Abstract
AbstractPolyphenolic content and antioxidant capacity of freshly harvested plums cvs. “Valjevka” and “Mildora,” and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of “Valjevka” and “Mildora” is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of “Valjevka,” and increased in prunes of “Mildora.” Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying.Practical ApplicationsThis study is intended to inform producers of dried fruits about changes induced by drying, as well as to highlight the supposition that dried fruits may be considered functional food due to the high level of polyphenolic compounds and increased antioxidant capacity. The scientific results relative to the nutritional profile of prunes, combined with their attractive appearance and favorable flavor, may serve as a commercial strategy, given the increased level of consumers' awareness on the importance of healthy food intake.
Highlights
Fresh plum fruits are traditionally processed into products with longer shelf life, such as jams, compotes and prunes
A significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of “Valjevka,” and increased in prunes of “Mildora.” Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased
Prunes of both cultivars showed a significant decrease in neochlorogenic acid and an increase in caffeic acid, while chlorogenic acid content decreased in prunes of “Valjevka,” and increased in prunes of “Mildora.” Generally, the phenolic acids are degraded by activation of peroxidase and polyphenol oxidase, especially in the high presence of air/oxygen
Summary
Fresh plum fruits are traditionally processed into products with longer shelf life, such as jams, compotes and prunes (dried plums). Fruits and vegetables are a natural source of antioxidant compounds, such as flavonoids, flavonolignans, lignans, tannins, phenolic acids and the derivatives. The antioxidant activity of prunes is high in comparison with the antioxidant activities of other dried fruits and vegetables (Pellegrini et al 2006). The major phenolic compounds in prunes are caffeoylquinic acid isomers (chlorogenic and neochlorogenic acid) (Fig. 1) and flavonoids (Raynal et al 1989; Donovan et al 1998; Nakatani et al 2000). These phenolics in prunes are well-known antioxidants toward human low density lipoproteins (LDL)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
