Metabolic basis for superior antioxidant capacity of red-fleshed peaches

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-07-31 DOI:10.1016/j.fochx.2024.101698

Yun Zhao, Juanli Sun, Yudi Liu, Xian Zhang, Yunpeng Cao, Beibei Zheng, Ruo-Xi Zhang, Caiping Zhao, Xiaoyan Ai, Huaping He, Yuepeng Han

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Abstract

Peach fruit is an important natural source of phenolic compounds that are well-known to have health benefits, but their metabolic basis remain elusive. Here, we report on phenolic compounds accumulation and antioxidant activity of ripe fruits in peach. A considerable variation in phenolic compounds content was observed among peach germplasm, with significantly higher levels detected in red-fleshed peaches compared to non-red-fleshed peaches. Antioxidant activity of crude extracts from ripe fruits showed significant differences among peach germplasm, with red-fleshed peaches having the strongest antioxidant activity. Intriguingly, it was observed that total phenolics instead of anthocyanins were strongly associated with antioxidant activity. Phenolic compounds content and antioxidant activity showed dynamic changes throughout fruit development, and these were much higher in the peel than in the flesh. Metabolomic analysis unveiled a coordinated accumulation of anthocyanins as well as key components of flavonoids and phenolic acids, which endows red-fleshed peaches with superior antioxidant activity.

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红肉桃子卓越抗氧化能力的代谢基础

桃果是酚类化合物的重要天然来源，众所周知，酚类化合物具有保健功效，但其代谢基础仍难以捉摸。在此，我们报告了桃成熟果实中酚类化合物的积累和抗氧化活性。在不同的桃种质中，酚类化合物的含量差异很大，红肉桃的酚类化合物含量明显高于非红肉桃。从成熟果实中提取的粗萃取物的抗氧化活性显示出桃种质间的显著差异，其中红肉桃的抗氧化活性最强。有趣的是，研究发现总酚而非花青素与抗氧化活性密切相关。酚类化合物的含量和抗氧化活性在果实的整个发育过程中呈现动态变化，果皮中的酚类化合物含量和抗氧化活性远高于果肉中的酚类化合物含量和抗氧化活性。代谢组分析揭示了花青素以及类黄酮和酚酸关键成分的协调积累，这赋予了红肉桃卓越的抗氧化活性。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.