Phenolic contents and bioactive potential of peach fruit extracts

Food Chem. 2016 Jul 1;202:212-20. doi: 10.1016/j.foodchem.2015.12.026. Epub 2015 Dec 8.


Several cultivars of peach fruit (Prunus persica L.) were investigated. Their phenolic composition and concentration were assessed by LC-MS. Concentrations were calculated in mg per g of dry weight extract. Their antioxidant capacity (Folin-Ciocalteu, ORAC, DPPH, ABTS, PFRAP and ICA), inhibitory property against β-amyloid and α-synuclein fibril formation and protective capacity against Aβ-induced toxicity on PC12 cell lines (viability assessed by MTT assay and intracellular ROS production by DCFH-DA assay) were evaluated. Fifteen different phenolic compounds were identified and quantified. In particular, new isorhamnetin derivatives were identified. Phenolic contents were ranged between 19 and 82mg/g. Spring Belle extract had the highest content and Romea the lowest. Except for the ICA assay, a good correlation between phenolic content and the antioxidant capacities of peach fruit extracts was found, indicating that phenolic compounds are major contributors to their antioxidant capacity. Results indicate that the phenolic extract of peach cultivars inhibits Aβ and αS fibril formation and protects PC12 cell lines against Aβ-induced toxicity.

Keywords: Antioxidant activity; Polyphenol; Prunus persica L.; α-synuclein; β-amyloid.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Antioxidants / analysis
  • Antioxidants / pharmacology
  • Chromatography, Liquid
  • Fluoresceins
  • Fruit / chemistry*
  • Mass Spectrometry
  • PC12 Cells
  • Phenols / analysis*
  • Phenols / chemistry
  • Phenols / pharmacology
  • Prunus persica*
  • Rats
  • Reactive Oxygen Species / chemistry


  • Antioxidants
  • Fluoresceins
  • Phenols
  • Reactive Oxygen Species
  • diacetyldichlorofluorescein