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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081707%3A_____%2F02%3A17023035" target="_blank" >RIV/68081707:_____/02:17023035 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 contentsof 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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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 contentsof 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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

BO - Biofyzika

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

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Svazek periodika

82

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

1166-1170

Kód UT WoS článku

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EID výsledku v databázi Scopus

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