44C-25 |
Antioxidant activity, antimicrobial effect and color potential of phenolics from new peach, plum and purple carrot varieties |
B. A. CEVALLOS-CASALS1, D. Byrne, and L. Cisneros-Zevallos. (1) Department of Horticultural Sciences, Texas A&M University, Horticulture and Forest Science Building, Mail Stop 2133, College Station, TX 77843 Phenolic compounds are considered to possess several bioactive and functional properties including antioxidant and antimicrobial activity, and color potential. In recent years crop varieties have been improved to increase their nutritional characteristics. Some health benefits have been associated with crops of high phenolic content, especially anthocyanin concentration. However, there is still a need for characterization of the bioactive and functional properties of many of these new varieties. Our objective was to analyze bioactive and functional properties of new peach, plum and purple carrot varieties to select those with highest potential for use in the fresh produce and processing industries. Properties studied were: antioxidant activity, antimicrobial effect and color potential. Total phenolic content, anthocyanins, antioxidant activity and color were assayed spectrophotometrically. Color was also measured using the Hunter Lab colorimeter. A spectrophotometric test and the Kirby-Bauer Method were used to study the effect of the extracts on microbial growth. Results showed that varieties with higher phenolic and anthocyanin content also had higher antioxidant activity. Anthocyanin content of 13 varieties of plums and 8 varieties of peaches ranged from 19 to 102 and 3 to 22 mg anthocyanin/100 g fresh tissue, respectively. From the different crops studied, plums had the highest antioxidant activity followed by maroon carrots and peaches. In plum skin, anthocyanin concentration, antioxidant activity and phenolic content were determined to be 10, 5 and 2 times higher than that of the mesocarp, respectively. Crop extracts were also able to decrease microbial growth when compared to a control. Anthocyanins are critical contributors to most of the bioactive properties of these crops in addition to being an excellent source for natural colorants. Selecting varieties with high anthocyanin content will offer a better choice for consumption of crops with improved health benefits and give industry an alternative to synthetic colorants.
Session 44C, Fruit & Vegetable Products: Chemistry
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