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Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes

Del Caro, Alessandra and Piga, Antonio <1965- > and Pinna, Ivo and Fenu, Paolo Antonio Maria and Agabbio, Mario Carlo Salvatore (2004) Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes. Journal of Agricultural and Food Chemistry, Vol. 52 (15), p. 4780-4784. eISSN 1520-5118. Article.

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DOI: 10.1021/jf049889j


In this study the main chemical parameters, ascorbic acid and polyphenol content, and antioxidant activity of two varieties of prunes, dried by high-temperature (85 + 70 °C) and low-temperature (60 °C) procedures, were monitored during storage. Ascorbic acid content was higher in the prunes dried at 60 °C but significantly decreased in both varieties during storage. The different classes of polyphenols analyzed (cinnamates, anthocyanins, flavonols) showed different stabilities during storage. Neochlorogenic acid decreased only in the President variety, whereas chlorogenic acid increased in both varieties; anthocyanins, present only in the President prunes, disappeared in the first months of storage, and the flavonol content fell significantly in both cultivars during the year of the study. Drying temperature significantly affected the polyphenol content, with different effects according to the class of polyphenols. Antioxidant activity showed a significant increase at the end of the storage period and in the President variety was higher in the sample dried at the higher temperature.

Item Type:Article
ID Code:1560
Uncontrolled Keywords:Storage, antioxidant activity, phenols, prunes
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:American Chemical Society
Additional Information:Pubblicato online il 2 luglio 2004.
Deposited On:18 Aug 2009 10:05

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