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Changes of peach juices during the shelf‐life and their in vitro effect on glycolipid digestion and neurotransmitter metabolism
Author(s) -
Nowicka Paulina,
Teleszko Mirosława,
Wojdyło Aneta
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14091
Subject(s) - polyphenol , chemistry , food science , prunus , flavonols , shelf life , cultivar , bioavailability , botany , biochemistry , antioxidant , biology , bioinformatics
Summary In this study, the polyphenols content, α‐amylase, α‐glucosidase and cholinesterase‐inhibiting activities of cloudy peach ( Prunus persica ) juices, were measured immediately after thermal treatment and after storage (6 months at 4 and 30 °C). The study showed that some cultivars were more useable for industry than others. Due to the high content of polyphenols and a high ability to inhibit enzymes linked to type 2 diabetes and Alzheimer's disease, noteworthy are the juices obtained from ‘Redheaven early’ and ‘Redheaven’ cultivars. The content of total phenolics ranged from 1109.7 to 390.7 mg/L of juice, and the dominant fraction was polymeric procyanidins. Following 6 months of storage a significant change was observed in the content of polyphenols, especially flavonols and anthocyanins. The data compiled from the conducted study indicate that peach juice could be useful for the juice industry as a promising source of bioactive compounds.