Chemical changes caused by air drying of fresh plum fruits
Само за регистроване кориснике
2019
Чланак у часопису (Објављена верзија)
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Метаподаци
Приказ свих података о документуАпстракт
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 (70 degrees C and 90 degrees C), 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 70 degrees C and 90 degrees C influenced to a great extent for total polyphenolic content in the fresh plums of Cacanska 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 70 degrees C 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 culti...vars 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.
Кључне речи:
Prunus domestica L / Prunes / Plums / Phenolic compounds / Convective drying / Antioxidant capacityИзвор:
International Food Research Journal, 2019, 26, 4, 1191-1200Издавач:
- Universiti Putra Malaysia
Финансирање / пројекти:
- Усмерена синтеза, структура и својства мултифункционалних материјала (RS-MESTD-Basic Research (BR or ON)-172057)
- Утицај сорте и услова гајења на садржај биоактивних компоненти јагодастог и коштичавог воћа и добијање биолошки вредних производа побољшаним и новим технологијама (RS-MESTD-Technological Development (TD or TR)-31093)
Институција/група
Institut za voćarstvoTY - JOUR AU - Miletić, Nemanja AU - Mitrović, Olga AU - Popović, Branko AU - Mašković, Pavle AU - Mitić, Milan AU - Petković, Marko PY - 2019 UR - https://refri.institut-cacak.org/handle/123456789/395 AB - 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 (70 degrees C and 90 degrees C), 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 70 degrees C and 90 degrees C influenced to a great extent for total polyphenolic content in the fresh plums of Cacanska 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 70 degrees C 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. PB - Universiti Putra Malaysia T2 - International Food Research Journal T1 - Chemical changes caused by air drying of fresh plum fruits EP - 1200 IS - 4 SP - 1191 VL - 26 UR - conv_1684 ER -
@article{ author = "Miletić, Nemanja and Mitrović, Olga and Popović, Branko and Mašković, Pavle and Mitić, Milan and Petković, Marko", year = "2019", 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 (70 degrees C and 90 degrees C), 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 70 degrees C and 90 degrees C influenced to a great extent for total polyphenolic content in the fresh plums of Cacanska 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 70 degrees C 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.", publisher = "Universiti Putra Malaysia", journal = "International Food Research Journal", title = "Chemical changes caused by air drying of fresh plum fruits", pages = "1200-1191", number = "4", volume = "26", url = "conv_1684" }
Miletić, N., Mitrović, O., Popović, B., Mašković, P., Mitić, M.,& Petković, M.. (2019). Chemical changes caused by air drying of fresh plum fruits. in International Food Research Journal Universiti Putra Malaysia., 26(4), 1191-1200. conv_1684
Miletić N, Mitrović O, Popović B, Mašković P, Mitić M, Petković M. Chemical changes caused by air drying of fresh plum fruits. in International Food Research Journal. 2019;26(4):1191-1200. conv_1684 .
Miletić, Nemanja, Mitrović, Olga, Popović, Branko, Mašković, Pavle, Mitić, Milan, Petković, Marko, "Chemical changes caused by air drying of fresh plum fruits" in International Food Research Journal, 26, no. 4 (2019):1191-1200, conv_1684 .