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126 - ‘Thinned stone fruits are a source of polyphenols and antioxidant compounds’. Sci Food Agric. 97: 902–910

Reference Number: 126

Year: 2017

Authors: Diego Redondo,a Esther Arias,b Rosa Oriaa and María E Venturini

Summary

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 nec- tarine (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.

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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