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From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity

Piga, Antonio <1965- > and Del Caro, Alessandra and Corda, Giampaola (2003) From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity. Journal of Agricultural and Food Chemistry, Vol. 51 (12), p. 3675-3681. eISSN 1520-5118. Article.

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DOI: 10.1021/jf021207+


Prunes, which are industrially obtained by dehydrating fresh plums at 85−90 °C for 18 h, contain higher levels of phenolic compounds than most other fruits. Prune phenolics have shown beneficial effects on human health. Reports are available in the literature on ascorbic acid, phenol composition, and antioxidant activity of fresh plums and prunes, but there is a lack of publications on the influence of drying parameters on the phenolic compounds and antioxidant activity. A study was carried out on two plum cultivars using two sets of air-drying temperatures: (i) air temperature at 85 °C until 50% of prune moisture level and then the temperature was lowered to 70 °C; (ii) air temperature at 60 °C. Whole fresh and dried fruits were assessed for phenolics (catechins, hydroxycinnamic acids, anthocyanins, and flavonols), ascorbic acid, and antioxidant activity (all parameters were calculated on a dry matter basis). Analysis of data shows that chlorogenic and neochlorogenic acid changes were affected by both process parameters and cultivar. Drying destroyed anthocyanins, and there was a significant decrease in flavonols. Ascorbic acid was drastically reduced in relation to process temperature. The most striking result was that drying at 85 °C doubled antioxidant activity in both cultivars, while contradictory results were found for 60 °C processed plums.

Item Type:Article
ID Code:1568
Uncontrolled Keywords:Chain-breaking activity, drying, hydroxymethylfural, phenols, plums
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
Deposited On:18 Aug 2009 10:05

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