TY - JOUR
T1 - Comparative content of some phytochemicals in Spanish apples, peaches and pears
AU - Gorinstein, Shela
AU - Martin-Belloso, Olga
AU - Lojek, Antonin
AU - Číž, Milan
AU - Soliva-Fortuny, Robert
AU - Park, Yong Seo
AU - Caspi, Abraham
AU - Libman, Imanual
AU - Trakhtenberg, Simon
PY - 2002
Y1 - 2002
N2 - Dietary fibre, total polyphenols and phenolic acids in Spanish apples, peaches and pears were analysed and compared with their total radical-trapping antioxidative potential (TRAP). There were no significant differences in the content of dietary fibre among the studied fruits. The content of total polyphenols was 2.4±0.4, 2.1±0.3 and 6.9±0.7g kg-1 in peeled fruits and 4.7±0.4, 4.5±0.4 and 11.1 ±1.2g kg-1 in their peels for peaches, pears and apples respectively. The contents of dietary fibre, total polyphenols, caffeic, p-coumaric and ferulic acids and the TRAP values were significantly (P<0.05) higher in peels than in peeled fruits. The contents of all studied compounds and the TRAP values were significantly higher in peeled apples and their peel than in peaches and pears. We observed a strong correlation between the contents of total polyphenols and phenolic acids and the total radical-trapping antioxidative potential in all three fruits. The relatively high content of dietary fibre, the highest contents of total polyphenols, caffeic, p-coumaric and ferulic acids and the highest value of TRAP make apples preferable among the studied fruits for dietary prevention of atherosclerosis and other diseases.
AB - Dietary fibre, total polyphenols and phenolic acids in Spanish apples, peaches and pears were analysed and compared with their total radical-trapping antioxidative potential (TRAP). There were no significant differences in the content of dietary fibre among the studied fruits. The content of total polyphenols was 2.4±0.4, 2.1±0.3 and 6.9±0.7g kg-1 in peeled fruits and 4.7±0.4, 4.5±0.4 and 11.1 ±1.2g kg-1 in their peels for peaches, pears and apples respectively. The contents of dietary fibre, total polyphenols, caffeic, p-coumaric and ferulic acids and the TRAP values were significantly (P<0.05) higher in peels than in peeled fruits. The contents of all studied compounds and the TRAP values were significantly higher in peeled apples and their peel than in peaches and pears. We observed a strong correlation between the contents of total polyphenols and phenolic acids and the total radical-trapping antioxidative potential in all three fruits. The relatively high content of dietary fibre, the highest contents of total polyphenols, caffeic, p-coumaric and ferulic acids and the highest value of TRAP make apples preferable among the studied fruits for dietary prevention of atherosclerosis and other diseases.
KW - Dietary fibre
KW - Phenolic acids
KW - Polyphenols
KW - Total radical-trapping antioxidative potential
UR - http://www.scopus.com/inward/record.url?scp=0036311548&partnerID=8YFLogxK
U2 - 10.1002/jsfa.1178
DO - 10.1002/jsfa.1178
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AN - SCOPUS:0036311548
SN - 0022-5142
VL - 82
SP - 1166
EP - 1170
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 10
ER -