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Contribution of melanoidins to the antioxidant activity of prunes

Madrau, Monica Assunta and Sanguinetti, Anna Maria and Del Caro, Alessandra and Fadda, Costantino and Piga, Antonio <1965- > (2010) Contribution of melanoidins to the antioxidant activity of prunes. Journal of Food Quality, Vol. 33 (Suppl. 1), p. 155-170. eISSN 1745-4557. Article.

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DOI: 10.1111/j.1745-4557.2010.00328.x


Prunes, obtained by drying certain cultivars of plums, have greater antioxidant activity than most other fruits and vegetables. Recent research has attributed only a minor part of this antioxidant activity to phenolic compounds, and it has been hypothesized that most of the antioxidant activity is caused by unknown or new products created during processing. In this study, the relationship between the antioxidant properties of prunes and their phenolic compound and brown products content has been investigated. The latter is a result of the nonenzymatic browning reaction. The results show that most of the antioxidant activity of fresh plums is caused by the polyphenolic fraction. The prunes, obtained by drying at 60 and 85C, despite the significant decrease in polyphenols, showed an increase in antioxidant activity. This was mostly because of the nonenzymatic browning reaction products, mostly low molecular weight compounds, whereas polyphenols contributed only to 23% of the total value.

Item Type:Article
ID Code:4687
Uncontrolled Keywords:Melanoidins, prunes, antioxidant activity, phenolic compounds
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:Blackwell / Wiley
Copyright Holders:© 2010 Wiley Periodicals
Additional Information:Special Issue: Novel ingredients and processing and packaging technologies: impact on food quality.
Deposited On:18 Oct 2010 09:38

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