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

Literature Cited

• Alothman, M., R. Bhat, and A. Karim. 2009. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem. 115:785–788. doi:10.1016/j.foodchem.2008.12.005.
   Web of Science ®Google Scholar
• Altemimi, A., D.G. Watson, R. Choudhary, M.R. Dasari, and D.A. Lightfoot. 2016. Ultrasound assisted extraction of phenolic compounds from peaches and pumpkins. PLoS One. 11:e0148758. doi:10.1371/journal.pone.0148758.
   PubMed Web of Science ®Google Scholar
• Andreotti, C., D. Ravaglia, A. Ragaini, and G. Costa. 2008. Phenolic compounds in peach (Prunus persica) cultivars at harvest and during fruit maturation. Ann. Appl. Biol. 153:11–23. doi:10.1111/j.1744-7348.2008.00234.x.
   Web of Science ®Google Scholar
• Baldi, E., M. Toselli, G. Marcolini, M. Quartieri, B. Marangoni, and A. Innocenti. 2012. Effect of organic fertilization, ripening stage and storage on quality of fruits of ‘Stark Red Gold’ nectarine. Acta Hortic. 933:593–600. doi:10.17660/ActaHortic.2012.933.77.
   Google Scholar
• Bocco, A., M.E. Cuvelier, H. Richard, and C. Berset. 1998. Antioxidant activity and phenolic composition of citrus peel and seed extracts. J. Agric. Food Chem. 46:2123–2129. doi:10.1021/jf9709562.
   Web of Science ®Google Scholar
• Cantin, C.M., M.A. Moreno, and Y. Gogorcena. 2009. Evaluation of the antioxidant capacity, phenolic compounds, and vitamin C content of different peach and nectarine [Prunus persica (L.) Batsch] breeding progenies. J. Agric. Food Chem. 57:4586–4592. doi:10.1021/jf900385a.
   PubMed Web of Science ®Google Scholar
• Choi, W.Y., and H.Y. Lee. 2018. Effect of ultrasonic extraction on production and structural changes of C-phycocyanin from marine Spirulina maxima. Int. J. Mol. Sci. 19:220. doi:10.3390/ijms19010220.
   Web of Science ®Google Scholar
• Cocconi, E., C. Stingone, A. Zanotti, and A. Trifiro. 2016. Characterization of polyphenols in apricot and peach purees by UHPLC coupled to HRMS Q‐Exactive™ mass spectrometer: An approach in the identification of adulterations. J. Mass Spectrom. 51:742–749. doi:10.1002/jms.3818.
   PubMed Web of Science ®Google Scholar
• Dasola, A.M., L.A. Tunbosun, A.L. Adeyemi, and O.O. Abidemi. 2014. Effects of solvent types on the yields and mineral compositions of the leaf extracts of Moringa oleifera L. Afr. J. Pure Appl. Chem. 8:134–146.
   Google Scholar
• Dragovic-Uzelac, V., B. Levaj, V. Mrkic, D. Bursac, and M. Boras. 2007. The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region. Food Chem. 102:966–975. doi:10.1016/j.foodchem.2006.04.001.
   Web of Science ®Google Scholar
• Garcia-Salas, P., A. Morales-Soto, A. Segura-Carretero, and A. Fernández-Gutiérrez. 2010. Phenolic-compound-extraction systems for fruit and vegetable samples. Molecules. 15:8813–8826. doi:10.3390/molecules15128813.
   PubMed Web of Science ®Google Scholar
• Houston, M.C., and K.J. Harper. 2008. Potassium, magnesium, and calcium: Their role in both the cause and treatment of hypertension. J. Clin. Hypertens. 10:3–11. doi:10.1111/jch.2008.10.issue-7.
   PubMed Web of Science ®Google Scholar
• Ismail, F., M.R. Anjum, A.N. Mamon, and T.G. Kazi. 2011. Trace metal contents of vegetables and fruits of Hyderabad retail market. Pak. J. Nutr. 10:365–372. doi:10.3923/pjn.2011.365.372.
   Google Scholar
• Jerman, T., P. Trebše, and B.M. Vodopivec. 2010. Ultrasound-assisted solid liquid extraction (USLE) of olive fruit (Olea europaea) phenolic compounds. Food Chem. 123:175–182. doi:10.1016/j.foodchem.2010.04.006.
   Web of Science ®Google Scholar
• Jung, K.M., S.H. Lee, W.H. Park, I.D. Kim, S.K. Dhungana, and D.H. Shin. 2015. Physicochemical, antioxidant, and sensorial properties of peach snacks prepared from different cultivars. Afr. J. Biotechnol. 14:2211–2215. doi:10.5897/AJB2015.14759.
   Google Scholar
• Kajdzanoska, M., J. Petreska, and M. Stefova. 2011. Comparison of different extraction solvent mixtures for characterization of phenolic compounds in strawberries. J. Agric. Food Chem. 59:5272–5278. doi:10.1021/jf2007826.
   PubMed Web of Science ®Google Scholar
• Kim, D.M., K.H. Kim, Y.S. Kim, J.H. Koh, K.H. Lee, and H.S. Yook. 2012b. A study on the development of cosmetic materials using unripe peaches seed extracts. J. Korean Soc. Food Sci. Nutr. 41:110–115. doi:10.3746/jkfn.2012.41.1.110.
   Google Scholar
• Kim, H.R., I.D. Kim, S.K. Dhungana, M.O. Kim, and D.H. Shin. 2014a. Comparative assessment of physicochemical properties of unripe peach (Prunus persica) and Japanese apricot (Prunus mume). Asian Pac. J. Trop. Biomed. 4:97–103. doi:10.1016/S2221-1691(14)60216-1.
   PubMedGoogle Scholar
• Kim, I.D., J.W. Lee, S.J. Kim, J.W. Cho, S.K. Dhungana, Y.S. Lim, and D.H. Shin. 2014b. Exogenous application of natural extracts of persimmon (Diospyros kaki Thunb.) can help in maintaining nutritional and mineral composition of dried persimmon. Afr. J. Biotechnol. 13:2231–2239. doi:10.5897/AJB2013.13503.
   Google Scholar
• Kim, K.H., D.M. Kim, S.R. Yu, and H.S. Yook. 2012a. Antioxidant and whitening activities of various cultivars of Korean unripe peaches (Prunus persica L. Batsch). J. Korean Soc. Food Sci. Nutr. 41:156–160. doi:10.3746/jkfn.2012.41.2.156.
   Google Scholar
• Kumar, K., A.N. Yadav, V. Kumar, P. Vyas, and H.S. Dhaliwal. 2017. Food waste: A potential bioresource for extraction of nutraceuticals and bioactive compounds. Bioresour. Bioprocess. 4:18. doi:10.1186/s40643-017-0148-6.
   Web of Science ®Google Scholar
• Le, T.T., J. Yin, and M. Lee. 2017. Anti-inflammatory and anti-oxidative activities of phenolic compounds from Alnus sibirica stems fermented by Lactobacillus plantarum subsp. argentoratensis. Molecules 22:1566.
   Web of Science ®Google Scholar
• Lee, J., and R.E. Wrolstad. 2004. Extraction of anthocyanins and polyphenolics from blueberry processing waste. J. Food Sci. 69:564–573. doi:10.1111/j.1365-2621.2004.tb13651.x.
   Web of Science ®Google Scholar
• Lee, S., J.A. Lee, G.G. Park, J.K. Jang, and Y.S. Park. 2017. Semi-continuous fermentation of onion vinegar and its functional properties. Molecules. 22:1313. doi:10.3390/molecules22081313.
   PubMed Web of Science ®Google Scholar
• Liu, H., J. Cao, and W. Jiang. 2015. Evaluation of physiochemical and antioxidant activity changes during fruit on-tree ripening for the potential values of unripe peaches. Sci. Hortic. 193:32–39. doi:10.1016/j.scienta.2015.06.045.
   Web of Science ®Google Scholar
• Lombardo, V.A., S. Osorio, J. Borsani, M.A. Lauxmann, C.A. Bustamante, C.O. Budde, C.S. Andreo, M.V. Lara, A.R. Fernie, and M.F. Drincovich. 2011. Metabolic profiling during peach fruit development and ripening reveals the metabolic networks that underpin each developmental stage. Plant Physiol. 157:1696–1710. doi:10.1104/pp.111.186064.
   PubMed Web of Science ®Google Scholar
• Luo, J., E. Butelli, L. Hill, A. Parr, R. Niggeweg, P. Bailey, B. Weisshaar, and C. Martin. 2008. AtMYB12 regulates caffeoyl quinic acid and flavonol synthesis in tomato: Expression in fruit results in very high levels of both types of polyphenol. Plant J. 56:316–326. doi:10.1111/j.1365-313X.2008.03597.x.
   PubMed Web of Science ®Google Scholar
• Manzoor, M., F. Anwar, Z. Mahmood, U. Rashid, and M. Ashraf. 2012. Variation in minerals, phenolics and antioxidant activity of peel and pulp of different varieties of peach (Prunus persica L.) fruit from Pakistan. Molecules. 17:6491–6506. doi:10.3390/molecules17066491.
   PubMed Web of Science ®Google Scholar
• Naik, A., R. Krishnamurthy, and J. Pathak. 2017. Antioxidant activity and phytochemical screening of Costus pictus D. Don leaf extracts. Int. J. Pharmacogn. Phytochem. Res. 9:789–796.
   Google Scholar
• Ramina, A., P. Tonutti, and B. McGlasson. 2008. Ripening, nutrition and postharvest physiology, p. 550–574. In: D.R. Layne and D. Bassi (eds.). The peach: Botany, production and uses. Oxfordshire, UK: Centre for Agriculture and Biosciences International.
   Google Scholar
• Rasheed, A.A., E.I. Cobham, M. Zeighmami, and S.P. Ong. 2012. Extraction of phenolic compounds from pineapple fruit. Paper presented at the 2nd International Symposium on Processing & Drying of Foods, Fruits & Vegetables, University of Nottingham, Malaysia, 18–19 Jun.
   Google Scholar
• Redondo, D., E. Arias, R. Oria, and M.E. Venturini. 2017. Thinned stone fruits are a source of polyphenols and antioxidant compounds. J. Sci. Food Agric. 97:902–910. doi:10.1002/jsfa.2017.97.issue-3.
   PubMed Web of Science ®Google Scholar
• Sagar, N.A., S. Pareek, S. Sharma, E.M. Yahia, and M.G. Lobo. 2018. Fruit and vegetable waste: Bioactive compounds, their extraction, and possible utilization. Compr. Rev. Food Sci. Food Saf. 17:512–531. doi:10.1111/crf3.2018.17.issue-3.
   PubMed Web of Science ®Google Scholar
• Saidani, F., R. Giménez, C. Aubert, G. Chalot, and Y. Gogorcena. 2017. Phenolic, sugar and acid profiles and the antioxidant composition in the peel and pulp of peach fruits. J. Food Compos. Anal. 62:126–133. doi:10.1016/j.jfca.2017.04.015.
   Web of Science ®Google Scholar
• Scordino, M., L. Sabatino, A. Muratore, A. Belligno, and G. Gagliano. 2012. Phenolic characterization of Sicilian Yellow Flesh Peach (Prunus persica L.) cultivars at different ripening stages. J. Food Qual. 35:255–262. doi:10.1111/jfq.2012.35.issue-4.
   Web of Science ®Google Scholar
• Shyu, Y.S., and L.S. Hwang. 2002. Antioxidative activity of the crude extract of lignan glycosides from unroasted Burma black sesame meal. Food Res. Int. 35:357–365. doi:10.1016/S0963-9969(01)00130-2.
   Web of Science ®Google Scholar
• Singh, S., and G. Immanuel. 2014. Extraction of antioxidants from fruit peels and its utilization in paneer. J. Food Process. Technol. 5(7). ArticleID 349. doi:10.4172/2157-7110.1000349
   PubMedGoogle Scholar
• Singleton, V.L., R. Orthofer, and R.M. Lamuela-Raventós. 1999. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Meth. Enzymol. 299:152–178.
   Web of Science ®Google Scholar
• Skujins, S. 1998. Handbook for ICP-AES (Varian-Vista). A Short Guide to Vista Series. ICP-AES Operation, Version 1.0; Varian International AG., Zug, Switzerland.
   Google Scholar
• Toden, S., P. Ravindranathan, J. Gu, J. Cardenas, M. Yuchang, and A. Goel. 2018. Oligomeric proanthocyanidins (OPCs) target cancer stem-like cells and suppress tumor organoid formation in colorectal cancer. Sci. Rep. 8:3335. doi:10.1038/s41598-018-21478-8.
   PubMed Web of Science ®Google Scholar
• Tomás-Barberán, F.A., M.I. Gil, P. Cremin, A.L. Waterhouse, B. Hess-Pierce, and A.A. Kader. 2001. HPLC− DAD− ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. J. Agric. Food Chem. 49:4748–4760. doi:10.1021/jf0104681.
   PubMed Web of Science ®Google Scholar
• Tsantili, E., Y. Shin, J.F. Nock, and C.B. Watkins. 2010. Antioxidant concentrations during chilling injury development in peaches. Postharvet Biol. Technol. 57:27–34. doi:10.1016/j.postharvbio.2010.02.002.
   Web of Science ®Google Scholar
• Wanpeng, X.I., Q. Zheng, L.U. Juanfang, and Q.U.A.N. Junping. 2017. Comparative analysis of three types of peaches: Identification of the key individual characteristic flavor compounds by integrating consumers’ acceptability with flavor quality. Hortic. Plant J. 3:1–12. doi:10.1016/j.hpj.2017.01.012.
   Web of Science ®Google Scholar
• Yin, J., K.H. Yoon, S.H. Yoon, H.S. Ahn, and M.W. Lee. 2017. Quantitative analysis and validation of hirsutenone and muricarpone B from fermented Alnus sibirica. Nat. Prod. Sci. 23:146–150. doi:10.20307/nps.2017.23.2.146.
   Google Scholar
• Zhao, X., W. Zhang, X. Yin, M. Su, C. Sun, X. Li, and K. Chen. 2015. Phenolic composition and antioxidant properties of different peach [Prunus persica (L.) Batsch] cultivars in China. Int. J. Mol. Sci. 16:5762–5778. doi:10.3390/ijms16035762.
   PubMed Web of Science ®Google Scholar