Antioxidant potential of different plum cultivars during storage

Arion, Cristina; Tabart, Jessica; Kevers, Claire; Niculaua, Marius; Filimon, Răzvan; Beceanu, D.; Dommès, Jacques

doi:10.1016/j.foodchem.2013.09.072

Cited by 48 publications

(24 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The same trend was observed for the TPC. Mihalache Arion et al [26] also observed an increase in TAC (DPPH • and ORAC assays) and TPC in autumn plum varieties after 10 days of storage at 4 °C. Usenik et al [18] reported no significant changes in TPC during ripening of P. domestica plums.…”

Section: Resultsmentioning

confidence: 95%

Nutraceutical Value of Yellow- and Red-Fleshed South African Plums (Prunus salicina Lindl.): Evaluation of Total Antioxidant Capacity and Phenolic Composition

2014

View full text Add to dashboard Cite

Ten South African plum cultivars and selections, including yellow-and redfleshed plums from two harvest seasons were evaluated in terms of nutraceutical value (phenolic composition, total polyphenol content (TPC) and total antioxidant capacity (TAC)) and fruit attributes (colour, fruit mass, etc.). Plums were evaluated at two maturity stages, i.e., directly after harvest (unripe) and after a commercial cold storage and ripening regime (ripe). The phenolic composition of South African plums varied greatly, both qualitatively and quantitatively, between cultivars and selections. Neochlorogenic acid, cyanidin-3-O-glucoside and quercetin-3-O-glucoside were the predominant hydroxycinnamic acid, anthocyanin and flavonol, respectively, although not present in all plums. The flavan-3-ols, (+)-catechin, (−)-epicatechin and procyanidins B1 and B2, were present in all plums. Red-fleshed plums tended to display higher TAC and TPC than yellow-fleshed plums. The flavan-3-ol content was highly correlated with TAC. The effect of harvest season was cultivar-dependent, but cultivar differences were not obscured. In terms of maturity stage, the ripe fruits tended to contain higher levels of anthocyanins and some flavonol compounds, although the TPC and TAC were not affected in most cases. South African plums, especially the red-fleshed selections PR04-32 and PR04-35, were shown to provide generally high TAC and TPC compared to literature values.

show abstract

Section: Resultsmentioning

confidence: 95%

Nutraceutical Value of Yellow- and Red-Fleshed South African Plums (Prunus salicina Lindl.): Evaluation of Total Antioxidant Capacity and Phenolic Composition

2014

View full text Add to dashboard Cite

show abstract

“…The total polyphenol content of each juice (TPC-J) was determined according to the Folin-Ciocalteu (F-C) method [17]. In a 96-well microplate, 20 µL of an appropriate juice dilution or standard solution (0-50 mg/L gallic acid) was mixed with 100 µL of 10% F-C reagent.…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

Compared Phenolic Compound Contents of 22 Commercial Fruit and Vegetable Juices: Relationship to Ex-Vivo Vascular Reactivity and Potential In Vivo Projection

et al. 2020

Self Cite

View full text Add to dashboard Cite

The real impact of polyphenol-rich vegetable and fruit juice intake on cardiovascular health remains a matter of controversy. In the present study, rat aorta segments immersed in an organ bath (OB) were used to explore whether the total polyphenol content and/or individual phenolic compound contents of 22 commercial vegetable (n = 3) and fruit juices [(citrus (n = 5), berries (n = 10), apple (n = 2), pineapple (n = 2)] might be associated with vascular tone. Red juices (particularly blackcurrant) and lemon juice caused the most marked vasorelaxation, its amplitude being endothelium dependent or not according to the volume ratio of juice to initial OB solution Vjuice/VOBS). At volume ratios 5% and 10%, both the juice and OB total polyphenol for all juices and total anthocyanin contents for berry juices significantly correlated with aorta vasorelaxation intensity. This was not the case for total or individual flavonols (except kaempferol) or for total or individual flavanols (except epigallocatechin gallate). If one relates our measured concentrations of individual phenolic compounds in OB to what is known about their physiological concentrations, and given our evidenced correlations between compound concentrations and vasorelaxation intensity, kaempferol, epigallocatechin gallate and peonidin-3-O-glucoside seem to emerge as the interesting phenolic compounds likely to be responsible for the potent vasorelaxation observed with fruit juices, and more particularly blackcurrant ones. Clinical investigation is required, however, to confirm our observations.

show abstract

“…Total phenolics were determined according to the FolinCiocalteu method described by Mihalache Arion et al 18 .…”

Section: Determination Of the Total Phenolic Contentmentioning

confidence: 99%

Induction Of Antioxidant Capacity And Hydroxymethylfurfural Content Variations By Modifications Of Cooked Fruit Processing.

Kevers¹,

Brack

Pincemaïl³

et al. 2015

JAA

Self Cite

View full text Add to dashboard Cite

ABSTRACT:Liège syrup is a Belgian traditional cooked fruit foodstuff, produced mainly from apples and pears. The process includes several hours of heating at high temperature during which complex chemical reactions occur, such as Maillard condensation between reducing sugars and amino acids. Aiming at understanding the modifications of the fruit juices during heating, different parameters were monitored throughout the process.It was shown that hydoxymethylfurfural was formed during the first step of concentration by heating. At the end of the process, hydroxymethylfurfural had totally disappeared and the deep brown color of the product suggested that this compound was transformed into melanoidins. A parallel increase in antioxidant capacity was also observed. To determine optimal conditions to reach high melanoidin content and high antioxidant capacity, different in vitro model systems were compared. It was shown that different combinations of an amino acid with glucose or fructose led to different levels of hydroxymethyfurfural, of melanoidins and antioxidant capacity. After heating of apple or pear puree, an increase of the antioxidant capacity and the hydroxymethylfurfural and melanoidin contents was observed when the heating time was doubled. An increase of the pH from 5 to 9 in apple marmalade's also induced an increase in antioxidant capacity and in hydroxymethylfurfural and melanoidins. However it was not the case in pear marmalade where only the increase in antioxidant capacity was observed. These results suggest that some parameters of the processing could be modified to improve the health-promoting effect of this traditional food (antioxidant properties and composition in hydroxymethylfurfural and melanoidins). The main factors affecting the quality of the final product were the cooking times, the temperature, the pH, the addition of reducing sugars or amino acids.

show abstract

Antioxidant potential of different plum cultivars during storage

Cited by 48 publications

References 26 publications

Nutraceutical Value of Yellow- and Red-Fleshed South African Plums (Prunus salicina Lindl.): Evaluation of Total Antioxidant Capacity and Phenolic Composition

Nutraceutical Value of Yellow- and Red-Fleshed South African Plums (Prunus salicina Lindl.): Evaluation of Total Antioxidant Capacity and Phenolic Composition

Compared Phenolic Compound Contents of 22 Commercial Fruit and Vegetable Juices: Relationship to Ex-Vivo Vascular Reactivity and Potential In Vivo Projection

Induction Of Antioxidant Capacity And Hydroxymethylfurfural Content Variations By Modifications Of Cooked Fruit Processing.

Contact Info

Product

Resources

About