Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes.
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.
Del Caro
Alessandra
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
Antonio
A
Pinna
Ivo
I
Fenu
Paolo M
PM
Agabbio
Mario
M
D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis*; D003890:Desiccation / Q000379:methods; D005419:Flavonoids / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols; D027861:Prunus / Q000737:chemistry*; D013997:Time Factors
D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D001205:Ascorbic Acid