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Food Chem. 2016 Aug 1;204:29-36. doi: 10.1016/j.foodchem.2016.02.111. Epub 2016 Feb 16.

Bioactive compounds contents, antioxidant and antimicrobial activities during ripening of Prunus persica L. varieties from the North West of Tunisia.

Author information

1
Laboratory of Protein Engineering and Bioactive Molecules, (LIP-MB), National Institute of Applied Sciences and Technology, INSAT, BP 676, Tunis Cedex 1080, University of Carthage, Ministry of Higher Education and Scientific Research, Tunisia. Electronic address: feten_b@yahoo.fr.
2
Laboratory of Protein Engineering and Bioactive Molecules, (LIP-MB), National Institute of Applied Sciences and Technology, INSAT, BP 676, Tunis Cedex 1080, University of Carthage, Ministry of Higher Education and Scientific Research, Tunisia.
3
Unit of Vegetal Biotechnology 99UR09-10, National Institute of Applied Sciences and Technology, INSAT, BP 676, Tunis Cedex 1080, University of Carthage, Ministry of Higher Education and Scientific Research, Tunisia.

Abstract

Bioactive molecules from fruits of four varieties of Prunus persica at different stages of ripening (green, small orange, red) were studied. For example, contents on polyphenols (20.36mg GAE/g FW) and flavonoids (0.764mg RE/g FW) were high and varied according variety. The antioxidant activity, using four different tests (DPPH radical scavenging activity, reducing power, β carotene bleaching system and TBARS assay) showed that the variety Chatos exhibited the highest antioxidant activity comparing with others varieties. The antibacterial activity of Prunus persica varieties studied seems to be more sensitive against Staphylococcus aureus and Listeria monocytogenes. The capacity of peach DMSO extracts to inhibit Candida albicans growth was more pronounced, especially, in the presence of Chatos DMSO extract. Enzymes inhibition gives results which correlate with polyphenols, flavonoids and condensed tannins contents, and so, confirm the fascinating bioactivity of this fruit.

KEYWORDS:

Antimicrobial; Antioxidant; Enzymes inhibition; Prunus persica

PMID:
26988472
DOI:
10.1016/j.foodchem.2016.02.111
[Indexed for MEDLINE]

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