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Peach
Published in Debashis Mandal, Ursula Wermund, Lop Phavaphutanon, Regina Cronje, Temperate Fruits, 2021
Monika Gupta, Rachna Arora, Debashis Mandal
Peaches being delectable in nature are also a rich source of vitamins such as vitamin C; minerals such as potassium, phosphorous, magnesium, fluoride, and iron; and antioxidants such as lutein, zeaxanthin, and ß-cryptoxanthin (Table 4.1). Peaches are having 85% of water content, 7.5%–8.5% sugars, 0.6%−1.2% proteins, 0.3% fat content, and 1.2%−1.4% fiber content. The main organic acid present in peaches is malic acid. Peaches are low in calories. The pulp of the peach fruit contains prunasin, a glycoside, while amygdalin is present in seeds. Chlorogenic acid, epicatechin, catechin, and cyanidine are the major phenols present in the mesocarp of peach fruits. These phenolic compounds are responsible for the development of color and flavor in peaches. Different peach cultivars vary in their chemical compositions due to their genetic attributes, cultivation practices, sun exposure, and maturation time, etc. (Lima et al., 2013). The cultivar with the highest total sugar concentration was “Maciel,” followed by “Diamante” and “T. Beauty.” The lowest total sugar levels were found in the cultivars “C.1122” and “C.843.” The varieties richest in carotenoids were “Maciel,” “Diamante,” “C.845,” “C.843”, “C.1050,” and “Sensação.” Total phenols were higher in white or less yellow fruits desirable for fresh as well as processing purposes. The aromatic compounds such as (E)-2-nonenal (tallowy and fatty) and 2-methylhexyl propanoate (fruity, green, ripe, and sweet) were detected only in “Royal Glory”; (Z)-2-heptenal (fatty) and (E)-2-octenal (green and fatty) were found in “Maria Marta” and “Norman”; 3(2H)-benzofuranone, octyl acetate (orange) and (E)-2-hexenyl hexanoate (green, fruity, and cheesy) were found in “Royal Glory” and “Redhaven”; and cisgeraniol (rose-like odor) was found only in “Redhaven” (Kralz et al., 2014).
Green approach for biofabrication of CuO nanoparticles from Prunus amygdalus pericarp extract and characterization
Published in Inorganic and Nano-Metal Chemistry, 2019
Padma Rani Verma, Fahmida Khan
The genus Prunus amygdalus belongs to the family Rosaceae, native to regions of the Middle East Meditteranean climate. In North America, California is only the place where almond are grown commercially. The almond hulls or pericarp are the rich sources of bioactive compounds such as Sphingolipid, β-sitosterol, uridine, stigmasterol, daucosterol, adenosine[24] and some antioxidant constituents, chlorogenic acid, cryptochlorogenic acid and neochlorogenic acid.[25] The almond edible seed also called kernel contains cyanogenic glucosides, such as amygdalin and prunasin which are responsible for the bitterness of the almond seed.[26] Thus, the non-edible part of almond hulls can be applied for the synthesis of CuO nanoparticles which have not been synthesized to the best of our knowledge.
Cytotoxic and antimicrobial effect of biosynthesized SnO2 nanoparticles using Pruni spinosae flos extract
Published in Inorganic and Nano-Metal Chemistry, 2018
Renata Dobrucka, Jolanta Dlugaszewska, Mariusz Kaczmarek
The obtained results confirm the presence of biologically active compounds in Pruni spinosae flos extract. Pruni spinosae flos contains high amounts of flavonoids (kaempferol, afzelin, quercetin, avicularin), nitrilosides (prunasin, amygdalin), anthocyanins, coumarins, phytosterols, triterpenes and phenolic acids (cafeic acid). Figure 3 shows the chemical structure of four flavonoids: kaempferol, afzelin, quercetin and avicularin. Polyphenols exert particularly significant impact on the degree of the general antioxidant activity of Pruni spinosae flos. Flavonoids exhibit strong antioxidant properties, which is related to the presence of several hydroxyl groups in the molecule. The antioxidant properties of flavonoids depend on the location and number of hydroxyl groups. If the number of hydroxyl groups is higher, the antioxidant properties of flavonoids are stronger.[16] The antioxidant activity of flavonoids is a complex process which takes place on various levels. It mainly consists in the inhibition of enzymes that generate reactive oxygen species, the chelation of metal ions that contribute to the emergence of free radicals, as well as the removal of the already produced active oxygen species.