Abstract
Peach cultivars were compared for fruits polyphenol content by HPLC-DAD analysis. Skin and flesh of fruits of either white or yellow flesh cultivars, at the same ripening stage, were separately analysed. Neochlorogenic acid, chlorogenic acid, procyanidines, catechin, epicatechin, quercetins and anthocyanins were identified by comparison with commercial standard and UV spectra. The total content and relative distribution were dependent upon cultivars. No overall difference was found in the polyphenol content between yellow and white flesh peaches. In general, the skin had a higher total polyphenol content compared to flesh in all cultivars.
Published Version
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