Comparative content of some phytochemicals in Spanish apples, peaches and pears

被引:59
作者
Gorinstein, S [1 ]
Martin-Belloso, O
Lojek, A
Cíz, M
Soliva-Fortuny, R
Park, YS
Caspi, A
Libman, I
Trakhtenberg, S
机构
[1] Hebrew Univ Jerusalem, Hadassah Med Sch, Dept Med Chem & Nat Prod, IL-91010 Jerusalem, Israel
[2] Univ Lleida, Dept Food Technol, Lleida, Spain
[3] Acad Sci Czech Republ, Inst Biophys, CS-61265 Brno, Czech Republic
[4] Mokpo Natl Univ, Dept Hort Sci, Chungnam, South Korea
[5] Kaplan Med Ctr, Rehovot, Israel
关键词
dietary fibre; polyphenols; phenolic acids; total radical-trapping antioxidative potential;
D O I
10.1002/jsfa.1178
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
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 +/- 0.7 g kg(-1) in peeled fruits and 4.7 +/- 0.4, 4.5 +/- 0.4 and 11.1 +/- 1.2 g 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. (C) 2002 Society of Chemical Industry.
引用
收藏
页码:1166 / 1170
页数:5
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