79792 20190826150442.0 doi 10.1002/jsfa.7813 sideral 97904 ART-2017-97904 eng (orcid)0000-0001-6351-7427 Redondo, Diego Thinned stone fruits are a source of polyphenols and antioxidant compounds 2017 Access copy available to the general public Unrestricted BACKGROUND: 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. info:eu-repo/grantAgreement/EUR/Plant Food Research Group/Project 229402/1 info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 2.379 2017 AGRICULTURE, MULTIDISCIPLINARY 8 / 56 = 0.143 2017 Q1 T1 CHEMISTRY, APPLIED 27 / 71 = 0.38 2017 Q2 T2 FOOD SCIENCE & TECHNOLOGY 42 / 133 = 0.316 2017 Q2 T1 0.822 2017 Food Science 2017 Q1 Agronomy and Crop Science 2017 Q1 Nutrition and Dietetics 2017 Q2 Biotechnology 2017 Q2 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion (orcid)0000-0002-4843-2561 Arias, Esther Universidad de Zaragoza (orcid)0000-0001-8836-1983 Oria, Rosa Universidad de Zaragoza (orcid)0000-0001-6316-385X Venturini, Maria E. Universidad de Zaragoza 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 97, 3 (2017), 902-910 [9 pp.] J. Sci. Food Agric. Journal of the Science of Food and Agriculture 0022-5142 731611 http://zaguan.unizar.es/record/79792/files/texto_completo.pdf Postprint 121984 http://zaguan.unizar.es/record/79792/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:79792 articulos driver 2019-08-26-13:49:23 ARTICLE