Influence of different pre-treatments on the content of bioactive compounds of dried plum fruits
| Autor: | Predrag Vujević, Bernardica Milinović, Jana Šic Žlabur, Sandra Voća, Tvrtko Jelačić, Verica Uzelac |
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| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
total phenols Dried fruit biology Chemistry lcsh:S food and beverages biology.organism_classification Submersion (mathematics) lcsh:Agriculture Horticulture Prunus chemistry.chemical_compound Flavonols Distilled water Animal Science and Zoology drying Cultivar Phenols plum pre-treatments total flavonols Agronomy and Crop Science Aroma total hydroxycinnamic acids |
| Zdroj: | Journal of Central European Agriculture, Vol 21, Iss 4, Pp 817-825 (2020) |
| ISSN: | 1332-9049 |
| DOI: | 10.5513/jcea01/21.4.2792 |
| Popis: | Plum (Prunus domestica L.) is mostly represented on the European market as fresh or industrially processed as dried fruit. The plum drying process is usually carried out at higher temperatures between 85 and 90 °C, which can result with loss of bioactive compounds, sensory attributes, texture, taste and aroma. Therefore, the aim of this study was to examine the efficiency of applying different pre-treatments in combination with a lower drying temperature (42 °C) in order to obtain a high quality product and the highest retention of bioactive compounds (total phenols, total hydroxycinnamic acids and total flavonols). Three plum cultivars: cv ‘Hauszwetschge Schuffer’, cv ‘President’ and cv 'Topend plus' were treated with 11 different pre-treatments: abrasion in duration of 5, 10 and 15 minutes; submersion in KOH solution in concentration of 0,5, 1,0 and 1,5% at two temperatures of 22 °C and 60 °C in duration of 1 minute, and submersion of fruits in distilled water at two temperatures (22 and 60 °C) in duration of 1 minute. The highest retention of bioactive compounds (total phenols, total hydroxycinnamic acids and total flavonols) was obtained in the dried fruits of all plum cultivars treated by chemical and thermal pre-treatment while the lowest values were determined in fruits pre-treated with abrasion. |
| Databáze: | OpenAIRE |
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