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dc.creatorMiletić, Nemanja
dc.creatorMitrović, Olga
dc.creatorPopović, Branko
dc.creatorMašković, Pavle
dc.creatorMitić, Milan
dc.creatorPetković, Marko
dc.date.accessioned2023-04-11T12:44:13Z
dc.date.available2023-04-11T12:44:13Z
dc.date.issued2019
dc.identifier.issn1985-4668
dc.identifier.urihttps://refri.institut-cacak.org/handle/123456789/395
dc.description.abstractDrying 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.en
dc.publisherUniversiti Putra Malaysia
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172057/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//
dc.rightsrestrictedAccess
dc.sourceInternational Food Research Journal
dc.subjectPrunus domestica Len
dc.subjectPrunesen
dc.subjectPlumsen
dc.subjectPhenolic compoundsen
dc.subjectConvective dryingen
dc.subjectAntioxidant capacityen
dc.titleChemical changes caused by air drying of fresh plum fruitsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1200
dc.citation.issue4
dc.citation.other26(4): 1191-1200
dc.citation.rankM23
dc.citation.spage1191
dc.citation.volume26
dc.identifier.rcubconv_1684
dc.identifier.scopus2-s2.0-85072603536
dc.identifier.wos000483983800009
dc.type.versionpublishedVersion


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