphenols and antioxidant compounds.
J Sci Food Agric. 2017 Feb; 97(3):902-910.JS

Abstract

BACKGROUND

Thinned fruits are agricultural by-products that contain large quantities of interesting compounds due to their early maturity stage. In this work, the phenolic profile and the antioxidant activity of six thinned stone fruits (apricot, cherry, flat peach, peach, plum and nectarine) have been investigated, focussing on proanthocyanidins.

RESULTS

Thinned nectarine had the highest content of total phenols [67.43 mg gallic acid equivalents (GAE) g-1 dry weight (DW)] and total flavonoids (56.97 mg CE g-1 DW) as well as the highest antioxidant activity measured by DPPH scavenging (133.30 mg [Trolox equivalents (TE) g-1 DW] and FRAP assay (30.42 mg TE g-1 DW). Proanthocyanidins were very abundant in these by-products, and the main phenolic group quantified in cherry (10.54 mg g-1 DW), flat peach (33.47 mg g-1 DW) and nectarine (59.89 mg g-1 DW), while hydroxycinnamic acids predominate in apricot, peach and plum (6.67, 22.04 and 23.75 mg g-1 DW, respectively). The low, mean degree of polymerisation of proanthocyanidins suggests that their bioavailability could be very high.

CONCLUSIONS

This study shows that thinned stone fruit extracts might be used as antioxidants in foods or as a source of compounds with health-related benefits that can be used in the pharmaceutical, cosmetic and food industries. © 2016 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Redondo D
Grupo de Investigación de Alimentos de Origen Vegetal, Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), C/Miguel Servet 177, 50013 Zaragoza, Spain.
Arias E
Parque Científico Tecnológico Aula Dei, Avda. Montañana 930, 50059 Zaragoza, Spain.
Oria R
Grupo de Investigación de Alimentos de Origen Vegetal, Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), C/Miguel Servet 177, 50013 Zaragoza, Spain.
Venturini ME
Grupo de Investigación de Alimentos de Origen Vegetal, Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), C/Miguel Servet 177, 50013 Zaragoza, Spain.

MeSH

AntioxidantsCinnamatesCosmeticsCrop ProductionCrops, AgriculturalDietary SupplementsFood PreservativesFreeze DryingFruitIndustrial WasteMolecular StructureMolecular WeightPhenolsPlant ExtractsPreservatives, PharmaceuticalProanthocyanidinsPrunusPrunus persicaSeasonsSpain

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

27219821

Citation

Redondo, Diego, et al. "Thinned Stone Fruits Are a Source of Polyphenols and Antioxidant Compounds." Journal of the Science of Food and Agriculture, vol. 97, no. 3, 2017, pp. 902-910.
Redondo D, Arias E, Oria R, et al. Thinned stone fruits are a source of polyphenols and antioxidant compounds. J Sci Food Agric. 2017;97(3):902-910.
Redondo, D., Arias, E., Oria, R., & Venturini, M. E. (2017). Thinned stone fruits are a source of polyphenols and antioxidant compounds. Journal of the Science of Food and Agriculture, 97(3), 902-910. https://doi.org/10.1002/jsfa.7813
Redondo D, et al. Thinned Stone Fruits Are a Source of Polyphenols and Antioxidant Compounds. J Sci Food Agric. 2017;97(3):902-910. PubMed PMID: 27219821.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thinned stone fruits are a source of polyphenols and antioxidant compounds. AU - Redondo,Diego, AU - Arias,Esther, AU - Oria,Rosa, AU - Venturini,María E, Y1 - 2016/06/21/ PY - 2016/03/16/received PY - 2016/05/13/revised PY - 2016/05/16/accepted PY - 2016/5/25/pubmed PY - 2017/6/14/medline PY - 2016/5/25/entrez KW - antioxidant activity KW - by-products KW - hydroxycinnamic acids KW - proanthocyanidins KW - thinned stone fruits SP - 902 EP - 910 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 3 N2 - BACKGROUND: Thinned fruits are agricultural by-products that contain large quantities of interesting compounds due to their early maturity stage. In this work, the phenolic profile and the antioxidant activity of six thinned stone fruits (apricot, cherry, flat peach, peach, plum and nectarine) have been investigated, focussing on proanthocyanidins. RESULTS: Thinned nectarine had the highest content of total phenols [67.43 mg gallic acid equivalents (GAE) g-1 dry weight (DW)] and total flavonoids (56.97 mg CE g-1 DW) as well as the highest antioxidant activity measured by DPPH scavenging (133.30 mg [Trolox equivalents (TE) g-1 DW] and FRAP assay (30.42 mg TE g-1 DW). Proanthocyanidins were very abundant in these by-products, and the main phenolic group quantified in cherry (10.54 mg g-1 DW), flat peach (33.47 mg g-1 DW) and nectarine (59.89 mg g-1 DW), while hydroxycinnamic acids predominate in apricot, peach and plum (6.67, 22.04 and 23.75 mg g-1 DW, respectively). The low, mean degree of polymerisation of proanthocyanidins suggests that their bioavailability could be very high. CONCLUSIONS: This study shows that thinned stone fruit extracts might be used as antioxidants in foods or as a source of compounds with health-related benefits that can be used in the pharmaceutical, cosmetic and food industries. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27219821/Thinned_stone_fruits_are_a_source_of_polyphenols_and_antioxidant_compounds_ DB - PRIME DP - Unbound Medicine ER -