Physicochemical characteristics, vitamin C, and polyphenolic composition of four European commercial blood-flesh peach cultivars (Prunus persica L. Batsch)

•Levels of most of polyphenols were higher in blood-flesh peaches.•Blood-fleshed cultivars were also generally richer in vitamin C.•Four polyphenols were reported for the first time in blood-flesh peaches•Two pyranoanthocyanins were reported for the first time in Prunus persica. Dry matter, soluble solids content, titratable acidity, sugars, organic acids, vitamin C and polyphenol contents were determined in four blood-flesh and ten white-flesh peach cultivars. Among polyphenols, kaempferol-3-glucoside, p-coumaroylquinic acid, cryptochlorogenic acid, and cyanidin-3-rutinoside were reported for the first time in blood-flesh peaches. Two pyranoanthocyanins were also reported for the first time in Prunus persica. As expected, anthocyanin content was significantly higher in blood-flesh fruits, but our results also showed they are above all richer in hydroxycinnamic acids and flavonols. Chlorogenic acid content was 4 times higher in blood-fleshed fruits and those of quercetin glycosides 20–40 times higher. Conversely, (+)-catechin content was twice higher in white-flesh fruits. Among other bioactive compounds, vitamin C content was also 40 % significantly higher in blood-flesh fruits. As regards quality parameters, if levels of titratable acidity and total organic acids were about 2-fold significantly higher in blood-flesh fruits, those of total sugars and soluble solids contents were not significant. All these results show that blood-flesh peach cultivars represent an important source of antioxidants, and therefore suggest they are nutritionally interesting for health.