Antioxidant Activity Assessment and Color Analysis of Skin from Different Peach Varieties Grown in South Carolina

Yueyuan Zhang, Inyee Han, Paul Dawson^*

Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA.

DOI: 10.4236/fns.2015.61003                

Abstract

Peach skin is a byproduct from the further processing of fresh peaches with the potential to be recovered and utilized as a natural antioxidant. Color analysis, phenolic content and antioxidant activity of peach skin from 13 varieties of peaches grown in South Carolina were determined. Color analysis indicated that Norman, Cary Mac, Ruby Prince and Flame Prince differed from other varieties of peaches. Antioxidant activity of peach skin extracts were evaluated by the total phenolics (TP), DPPH free radical scavenging (DPPH), ferric reducing antioxidant power (FRAP) and ferrous ion chelating (FIC) assays. The range of total phenolics content was 8.38 - 18.81 (gallic acid equivalent mg/g dry weight). The total phenolic content was highly correlated to DPPH and FRAP activity in peaches ranging from 8 - 23 AE/mg and 5 - 12 AE/mg, respectively. Three peach varieties with skins having the greatest antioxidant capacity were Red Globe, Scarlet Prince, and O’Henry.

Keywords

Peach Skin, Antioxidant, Total Phenolics, DPPH Assay, FRAP Assay

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	Block, G., Patterson, B. and Subar, A. (1992) Fruit, Vegetables and Cancer Prevention: A Review of the Epidemiological Evidence. Nutrition and Cancer, 18, 1-29. http://dx.doi.org/10.1080/01635589209514201
[2]	Ness, A.R. and Powles, J.W. (1997) Fruits and Vegetables and Cardiovascular Disease: A Review. International Journal of Epidemiology, 26, 1-13. http://dx.doi.org/10.1093/ije/26.1.1
[3]	Brunke, H., Chang, M., Huntrods, D. and McKee, G. (2013) Peach Profile. Agriculture Marketing Resource Center (AgMRC). http://www.agmrc.org/commodities__products/fruits/peach-profile/
[4]	USDA (2013) Noncitrus Fruits and Nuts 2012 Preliminary Summary. http://www.nass.usda.gov/Publications/Todays_Reports/reports/fnutsb14.pdf
[5]	Francisco, A.T., María, I.G., Paedar, C., Andrew, L.W., Betty, H.P. and Adel, A.K. (2001) HPLC-DAD-ESIMS Analysis of Phenolic Compounds in Nectarines, Peaches, and Plums. Journal of Agriculture and Food Chemistry, 49, 47484760. http://dx.doi.org/10.1021/jf0104681
[6]	Campbell, O.E. and Padilla-Zakour, O.I. (2013) Phenolic and Carotenoid Composition of Canned Peaches (Prunus persica) and Apricots (Prunus armeniaca) as Affected by Variety and Peeling. Food Research International, 54, 448455. http://dx.doi.org/10.1016/j.foodres.2013.07.016
[7]	Desmond, R.L. and Daniele, B. (2008) The Peach Botany, Production and Uses. In: Crisosto, C.H. and Valero, D., Eds., Harvesting and Postharvest Handling of Peaches for the Fresh Market, CAB International, 575-594.
[8]	Kurechi, T., Kikugawa, K. and Kato, T. (1980) Studies on the Antioxidants Hydrogen Donating Capability of Antioxidants to 2,2-Diphenyl-1-Picrylhydrazyl. Chemical and Pharmaceutical Bulletin, 28, 2089-2093. http://dx.doi.org/10.1248/cpb.28.2089
[9]	Decker, E.A. and Welch, B. (1990) Role of Ferritin as a Lipid Oxidation Catalyst in Muscle Food. Journal of Agriculture and Food Chemistry, 38, 674-677. http://dx.doi.org/10.1021/jf00093a019
[10]	Miller, N.J., Rice-Evans, C.A., Davies, M.J., Gopinathan, V. and Milner, A. (1993) A Novel Method for Measuring Antioxidant Capacity and Its Application to Monitoring Antioxidant Status in Premature Neonates. Clinical Science, 84, 407-412.
[11]	Cao, G., Alessio, H.M. and Cutler, R.G. (1993) Oxygen-Radical Absorbance Capacity Assay for Antioxidants. Free Radical Biology and Medicine, 14, 303-311. http://dx.doi.org/10.1016/0891-5849(93)90027-R
[12]	Lissi, E., Salim-Hanna, M., Pascual, C. and del Castillo, M.D. (1995) Evaluation of Total Antioxidant Potential (TRAP) and Total Antioxidant Reactivity from Luminol-Enhanced Chemiluminescence Measurements. Free Radical Biology and Medicine, 18, 153-158. http://dx.doi.org/10.1016/0891-5849(94)00117-3
[13]	Benzie, I.F.F. and Strain, J.J. (1996) The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239, 70-76. http://dx.doi.org/10.1006/abio.1996.0292
[14]	Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. (1999) Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Free Radical Biology and Medicine, 26, 1231-1237. http://dx.doi.org/10.1016/S0891-5849(98)00315-3
[15]	Lim, Y.Y., Lim, T.T. and Tee, J.J. (2007) Antioxidant Properties of Several Tropical Fruits: A Comparative Study. Food Chemistry, 103, 1003-1008. http://dx.doi.org/10.1016/j.foodchem.2006.08.038
[16]	Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. (1999) Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods in Enzymology, 299, 152-178. http://dx.doi.org/10.1016/S0076-6879(99)99017-1
[17]	Molyneux, P. (2004) The Use of the Stable Free Radical Diphenylpicrylhydrazyl (DPPH) for Estimating Antioxidant Activity. Songklanakarin Journal of Science and Technology, 26, 211-219.
[18]	Gulcin, I., Tel, A.Z. and Kirecci, E. (2008) Antioxidant, Antimicrobial, Antifungal, and Antiradical Activities of Cyclotrichium niveum (BOISS) Manden and Scheng. International Journal of Food Properties, 11, 450-471. http://dx.doi.org/10.1080/10942910701567364
[19]	Babbar, N., Oberoi, H.S., Uppal, D.S. and Patil, R.T. (2011) Total Phenolic Content and Antioxidant Capacity of Extracts Obtained from Six Important Fruit Residues. Food Research International, 44, 391-396. http://dx.doi.org/10.1016/j.foodres.2010.10.001
[20]	Maria, I.G., Francisco, A.T., Betty, H. and Adel, A.K. (2002) Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California. Journal of Agriculture and Food Chemistry, 50, 4976-4982. http://dx.doi.org/10.1021/jf020136b
[21]	Huang, D., Qu, B. and Prior, R.L. (2005) The Chemistry behind Antioxidant Capacity Assays. Journal of Agriculture and Food Chemistry, 53, 1841-1856. http://dx.doi.org/10.1021/jf030723c