Date of Award


Document Type


Degree Name

Master of Science (MS)

Legacy Department

Food, Nutrition, and Culinary Science

Committee Chair/Advisor

Dawson, Paul L.

Committee Member

Northcutt , Julie K.

Committee Member

Thomas , Ronald L.


South Carolina is the second largest peach producing state in the United States. Every year, large quantities of peaches do not meet the fresh peach standard and are discarded or used for further processing. The waste stream from discarded and processed peaches includes the skin and this could be recovered as a rich source of antioxidants. The objective of this research was to determine the antioxidant (phenolic) content and antioxidant capacity of peach skin from various peach varieties grown in South Carolina. Chapter 1 is a literature review which covers topics of oxidation in foods, mechanism of lipid oxidation, antioxidants in food processing, peach antioxidants, mechanism of antioxidants in vivo, extraction methods and antioxidant analysis. In Chapter 2, color analysis of peach skin from 13 varieties of peaches grown in South Carolina, phenolic content and antioxidant activity of 13 varieties of peach skin were determined. Norman, Cary Mac, Ruby Prince and Flame Prince varieties differed in color compared to other varieties of peaches evaluated. Peach skin extracts were evaluated for total phenolics (TP) assay, DPPH(2,2-Diphenyl-1-picrylhydrazyl) free radical scavenging (DPPH) assay, ferric reducing antioxidant power (FRAP) assay and ferrous ion chelating (FIC) assay. The range of total phenolics content expressed in gallic acid equivalent (GAE mg/g dry weight) was 8.38 - 18.81 for all peach varieties. Top three peach varieties with skins having the greatest antioxidant power were Red Globe, Scarlet Prince, and O'Henry.

Included in

Food Science Commons



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