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Characterization of plum procyanidins by thiolytic depolymerization.

Cláudia Nunes1, Sylvain Guyot, Nathalie Marnet

  • 1Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.

Journal of Agricultural and Food Chemistry
|June 11, 2008
PubMed
Summary
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Phenolic compounds in plums, including Green Gage (GG), were analyzed using thiolysis. Flavan-3-ols dominate plum tissues, and phenolic profiles can distinguish plum varieties and origins.

Area of Science:

  • Agricultural Science
  • Food Chemistry
  • Plant Biochemistry

Background:

  • Phenolic compounds are crucial for fruit quality and health benefits.
  • Plums (Prunus domestica L.) are rich in diverse phenolic compounds.
  • Understanding plum phenolic profiles aids in varietal and origin identification.

Purpose of the Study:

  • To quantify phenolic compounds in 'Green Gage' (GG) plums and other varieties.
  • To investigate the utility of thiolysis for plum phenolic analysis.
  • To determine if phenolic composition can differentiate plum varieties and origins.

Main Methods:

  • Quantification of phenolic compounds in plum flesh and skin tissues.
  • Application of thiolysis for analyzing plum phenolic compounds.

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  • Principal Component Analysis (PCA) for phenolic profile comparison.

    • Main Results:

    • Flavan-3-ols constitute a major proportion of phenolic compounds in plum flesh and skin.
    • (+)-Catechin is the predominant terminal unit of procyanidins.
    • Golden Japan (GJ) plums exhibit a distinct phenolic composition compared to other varieties.
    • Procyanidin B7 is present in GG plums, particularly in Portuguese varieties.
    • PCA successfully distinguished plum varieties and origins based on phenolic profiles.

    Conclusions:

    • Thiolysis is effective for plum phenolic compound analysis, revealing high flavan-3-ol content.
    • Plum phenolic composition varies significantly between varieties and origins.
    • Phenolic profiling offers a promising method for plum varietal and origin authentication.