Plum and prune products, in addition to being low in fat con- tent, contain significant amounts of some major nutrients as shown in Table 31.7. The values shown here are for the fruit grown and processed in the United States; therefore, some differences can be anticipated in composition of plum and prune products in other parts of the world owing to different climatic and soil conditions, agricultural practices, posthar- vest handling, and processing techniques, etc. Additionally, varietal differences can also contribute to variations in the composition of raw and finished products.
Ki and Jong (2000) reported that drying was the mildest processing method for maintaining original levels of dietary
fiber in vegetable and fruit products as demonstrated by 7.35% and 3.45% increase in total dietary fiber in prunes and raisins, respectively. Somogyi (1996) gave examples of variations in fiber contents (from 2.04 to 16.1 g/100 g prunes with 23.3–32.4% moisture), reported by various sources, and indicated that these variations could not be attributed solely to the natural variations in the composition of fruits. He con- cluded that the lack of standardized tests, especially for the extraction of soluble fibers, might be responsible for such discrepancies. Plum and prune products, though not a very good source of vitamins based on US RDA requirements, do contain fair amount of different vitamins. Dismore et al.
(2003) investigated the presence of vitamin K in the US diet containing nuts and fruits and found that with the exception of some berries, green fruits, and prunes, most nuts, and fruits are not good sources of this vitamin.
Table 31.7. Composition of Plums, Prunes, and Their Processed Products (Per 100 g Edible Portion)
Nutrient Unit Plums Canneda Dried (Prunes) Prune Juiceb
Proximate:
Water g 87.23 83 69.73 81.24
Energy kcal 46 63 107 71
Protein g 0.7 0.37 0.96 0.61
Total lipid (fat) g 0.28 0.1 0.16 0.03
Carbohydrate, by diff. g 11.42 16.28 28.08 17.45
Fiber, total dietary g 1.4 0.9 3.1 1
Sugars, total g 9.92 15.35 24.98 16.45
Vitamins:
Vitamin A, IU IU 345 231 342 3
Vitamin C, total ascorbic acid mg 9.5 0.4 2.9 4.1
Thiamin mg 0.028 0.016 0.024 0.016
Riboflavin mg 0.026 0.039 0.1 0.07
Niacin mg 0.417 0.297 0.723 0.785
Pantothenic acid mg 0.135 0.072 0.107 0.107
Vitamin B6 mg 0.029 0.027 0.218 0.218
Folate, total g 5 3 0 0
Choline, total mg 1.9 1.3 4.4 2.7
Vitamin E (␣-tocopherol) mg 0.26 0.18 0.19 0.12
Vitamin K (phylloquinone) g 6.4 4.3 26.1 3.4
ò-Carotene g 190 127 173 2
Lutein+zeaxanthin g 73 49 65 40
Minerals:
Calcium mg 6 9 19 12
Iron mg 0.17 0.86 0.41 1.18
Magnesium mg 7 5 18 14
Phosphorus mg 16 13 30 25
Potassium mg 157 93 321 276
Sodium mg 0 20 1 4
Zinc mg 0.1 0.08 0.19 0.21
Copper mg 0.057 0.038 0.123 0.068
Manganese mg 0.052 0.032 0.131 0.151
Source: USDA (2010).
aIn light syrup (solids and liquids).
bCanned.
Bioactive Compounds and Antioxidant Capacity
Plums are reported to be high in natural phenolic phytochemi- cals, such as flavonoids and phenolic acids, which function as effective natural antioxidants in human diet and have been re- ported to reduce the risk of cancer and other chronic diseases (Block et al. 1992; Ames et al. 1995; Machlin 1995). Cultivar differences are known to affect the total phenolics and chloro- genic acid contents, as shown in Table 31.8 for some varieties of plums grown in Michigan (Siddiq et al. 1994). Slimestad et al. (2009) analyzed six plum cultivars, grown in Norway, for phenolic composition. Neochlorogenic acid was found to be the most predominant phenolic acid in all cultivars, whereas, cyanidin-3-rutinoside accounted for more than 60%
of the total anthocyanin content. Minor amounts of flavonols (rutin and quercetin 3-glucoside) were also detected. The total antioxidant capacity among different plum cultivars ranged from 290 to 814mol of Trolox equivalent (TE) per 100 g on fresh-weight basis. Bouayed et al. (2009) identified and quantified major polyphenol compounds in plums using reversed-phase HPLC, and tested these compounds to eval- uate their protective effect on peripheral blood granulocytes from oxidative stress. Their results showed that individual polyphenols contributed directly to the total protective effect of plums.
According to Shahidi and Naczk (1995), presence of phe- nolic compounds in foods has an important effect on the ox- idative stability and microbial safety of these products. In ad- dition, many phenolics in foods possess important biological activity related to their inhibitory effects on mutagenesis and carcinogenesis. Therefore, in recent years, a rapid progress has been made on different aspects of polyphenols in food.
Kim et al. (2003) demonstrated that antioxidant capacity of plums, expressed as vitamin C equivalent antioxidant capac- ity (VCEAC), was substantially higher (up to three times)
Table 31.8. Total Phenolics and Chlorogenic Acid Contents in Different Plum Cultivars
Total Phenolicsa Chlorogenic Acid
Cultivars (g/g) (g/g)
Beauty 922 103
Pipestone 736 77
La crescent 590 88
Abundance 437 38
Pobeda 353 63
Au Roadside 339 35
Underwood 300 43
Wade 299 33
Shiro 295 46
Stanley 282 75
Source: Siddiq et al. (1994).
aAs chlorogenic acid.
Table 31.9. ORAC Values of Fruits with Antioxidant Potential
Fruits ORACaValue/100 g
Dried plums 5770
Raisins 2830
Blueberries 2400
Blackberries 2036
Strawberries 1540
Raspberries 1220
Plums 949
Oranges 750
Red grapes 739
Cherries 670
Kiwi fruit 602
Grapefruit, pink 483
Source: Keeton et al. (2002).
aORAC, oxygen radical absorbance capacity.
when compared with apples. In another study, Wang et al.
(1996) reported 4.4-times higher total antioxidant capacities in plums than apples, the latter being the most commonly consumed fruit in our diet. Prunes are shown to have the highest antioxidant capacity, expressed as oxygen radical ab- sorbance capacity (ORAC, Table 31.9) that measures a food’s ability to subdue oxygen-free radicals by comparing its ab- sorption of peroxyl or hydroxyl radicals to that of Trolox, a water-soluble vitamin E analog (Keeton et al. 2002). Plums are shown to have a very good free radical scavenging ac- tivity against O2-derived free radicals, such as hydroxyl and peroxyl radicals (Murcia et al. 2001).
Rop et al. (2009) compared traditional commercial plum cultivars with the less known and regionally grown ones in Carpathian Mountains range of Europe. The results of this study showed that regional cultivars had outstanding nutri- tional properties, including the total content of phenolic sub- stances, which were highly correlated with the total antioxi- dant capacity of the fruit.
Flavor Compounds
The main flavor compounds identified in different plum species are ketones, aldehydes, alcohols, esters, lactones, and hydrocarbons (Gomez-Plaza and Ledbetter 2010); these researchers reported that plums vary widely in their fla- vor and aroma characteristics and intensity and that many cultivars have been developed for use for specific purposes (fresh market or processing). According to Cinquanta et al.
(2002), higher levels of sorbitol content is of great impor- tance in prune-type plums due to its resistance to excessive caramelization (resulting in product darkening) during drying process. Both cultivated and native/wild plums are preserved in a wide variety of forms (chutney, compote, glac´e, jam, pickling, etc.) and retention of flavor these products is of
critical importance for best culinary experience (Gomez- Plaza and Ledbetter 2010).
Health Benefits
Fresh plums and prunes are an excellent healthy food due to their low fat and good source of dietary fiber. Prunes are a moist and convenient snack, and an easy way to get more natural fiber into the diet. Health experts have been advising people of all ages to consume more dietary fiber, based on the research findings, which suggest that fiber may prevent cancer, diabetes, heart disease, and obesity. Prune fiber mostly consists of soluble fraction (about 80%), mainly pectin, hemicellulose, cellulose, and some lignin. Prunes could be classified as a unique health food that is not only high in dietary fiber but also exhibits the highest antioxidant activity.
Halloran et al. (2010) reported that dried plums contain proanabolic factors that can dramatically increase bone vol- ume and restore bone that has already been lost due to aging.
Dried plums can provide effective prophylactic and thera- peutic agents for the treatment of osteoporosis. A study by Arjmandi et al. (2010) also showed benefits of dried plum in bone mineral density augmentation. Gallaher and Galla- her (2009) suggested that consuming dried plums or prunes, which are high in pectin with substantial antioxidative activ- ity, may help slow the development of atherosclerosis.
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