000079792 001__ 79792 000079792 005__ 20190826150442.0 000079792 0247_ $$2doi$$a10.1002/jsfa.7813 000079792 0248_ $$2sideral$$a97904 000079792 037__ $$aART-2017-97904 000079792 041__ $$aeng 000079792 100__ $$0(orcid)0000-0001-6351-7427$$aRedondo, Diego 000079792 245__ $$aThinned stone fruits are a source of polyphenols and antioxidant compounds 000079792 260__ $$c2017 000079792 5060_ $$aAccess copy available to the general public$$fUnrestricted 000079792 5203_ $$aBACKGROUND: Thinned fruits are agricultural by-products that contain large quantities of interesting compounds due to their early maturity stage. In this work, the phenolic profile and the antioxidant activity of six thinned stone fruits (apricot, cherry, flat peach, peach, plum and nectarine) have been investigated, focussing on proanthocyanidins. RESULTS: Thinned nectarine had the highest content of total phenols 67.43 mg gallic acid equivalents (GAE) g-1 dry weight (DW)] and total flavonoids (56.97 mg CE g-1 DW) as well as the highest antioxidant activity measured by DPPH scavenging (133.30 mg Trolox equivalents (TE) g-1 DW] and FRAP assay (30.42 mg TE g-1 DW). Proanthocyanidins were very abundant in these by-products, and the main phenolic group quantified in cherry (10.54 mg g-1 DW), flat peach (33.47 mg g-1 DW) and nectarine (59.89 mg g-1 DW), while hydroxycinnamic acids predominate in apricot, peach and plum (6.67, 22.04 and 23.75 mg g-1 DW, respectively). The low, mean degree of polymerisation of proanthocyanidins suggests that their bioavailability could be very high. CONCLUSIONS: This study shows that thinned stone fruit extracts might be used as antioxidants in foods or as a source of compounds with health-related benefits that can be used in the pharmaceutical, cosmetic and food industries. 000079792 536__ $$9info:eu-repo/grantAgreement/EUR/Plant Food Research Group/Project 229402/1 000079792 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000079792 590__ $$a2.379$$b2017 000079792 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b8 / 56 = 0.143$$c2017$$dQ1$$eT1 000079792 591__ $$aCHEMISTRY, APPLIED$$b27 / 71 = 0.38$$c2017$$dQ2$$eT2 000079792 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b42 / 133 = 0.316$$c2017$$dQ2$$eT1 000079792 592__ $$a0.822$$b2017 000079792 593__ $$aFood Science$$c2017$$dQ1 000079792 593__ $$aAgronomy and Crop Science$$c2017$$dQ1 000079792 593__ $$aNutrition and Dietetics$$c2017$$dQ2 000079792 593__ $$aBiotechnology$$c2017$$dQ2 000079792 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000079792 700__ $$0(orcid)0000-0002-4843-2561$$aArias, Esther$$uUniversidad de Zaragoza 000079792 700__ $$0(orcid)0000-0001-8836-1983$$aOria, Rosa$$uUniversidad de Zaragoza 000079792 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, Maria E.$$uUniversidad de Zaragoza 000079792 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000079792 773__ $$g97, 3 (2017), 902-910 [9 pp.]$$pJ. Sci. Food Agric.$$tJournal of the Science of Food and Agriculture$$x0022-5142 000079792 8564_ $$s731611$$uhttps://zaguan.unizar.es/record/79792/files/texto_completo.pdf$$yPostprint 000079792 8564_ $$s121984$$uhttps://zaguan.unizar.es/record/79792/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000079792 909CO $$ooai:zaguan.unizar.es:79792$$particulos$$pdriver 000079792 951__ $$a2019-08-26-13:49:23 000079792 980__ $$aARTICLE