Next Article in Journal
Design, Synthesis and Antifungal Activity Evaluation of New Thiazolin-4-ones as Potential Lanosterol 14α-Demethylase Inhibitors
Next Article in Special Issue
Adenosine Monophosphate (AMP)-Activated Protein Kinase: A New Target for Nutraceutical Compounds
Previous Article in Journal / Special Issue
6-Paradol and 6-Shogaol, the Pungent Compounds of Ginger, Promote Glucose Utilization in Adipocytes and Myotubes, and 6-Paradol Reduces Blood Glucose in High-Fat Diet-Fed Mice
Article Menu
Issue 1 (January) cover image

Export Article

Open AccessArticle
Int. J. Mol. Sci. 2017, 18(1), 176; doi:10.3390/ijms18010176

Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations

1
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
2
Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
3
Poznań University of Life Sciences, 60-594 Poznań, Poland
*
Author to whom correspondence should be addressed.
Academic Editors: Maurizio Battino and Francesca Giampieri
Received: 8 November 2016 / Revised: 8 January 2017 / Accepted: 9 January 2017 / Published: 17 January 2017
View Full-Text   |   Download PDF [242 KB, uploaded 17 January 2017]   |  

Abstract

Among popular crops, plum (Prunus domestica L.) has received special attention due to its health-promoting properties. The seasonality of this fruit makes it impossible to consume it throughout the year, so new products in a powder form may offer an alternative to fresh consumption and may be used as high-quality natural food ingredients. A 100% plum (cultivar “Valor”) juice was mixed with three different concentrations of maltodextrin or subjected to sugars removal by amberlite-XAD column, and dried using the freeze, spray, and vacuum (40, 60, and 80 °C) drying techniques. The identification and quantification of phenolic acids, flavonols, and anthocyanins in plum powders was performed by LC-MS QTof and UPLC-PDA, respectively. l-ascorbic acid, hydroxymethylfurfural, and antioxidant capacity were measured by the Trolox equivalent antioxidant capacity (TEAC) ABTS and ferric reducing antioxidant potential (FRAP) methods in order to compare the influence of the drying methods on product quality. The results indicated that the profile of polyphenolic compounds in the plum juice powders significantly differed from the whole plum powders. The drying of a sugar free plum extract resulted in higher content of polyphenolic compounds, l-ascorbic acid and antioxidant capacity, but lower content of hydroxymethylfurfural, regardless of drying method applied. Thus, the formulation of plum juice before drying and the drying method should be carefully selected in order to obtain high-quality powders. View Full-Text
Keywords: Prunus domestica L.; juice; drying technologies; powders; polyphenolics; antioxidant capacity; l-ascorbic acid; hydroxymethylfurfural Prunus domestica L.; juice; drying technologies; powders; polyphenolics; antioxidant capacity; l-ascorbic acid; hydroxymethylfurfural
Figures

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Michalska, A.; Wojdyło, A.; Łysiak, G.P.; Figiel, A. Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations. Int. J. Mol. Sci. 2017, 18, 176.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top