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

has been cited by the following article:

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

  AUTHORS: Yueyuan Zhang, Inyee Han, Paul Dawson

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

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.1, January 12, 2015

  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.