ArticleFoods (Basel, Switzerland)2021
Comparative Study of Early- and Mid-Ripening Peach (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Biological Activity and Potential Health Benefits of EdiblePlants (Basel, Switzerland) · 2026Review
- Chemical Characteristics and Biological Potential ofLife (Basel, Switzerland) · 2025Article
- Fingerprinting of Peach During the Ripening Process Using an Analytical Platform with Spectrometric and Volatilome-Based Chromatographic Techniques.Journal of agricultural and food chemistry · 2025Article
- Ultrasound-Assisted Extraction Optimization and Cultivar Screening for Polyphenol Recovery from Thinned Peach Fruit: A Comprehensive Evaluation of 179 Cultivars.Foods (Basel, Switzerland) · 2025Article
- Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours.Molecules (Basel, Switzerland) · 2025Article
- Validation ofJournal of fungi (Basel, Switzerland) · 2025Article
- Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel.Frontiers in nutrition · 2025Article
- Toxicological qualities and detoxification trends of fruit by-products for valorization: A review.Open life sciences · 2025Review
- Evaluation of the Fruit Quality and Phytochemical Compounds in Peach and Nectarine Cultivars.Plants (Basel, Switzerland) · 2023Article
- Article
- Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Antioxidants (Basel, Switzerland) · 2023Article
- Valorization of Peels of Eight Peach Varieties: GC-MS Profile, Free and Bound Phenolics and Corresponding Biological Activities.Antioxidants (Basel, Switzerland) · 2023Article
- Optimization of Ultrasound- and Microwave-Assisted Extraction for the Determination of Phenolic Compounds in Peach Byproducts Using Experimental Design and Liquid Chromatography-Tandem Mass Spectrometry.Molecules (Basel, Switzerland) · 2023Article
- Behind the Scenes of Anthocyanins-From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields.Nutrients · 2022Review
- Changes in Fruit Quality Phytochemicals of Late-Mature Peach 'Yonglian No.1' during Storage.Molecules (Basel, Switzerland) · 2022Article
- Characterization of Fruit Sorbet Matrices with Added Value fromFoods (Basel, Switzerland) · 2022Article
- Article
- Amino Acid Profiles in Peach (Foods (Basel, Switzerland) · 2022Article
- Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder.Foods (Basel, Switzerland) · 2022Article
- Identifying sources of metabolomic diversity and reconfiguration in peach fruit: taking notes for quality fruit improvement.FEBS open bio · 2021Review
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Authors and funding
9 authors.
Funding
Abstract
Exploring the chemical composition and biological activity of different fruit varieties is essential for the valorization of their health claims. The current study focuses on a detailed comparative analysis of three early- and two mid-ripening peach varieties: "Filina" (peach), "July Lady" (peach), "Laskava" (peach), "Gergana" (nectarine), and "Ufo 4" (flat peach). They were characterized in terms of essential nutrients such as carbohydrates (sugars and dietary fibers), amino acid content, and lipids as well as mineral content, fat-soluble vitamins, carotenoids, and chlorophyll. Polyphenolic compounds and the related antioxidant activity were also assessed. The methanolic extract of the peel seems to be richer in the studied biologically active substances compared to the fleshy part of the fruit. Anthocyanins were most abundant in "Gergana" and "July Lady" extracts (6624.8 ± 404.9 and 7133.6 ± 388.8 µg cyanidin-3-glucoside/100 g fw, resp.). The total phenol content of the samples varied from 34.11 ± 0.54 to 157.97 ± 0.67 mg gallic acid equivalents (GAE)/100 g fw. "Filina" and "July Lady" varieties possessed the highest antioxidant activity. Overall, the results of this study confirm that the studied peach varieties have satisfactory nutritional value and are potential sources of biologically active substances. Each variety represents an individual palette of nutrients that should be considered separately from the other.
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