Comparative characterization of fruit quality, phenols and antioxidant activity of de-pigmented “Ghiaccio” and white flesh peaches

D. Ceccarelli; C. Talento; A. Sartori; M. Terlizzi; E. Caboni; K. Carbone

Comparative characterization of fruit quality, phenols and antioxidant activity of de-pigmented “Ghiaccio” and white flesh peaches

2017

Quality traits and nutraceutical potential of new de-pigmented peaches ("Ghiaccio") were investigated and compared with those of four white flesh peaches. Total soluble solids (TSS) were measured by digital refractometer, and titratable acidity (TA) by volumetric titration. Total phenolic (TPC) and anthocyanin content (TAC) were analysed spectrophotometrically and the antioxidant capacity (AC) evaluated by DPPH· assay. A strong influence of genotype on quality traits and phytochemical profile of "Ghiaccio" peaches was observed. "Ghiaccio" series showed, on average, a higher TPC content than that of white flesh peaches, both in flesh and peels (+129% and +14%, respectively). The peels of all peaches analysed were significantly richer in TPC than the flesh. TAC was not detectable in de-pigmented genotypes; on the contrary, in the white flesh peaches, it was higher in the peels than in the flesh. AC correlated well with TPC. Data confirm, for all peaches analysed, the influence of genotype and fruit tissue on the nutraceutical properties. Among genotypes, the best candidates for "Ghiaccio" peaches with enriched nutraceutical properties are the advanced selections GØ and GX. Observed differences in the nutraceutical potential among "Ghiaccio" series may open new opportunities for breeding de-pigmented peach varieties with a higher nutritional value.

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