Comparison of catechin and epicatechin content in three peach fruit cultivars

doi:10.14088/j.cnki.issn0439-8114.2019.09.026

Abstract

Abstract: The HPLC technology was used to determine the content of catechin and epicatechin in the fruits of red peach variety “Tianxianhong”, white peach variety “Jinhua Dabaitao” and yellow peach variety “Jinxiang”. In red, yellow and white peach cultivars, the contents of catechin in peels were 66.2~170.1, 64.9~169.5 and 18.6~146.3 μg/g·FW, the contents of catechin in the flesh were 0.2~31.7, 7.6~33.8 and 2.1~25.1 μg/g·FW, the epicatechin contents in the peels were 4.9~24.3, 8.4~17.2 and 2.8~7.2 μg/g·FW, and the epicatechin contents in the pulp were 1.0~35.8, 1.5~29.5 and 1.6~4.8 μg/g·FW, respectively. The content of catechin in the peels was significantly higher than that of epicatechin. The content of catechins in the peels was higher than that in the flesh. The contents of catechin and epicatechin were high in white flesh peach at the early stage of ripening, but high in yellow flesh peach at the mid-maturing stage of ripening, and high in red flesh peach at late-maturing stage of ripening.

Key words: Peach, Catechin, Epicatechin, HPLC

CLC Number:

WU Fei-fei, ZHANG Di, ZHOU Jing, WANG Fu-rong, HE Hua-ping, XU Ling-yun. Comparison of catechin and epicatechin content in three peach fruit cultivars[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(9): 110-113.

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