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From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity.
J Agric Food Chem. 2003 Jun 04; 51(12):3675-81.JA

Abstract

Prunes, which are industrially obtained by dehydrating fresh plums at 85-90 degrees 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 degrees C until 50% of prune moisture level and then the temperature was lowered to 70 degrees C; (ii) air temperature at 60 degrees 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 degrees C doubled antioxidant activity in both cultivars, while contradictory results were found for 60 degrees C processed plums.

Authors+Show Affiliations

Piga A
Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-Alimentari, Università degli Studi, Viale Italia 39, 07100 Sassari, Italy. pigaa@uniss.it
Del Caro A
No affiliation info available
Corda G
No affiliation info available

MeSH

AntioxidantsDesiccationFlavonoidsFood HandlingFood, OrganicHumansPhenolsPolymersPolyphenolsPrunusTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12769544

Citation

Piga, Antonio, et al. "From Plums to Prunes: Influence of Drying Parameters On Polyphenols and Antioxidant Activity." Journal of Agricultural and Food Chemistry, vol. 51, no. 12, 2003, pp. 3675-81.
Piga A, Del Caro A, Corda G. From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity. J Agric Food Chem. 2003;51(12):3675-81.
Piga, A., Del Caro, A., & Corda, G. (2003). From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity. Journal of Agricultural and Food Chemistry, 51(12), 3675-81.
Piga A, Del Caro A, Corda G. From Plums to Prunes: Influence of Drying Parameters On Polyphenols and Antioxidant Activity. J Agric Food Chem. 2003 Jun 4;51(12):3675-81. PubMed PMID: 12769544.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity. AU - Piga,Antonio, AU - Del Caro,Alessandra, AU - Corda,Giampaola, PY - 2003/5/29/pubmed PY - 2003/8/13/medline PY - 2003/5/29/entrez SP - 3675 EP - 81 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 12 N2 - Prunes, which are industrially obtained by dehydrating fresh plums at 85-90 degrees 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 degrees C until 50% of prune moisture level and then the temperature was lowered to 70 degrees C; (ii) air temperature at 60 degrees 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 degrees C doubled antioxidant activity in both cultivars, while contradictory results were found for 60 degrees C processed plums. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12769544/From_plums_to_prunes:_influence_of_drying_parameters_on_polyphenols_and_antioxidant_activity_ DB - PRIME DP - Unbound Medicine ER -