Quality Characteristics and Antioxidant Activity of Unripe Peach (Prunus Persica L. Batsch) Extracts with Distilled Water Coupled with Ultrasonication and Prethanol-A

Figures & data

Table 1. Analysis of variance for the effect of extracting solvents (distilled water and prethanol-A) on the different physicochemical characteristics of unripe peach extract of ‘Changhowon Hwangdo’ and ‘Kanoiwa Hakuto’

Trait/Source of variation		df	F Value	Pr > F
pH
	Solvent	1	0.51	0.496
	Cultivar	1	55.89	<.0001
	Solvent × Cultivar	1	4.58	0.0648
	Total	11
Titratable acidity
	Solvent	1	154.01	<.0001
	Cultivar	1	3658.51	<.0001
	Solvent × Cultivar	1	23.11	0.0013
	Total	11
Total soluble solid
	Solvent	1	272.4	<.0001
	Cultivar	1	2.68	0.1401
	Solvent × Cultivar	1	817.92	<.0001
	Total	11
L* (Lightness)
	Solvent	1	255.64	<.0001
	Cultivar	1	6.11	0.0385
	Solvent × Cultivar	1	50.27	0.0001
	Total	11
a* (redness)
	Solvent	1	3594.06	<.0001
	Cultivar	1	792.53	<.0001
	Solvent × Cultivar	1	2445.13	<.0001
	Total	11
b* (yellowness)
	Solvent	1	36450.9	<.0001
	Cultivar	1	1127.56	<.0001
	Solvent × Cultivar	1	9348.28	<.0001
	Total	11
DPPH scavenging potential
	Solvent	1	0.78	0.4022
	Cultivar	1	6.38	0.0354
	Solvent × Cultivar	1	0.01	0.9159
	Total	11
Total phenol
	Solvent	1	415.56	<.0001
	Cultivar	1	1263.26	<.0001
	Solvent × Cultivar	1	6.53	0.0339
	Total	11
Total mineral
	Solvent	1	121.22	<.0001
	Cultivar	1	61.59	<.0001
	Solvent × Cultivar	1	18.09	0.0028
	Total	11

df, degree of freedom.

Table 2. General chemical properties of unripe peach extracts of ‘Changhowon Hwangdo’ and ‘Kanoiwa Hakuto’ in distilled water and prethanol-A

Properties	Sample
	CH-DW	CH-PA	KH-DW	KH-PA
pH	3.77 ± 0.04^b	3.91 ± 0.07^a	3.40 ± 0.02^c	3.36 ± 0.06^c
TA (g/100 mL)	1.51 ± 0.03^c	1.26 ± 0.02^d	2.34 ± 0.01^a	2.22 ± 0.03^b
Soluble solid (°Brix)	28.1 ± 0.1^c	29.8 ± 0.3^b	32.0 ± 0.2^a	26.2 ± 0.2^d

CH-DW: peach cv. Changhowon Hwangdo extracted with distilled water (1:10 w/v), CH-PA: peach cv. Changhowon Hwangdo extracted with prethanol-A (1:10 w/v), KH-DW: peach cv. Kanoiwa Hakuto extracted with distilled water (1:10 w/v) and KH-PA: peach cv. Kanoiwa Hakuto extracted with prethanol-A (1:10 w/v).

TA, titratable acidity as lactic acid.

Data are means±SD of triplicate measurements. Values followed by different superscripts in the same row are significantly different (P< 0.0.5).

Table 3. Hunter color values of unripe peach extracts of ‘Changhowon Hwangdo’ and ‘Kanoiwa Hakuto’ in distilled water and prethanol-A

Sample	Color value
	L*	a*	b*
CH-DW	51.85 ± 0.07^c	-1.57 ± 0.02^a	20.42 ± 0.03^b
CH-PA	59.73 ± 0.04^a	-2.82 ± 0.01^d	18.96 ± 0.02^c
KH-DW	54.50 ± 0.09^b	-2.46 ± 0.02^b	21.40 ± 0.02^a
KH-PA	58.15 ± 1.16^a	-2.59 ± 0.03^c	16.95 ± 0.04^d

CH-DW: peach cv. Changhowon Hwangdo extracted with distilled water (1:10 w/v), CH-PA: peach cv. Changhowon Hwangdo extracted with prethanol-A (1:10 w/v), KH-DW: peach cv. Kanoiwa Hakuto extracted with distilled water (1:10 w/v) and KH-PA: peach cv. Kanoiwa Hakuto extracted with prethanol-A (1:10 w/v).

L*, lightness (100, white; 0, black); a*, redness (–, green; +, red); b*, yellowness (–, blue; +, yellow).

Data are means±SD of triplicate measurements. Values followed by different superscripts in the same column are significantly different (P< 0.0.5).

Table 4. Mineral contents (ppm) of unripe peach extracts of ‘Changhowon Hwangdo’ and ‘Kanoiwa Hakuto’ in distilled water and prethanol-A

Element	Sample
	CH-DW	CH-PA	KH-DW	KH-PA
Na	94.58 ± 3.69^a	71.79 ± 2.79^c	61.42 ± 2.30^d	81.39 ± 3.02^b
Mg	165.36 ± 7.89^b	130.84 ± 5.58^c	199.79 ± 0.43^a	155.68 ± 6.14^b
K	5671.08 ± 226.52^b	4859.09 ± 197.96^c	6990.44 ± 54.57^a	5322.65 ± 197.66^b
Ca	77.24 ± 0.93^c	79.32 ± 2.77^c	107.43 ± 0.67^a	91.09 ± 3.06^b
Mn	1.51 ± 0.02^a	0.79 ± 0.04^c	0.98 ± 0.01^b	0.80 ± 0.02^d
Fe	18.10 ± 0.27^a	13.71 ± 0.13^b	13.65 ± 0.07^b	11.07 ± 0.06^c
Cu	3.07 ± 0.06^b	1.78 ± 0.01^d	3.66 ± 0.01^a	2.21 ± 0.02^c
Zn	44.51 ± 0.50^a	5.84 ± 0.04^d	10.51 ± 0.05^b	8.53 ± 0.09^c
Total	6075.45	5163.16	7387.88	5673.42

CH-DW: peach cv. Changhowon Hwangdo extracted with distilled water (1:10 w/v), CH-PA: peach cv. Changhowon Hwangdo extracted with prethanol-A (1:10 w/v), KH-DW: peach cv. Kanoiwa Hakuto extracted with distilled water (1:10 w/v) and KH-PA: peach cv. Kanoiwa Hakuto extracted with prethanol-A (1:10 w/v).

Data are means±SD of triplicate measurements. Values followed by different superscripts in the same row are significantly different (P< 0.0.5).

Table 5. DPPH radical scavenging activities and total phenol contents of unripe peach extracts of ‘Changhowon Hwangdo’ and ‘Kanoiwa Hakuto’ in distilled water and prethanol-A

Sample	DPPH (% inhibition)	Total phenol content (GAE µg/mL of sample)
CH-DW	93.70 ± 0.21^a	1060.04 ± 2.00^c
CH-PA	93.65 ± 0.61^a	1045.75 ± 2.11^d
KH-DW	94.03 ± 0.51^a	1098.63 ± 1.62^a
KH-PA	94.63 ± 0.30^a	1076.76 ± 1.31^b

CH-DW: peach cv. Changhowon Hwangdo extracted with distilled water (1:10 w/v), CH-PA: peach cv. Changhowon Hwangdo extracted with prethanol-A (1:10 w/v), KH-DW: peach cv. Kanoiwa Hakuto extracted with distilled water (1:10 w/v) and KH-PA: peach cv. Kanoiwa Hakuto extracted with prethanol-A (1:10 w/v).

GAE, gallic acid equivalent.

Data are means±SD of triplicate measurements. Values followed by different superscripts in the same column are significantly different (P< 0.0.5).