Chemical changes caused by air drying of fresh plum fruits

Popovic B., . and Mitrovic O., . and Maskovic P., . and Mitic M., . and Miletic N., . and Petkovic M., . Chemical changes caused by air drying of fresh plum fruits. pp. 1191-1200. ISSN 2231-7546

Drying of fresh plums may provide an excellent delicacy but such technological process is inevitably followed by certain chemical changes. Three plum cultivars were dried at two different temperatures (70C and 90C) and the effect of drying procedure on total anthocyanins flavonoids phenolics selected bioactive compounds and antioxidant capacity were monitored. Polyphenolic compounds suffered strong changes depending on the applied drying temperature. Drying procedure at both 70C and 90C influenced to a great extent for total polyphenolic content in the fresh plums of a�anska Rodna (1.8 and 2.1-fold increase respectively). The identical drying conditions showed almost no influence on plums of Stanley while drying Mildora at 70C resulted in significant decrease but higher temperature caused the opposite effect. Statistical analysis showed high correlation between polyphenolic content and antioxidant activity in all tested cultivars and for both fresh plums and prunes. Caffeoylquinic acids and caffeic acids suffered certain changes depending on the cultivar and temperature applied. Anthocyanins completely disappeared after drying. Although drying of fresh plums prompted severe chemical changes prunes might be considered as functional food due to the high level of antioxidant.

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Abstract

Drying of fresh plums may provide an excellent delicacy but such technological process is inevitably followed by certain chemical changes. Three plum cultivars were dried at two different temperatures (70C and 90C) and the effect of drying procedure on total anthocyanins flavonoids phenolics selected bioactive compounds and antioxidant capacity were monitored. Polyphenolic compounds suffered strong changes depending on the applied drying temperature. Drying procedure at both 70C and 90C influenced to a great extent for total polyphenolic content in the fresh plums of a�anska Rodna (1.8 and 2.1-fold increase respectively). The identical drying conditions showed almost no influence on plums of Stanley while drying Mildora at 70C resulted in significant decrease but higher temperature caused the opposite effect. Statistical analysis showed high correlation between polyphenolic content and antioxidant activity in all tested cultivars and for both fresh plums and prunes. Caffeoylquinic acids and caffeic acids suffered certain changes depending on the cultivar and temperature applied. Anthocyanins completely disappeared after drying. Although drying of fresh plums prompted severe chemical changes prunes might be considered as functional food due to the high level of antioxidant.

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Item Type:	Article
AGROVOC Term:	Prunus
AGROVOC Term:	Prunus domestica
AGROVOC Term:	Plums
AGROVOC Term:	Fruits
AGROVOC Term:	Air drying
AGROVOC Term:	Cultivars
AGROVOC Term:	Anthocyanins
AGROVOC Term:	Drying
AGROVOC Term:	Extraction
AGROVOC Term:	Flavonoids
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8506

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