[Peach juice-puree nutritional profile].

Area of Science:

• Food Science and Technology
• Nutritional Science
• Agricultural Science

Background:

• Peach fruits (Prunus persica L.) are processed into puree for juice production due to difficult juice extraction.
• Existing data on the nutrient content of industrial peach juice-puree requires updating.
• Peach juice products, particularly nectars, are popular consumer items.

Purpose of the Study:

• To investigate and update the composition of main nutrients in industrial peach juice-puree.
• To establish a detailed nutrient profile for peach juice-puree.
• To assess the nutritional contribution of peach nectar.

Main Methods:

• Analysis of nutrient composition in industrially produced peach juice products.
• Compilation and comparison of data from reference books and scientific publications.
• Quantification of key nutrients, including sugars, organic acids, polyphenols, vitamins, and minerals.

Main Results:

• Peach juice-puree is rich in sucrose, with lower levels of glucose and fructose, and contains sorbitol (approx. 0.4 g/100g).
• The primary organic acids are L-malic and citric acids (approx. 0.5 g/100g total), and hydroxycinnamic acids, mainly chlorogenic acid (approx. 10 mg/100g).
• Peach nectar provides over 20% daily vitamin E, 15% pectin, and meets hydroxycinnamic acid requirements, plus 7% beta-carotene, 8% copper, and 6% potassium per serving.

Conclusions:

• Dietary fibers, hydroxycinnamic (chlorogenic) acids, beta-carotene, vitamin E, potassium, and copper are significant micronutrients and bioactive compounds in peach juice products.
• The established nutrient profile provides valuable data for the juice industry and consumers.
• Peach nectar is a valuable source of essential nutrients and bioactive compounds.