MOKRANI, Abderrahmane; KRISA, Stephanie; CLUZET, Stephanie; DA COSTA, Gregory; TEMSAMANI, Hamza; RENOUF, Elodie; MÉRILLON, Jean-Michel; MADANI, Khodir; MESNIL, Marc; MONVOISIN, Arnaud; RICHARD, Tristan

doi:10.1016/j.foodchem.2015.12.026

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MOKRANI, Abderrahmane

KRISA, Stephanie

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

CLUZET, Stephanie

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Food Chemistry. 2016-07-01, vol. 202, p. 212-20

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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.< Leer menos

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Animals

Antioxidants

Chromatography

Liquid

Fluoresceins

Fruit

Mass Spectrometry

PC12 Cells

Phenols

Prunus persica

Rats

Reactive Oxygen Species

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Phenolic contents and bioactive potential of peach fruit extracts.

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