Antioxidant Capacity in Two Different Cultivars of Ripe and Unripe Peaches Utilizing the Cloud-Point Extraction Method

Abstract

In this study, the objective was to ascertain the optimal extraction method for the recovery of polyphenols from two peach cultivars, namely ‘Andross’ and ‘Everts’, at unripe and ripe stages. Two extraction techniques were explored: conventional extraction and cloud-point extraction (CPE), utilizing various solvents, including water, ethanol, 60% ethanol, and the surfactant Tween 80. Moreover, the conditions of CPE (such as pH, ionic strength, surfactant concentration, etc.) were optimized. To elucidate the antioxidant activity of the extracts, the total polyphenol content (TPC), the ferric-reducing antioxidant power (FRAP) assay, and the DPPH antiradical scavenging were measured. Our findings indicate that CPE is a superior method for polyphenol recovery. Unripe fruits had more antioxidants than ripe ones. Unripe ‘Andross’ fruit has a TPC of 1465.32 mg gallic acid equivalents per kilogram (mg GAE/kg). FRAP and DPPH levels were 7.33 and 5.12 mmol ascorbic acid equivalents (AAE/kg), respectively. With a TPC of 1714.53 mg GAE/kg, the unripe fruit from the ‘Everts’ cultivar has even more antioxidant capacity. Additionally, its FRAP and DPPH values were increased at 8.57 and 6.08 mmol AAE/kg, respectively. These findings underscore the efficacy of CPE as a preferred method for polyphenol extraction while also highlighting the enhanced antioxidant potential of unripe peaches, particularly in the ‘Everts’ cultivar.

Keywords

• <i>Prunus persica</i>
• ripeness
• green extraction
• separation
• food-grade surfactant
• recovery