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Phenolic contents and bioactive potential of peach fruit extracts.

dc.rights.licenseopenen_US
dc.contributor.authorMOKRANI, Abderrahmane
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorKRISA, Stephanie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCLUZET, Stephanie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDA COSTA, Gregory
dc.contributor.authorTEMSAMANI, Hamza
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRENOUF, Elodie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMÉRILLON, Jean-Michel
dc.contributor.authorMADANI, Khodir
dc.contributor.authorMESNIL, Marc
dc.contributor.authorMONVOISIN, Arnaud
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRICHARD, Tristan
dc.date.accessioned2021-04-12T13:52:02Z
dc.date.available2021-04-12T13:52:02Z
dc.date.issued2016-07-01
dc.identifier.issn1873-7072en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26931
dc.description.abstractEnSeveral 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.
dc.language.isoENen_US
dc.subject.enAnimals
dc.subject.enAntioxidants
dc.subject.enChromatography
dc.subject.enLiquid
dc.subject.enFluoresceins
dc.subject.enFruit
dc.subject.enMass Spectrometry
dc.subject.enPC12 Cells
dc.subject.enPhenols
dc.subject.enPrunus persica
dc.subject.enRats
dc.subject.enReactive Oxygen Species
dc.title.enPhenolic contents and bioactive potential of peach fruit extracts.
dc.title.alternativeFood Chemen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2015.12.026en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed26920287en_US
bordeaux.journalFood Chemistryen_US
bordeaux.page212-20en_US
bordeaux.volume202en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcepubmed
hal.exportfalse
workflow.import.sourcepubmed
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