Table 1.
Phenolic content and antioxidant activities in stone fruit samples.
| Antioxidant Assays | Peach | Nectarine | Plum | Apricot |
|---|---|---|---|---|
| TPC (mg GAE/g) | 0.47 ± 0.08 c | 0.31 ± 0.05 d | 0.94 ± 0.07 a | 0.65 ± 0.12 b |
| TFC (mg QE/g) | 0.18 ± 0.01 c | 0.16 ± 0.09 c | 0.34 ± 0.01 a | 0.23 ± 0.07 b |
| TTC (mg CE/g) | 0.07 ± 0.02 c | 0.10 ± 0.06 b | 0.09 ± 0.02 c | 0.19 ± 0.03 a |
| DPPH (mg AAE/g) | 0.98 ± 0.07 b | 1.42 ± 0.04 a | 0.94 ± 0.17 b | 1.47 ± 0.12 a |
| FRAP (mg AAE/g) | 0.54 ± 0.01 c | 0.98 ± 0.02 a | 0.63 ± 0.04 b | 0.93 ± 0.04 a |
| ABTS (mg AAE/g) | 0.43 ± 0.09 a | 0.23 ± 0.04 b | 0.21 ± 0.01 b | 0.25 ± 0.11 b |
| TAC (mg AAE/g) | 0.27 ± 0.10 d | 0.91 ± 0.09 a | 0.61 ± 0.12 b | 0.54 ± 0.09 c |
All data are the mean ± standard deviation of three replicates. Means followed by different letters (a, b, c, d) within the same row are significantly different (p ≤ 0.05) from each other by using one-way analysis of variance and Tukey’s test. Data of stone fruit samples are reported on a fresh weight basis. GAE, gallic acid equivalents; QE, quercetin equivalents; CE, catechin equivalents; AAE, ascorbic acid equivalents.