| Abstrakt: |
The fruits of Prunus domestica L. are a valuable source of phenolic compounds, in particular hydroxycinnamic acids and their esters. Hybrid origin of Prunus domestica hexaploid species, the ample number of the varieties, and expanded geograph y of the cultivation preclude scientists from arriving at a definitive conclusion on the content levels and composition of phenolic compounds in plum fruits. The goal of our study is to determine and identify the phenolic composition of fruits of Prunusdomestica L. grown in Tambov oblast of the Russian Federation. The research focused on eight fresh-eating and all-purpose varieties. Experimental plantations were established in 2014 in the 6 × 3-m setup. The plum–cherry hybrid (SVG) 11–19 was used as a rootstock. The phenolic components of plum fruits were determined by reverse phase high performance liquid chromatography (RP HPLC) using a Thermo Ultimate 3000 liquid chromatography system equipped with a DAD‑3000 detector. A chromatography run of the plum fruit methanol extracts was performed through a mobile phase binary gradient represented by acetonitrile and aqueous potassium dihydrogen phosphate acidified with orthophosphoric acid to pH 2.5. The hydroxycinnamic acids in the plum fruits were determined to be as follows: 5.33–181.54 mg/100 g of 4-Caffeoylquinic acid, 1.69‒31.73 mg/100 g of 5-Caffeoylquinic acid, 0.54–5.77 mg/100 g of 3-p-Coumaroylquinic acid, and 0.04–0.63 mg/100 g of 3-Caffeoylquinic acid. Quercitin-3-rutinoside at 0.77–9.17 mg/100 g was dominant among flavonols. Three anthocyanins, namely, cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-glucoside, were identified in the studied plum fruits. The structural composition of plum fruit anthocyanins was dominated by cyaniding-3-glucoside, accounting for 60 to 90% of the total anthocyanin content. The obtained data on the content of phenolic components in fruits of specified plum varieties (Prunus domestica L.) point toward the potential of the use of the specified plum varieties as a source of hydroxycinnamic acids, anthocyanins, and flavonols in the population diet. [ABSTRACT FROM AUTHOR] |
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