• Food Science and Preservation
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• v.19 no.6
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• pp.946-950
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• 2012

The antioxidant activity and whitening effect of the distilled water (DW) and ethanol extracts of the Prunus persica flower and calyx were studied. In the oxygen radical absorption capacity (ORAC) assay for antioxidant activity measurement, it was confirmed that the flower extract was stronger than the calyx extract, and that the ethanol extract was relatively stronger than the DW extract. To define the whitening effect, an experiment was conducted involving tyrosinase inhibitory assay and measurement of the melanin content of B16F10. As a result of the use of tyrosinase, the DW extract of calyx showed 53% inhibition as the highest activity. The melanin content inhibitory rates were defined as 57% for the ethanol flower extract and 63% of the ethanol calyx extract, based on a $10{\mu}g/mL$ concentration. Based on these results, mixture with the whitening effect in the extract of P. persica and another compounds should be researched for development as a cosmetic ingredient.

• Nutrition Research and Practice
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• v.12 no.1
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• pp.29-40
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• 2018

BACKGROUND/OBJECTIVES: Ultraviolet radiation (UV) is a major cause of skin photoaging. Previous studies reported that ethanol extract (PET) of Prunus persica (L.) Batsch flowers (PPF, peach flowers) and its subfractions, particularly the ethylacetate (PEA) and n-butanol extracts (PBT), have potent antioxidant activity and attenuate the UV-induced matrix metalloproteinase (MMP) expression in human skin cells. In this study, we investigated the protective activity of PPF extract against UV-induced photoaging in a mouse model. MATERIALS/METHODS: Hairless mice were treated with PET or a mixture of PEA and PBT either topically or orally along with UV irradiation. Histological changes and biochemical alterations of mouse skin were examined. Major phenolic compounds in PPF extract were analyzed using an ACQUITY UPLC system. RESULTS: The overall effects of topical and oral treatments with PPF extract on the UV-induced skin responses exhibited similar patterns. In both experiments, the mixture of PEA and PBT significantly inhibited the UV-induced skin and epidermal thickening, while PET inhibited only the UV-induced epidermal thickening. Treatment of PET or the mixture of PEA and PBT significantly inhibited the UV-induced MMP-13 expression, but not type I collagen expression. Topical treatment of the mixture of PEA and PBT with UV irradiation significantly elevated catalase, superoxide dismutase (SOD) and glutathione-peroxidase (GPx) activities in the skin compared to those in the UV irradiated control group, while oral treatment of the mixture of PEA and PBT or PET elevated only catalase and SOD activities, but not GPx. Thirteen phytochemical compounds including 4-O-caffeoylquinic acid, cimicifugic acid E and B, quercetin-3-O-rhamnoside and kaempferol glycoside derivatives were identified in the PPF extract. CONCLUSIONS: These results demonstrate that treatment with PET or the mixture of PEA and PBT, both topically or orally, attenuates UV-induced photoaging via the cooperative interactions of phenolic components having anti-oxidative and collagen-protective activities.

• Food Science and Preservation
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• v.30 no.1
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• pp.170-178
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• 2023

We investigated the free radical scavenging and digestive enzyme inhibitory activities of the hot water extract of peach twig (Prunus persica L. Bastch). This extract of the peach twigs was further split up into n-hexane, ethyl acetate (EtOAc), and n-butyl alcohol(n-BuOH), which resulted in three solvent-soluble fractions. Free radical scavenging activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺) assay systems, while hypoglycemic effect of the peach twig extract and the solvent-soluble fractions were tested using α-glucosidase and α-amylase inhibition assays. Accordingly, the EtOAc layer showed a greater free radical scavenging activity compared to other solvent-soluble fractions. Furthermore, based on the α-glucosidase and α-amylase assays, the IC₅₀ values were determined to be 38.2±1.6 and 69.6±6.1 ㎍/mL for the EtOAc-soluble fractions, respectively. Taken together, these results suggest that the fractions obtained from the peach twig extract can be considered as a potential source of natural antioxidant and hypoglycaemic constituents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1439-1449
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• 2015

Prunus persica Flos (PPF) were investigated for their antioxidant and anti-inflammatory activities to find a natural functional food resource preventing degenerative diseases associated with excessive oxidative stress and chronic inflammation. PPF was extracted using ethanol (EtOH) and then sequentially fractioned by hexane (Hx), dichloromethane (DM), ethyl acetate (EA), n-butanol (BtOH), and water (DW). Contents of total phenolics and flavonoids, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were measured. Anti-inflammatory effects in terms of nitric oxide (NO), prostaglandin (PG) E2, and pro-inflammatory cytokines such as interleukin (IL)-6 and tumor necrosis factor (TNF)-${\alpha}$ production were also measured using LPS-treated RAW 264.7 macrophages. EtOH extract showed relatively high antioxidant activity with high total phenolic (78.1 mg tannic acid/g) and flavonoid contents (55.3 mg rutin/g). EA fraction contained the highest total phenolic and flavonoid contents (394.6 mg tannic acid/g, 253.7 mg rutin/g), followed by BtOH (128.3 mg tannic acid/g, 93.1 mg rutin/g). EA and BtOH fractions and EtOH extract showed higher DPPH radical and ABTS radical scavenging activities than the others (P<0.05). In LPS-treated RAW 264.7 macrophages, EtOH extract ($200{\mu}g/mL$) showed significantly reduced (P<0.05) NO, PGE2, and TNF-${\alpha}$ production levels to 38.5%, 32.3%, and 48.9% of the control, respectively, as well as reduced iNOS and COX-2 protein expression. DM fraction ($50{\mu}g/mL$) showed significantly reduced (P<0.05) NO, PGE2, IL-6, and TNF-${\alpha}$ production levels to 43.5%, 13.3%, 38.7%, and 41.3% of the control, respectively, and EA fraction ($50{\mu}g/mL$) showed significantly reduced NO, PGE2, IL-6, and TNF-${\alpha}$ production levels to 44.8%, 22.4%, 45.7%, and 62.0% of the control, respectively. Taken together, EtOH extract of PPF showed potent antioxidant and anti-inflammatory activities, and EA and BtOH fractions showed comparatively stronger antioxidant activities while DM and EA fractions showed stronger anti-inflammatory activities. It can be concluded that EtOH extract of PPF and its fractions are good candidates as natural resources for the development of anti-oxidative and anti-inflammatory functional food products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.110-115
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• 2012

Various unripe peach (Prunus persica L. Batsch) seeds, which were picked on late May, were subjected to 80% methanol extracts to investigate the antioxidant activities, whitening effects, and anti-wrinkle activities. The yield of 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, and Hong Bak) from unripe peaches were the highest on Yumefuji, followed by Madoka, Kawanakawase Hakuto, Takinosawa Gold, Hong Bak, and Nagasawa Hakuho (6.16%, 6.08%, 5.65%, 5.25%, 5.23%, and 5.20%). The content of the total polyphenol of seed extracts ranged from 18.33 to 27.08 mg/g. The antioxidant in vitro assays including the DPPH and ABTS radical scavenging activities were the highest with Hong Bak and Kawanakawase Hakuto. The tyrosinase inhibition activity greatly affected the Takinosawa Gold and Kawanakawase Hakuto. Compared to the elastase inhibition activity of 6 cultivars, Madoka was higher than others, while the lowest was Hong Bak. The significant correlation coefficient values were determined (more than p=0.05) between the yield, total polyphenol content, antioxidant activities, tyrosinase inhibition, and elastase inhibition activities. The results suggested that the total polyphenol content has a high positive value on the DPPH, ABTS radical scavenging activity, and tyrosinase inhibition activity. Also, the tyrosinase inhibition activity and elastase inhibition activity showed a significant correlation (r=+0.594). The ABTS inhibition activity and tyrosinase inhibition activity that is the most suitable character represented significant positive correlation (r=+0.846). This data suggested that the methanol extracts from these unripe peaches could be potential candidates for natural cosmetics.

• Journal of the Korean Society of Industry Convergence
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• v.21 no.6
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• pp.337-344
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• 2018

Food irradiation is important not only in ensuring safety but also improving antioxidant activity of peaches. Our objective was to establish the best irradiation treatment for peaches by calculating dose distribution using Monte Carlo simulation. 3-D geometry and component densities of peaches, extracted from CT scan, were entered into MCNP to obtain simulated dose distribution. Radiation energies for electron beam were 1.35 MeV (low energy) and 10 MeV (high energy). Co (1.25 MeV) and the Husman irradiator, containing three sealed Cs source rods in an annular array, were used for gamma irradiation. At 1.35 MeV electron beam simulation, electrons penetrated well beyond the peach skin, enough for surface treatment for microorganisms and allergens. At 10 MeV electron beam simulation, for top-beam only treatment, doses at the core were the highest and for double beam treatment, the electron energy was absorbed by the entire sample. At Co source, the radiation doses were presented on the whole area. At Cs source, the dose uniformity ratios were 2.78 for one source and 1.48 for three ones at 120 degrees interval. Proper control of irradiation treatment is critical to establish confidence in the irradiation process.

• Food Science and Preservation
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• v.25 no.1
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• pp.90-97
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• 2018

Peach seeds contain a large amount of phenolic components and exhibit excellent physiological effects in various diseases. We examined the antioxidant effects of stone and seed of three peach cultivars (Miwhang, MH; Kanoiwa hakuto, KH; and Cheonhong, CH) by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, ferric reducing activity of plasma (FRAP) assay, and cupric ion reducing antioxidant capacity (CUPRAC) reduction. The results showed that the stone extracts of CH had higher levels of total phenols and flavonoids than those of the other cultivars do, and the stone extracts of KH and CH have the potential to reduce DPPH, FRAP, and CUPRAC activities. In addition, we found that KH, MH, and CH stone extracts decreased nitric oxide generation in RAW 264.7 and BV2 cells. The total phenol and flavonoid contents had no significant correlation with anti-oxidant activities. On the other hand, the anti-inflammatory activity had a low linear correlation with anti-oxidant activities and total phenol and flavonoid contents. The present results suggest that the correlation between antioxidant and anti-inflammatory effects of stone and seed, and the appropriate combination of the stone and seed extracts could be used as an anti-inflammatory treatment and prevention material, respectively.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.219-224
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• 2014

To increase the shelf-life of domestic peach, peaches were treated with hot air ($46^{\circ}C$) for 0~9 hours and the changes in the major components contents and antioxidative activities were investigated. Ascorbic acid content of the control and hot air treatments were 13.81 mg% and 11.73~14.16 mg% respectively, however, there was no significant difference between them. The contents of polyphenols of the control and hot air treatments were 22.64 mg% and 19.03~23.19 mg% respectively, but there was no significant difference between them. The contents of polyphenols of the control were slightly lower than those of hot air treatments during storage. Also the contents of flavonoid were not significantly different among the control and hot air treatments. The detected free sugars of the control and hot air treatments were fructose, glucose, maltose and sucrose. Among the free sugars detected, sucrose content was the highest and free sugar content did not change during storage periods. Furthermore, antioxidative activities were not different among the control and hot air treatments.

• Food Science and Preservation
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• v.24 no.5
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• pp.638-646
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• 2017

This study was performed to investigate the correlation between anti-oxidant and anti-inflammatory activities in ripe and unripe fruits of three peach cultivars: Miwhang (MH), Kanoiwa hakuto (KH) and Cheonhong (CH). The unripe fruits had higher levels of total phenols and flavonoids contents than those in the ripe fruits of all the three cultivars. The unripe fruits of CH showed the highest levels of total phenols, flavonoids and antioxidant activities among the fruit samples analyzed. Nitric oxide inhibition values in RAW 264.7 cells for the unripe fruits of MH and KH were 30 and 29%, respectively. However, the inhibition was not observed in unripe CH and the ripe fruits of either cultivar. Total phenols and flavonoids contents showed high linear correlations with the anti-oxidant activities whereas the anti-inflammatory activity had low linear correlations with them.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.364-371
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• 2009

The effect of gamma irradiation ($0.5{\sim}2$ kGy) on the microbiological, physicochemical and sensory properties of peaches was investigated during 6 day storage at $20{\pm}3^{\circ}C$. Total aerobic bacteria, yeasts and molds significantly decreased with increasing dose level. In Hunter's color values, L-values decreased and a- and b-values increased with increment of irradiation dose level. Hardness significantly decreased with increment of irradiation dose level whereas pH, soluble solid, and total polyphenol contents increased with increment of irradiation dose level. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity of irradiated peach was higher than that of control and its activity increased with increment of irradiation dose level. Vitamin C content was not affected by irradiation. In sensory test, overall acceptabilities of irradiated samples were higher than those of control. These results suggest that gamma irradiation on peach was effective for microbiological safety while improving the antioxidant activity, but not good on color and texture of peach.