Phenolic Profile, Bioactive Compounds And Antioxidant Properties Of Different Dried Prunes Consumed In Algeri

Abstract

Abstract Prunes are a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short shelf life of these fruits can be a major cause of postharvest losses especially during peak harvesting season. Drying is one of the most convenient technologies for the production of shelf stable food products. This study investigated the effect of three drying methods (solar, oven, and vacuum) on the phenolic profile, bioactive compounds and antioxidant properties of dried prune and to identify potential benifits use as a preservation method. The results showed that the solar dried prune had the highest retention of polyphenol and flavonoids compounds than oven and vacuum dried prunes. The results also showed that potassium, total-carotene content and antioxidant capacity have significant increase in oven and vacuum dried prunes in comparison with fresh plum and solar dried prune.These results findings indicate that vacuum dried prune is appropriate to maintain high free radicals scavenging compouds and to find its good conservation.