Abstract
The effect of microwave heating (450 W for 6 min), hydrothermal treatment (45 °C for 6, 9, 12 h) and their combination on antioxidant potential, anti-nutritional factors, and phenolic compounds of plum kernels were studied. Amygdalin and hydrocyanic acid content were reduced to undetectable amounts, while the phytic acid and tannins were reduced to 89.50 and 84.71%, respectively, when combined effects of microwave and hydrothermal (45 °C for 12 h) treatments were employed. Antioxidant activity and phenolic content were higher in microwave treated samples than hydrothermal and combined treatments. HPLC results revealed that combined treated samples have considerable amounts of phenolic compounds, particularly gallic acid, chlorogenic acid, (+)-catechin, syringic acid, rutin, 3,4-dihydroxy benzoic acid, tannic acid, and quercetin.
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