Lab Scale Extracted Conditions of Polyphenols from Thinned Peach Fruit Have Antioxidant, Hypoglycemic, and Hypolipidemic Properties.

Kun Dai,Xin Zhang,Yingying Wei,Feng Xu,Hongfei Wang,Xingfeng Shao,Shu Jiang

doi:10.3390/foods11010099

Abstract

Thinned peach polyphenols (TPPs) were extracted by ultrasonic disruption and purified using macroporous resin. Optimized extraction conditions resulted in a TPPs yield of 1.59 ± 0.02 mg GAE/g FW, and optimized purification conditions resulted in a purity of 43.86% with NKA-9 resin. TPPs composition was analyzed by UPLC-ESI-QTOF-MS/MS; chlorogenic acid, catechin, and neochlorogenic acid were the most abundant compounds in thinned peaches. Purified TPPs exhibited scavenging activity on DPPH, ABTS, hydroxyl radical, and FRAP. TPPs inhibited α-amylase and α-glucosidase by competitive and noncompetitive reversible inhibition, respectively. TPPs also exhibited a higher binding capacity for bile acids than cholestyramine. In summary, TPPs from thinned peaches are potentially valuable because of their high antioxidant, hypoglycemic, and hypolipidemic capacities, and present a new incentive for the comprehensive utilization of thinned peach fruit.

Highlights

In recent years, agricultural by-products have attracted increasing attention because of their potential value as raw materials [1]
Karabiyikli and Oncul [7] found that the thinned grape verjuice has antibacterial effect on foodborne pathogens, and the inhibitory effect is closely related to the content of polyphenols
Yield increased with increasing temperature during ultrasonic treatment up to 40 ◦C (p < 0.05), further increased the temperature, the yield of polyphenols had no significant effect (p > 0.05) (Figure 1B)

Summary

Introduction

Agricultural by-products have attracted increasing attention because of their potential value as raw materials [1]. Horticultural crops with high fruit setting rates, such as apples, pears, grapes, and peaches, are often thinned to ensure fruit yield and quality [2]. Thinned fruit is typically regarded as a nearly worthless by-product rather than as a potentially valuable raw material. Thinned fruit is rich in polyphenols that possess antioxidant, antibacterial, and anticancer activities [2,4]. Sun et al [6] showed that the composition of polyphenols in thinned and mature pears differ significantly. The most abundant polyphenolic constituents in thinned fruit are chlorogenic acid, quinic acid, arbutin, and ursolic acid, which are the primary contributors to antioxidant capacity. Nasser et al [4] reported that an extract prepared from thinned grapes exhibits high antioxidant capacity and significantly inhibits the viability of human pulmonary adenocarcinoma cells

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