|Cevallos, B - TEXAS A&M|
|Byrne, D - TEXAS A&M|
|Cisneros-Zevallos, L - TEXAS A&M|
Submitted to: Acta Horticulturae
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 12, 2002
Publication Date: November 1, 2002
Citation: CEVALLOS, B., BYRNE, D.H., CISNEROS-ZEVALLOS, L., OKIE, W.R. ANTHOCYANIN AND PHENOLIC CONTENT IN RED-FLESHED PEACHES AND PLUMS AND THE RELATIONSHIP TO ANTIOXIDANT ACTIVITY. ACTA HORTICULTURAE. 2002. v.592. p.589-592. Interpretive Summary: Red and purple pigments in fruit are now known to provide health benefits. This research looked at the anti-oxidant capacity of peaches and plums with flesh ranging from light red to dark red. The darkest red flesh had the highest levels. Plums had levels similar to blueberries, which are ranked at the top for fresh fruits. More breeding work is needed to maximize the anti-oxidant levels and to improve other characteristics of the red-fleshed peaches and plums.
Technical Abstract: Fruit samples of 8 red-fleshed peach and 13 red-fleshed plum selections were collected from plots at the USDA-ARS Prunus collection at Byron, GA and frozen at -20C. These were assayed for total phenolics and anthocyanin content as well as antioxidant activity. The anthocyanin content of the peaches ranged from 3.4 to 22.0 mg/100g tissue and that of the plums ranged from 19.4 to 101.7 mg/100g tissue. The total phenolics content for peaches ranged from 99 to 449 mg chlorogenic acid/ 100 g tissue and the phenolic content of plums ranged from 298 to 563 mg chlorogenic acid/ 100 g tissue. The anti-oxidant activity ranged from 440 to 1784 ug equivalent Trolox/ g tissue for peaches and from 1254 to 3244 ug equivalent Trolox/ g tissue for the plums. Correlation analysis indicated that the anthocyanin content and phenolic content was well correlated with the anti-oxidant activity. Plum extracts showed good antimicrobial activity and some potential as a colorant.