Comparative content of some phytochemicals in Spanish apples, peaches and pears

0126736 - BFU-R 20023035 RIV GB eng J - Journal Article
Gorinstein, S. - Martin-Belloso, O. - Lojek, Antonín - Číž, Milan - Soliva-Fortuny, R. - Park, Y. S. - Caspi, A. - Libman, I. - Trakhtenberg, S.
Comparative content of some phytochemicals in Spanish apples, peaches and pears.
Journal of the Science of Food and Agriculture. Roč. 82, č. 10 (2002), s. 1166-1170. ISSN 0022-5142. E-ISSN 1097-0010
Institutional research plan: CEZ:AV0Z5004920
Keywords : dietary fibre * polyphenols * phenolic acids
Subject RIV: BO - Biophysics
Impact factor: 1.410, year: 2002

Dietary fibre, total polyphenols and phenolic acids in Spanish apples, peaches and pears were analysed and compared with their total radical-trapping antioxidative potential (TRAP). There were no significant differences in the content of dietary fibre among the studied fruits. The content of total polyphenols was 2.4 +/- 0.4, 2.1 +/- 0.3 and 6.9 +/- 0.7 g kg(-1) in peeled fruits and 4.7 +/- 0.4, 4.5 +/- 0.4 and 11.1 +/- 1.2 g kg(-1) in their peels for peaches, pears and apples respectively. The contents of dietary fibre, total polyphenols, caffeic, p-coumaric and ferulic acids and the TRAP values were significantly (P < 0.05) higher in peels than in peeled fruits. The contents of all studied compounds and the TRAP values were significantly higher in peeled apples and their peel than in peaches and pears. We observed a strong correlation between the contents of total polyphenols and phenolic acids and the total radical-trapping antioxidative potential in all three fruits.
Permanent Link: http://hdl.handle.net/11104/0024964