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Objective:To investigate the physicochemical properties of unripe peach-Pruuns persica cv.Mibaekdo(Mibaekdo) and Prunus persica cv.Nagasawa Hakuho(Nagasawa Hakuho) as an alternative to fowl supplement while Japanese apricot(Prunus mume cv.Backaha)(Backaha) was used as a control sample.Methods:The unripe fruits were analyzed for soluble solid(Brix).titratable acidity.pH,total polyphenol content,1,1-diphenyl-2-pierylhydrazyl(DPPH) radical scavenging activity,amygdalin content,free amino acid content,organic acid content,free sugar content,and α-amylase activities.Results:Total polyphenol content of unripe peach ranged between 137.27-151.64 μg/g whereas that of apricot was 160.73 μg/g.DPPH radical scavenging activities of Rackaha was the highest189.16%.) followed by Mibaekdo(85.03%) and Nagasawa Hakuho(41.30%).The highest amount of oxalic acid 1612.8 mg/100 g) was observed in Mibaekdo while that of Nagasawa llakuho and Backaha were(184.6±18.1) and(334.8±16.1) mg/100 g,respectively.Amygdalin contents of Mibaekdo.Nagasawa Hakuho and Backaha were 486.61,548.60 and 174.28 μg/g,respectively.Conclusions:The results suggest that the unripe fruit of peach has a significant biochemical potential of using as a food supplement with potential health benefit for human health.
Objective: To investigate the physicochemical properties of unripe peach-Pruns persica cv. Mibaekdo (Mibaekdo) and Prunus persica cv. Nagasawa Hakuho (Nagasawa Hakuho) as an alternative to fowl supplement while Japanese apricot (Prunus mume cv. Packaha) (Backaha) was used as a control sample. Methods: The unripe fruits were analyzed for soluble solid (Brix) .titratable acidity.pH, total polyphenol content, 1,1-diphenyl-2-pierylhydrazyl (DPPH) radical scavenging activity, amygdalin content, free amino acid content, organic acid content, free sugar content, and alpha-amylase activities. Results: Total polyphenol content of unripe peach ranged between 137.27-151.64 μg / g and that of apricot was 160.73 μg / g. DPPH radical scavenging activities of Rackaha was the highest189.16%.) followed by Mibaekdo (85.03%) and Nagasawa Hakuho (41.30%). The highest amount of oxalic acid 1612.8 mg / 100g) was observed in Mibaekdo while that of Nagasawa llakuho and Backaha were (184.6 ± 18.1 ) and (334.8 ± 16.1) mg / 100 g, respectively. Am ygdalin contents of Mibaekdo. Nagasawa Hakuho and Backaha were 486.61, 548.60 and 174.28 μg / g, respectively. Conclusions: The results suggest that the unripe fruit of peach has a significant biochemical potential of using as food supplement with potential health benefit for human health .