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Comprehensive profiling of extractable versus non-extractable phenolic compounds in plums (Prunus domestica L.)
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
None:
Prunus domestica L. is rich in polyphenols, yet the systematic composition of its extractable (EPs) and non-extractable phenolic compounds (NEPs) remains unclear. This study applied metabolomics to evaluate the release efficiency of NEPs by acid and alkaline hydrolysis, revealing that acid hydrolysis was significantly more effective. Comparison between two cultivars showed that yellow plum contained higher levels of both EPs and NEPs than purple plum. A total of 108 phenolic compounds were identified, comprising 66 exclusively extractable phenolics, 16 exclusively non-extractable phenolics, and 26 phenolics coexisting in both forms. This work provides comprehensive phenolic profile of plum, offering a methodological basis for NEPs extraction and supporting its potential application in functional food development.
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