On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one in antioxidant capacity of prunes

Despite available reports on phenolic composition and antioxidant capacity (AOC) of fresh plums and prunes, there is a scarcity of published knowledge on the antioxidants formed and/or released during the drying process in the literature. To evaluate the compounds participating in reducing capacity of prunes, we compared aqueous and methanol extracts of fresh plums, commercial prunes and home-made prunes prepared at different drying temperatures using an HPLC method with amperometric detection (HPLC-ECD). The prunes dried at high temperature (90 °C, 18 h) in kitchen or laboratory oven with restricted ventilation gave up to 3.3 times higher electrochemical capacity (EC) than fresh plums (dry matter; P. domestica cv. Domestica) in dependence on production protocol. Drying at 60 °C (low-temperature drying) for 18 h did not change the EC significantly. Yet, lower EC was found in commercial tenderized prunes with sorbate; they were by a factor of 1.1–8.2 lower in EC than the prepared low-temperature prunes. The principle responsible for the increase in EC in the prunes prepared at high temperatures is 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one (DDMP). It was not detected until 74 °C was set during isothermal 18 h drying or until 6 h of drying passed at 90oC drying. The ultimate acceptable dwell-time for the preparation of conveniently eatable prunes dried at 90oC under the conditions used was assessed to 12 h. The EC of plums and prunes as well as the role of DDMP was confirmed by the use of several methods for the assessment of AOC-DPPH^• assay, β-carotene bleaching method, Oxipres test and Schaal oven test.