Study of Phenolic Metabolism and Antioxidant Activities of Two Peach Cultivars during Maturation
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Abstract:
The peach (Prunus persica) cultivars, Jianayan and Yuhua 3 were used in determining the changes in the total phenol and flavonoid content, and the activities of phenylalanine ammonia lyase (PAL), peroxidase (POD), and polyphenol oxidase (PPO) in the process of fruit ripening, and evaluating the antioxidant capacity of the peach fruits by DPPH and ABTS assays. The total phenol content and flavonoid content of Jianayan were significantly higher than those of Yuhua 3 during the maturation process. PPO activity in the melting-flesh Yuhua 3 peach fruits was higher than that in the non-melting-flesh Jianayan peach fruits; however, the activities of POD and PAL in Yuhua 3 were lower than those in Jianayan. PAL activity in Jianayan was high at the beginning of the maturation process, and there was a positive correlation with polyphenols. PAL activity in Yuhua 3 showed an increasing trend during the maturation process, and there is no significant correlation between PAL activity and polyphenol content; DPPH and ABTS assay methods showed that the antioxidant capacity of the Jianayan peach cultivar was higher than that of the Yuhua 3 peach cultivar.
