Effect of Drying Conditions and Storage Period

JOURNAL: Journal of Agricultural and Food Chemistry 52, no. 15 (2004): 4780-4784

AUTHORS: Del Caro, A., Piga, A., Pinna, I., Fenu, P.M. and Agabbio, M.

Two varieties of prunes were dried by high and low temperatures and chemical parameters were monitored during storage. Temperature significantly affected the polyphenol content with different effects according to the class of polyphenols. Storage decreases polyphenol content (apart from chlorogenic acid) although the antioxidant capacity increases probably due to the formation of Maillard reaction products.