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Carotenoids, Phenolic Profile, Mineral Content and Antioxidant Properties in Flesh and Peel of Prunus persica Fruits during Two Maturation Stages

Plant Foods for Human Nutrition volume 72, pages 103–110 (2017)Cite this article

An Erratum to this article was published on 07 February 2017

Abstract

Carotenoids and phenolic profile, antioxidant activity as well as concentrations of selected macronutrients (K, N, Mg, Ca and Na) and micronutrients (Zn, Cu and Mn) in flesh and peel of peach fruit were recorded at two harvest dates. Predominant mineral was potassium, followed by calcium, magnesium and sodium. The concentration of most micronutrients was greater in the peel than in the flesh especially in early season. The concentration of most elements in flesh and peel decreased during fruit maturation. Total carotenoids content varied with respect to the cultivar. β-cryptoxanthin and β-carotene were the major carotenoids in both tissues and flesh contain the lowest amounts. Neochlorogenic acid, chlorogenic acid, catechin, epicatechin, gallic acid, rutin, quercetin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, were detected in both peel and flesh, with chlorogenic acid and catechin being the predominant components. Peel extracts showed markedly higher antioxidant activities, when estimated by ABTS or DPPH assays, than the flesh counterparts, consistent with the observed higher phenolic content. Overall, total phenolics levels increased at full ripening stage in both peel and flesh. The results found herein provide important data on carotenoids, phenolic and macro- and micronutrient changes during fruit growth, and emphases peach fruit as a potential functional food.

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Abbreviations

ABTS+ :

2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical cation

DPPH• :

2,2-diphenyl-1-picrylhydrazyl radical

EC 50 :

Effective concentration

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Author information

Affiliations

  1. Laboratory of Bioresources, Integrative Biology and Valorisation, Higher Institute of Biotechnology of Monastir, University of Monastir, Av. Tahar Hadded, BP 74, 5000, Monastir, Tunisia

    Samia Dabbou, Monia Guizani & Wala Sghaeir

  2. Dentistry Faculty, University of Monastir, Avicenne Street, 5019, Monastir, Tunisia

    Samia Dabbou

  3. Regional Center of Agricultural Research (CRRA) PB 357, 9100, Sidi Bouzid, Tunisia

    Samira Maatallah & Hichem Hajlaoui

  4. Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124, Pisa, Italy

    Antonella Castagna & Annamaria Ranieri

  5. Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, via del Borghetto 80, 56124, Pisa, Italy

    Annamaria Ranieri

Authors
  1. Samia Dabbou
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  2. Samira Maatallah
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  3. Antonella Castagna
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  4. Monia Guizani
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  5. Wala Sghaeir
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  6. Hichem Hajlaoui
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  7. Annamaria Ranieri
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Corresponding author

Correspondence to Samia Dabbou.

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We declare not conflict of interest.

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This article does not contain any studies with human or animal subjects.

Additional information

The original version of this article was revised: The family name of an author was corrected from “Hichem Hajlaloui” to “Hichem Hajlaoui”. Moreover, Tables 1 and 2 were cut incorrectly. The second part of both tables should start at the “Full Ripening” stage to ensure that “Peel” and “Flesh” of “Sweet Cap” were in the same line.

An erratum to this article is available at http://dx.doi.org/10.1007/s11130-017-0603-8.

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Dabbou, S., Maatallah, S., Castagna, A. et al. Carotenoids, Phenolic Profile, Mineral Content and Antioxidant Properties in Flesh and Peel of Prunus persica Fruits during Two Maturation Stages. Plant Foods Hum Nutr 72, 103–110 (2017). https://doi.org/10.1007/s11130-016-0585-y

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  • DOI: https://doi.org/10.1007/s11130-016-0585-y

Keywords

  • Prunus persica
  • Carotenoids
  • Mineral elements
  • Phenolic profile
  • Antioxidant activity
  • Ripening