Changes of peach juices during the shelf‐life and their in vitro effect on glycolipid digestion and neurotransmitter metabolism. (3rd February 2019)

• Record Type: Journal Article
• Authors: Nowicka, Paulina; Teleszko, Mirosława; Wojdyło, Aneta
• Is Part Of: International journal of food science & technology. Volume 54:Number 5(2019)
• Page Start: 1865
• Page End: 1873
• Publication Date: 2019-02-03
• Subjects: Cholinesterase‐inhibiting activities -- cloudy peaches juice -- inhibitory activities toward digestive enzymes -- polyphenols -- storage stability; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14091
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: In this study, the polyphenols content, α‐amylase, α‐glucosidase and cholinesterase‐inhibiting activities of cloudy peach ( Prunus persica ) juices, were measured immediately after thermal treatment and after storage (6 months at 4 and 30 °C). The study showed that some cultivars were more useable for industry than others. Due to the high content of polyphenols and a high ability to inhibit enzymes linked to type 2 diabetes and Alzheimer's disease, noteworthy are the juices obtained from 'Redheaven early' and 'Redheaven' cultivars. The content of total phenolics ranged from 1109.7 to 390.7 mg/L of juice, and the dominant fraction was polymeric procyanidins. Following 6 months of storage a significant change was observed in the content of polyphenols, especially flavonols and anthocyanins. The data compiled from the conducted study indicate that peach juice could be useful for the juice industry as a promising source of bioactive compounds. Abstract : The peaches are really attractive raw material for the production of cloudy juice. Final product is characterised by high content of polyphenolic compounds and a high anti‐diabetic and anti‐aging potentials.