Screening of the Chemical Composition and Antioxidant Activity of the Prunus salicina Pestil

Abstract

In this study, the antioxidant properties, chemical compound profiles and some physical properties of fruit, pulp, pure pestil and hazelnut added pestil of plum (Prunus salicina) were determined. The chemical compound profiles of the samples were detected using GC-MS (gas chromatography–mass spectrometry). The antioxidant properties were determined by the total phenolic content and DPPH and ABTS radical scavenging activity analysis. According to the results obtained, the total phenolic content of the samples varied between 130.915 mg GAE / g - 146.565 mg GAE/ g. In addition, it was determined that the concentration increase occurring in pulp and pestil production steps significantly increased the DPPH and ABTS radical scavenging activities of the samples (p <0.05). Results of the GC-MS showed that the plum pulp, pure pestil and hazelnut added pestil contained 35, 32 and 28 chemical compounds, respectively. Furans, ketones, carbohydrates and aldehydes were the most abundant compounds found in both the pulp and pestil samples. 5-hydoxymethylfurfural was the main chemical compound in all of the samples (38.52-61.61%). In addition, the dry matter value was found to be between 19.335-89.067%, ash value was between 2.075-4.145%, pH value was between 3.680-3.835, protein value was between %0.315-4.385, L* values were between 21.775-29.385, a* values were between 3.120-13.090 and b* values were between 1.450-6.925, respectively.

Keywords

• Chemical compound profile
• pestil
• plum
• Prunus salicina

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