title: Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations.
abstract: Among popular crops, plum (Prunus domesticaL.) has received special attention due to its health-promoting properties. The seasonality of this fruit makes it impossible to consume it throughout the year, so new products in a powder form may offer an alternative to fresh consumption and may be used as high-quality natural food ingredients. A 100% plum (cultivar "Valor") juice was mixed with three different concentrations of maltodextrin or subjected to sugars removal by amberlite-XAD column, and dried using the freeze, spray, and vacuum (40, 60, and 80 °C) drying techniques. The identification and quantification of phenolic acids, flavonols, and anthocyanins in plum powders was performed by LC-MS QTof and UPLC-PDA, respectively. l-ascorbic acid, hydroxymethylfurfural, and antioxidant capacity were measured by the Trolox equivalent antioxidant capacity (TEAC) ABTS and ferric reducing antioxidant potential (FRAP) methods in order to compare the influence of the drying methods on product quality. The results indicated that the profile of polyphenolic compounds in the plum juice powders significantly differed from the whole plum powders. The drying of a sugar free plum extract resulted in higher content of polyphenolic compounds, l-ascorbic acid and antioxidant capacity, but lower content of hydroxymethylfurfural, regardless of drying method applied. Thus, the formulation of plum juice before drying and the drying method should be carefully selected in order to obtain high-quality powders.
authors.affiliation: Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland. anna.michalska@up.wroc.pl.
authors.forename: Anna
authors.initials: A
authors.lastname: Michalska
authors.affiliation: Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland. aneta.wojdylo@up.wroc.pl.
authors.forename: Aneta
authors.initials: A
authors.lastname: Wojdyło
authors.affiliation: Poznań University of Life Sciences, 60-594 Poznań, Poland. glysiak@up.poznan.pl.
authors.forename: Grzegorz P
authors.initials: GP
authors.lastname: Łysiak
authors.affiliation: Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland. adam.figiel@up.wroc.pl.
authors.forename: Adam
authors.initials: A
authors.lastname: Figiel
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000737:chemistry*; D001205:Ascorbic Acid / Q000032:analysis; D002853:Chromatography, Liquid / Q000379:methods; D003890:Desiccation / Q000379:methods; D044948:Flavonols / Q000032:analysis; D005638:Fruit / Q000737:chemistry; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D013058:Mass Spectrometry / Q000379:methods; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis; D011208:Powders / Q000737:chemistry* / Q000592:standards; D000068242:Prunus domestica / Q000737:chemistry*; D011786:Quality Control
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D044948:Flavonols; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D011208:Powders; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde; D001205:Ascorbic Acid
keywords: ">l-ascorbic acid; Prunus domestica L.; antioxidant capacity; drying technologies; hydroxymethylfurfural; juice; polyphenolics; powders