NDLI: Bioactive compounds, sugar content and volatiles compounds in nectarine (Prunus persica (L.) Batsch) fruits

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Bioactive compounds, sugar content and volatiles compounds in nectarine (Prunus persica (L.) Batsch) fruits

Content Provider	Semantic Scholar
Author	Abidi, Walid Zeballos, José Luis Giménez, Rosa Moreno, María Ángeles Granell, Antonio Gogorcena, Yolanda
Copyright Year	2015
Abstract	Fruits contain significant levels of biologically active components with physiological and biochemical functions which benefit human health. Epidemiological studies suggest that consumption of fruit rich in phenolic compounds is associated with health-protective effects due to their antioxidant properties. For these reasons quality evaluation has become an important issue in fruit industry and in breeding programs. Phytochemical traits such as total phenolics, flavonoids, anthocyanins, L-ascorbic acid, relative antioxidant capacity (RAC), total sugar content and volatiles compounds were analyzed over four years in flesh fruit of an F1 population “Venus” × “Big Top” nectarines. The objective of this study was to select superior genotypes with enhanced antioxidant capacity, total sugar content and aroma in fruits that will benefit consumers with health-promoting properties. Results indicate that nectarine fruit is a good source of phenolic compounds and highlight the fact that ascorbic acid content is an important part of the overall evaluation of peach fruit quality. Over 60 volatiles compounds were successfully profiled, including 10 carboxylic acids, 10 aldehydes, 5 alcohols, 3 esters, 12 ketones, 8 lactones and 12 terpenoids. The progeny showed high total phenolics and flavonoids content, and a significant aroma profile this fact could be very interesting in the peach genotype selection process.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.jnsciences.org/index.php?id=178&option=com_attachments&task=download
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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