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http://dx.doi.org/10.11002/kjfp.2017.24.5.638

In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars  

Jung, Kyung-Mi (Cheongdo Peach Research Institute, GyeongSangBuk-Do Agricultural Technology Administration)
Kim, San Yeong (Cheongdo Peach Research Institute, GyeongSangBuk-Do Agricultural Technology Administration)
Lee, Sang-Han (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.24, no.5, 2017 , pp. 638-646 More about this Journal
Abstract
This study was performed to investigate the correlation between anti-oxidant and anti-inflammatory activities in ripe and unripe fruits of three peach cultivars: Miwhang (MH), Kanoiwa hakuto (KH) and Cheonhong (CH). The unripe fruits had higher levels of total phenols and flavonoids contents than those in the ripe fruits of all the three cultivars. The unripe fruits of CH showed the highest levels of total phenols, flavonoids and antioxidant activities among the fruit samples analyzed. Nitric oxide inhibition values in RAW 264.7 cells for the unripe fruits of MH and KH were 30 and 29%, respectively. However, the inhibition was not observed in unripe CH and the ripe fruits of either cultivar. Total phenols and flavonoids contents showed high linear correlations with the anti-oxidant activities whereas the anti-inflammatory activity had low linear correlations with them.
Keywords
Prunus persica; unripe; mature; anti-oxidant; anti-inflammatory;
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Times Cited By KSCI : 12  (Citation Analysis)
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