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Polyphenolic compounds of plums (Prunus domestica).
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2000
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BotanyHigh Polyphenoloxidase ActivityPolyphenolicsFood ChemistryCarotenoidBioanalysisToxicologyPhytochemicalTotal Polyphenols ContentChromatographyFood Bioactive CompoundBiochemistryPolyphenolic CompoundsPlum VarietiesPharmacologyBiologyNatural SciencesPhytochemistryMedicine
The total polyphenols content in investigated plums, as well as anthocyanins and flavanols, was rather low (160-300 mg/100 g, 1833 mg/100 g and 914 mg/100 g of fruits, respectively). (+) Catechin occurring in quantities from 1.3 to 3.9 mg/100 g was found to be a dominant compound representing biologically active monomers and dimers of flavanols. The highest quantities of hydroxycinnamic acids, especially neochlorogenic one, (46-85 mg/100 g) are found in all plum varieties. The main anthocyanin pigments of plums are cyanidin-3-glucoside and cyanidine-3--rutinoside; they make up 42 to 62% of the total anthocyanins. All investigated plum varieties show high polyphenoloxidase activity but there are substantial differences between particular varieties ranging from 3200 to 17200 U/g.