Carotenoids, Phenolic Profile, Mineral Content and Antioxidant Properties in Flesh and Peel of Prunus persica Fruits during Two Maturation Stages-Reference-Cited by-同舟云学术

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Carotenoids, Phenolic Profile, Mineral Content and Antioxidant Properties in Flesh and Peel of Prunus persica Fruits during Two Maturation Stages

Published:2016-11-03 Issue:1 Volume:72 Page:103-110
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Dabbou Samia,Maatallah Samira,Castagna Antonella,Guizani Monia,Sghaeir Wala,Hajlaoui Hichem,Ranieri Annamaria

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-016-0585-y.pdf

Reference29 articles.

1. Camejo D, Martí MC, Román P et al (2010) Antioxidant system and protein pattern in peach fruits at two maturation stages. J Agric Food Chem 58:11140–11147. doi: 10.1021/jf102807t

2. Tomás-Barberán FA, Gil MI, Cremin P et al (2001) HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. J Agric Food Chem 49:4748–4760. doi: 10.1021/jf0104681

3. Chang S, Tan C, Frankel EN, Barrett DM (2000) Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars. J Agric Food Chem 48:147–151. doi: 10.1021/jf9904564

4. Loizzo MR, Pacetti D, Lucci P et al (2015) Prunus persica var. Platycarpa (Tabacchiera peach): bioactive compounds and antioxidant activity of pulp, peel and seed ethanolic extracts. Plant Foods Hum Nutr 70:331–337. doi: 10.1007/s11130-015-0498-1

5. Cantín CM, Moreno MA, Gogorcena Y (2009) Evaluation of the antioxidant capacity, phenolic compounds, and vitamin C content of different peach and nectarine [Prunus persica (L.) batsch] breeding progenies. J Agric Food Chem 57:4586–4592. doi: 10.1021/jf900385a

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