Quantitative and qualitative determination of carotenoids and polyphenolics compounds in selected cultivars of L. and their ability to in vitro inhibit lipoxygenase, cholinoesterase, α-amylase, α-glucosidase and pancreatic lipase.

The present study aimed to evaluate the content of polyphenols and carotenoids as well as the health-promoting properties (antioxidant, antidiabetic, antiobesity, antiaging, and anti-inflammatory activities) in selected peaches cultivated in Poland. The qualitative analysis of the tested cultivars showed that the content of polyphenols was dominated by flavan-3-ols, and phenolic acids. In turn, the performed analysis clearly indicated that the dominant carotenoid was β-carotene, which constituted on average 88% of the total amount of carotenoids. The general content of yellow pigments is as follows: all--β-carotene > 13 -β-carotene > 9 -β-carotene > zeaxanthin > β-cryptoxanthin ≥ β-cryptoxanthin-myristate > β-cryptoxanthin-palmitate > crocin ≥ -violaxanthin > lutein. In addition, the present study showed that the peach fruit has a high potential in the context of inhibition of pancreatic lipase, which may indicate a potential antiobesity effect. However, the potential of the peaches to inhibit α-amylase, α-glucosidase, or 15-LOX has not been demonstrated.