Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying

2013
Authors
Miletić, NemanjaMitrović, Olga
Popović, Branko
Nedović, Viktor

Zlatković, Branislav
Kandić, Miodrag
Article (Published version)
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Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. "Valjevka" and "Mildora," and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of "Valjevka" and "Mildora" is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of "Valjevka," and increased in prunes of "Mildora." Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by dr...ying.
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Journal of Food Quality, 2013, 36, 4, 229-237Publisher:
- Wiley-Hindawi, London
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DOI: 10.1111/jfq.12035
ISSN: 0146-9428
WoS: 000322626900001
Scopus: 2-s2.0-84881310152
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Poljoprivredni fakultetTY - JOUR AU - Miletić, Nemanja AU - Mitrović, Olga AU - Popović, Branko AU - Nedović, Viktor AU - Zlatković, Branislav AU - Kandić, Miodrag PY - 2013 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3328 AB - Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. "Valjevka" and "Mildora," and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of "Valjevka" and "Mildora" is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of "Valjevka," and increased in prunes of "Mildora." Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying. PB - Wiley-Hindawi, London T2 - Journal of Food Quality T1 - Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying EP - 237 IS - 4 SP - 229 VL - 36 DO - 10.1111/jfq.12035 ER -
@article{ author = "Miletić, Nemanja and Mitrović, Olga and Popović, Branko and Nedović, Viktor and Zlatković, Branislav and Kandić, Miodrag", year = "2013", abstract = "Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. "Valjevka" and "Mildora," and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of "Valjevka" and "Mildora" is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of "Valjevka," and increased in prunes of "Mildora." Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying.", publisher = "Wiley-Hindawi, London", journal = "Journal of Food Quality", title = "Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying", pages = "237-229", number = "4", volume = "36", doi = "10.1111/jfq.12035" }
Miletić, N., Mitrović, O., Popović, B., Nedović, V., Zlatković, B.,& Kandić, M.. (2013). Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying. in Journal of Food Quality Wiley-Hindawi, London., 36(4), 229-237. https://doi.org/10.1111/jfq.12035
Miletić N, Mitrović O, Popović B, Nedović V, Zlatković B, Kandić M. Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying. in Journal of Food Quality. 2013;36(4):229-237. doi:10.1111/jfq.12035 .
Miletić, Nemanja, Mitrović, Olga, Popović, Branko, Nedović, Viktor, Zlatković, Branislav, Kandić, Miodrag, "Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying" in Journal of Food Quality, 36, no. 4 (2013):229-237, https://doi.org/10.1111/jfq.12035 . .