Thinned stone fruits are a source of polyphenols and antioxidant compounds.

@article{Redondo2017ThinnedSF,
  title={Thinned stone fruits are a source of polyphenols and antioxidant compounds.},
  author={Diego Redondo and Esther Arias and Rosa Oria and Mar{\'i}a Eugenia Venturini},
  journal={Journal of the science of food and agriculture},
  year={2017},
  volume={97 3},
  pages={902-910}
}
BACKGROUND Thinned fruits are agricultural by-products that contain large quantities of interesting compounds due to their early maturity stage. In this work, the phenolic profile and the antioxidant activity of six thinned stone fruits (apricot, cherry, flat peach, peach, plum and nectarine) have been investigated, focussing on proanthocyanidins. RESULTS Thinned nectarine had the highest content of total phenols [67.43 mg gallic acid equivalents (GAE) g-1 dry weight (DW)] and total… CONTINUE READING
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