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Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes.
J Agric Food Chem. 2004 Jul 28; 52(15):4780-4.JA

Abstract

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 degrees C) and low-temperature (60 degrees C) procedures, were monitored during storage. Ascorbic acid content was higher in the prunes dried at 60 degrees 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.

Authors+Show Affiliations

Del Caro A
Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-Alimentari, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy. delcaro@uniss.it
Piga A
No affiliation info available
Pinna I
No affiliation info available
Fenu PM
No affiliation info available
Agabbio M
No affiliation info available

MeSH

AntioxidantsAscorbic AcidDesiccationFlavonoidsFood HandlingFood PreservationPhenolsPolyphenolsPrunusTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15264914

Citation

Del Caro, Alessandra, et al. "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, no. 15, 2004, pp. 4780-4.
Del Caro A, Piga A, Pinna I, et al. Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes. J Agric Food Chem. 2004;52(15):4780-4.
Del Caro, A., Piga, A., Pinna, I., Fenu, P. M., & Agabbio, M. (2004). Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes. Journal of Agricultural and Food Chemistry, 52(15), 4780-4.
Del Caro A, et al. Effect of Drying Conditions and Storage Period On Polyphenolic Content, Antioxidant Capacity, and Ascorbic Acid of Prunes. J Agric Food Chem. 2004 Jul 28;52(15):4780-4. PubMed PMID: 15264914.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes. AU - Del Caro,Alessandra, AU - Piga,Antonio, AU - Pinna,Ivo, AU - Fenu,Paolo M, AU - Agabbio,Mario, PY - 2004/7/22/pubmed PY - 2004/9/15/medline PY - 2004/7/22/entrez SP - 4780 EP - 4 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 15 N2 - 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 degrees C) and low-temperature (60 degrees C) procedures, were monitored during storage. Ascorbic acid content was higher in the prunes dried at 60 degrees 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15264914/Effect_of_drying_conditions_and_storage_period_on_polyphenolic_content_antioxidant_capacity_and_ascorbic_acid_of_prunes_ DB - PRIME DP - Unbound Medicine ER -