Skip to main content

CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF PRUNES

The full text article is not available.

At present, only title information is available on ingentaconnect.com for this article. This is due to copyright restrictions.

Abstract:

ABSTRACT

Prunes, obtained by drying certain cultivars of plums, have greater antioxidant activity than most other fruits and vegetables. Recent research has attributed only a minor part of this antioxidant activity to phenolic compounds, and it has been hypothesized that most of the antioxidant activity is caused by unknown or new products created during processing. In this study, the relationship between the antioxidant properties of prunes and their phenolic compound and brown products content has been investigated. The latter is a result of the nonenzymatic browning reaction. The results show that most of the antioxidant activity of fresh plums is caused by the polyphenolic fraction. The prunes, obtained by drying at 60 and 85C, despite the significant decrease in polyphenols, showed an increase in antioxidant activity. This was mostly because of the nonenzymatic browning reaction products, mostly low molecular weight compounds, whereas polyphenols contributed only to 23% of the total value. PRACTICAL APPLICATIONS

Results of this research could have direct or indirect applications. First of all, results give evidence of the best drying conditions related to the nutritional profile of the prunes. Results related to the antioxidant activity of melanoidin compounds can, moreover, stimulate medical researcher to test if melanoidin extracts are really in vivo or ex vivo antioxidants, and in that case, producers of functional foods or food ingredients can be encouraged to try to isolate and characterize the compounds responsible for increased antioxidant activity.

Document Type: Research Article

DOI: https://doi.org/10.1111/j.1745-4557.2010.00328.x

Publication date: 2010-09-01

  • Access Key
  • Free ContentFree content
  • Partial Free ContentPartial Free content
  • New ContentNew content
  • Open Access ContentOpen access content
  • Partial Open Access ContentPartial Open access content
  • Subscribed ContentSubscribed content
  • Partial Subscribed ContentPartial Subscribed content
  • Free Trial ContentFree trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more