Abstract
Abstract Clingstone peaches contain a wide array of complex secondary plant metabolites and polyphenolics, and increasing evidence indicates that many of these components are important in human health. Oligomeric flavan‐3‐ol metabolites (procyanidins) are particularly interesting owing to their potent antioxidant activity and protective cardiovascular effects. To date, little information is available on how postharvest and processing conditions impact levels of phenolics and procyanidins in fruit. This research addresses the impact of lye peeling, freezing, storage temperature (4 and 30 °C) and three different time–temperature sterilisation combinations on levels of total phenolics (TPs) in Ross clingstone peaches. Additionally, we describe the profile of procyanidin oligomers (monomers through heptamers) in clingstone and freestone peaches and demonstrate a dramatic decrease in procyanidins in thermally processed peaches. TP levels ranged between 316 and 397 mg kg −1 in peeled peaches and between 376 and 609 mg kg −1 in unpeeled peaches. Cold storage at 4 °C for 14 days or freezing and storing at −12 °C for 3 months produced no loss in TPs. Peaches stored at 30 °C for 24 h resulted in a 1.7‐fold increase in TPs. Studies of TPs in peaches processed at temperatures of 213 °F for 40 min, 220 °F for 10 min and 230 °F for 2.4 min indicate that processing above 213 °F decreases levels of both TPs (up to 21%) and procyanidins (up to 100%). Processing at 213 °F for 40 min produced no significant loss in TPs. Furthermore, studies reveal that a 30–43% loss in phenolic levels occurs during the first 3 months in storage after canning. It is clear that both storage and thermal processing conditions profoundly impact the levels of polyphenolics in peaches. More interestingly, these studies indicate that peaches are a rich source of procyanidins, having profiles similar to those found in cocoa, apples, wine and tea. © 2002 Society of Chemical Industry
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Claims 10
Claim · model-written summary
Peeled peaches contained 316–397 mg kg −1 total phenolics.
- Taxon
- peaches
Prunus persicae0 - Treatment
- peelede0
- Outcome
- TP levelse0
- Value
- 316 and 397 mg kg −1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TP levels ranged between 316 and 397 mg kg −1 in peeled peaches”
Claim · model-written summary
Unpeeled peaches contained 376–609 mg kg −1 total phenolics.
- Taxon
- peachesPrunus persicae0
- Treatment
- unpeelede0
- Outcome
- 376 and 609 mg kg −1e0
- Value
- 376 and 609 mg kg −1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“between 376 and 609 mg kg −1 in unpeeled peaches”
Claim · model-written summary
Cold storage at 4 °C for 14 days produced no total phenolic loss.
- Taxon
- peachesPrunus persicat0
- Treatment
- Cold storage at 4 °C for 14 dayse0
- Outcome
- TPse0
- Direction
- no losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cold storage at 4 °C for 14 days or freezing and storing at −12 °C for 3 months produced no loss in TPs”
t0“peaches”
Claim · model-written summary
Freezing and storage at −12 °C for 3 months produced no total phenolic loss.
- Taxon
- peachesPrunus persicat0
- Treatment
- freezing and storing at −12 °C for 3 monthse0
- Outcome
- TPse0
- Direction
- no losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“freezing and storing at −12 °C for 3 months produced no loss in TPs”
t0“peaches”
Claim · model-written summary
Storage at 30 °C for 24 hours increased total phenolics 1.7 fold.
- Taxon
- PeachesPrunus persicae0
- Treatment
- stored at 30 °C for 24 he0
- Outcome
- TPse0
- Direction
- increasee0
- Value
- 1.7‐folde0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peaches stored at 30 °C for 24 h resulted in a 1.7‐fold increase in TPs”
Claim · model-written summary
Processing above 213 °F decreased total phenolics by up to 21%.
- Taxon
- peachesPrunus persicat0
- Treatment
- processing above 213 °Fe0
- Outcome
- TPse0
- Direction
- decreasese0
- Value
- up to 21%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“processing above 213 °F decreases levels of both TPs (up to 21%) and procyanidins (up to 100%)”
t0“peaches”
Claim · model-written summary
Processing above 213 °F decreased procyanidins by up to 100%.
- Taxon
- peachesPrunus persicat0
- Treatment
- processing above 213 °Fe0
- Outcome
- procyanidinse0
- Direction
- decreasese0
- Value
- up to 100%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“processing above 213 °F decreases levels of both TPs (up to 21%) and procyanidins (up to 100%)”
t0“peaches”
Claim · model-written summary
Processing at 213 °F for 40 minutes produced no significant total phenolic loss.
- Taxon
- peachesPrunus persicat0
- Treatment
- Processing at 213 °F for 40 mine0
- Outcome
- TPse0
- Direction
- no significant losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Processing at 213 °F for 40 min produced no significant loss in TPs”
t0“peaches”
Claim · model-written summary
Phenolic levels fell 30–43% in the first three months after canning.
- Taxon
- peachesPrunus persicat0
- Outcome
- phenolic levelse0
- Direction
- losse0
- Value
- 30–43%e0
- Qualifier
- first 3 months in storage after canninge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a 30–43% loss in phenolic levels occurs during the first 3 months in storage after canning”
t0“peaches”
Claim · model-written summary
Peaches were a rich source of procyanidins with profiles similar to cocoa, apples, wine and tea.
- Taxon
- peachesPrunus persicae0
- Outcome
- rich source of procyanidinse0
- Comparator
- cocoa, apples, wine and teae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peaches are a rich source of procyanidins, having profiles similar to those found in cocoa, apples, wine and tea”
The same questions in other papers
cold · quality: phytochemicals · Prunus persica (peach)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- negative
storage · quality: phytochemicals · Prunus persica (peach)Positive and negative results
8 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- no effect
8 papers more in this group
See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.