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The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits
Abstract
The effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures ( p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.
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Moderate temperatures enhance solvent diffusivity and phenolic solubility, facilitating their release.
“Moderate temperatures enhance solvent diffusivity and phenolic solubility, facilitating their release (Ghafoor et al., 2019).”
From Influence of Extraction Parameters on Bioactive Compounds and Antimicrobial Activity of Banana Peel Using Ethanol-Water Solvent (2026) · cites this paper as Ghafoor et al., 2019
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Metadata
- Authors
- Ghafoor, K., Ahmed, I. A. M., Doğu, S., Uslu, N., Fadimu, G. J., Al Juhaimi, F., Babiker, E. E., & Özcan, M. M.
- Affiliations
- King Saud University (SA)
- Necmettin Erbakan University (TR)
- Selçuk University (TR)
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences , King Saud University , Riyadh 11451 , Saudi Arabia
- Corresponding author
- Ghafoor, Kashif
- Özcan, Mehmet Musa
- ORCID
- Venue
- International Journal of Food Engineering
- Publisher
- Walter de Gruyter GmbH
- Published
- 2019-11-15
- Volume
- 15
- Issue
- 11-12
- ISSN
- 1556-3758 (ISSN-L)
- 2194-5764
- OpenAlex
- W2985760257
- Cited by
- 76
- References
- 27
- Citations by year
- 2026: 10 · 2025: 13 · 2024: 15 · 2023: 13 · 2022: 13 · 2021: 9 · 2020: 3
- FWCI
- 3.78
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Engineering (publishedVersion)
- Figshare (submittedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- plum, heating temperature, drying, total phenolic content, antioxidant activity, phenolic compounds, catechins, gallic acid, syringic acid, caffeic acid, fruit drying
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