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The Polyphenolic Composition and Antioxidant Capacity of Yellow European Plums (Prunus domestica L.) and Novel Golden Prunes

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Title: The Polyphenolic Composition and Antioxidant Capacity of Yellow European Plums (Prunus domestica L.) and Novel Golden Prunes
Author: Dowling, Carolyn
Department: Department of Plant Agriculture
Program: Plant Agriculture
Advisor: Subramanian, Jayasankar
Abstract: Although plums and their dried counterparts, prunes, have been distinguished as abundant sources of nutrients, the diversity of unique phytochemicals and the effects of processing on these bioactive compounds have not been investigated in detail. Among the phytochemicals present in plums, phenolic compounds are free radical scavengers with antioxidant potential that contribute to health-promoting effects in combating a number of chronic and degenerative diseases. The yellow European plums (YEPs) (Prunus domestica L.) developed at Vineland Research Station demonstrate comparable nutritional properties to traditional dark purple or blue-black European prune-making plums and superior phenolic contents and antioxidant capacity following dehydration. The plums and respective “golden prunes” were characterized through the measurement of total and specific phenolic contents and associated antioxidant capacities, as well as the determination of specific sugar compositions and α-glucosidase inhibitory activities before and after the implementation of optimized osmotic dehydration processing techniques involving traditional sulfite and nutrient-rich alternatives. The development of novel golden prunes provides the Ontario tender fruit market with an avenue for extending the short post-harvest storage and shelf-life characteristics of tender fruit while providing the superior health benefits of fresh fruit to an aging consumer population on a year-round basis.
URI: http://hdl.handle.net/10214/7864
Date: 2014-02
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