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

• 作者: Hui Liu Jiankang Cao Weibo Jiang Yucai Li
• 来源期刊: 园艺学报（英文版）
• 年，卷（期）: 2019,（4）
• 所属期刊栏目: Research Papers
• 页码范围: 137-144
• 页数: 8页
• 语种: 英文

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％, respec-tively. 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.

作者信息

序号	姓名	单位	发文数	被引次数	H指数	G指数
1	Hui Liu		1	0	0.0	0.0
2	Weibo Jiang		1	0	0.0	0.0
3	Jiankang Cao		1	0	0.0	0.0
4	Yucai Li		1	0	0.0	0.0