Evaluation of phenolic components (anthocyanins, flavanols, phenolic acids, and flavonols) and their antioxidant properties of peach fruits

Abstract The aim of this study was to assess the anthocyanins, flavanols, phenolic acids, flavonols, and their antioxidant properties of peach fruits during two growing seasons (2014 and 2015). The results indicated that the main phenolic components of the peach fruits were catechin, procyanidin B1, neochlorogenic acid and chlorogenic acid. Correlation analysis between 10 phenolic components and radical scavenging capacity of peach extract in 2015 showed that the contribution of two phenolic acids (neochlorogenic acid, and chlorogenic acid) to the antioxidant capacity was significantly higher than that of the other components. In terms of excellent germplasms, ‘Xiang Tao’, rich in phenolic acids, had a high radical scavenging capacity and exhibited a high total phenolic content. These results can help breeders better develop polyphenol-rich substances varieties with high antioxidant activity.