On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one in antioxidant capacity of prunes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892772" target="_blank" >RIV/60461373:22330/11:43892772 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1007/s00217-011-1527-4" target="_blank" >http://dx.doi.org/10.1007/s00217-011-1527-4</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-011-1527-4" target="_blank" >10.1007/s00217-011-1527-4</a>
Alternative languages
Result language
angličtina
Original language name
On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one in antioxidant capacity of prunes
Original language description
Despite available reports on phenolic composition and antioxidant capacity (AOC) of fresh plums and prunes, there is a scarcity of published knowledge on the antioxidants formed and/or released during the drying process in the literature. To evaluate thecompounds participating in reducing capacity of prunes, we compared aqueous and methanol extracts of fresh plums, commercial prunes and home-made prunes prepared at different drying temperatures using an HPLC method with amperometric detection (HPLC-ECD). The prunes dried at high temperature (90 A degrees C, 18 h) in kitchen or laboratory oven with restricted ventilation gave up to 3.3 times higher electrochemical capacity (EC) than fresh plums (dry matter; P. domestica cv. Domestica) in dependence onproduction protocol. Drying at 60 A degrees C (low-temperature drying) for 18 h did not change the EC significantly. Yet, lower EC was found in commercial tenderized prunes with sorbate; they were by a factor of 1.1-8.2 lower in EC than t
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Volume of the periodical
233
Issue of the periodical within the volume
3
Country of publishing house
DE - GERMANY
Number of pages
10
Pages from-to
367-376
UT code for WoS article
000294061700001
EID of the result in the Scopus database
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