Nutritional Profile and Health Benefits Peaches and nectarines contain significant amounts of some major nutrients as shown in Table 30.7. These fruits are good sources of-carotene. Peaches and nectarines, espe- cially unpeeled, are a good source of fiber. Grigelmo-Miguel et al. (1999) investigated insoluble and soluble DF frac- tions in peach DF concentrates prepared from dried washed peach pomace obtained from juice extraction and showed that such concentrates which had low energy value could be an
Table 30.7. Composition of Peaches, Their Processed Products and Nectarines (Per 100 g Edible Portion)
Raw Canned Frozen Dried Raw
Unit Peaches Peachesa Peachesb Peachesc Nectarines
Proximate:
Water g 88.87 84.72 74.73 31.80 87.59
Energy kcal 39 54 94 239 44
Protein g 0.91 0.45 0.63 3.61 1.06
Total lipid (fat) g 0.25 0.03 0.13 0.76 0.32
Fatty acids, total saturated g 0.019 0 0.014 0.082 0.025
Carbohydrate, by difference g 9.54 14.55 23.98 61.33 10.55
Fiber, total dietary g 1.5 1.3 1.8 8.2 1.7
Sugars, total g 8.39 13.25 22.18 41.74 7.89
Vitamins:
Vitamin A IU 326 354 284 2163 332
Vitamin C, total ascorbic acid mg 6.6 2.4 94.2 4.8 5.4
Thiamin mg 0.024 0.009 0.013 0.002 0.034
Riboflavin mg 0.031 0.025 0.035 0.212 0.027
Niacin mg 0.806 0.593 0.653 4.375 1.125
Pantothenic acid mg 0.153 0.05 0.132 0.564 0.185
Vitamin B6 mg 0.025 0.019 0.018 0.067 0.25
Folate, total μg 4 3 3 0 5
Vitamin E (␣-tocopherol) mg 0.73 0.49 0.62 0.19 0.77
Vitamin K (phylloquinone) μg 2.6 0 2.2 15.7 2.2
Minerals:
Calcium mg 6 3 3 28 6
Iron mg 0.25 0.36 0.37 4.06 0.28
Magnesium mg 9 5 5 42 9
Phosphorus mg 20 11 11 119 26
Potassium mg 190 97 130 996 201
Sodium mg 0 5 6 7 0
Zinc mg 0.17 0.09 0.05 0.57 0.17
Copper mg 0.068 0.052 0.024 0.364 0.086
Manganese mg 0.061 0.046 0.029 0.305 0.054
Source: USDA (2010).
aIn light syrup (solids and liquids).
bSweetened.
cSulfured, uncooked.
Table 30.8. Total Phenolics, Total Ascorbic Acid,-carotene, and Antioxidant Capacity in the Peel and Flesh Tissue of Peaches and Nectarines
Total Phenolics (mg/kg)
Total Ascorbic Acid (mg/kg)
-carotenes (μg/kg)
AEACa (mg/kg)
Fruit Peel Flesh Peel Flesh Peel Flesh Peel Flesh
Yellow-flesh peaches 485–1202 172–547 72–181 31–126 2650–3350 530–1680 313–1107 93–432 White-flesh peaches 670–1836 228–1042 112–202 48–65 110–430 40–80 530–1789 146–1006 Yellow-flesh nectarine 427–1403 138–415 78–130 53–61 1870–3070 580–1310 277–981 62–317 White-flesh nectarines 418–2020 91–901 93–200 42–122 50–570 20–100 230–1447 46–837 Source:Gil et al. (2002).
aAscorbic acid equivalent antioxidant capacity.
adequate source of DF with an insoluble to soluble DF ratio of 66 to 34.
Peach bark has been used as a herbal remedy for a wide variety of ailments. It is said to be “one of the stronger blood moving herbs,” and therefore has use in encouraging men- struation in females with delayed menses or congested blood.
It also relieves bladder inflammation and urinary tract prob- lems; functions as a mild laxative; has expectorant activity for the lungs, nose and throat; relieves chest pain and spasms.
The ancient Chinese considered the peach a symbol of long life and immortality (Reiger 2004).
Bioactive Compounds and Antioxidant Capacity
Canti´ın et al. (2009) analyzed antioxidant capacities and con- tents of total phenols, anthocyanins, flavonoids, and vitamin C in 218 genotypes from 15 peach and nectarine breeding progenies. Results exhibited significant differences among progenies with respect to antioxidant profiles, which varied depending on peach or nectarine and fruit flesh color (yellow or white). The importance of genetic background in selecting new peach and nectarine genotypes rich in bioactive com- pounds to benefit consumers’ health should be considered in breeding programs.
Remorini et al. (2008) studied the peach rootstock influ- ence and of harvesting time (early, middle, and late) on the quality characteristics and nutritional value (e.g., vitamin C, phenols, carotenoids, and total antioxidant capacity). Their results showed that phytochemical contents were best at late harvest. The removal of peel from peach resulted in a signif- icant loss of total antioxidant capacity.
Palmer-Wright and Kader (1997) evaluated changes in quality, retinol equivalents (RE), and individual provitamin A carotenoids in fresh-cut ‘Fay Elberta’ peaches held for 7 days at 5◦C in air or controlled atmospheres. They concluded that the limit of shelf life was reached before major losses of carotenoids were observed. Dried peaches, though high in calories, are an excellent source of fiber, most vitamins, and minerals. In addition, peaches are rich in B vitamins, vitamin
C, folic acid, calcium, and many other nutrients essential for health. Peach and its processed products are very low in fat and have no cholesterol.
Gil et al. (2002) investigated the concentration of total phenolics, total ascorbic acid,-carotene, and ascorbic acid equivalent antioxidant capacity (AEAC) in a number of cul- tivars of both yellow-flesh and white-flesh peaches and nec- tarine; and found a strong correlation (0.93–0.96) between to- tal phenolics and antioxidant activities. Yellow-flesh fruit had significantly higher amounts of total phenolics than white- flesh fruits, and so did peel as compared to flesh regardless of the fruit flesh color (Table 30.8). Asami et al. (2003) reported that lye peeling of peaches resulted in 21% less loss of total phenolics compared to manual peeling.
Rossato et al. (2009) reported that peach could be of great interest as an important antioxidant source including chloro- genic acid, and it may provide health-promoting advantages to consumers by intake of this fruit or by utilization of its peels as antioxidant sources in industry. Muller et al. (2010) suggested that mango–peach smoothie was a good source of vitamin C.
Antioxidant activities, carotenoid, and polyphenol lev- els in seven cultivars of yellow-flesh peaches, five cultivars of yellow-flesh nectarines, and one cultivar of white-flesh nectarine at harvest and after 7 days of cold storage were evaluated by Di Vaio et al. (2008). Comparatively, yellow- flesh type contained higher amounts of total carotenoids per 100 g fresh-wt (182.45 μg for peaches and 117.37 μg for yellow-flesh nectarines). During cold storage, hydrophilic and lipophilic antioxidant activities increased for nectarines (by 22.9% in yellow-flesh and by 19.2% in white-flesh) and peaches, as did as polyphenolic compounds (by 13.37%).
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