Metabolic basis for superior antioxidant capacity of red-fleshed peaches

文献类型： 外文期刊

第一作者： Zhao, Yun

作者： Zhao, Yun;Sun, Juanli;Liu, Yudi;Zhang, Xian;Cao, Yunpeng;Zheng, Beibei;Zhang, Ruo-Xi;Han, Yuepeng;Zhao, Yun;Cao, Yunpeng;Zheng, Beibei;Zhang, Ruo-Xi;Han, Yuepeng;Sun, Juanli;Liu, Yudi;Zhang, Xian;Zhao, Caiping;Ai, Xiaoyan;He, Huaping;Han, Yuepeng

作者机构：

关键词： Red-fleshed peach; Phenolic compounds; Antioxidant activity; Anthocyanins; Phenolic acids

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 23 卷

页码：

收录情况： SCI

摘要： Peach fruit is an important natural source of phenolic compounds that are well-known to have health benefits, but their metabolic basis remain elusive. Here, we report on phenolic compounds accumulation and antioxidant activity of ripe fruits in peach. A considerable variation in phenolic compounds content was observed among peach germplasm, with significantly higher levels detected in red-fleshed peaches compared to non-red-fleshed peaches. Antioxidant activity of crude extracts from ripe fruits showed significant differences among peach germplasm, with red-fleshed peaches having the strongest antioxidant activity. Intriguingly, it was observed that total phenolics instead of anthocyanins were strongly associated with antioxidant activity. Phenolic compounds content and antioxidant activity showed dynamic changes throughout fruit development, and these were much higher in the peel than in the flesh. Metabolomic analysis unveiled a coordinated accumulation of anthocyanins as well as key components of flavonoids and phenolic acids, which endows red-fleshed peaches with superior antioxidant activity.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序