Comparative content of some phytochemicals in Spanish apples, peaches and pears
2002
Gorinstein, Shela | Martín-Belloso, Olga | Lojek, Antonín | Ciz, Milan | Soliva-Fortuny, Robert | Park, Yong-Seo | Caspi, Abraham | Libman, Imanual | Trakhtenberg, Simon
Dietary fibre, total polyphenols and phenolic acids in Spanish apples, peaches and pears were analysed and compared with their total radical-trapping antioxidative potential (TRAP). There were no significant differences in the content of dietary fibre among the studied fruits. The content of total polyphenols was 2.4 ± 0.4, 2.1 ± 0.3 and 6.9 ± 0.7 g kg−1 in peeled fruits and 4.7 ± 0.4, 4.5 ± 0.4 and 11.1 ± 1.2 g kg−1 in their peels for peaches, pears and apples respectively. The contents of dietary fibre, total polyphenols, caffeic, p-coumaric and ferulic acids and the TRAP values were significantly (P < 0.05) higher in peels than in peeled fruits. The contents of all studied compounds and the TRAP values were significantly higher in peeled apples and their peel than in peaches and pears. We observed a strong correlation between the contents of total polyphenols and phenolic acids and the total radical-trapping antioxidative potential in all three fruits. The relatively high content of dietary fibre, the highest contents of total polyphenols, caffeic, p-coumaric and ferulic acids and the highest value of TRAP make apples preferable among the studied fruits for dietary prevention of atherosclerosis and other diseases.
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