Web Release Date: March 13,
Phenolic Composition and Antioxidant Activity of Prunes and Prune Juice (Prunus domestica)
Received for review September 26, 1997. Revised manuscript
received January 26, 1998. Accepted January 27, 1998. We
thank the Prune Advisory Board for financial support and the
supply of prunes and prune juice throughout this project. Abstract: Phenolic compounds in foods have been associated with reduced incidences
of heart disease by acting
as antioxidants for low-density lipoprotein (LDL). Commercial
prune and prune juice extracts
(Prunus domestica cv. French) were
analyzed for phenolics by reversed phase HPLC with diode
array detection and tested for the ability to inhibit the
Cu2+-catalyzed oxidation of human LDL.
The mean concentrations of phenolics were 1840 mg/kg, 1397 mg/kg,
and 441 mg/L in pitted prunes,
extra large prunes with pits, and prune juice, respectively.
Hydroxycinnamates, especially
neochlorogenic acid, and chlorogenic acid predominated, and these
compounds, as well as the prune
and prune juice extracts, inhibited the oxidation of LDL. The
pitted prune extract inhibited LDL
oxidation by 24, 82, and 98% at 5, 10, and 20 Keywords: Low-density lipoprotein (LDL); antioxidants; phenolics;
neochlorogenic acid; prune;
plum; Prunus domestica
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and
M gallic acid
equivalents (GAE). The prune juice
extract inhibited LDL oxidation by 3, 62, and 97% at 5, 10, and 20
M GAE. These data indicate
that prunes and prune juice may provide a source of dietary
antioxidants.
