Submitted to: International Peach Symposium
Publication Type: Abstract only
Publication Acceptance Date: 5/15/2001
Publication Date: 7/10/2001
Citation: Byrne, D.H., Cisneros-, Z.L., Okie, W.R. 2001. Anthocyanin and phenolic content in red fleshed peaches and plums and the relationship to antioxidant activity. Fifth International Peach Symposium. Abstract p.36. Interpretive Summary: Recent research suggests dark red and purple fruits and vegetables are particularly beneficial for the human diet. Some plums and peaches have very dark red flesh. These were shown to have high levels of desirable chemicals similar to blueberries, which have some of the highest levels reported. None of these tested materials are named varieties, but are part of on-going breeding programs at the USDA-ARS station in Byron, Georgia.
Technical Abstract: Fruit samples were collected from 8 red-fleshed peaches and 13 red-fleshed plums from plots at the USDA-ARS Prunus collection at Byron, GA in August and frozen at -20 degrees C. 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/100 g tissue. The total phenolics content for peaches ranged from 99 to 261 mg chlorogenic acid/ 100 g tissue and the phenolic content of plums ranged from 158 to 245 mg chlorogenic acid/ 100 g tissue. The anti-oxidant activity ranged from 440 to 1780 ug equivalent Trolox/ g tissue for peaches and from 1250 to 3240 ug equivalent Trolox/ g tissue for the plums. Correlation analysis indicated that the anthocyanin content but not the phenolic content was well correlated with the anti-oxidant activity. Additional amounts of extracts are being prepared for the assays for anti-microbial and anti-cancer activity.