TY - JOUR
T1 - Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats
AU - Leontowicz, Hanna
AU - Gorinstein, Shela
AU - Lojek, Antonin
AU - Leontowicz, Maria
AU - Íž, Milan
AU - Soliva-Fortuny, Robert
AU - Park, Yong Seo
AU - Jung, Soon Teck
AU - Trakhtenberg, Simon
AU - Martin-Belloso, Olga
PY - 2002/10/1
Y1 - 2002/10/1
N2 - The aim of this study was to compare some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats. The content of total polyphenols (g/100g) was 0.23 ± 0.03; 0.22 ± 0.03 and 0.68 ± 0.1 in peeled fruits and 0.48 ± 0.04, 0.47 ± 0.04 and 1.2 ± 0.12 in peels of peaches, pears and apples, respectively. Caffeic, p-coumaric and ferulic acids and the total radical-trapping antioxidative potential (TRAP) values in peeled apples and their peels were significantly higher than in peaches and pears, respectively. Contrarary, no significant differences in the content of dietary fiber among the studied fruits were found. The content of all studied indices in peels was significantly higher than peeled fruits (p < 0.05). A good correlation between the total polyphenols and the TRAP values was found in all fruits. Diets supplemented with apples and to a less extent with peaches and pears have improved lipid metabolism and increased the plasma antioxidant potential especially in rats fed with added cholesterol. The highest content of biologically active compounds and the best results in the experiment on rats makes apple preferable for dietary prevention of atherosclerosis and other diseases.
AB - The aim of this study was to compare some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats. The content of total polyphenols (g/100g) was 0.23 ± 0.03; 0.22 ± 0.03 and 0.68 ± 0.1 in peeled fruits and 0.48 ± 0.04, 0.47 ± 0.04 and 1.2 ± 0.12 in peels of peaches, pears and apples, respectively. Caffeic, p-coumaric and ferulic acids and the total radical-trapping antioxidative potential (TRAP) values in peeled apples and their peels were significantly higher than in peaches and pears, respectively. Contrarary, no significant differences in the content of dietary fiber among the studied fruits were found. The content of all studied indices in peels was significantly higher than peeled fruits (p < 0.05). A good correlation between the total polyphenols and the TRAP values was found in all fruits. Diets supplemented with apples and to a less extent with peaches and pears have improved lipid metabolism and increased the plasma antioxidant potential especially in rats fed with added cholesterol. The highest content of biologically active compounds and the best results in the experiment on rats makes apple preferable for dietary prevention of atherosclerosis and other diseases.
KW - Antioxidative potential
KW - Dietary fiber
KW - Fruits
KW - Lipids
KW - Polyphenols
KW - Rats
UR - http://www.scopus.com/inward/record.url?scp=0036775850&partnerID=8YFLogxK
U2 - 10.1016/S0955-2863(02)00206-1
DO - 10.1016/S0955-2863(02)00206-1
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AN - SCOPUS:0036775850
SN - 0955-2863
VL - 13
SP - 603
EP - 610
JO - Journal of Nutritional Biochemistry
JF - Journal of Nutritional Biochemistry
IS - 10
ER -