title: Comparative assessment of physicochemical properties of unripe peach (Prunus persica) and Japanese apricot (Prunus mume).
abstract: OBJECTIVE
  To investigate the physicochemical properties of unripe peach-Prunus persica cv. Mibaekdo (Mibaekdo) and Prunus persica cv. Nagasawa Hakuho (Nagasawa Hakuho) as an alternative to food supplement while Japanese apricot (Prunus mume cv. Backaha) (Backaha) was used as a control sample.
  
  
  METHODS
  The unripe fruits were analyzed for soluble solid ( ˚Brix), titratable acidity, pH, total polyphenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, amygdalin content, free amino acid content, organic acid content, free sugar content, and α-amylase activities.
  
  
  RESULTS
  Total polyphenol content of unripe peach ranged between 137.27-151.64 µg/g whereas that of apricot was 160.73 µg/g. DPPH radical scavenging activities of Backaha was the highest (89.16%) followed by Mibaekdo (85.05%) and Nagasawa Hakuho (41.50%). The highest amount of oxalic acid (612.8 mg/100 g) was observed in Mibaekdo while that of Nagasawa Hakuho and Backaha were (184.6±18.1) and (334.8±16.1) mg/100 g, respectively. Amygdalin contents of Mibaekdo, Nagasawa Hakuho and Backaha were 486.61, 548.60 and 174.28 µg/g, respectively.
  
  
  CONCLUSIONS
  The results suggest that the unripe fruit of peach has a significant biochemical potential of using as a food supplement with potential health benefit for human health.
authors.affiliation: Division of Plant Biosciences, School of Plant Biosciences, Kyungpook National University, Daegu 702-701, Korea.
authors.forename: Hye-Ryun
authors.initials: HR
authors.lastname: Kim
authors.affiliation: Institute of Agricultural Science and Technology, Kyungpook national university, Daegu 702-701, Korea.
authors.forename: Il-Doo
authors.initials: ID
authors.lastname: Kim
authors.affiliation: Division of Plant Biosciences, School of Plant Biosciences, Kyungpook National University, Daegu 702-701, Korea.
authors.forename: Sanjeev Kumar
authors.initials: SK
authors.lastname: Dhungana
authors.affiliation: Department of Hotel, Restaurant, Culinary Arts, Daegu Health Collage, Daegu 702-722, Korea.
authors.forename: Mi-Ok
authors.initials: MO
authors.lastname: Kim
authors.affiliation: Division of Plant Biosciences, School of Plant Biosciences, Kyungpook National University, Daegu 702-701, Korea.
authors.forename: Dong-Hyun
authors.initials: DH
authors.lastname: Shin
keywords: Amygdalin; Japanese apricot (Backaha); Nagasawa Hakuho); Physicochemical properties; Unripe peach (Mibaekdo