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Chemical Composition and Antioxidant Capacity of Three Plum Cultivars

The aim of this research was to determine differences in chemical composition and antioxidants capacity of fresh plum fruits from three different cultivars: ‘Top’, ‘Elena’ and ‘Bistrica’. In the harvested fruit following parameters were determined: dry matter, total acids (TA), total soluble solids (TSS), pH, vitamin C, total phenols, non-flavonoids and antioxidant capacity. There was significant difference between selected cultivars in chemical composition. ‘Bistrica’ showed higher values of dry matter, TSS, vitamin C and pH, while ‘Top’ had higher total acids value and lowest TSS, dry matter, vitamin C and pH. The amounts of total phenolics and non-flavonoids were analyzed using Folin-Ciocalteu colorimetric method. Total phenolics content varied from 157.70 mg in ‘Elena’ to 344.10 mg in ‘Bistrica’, expressed as gallic acid equivalents (GAE), on fresh weight basis. ‘Top’ contains the highest amounts of non-flavonoids among cultivars studied. Therefore, ‘Bistrica’ and ‘Top’ shows the highest antioxidant capacity, as well. There were significant differences between total phenolics and non-flavonoids content between ‘Elena’ and other two cultivars, while antioxidant capacity shoved no significant difference. Total antioxidant capacity of selected fruits were analysed using 2, 2-diphenil-1-picrylhydrazyl radical method (DPPH) and expressed as mmol Trolox equivalent antioxidant capacity. Obtained values ranged from 3.10 mmol/kg in ‘Elena’ to 3.17 mmol/kg in ‘Top’ and ‘Bistrica’.

plum; cultivars; chemical parameters; total phenolics; antioxidant capacity

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