SEARCH

SEARCH BY CITATION

References

  • Baruah, P. and Swain, T. 1959. Action of potato phenolase on flavanoid compounds. J. Sci. Food Agric. 10, 125130.
  • Becalski, A., Brady, B., Feng, S., Gauthier, B.R. and Zhao, T. 2011. Formation of acrylamide at temperatures lower than 100C: The case of prunes and a model study. Food Addit. Contam. 28, 726730.
  • Caro, A.D., Piga, A., Pinna, I., Fenu, P.M. and Agbbio, M. 2004. Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes. J. Agric. Food Chem. 52, 47804784.
  • Childers, N.F. 1949. Culture of plums. In Fruit Science: Orchard and Small Fruit Management ( R.W. Gregory , ed.) pp. 320341, J.B. Lippincott Company, Philadelphia, PA.
  • Crespo, I., Garcí-Mediavilla, M.V., Almar, M., González, P., Tuñón, M.J., Sánchez-Campos, S. and González-Gallego, J. 2008. Differential effects of dietary flavonoids on reactive oxygen and nitrogen species generation and changes in antioxidant enzyme expression induced by proinflammatory cytokines in Chang Liver cells. Food Chem. Toxicol. 46, 15551569.
  • Donovan, J.L., Meyer, A.S. and Waterhouse, A.L. 1998. Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica). J. Agric. Food Chem. 46, 12471252.
  • Escarpa, A. and González, M.C. 2000. Optimization strategy and validation of one chromatographic method as approach to determine the phenolic compounds from different sources. J. Chromatogr. A 897, 161170.
  • Fang, N., Yu, S. and Prior, R.L. 2002. LC/MS/MS characterization of phenolic constituents in dried plums. J. Agric. Food Chem. 50, 35793585.
  • Hertog, M.G.L., Hollman, P.C.H. and Venema, D.P. 1992. Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. J. Agric. Food Chem. 40, 15911598.
  • Kandić, M., Mitrović, O., Gavrilović-Damnjanović, J. and Mitrović, V. 2006. Flow-through model for the assessment of fruit drying procedure. Voćarstvo 40, 379388.
  • Kim, D.O., Chun, O.K., Kim, Y.J., Moon, H.Y. and Lee, C.Y. 2003. Quantification of polyphenolics and their antioxidant capacity in fresh plums. J. Agric. Food Chem. 51, 65096515.
  • Liu, M., Li, X.Q., Weber, C., Lee, C.Y., Brown, J. and Liu, R.H. 2002. Antioxidant and antiproliferative activities of raspberries. J. Agric. Food Chem. 50, 29262930.
  • Madrau, M.A., Sanguinetti, A.M., Caro, A.D., Fadda, C. and Piga, A. 2010. Contribution of melanoidins to the antioxidant activity of prunes. J. Food Qual. 33, 155170.
  • Marinova, E.M., Toneva, A. and Yanishlieva, N. 2009. Comparison of the antioxidative properties of caffeic and chlorogenic acids. Food Chem. 114, 14981502.
  • McBride, J. 1999. Can foods forestall aging? Agric. Res. 47, 1517.
  • Mitrović, O., Gavrilović-Damnjanović, J., Popović, B. and Kandić, M. 2006. Properties of Čačak plum cultivars suitable for drying. Voćarstvo 40, 255261.
  • Muchuweti, M., Zenda, G., Ndhlala, A.R. and Kasiyamhuru, A. 2005. Sugars, organic acid and phenolic compounds of Ziziphus mauritiana fruit. Eur. Food Res. Technol. 221, 570574.
  • Nakatani, N., Kayano, S., Kikuzaki, H., Sumino, K., Katagiri, K. and Mitani, T. 2000. Identification, quantitative determination, and antioxidative activities of chlorogenic acid isomers in prune (Prunus domestica). J. Agric. Food Chem. 48, 55125516.
  • Ogašanović, D. 1990. Valjevka – a new plum for drying. Voćarstvo 24, 1316.
  • Ogašanović, D., Ranković, M., Paunović, S., Mitrović, O. and Stamenković, S. 2005. Mildora – a new plum cultivar for drying. Voćarstvo 39, 251256.
  • Paunović, S., Jevremović, D. and Ranković, M. 2006. Reaction of new plum cv Mildora to different Sharka virus isolates. Voćarstvo 40, 209217.
  • Pellegrini, N., Serafini, M., Salvatore, S., Rio, D.D., Bianchi, M. and Brighenti, F. 2006. Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays. Mol. Nutr. Food Res. 50, 10301038.
  • Piga, A., Caro, A.D. and Corda, G. 2003. From plums to prunes: Influence of drying parameters on polyphenols and antioxidant activity. J. Agric. Food Chem. 51, 36753681.
  • Prior, R.L. and Cao, G. 2000. Flavonoids: Diet and health relationships. Nutr. Clin. Care 3, 279288.
  • Raynal, J. and Moutounet, M. 1989. Intervention of phenolic compounds in plum technology. 2. Mechanisms of anthocyanin degradation. J. Agric. Food Chem. 37, 10511053.
  • Raynal, J., Moutounet, M. and Souquet, J.M. 1989. Intervention of phenolic compounds in plum technology. 1. Changes during drying. J. Agric. Food Chem. 37, 10461050.
  • Re, R., Pellegrinni, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26, 12311237.
  • Sabarez, H.T. and Price, W.E. 1999. A diffusion model for prune dehydration. J. Food Eng. 42, 167172.
  • Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 299, 152178.
  • Stacewicz-Sapuntzakis, M., Bowen, P.E., Hussain, E.A., Damayanti-Wood, B.I. and Farnsworth, N.R. 2001. Chemical composition and potential health effects of prunes: A functional food? Crit. Rev. Food Sci. Nutr. 41, 251286.
  • Tanner, H. and Brunner, H.R. 1979. Getränke Analytik, Verlag Heller Chemie, Schwäbisch Hall, Germany.
  • Tomás-Barberán, F.A., Gil, M.I., Cremin, P.C., Waterhouse, A.L., Hess-Pierce, B. and Kader, A.A. 2001. HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. J. Agric. Food Chem. 49, 47484760.
  • Usenik, V., Kastelec, D., Veberič, R. and Štampar, F. 2008. Quality changes during ripening of plums (Prunus domestica L.). Food Chem. 111, 830836.
  • Vinson, J.A., Zubik, L., Bose, P., Samman, N. and Proch, J. 2005. Dried fruits: Excellent in vitro and in vivo antioxidants. J. Am. Coll. Nutr. 24, 4450.
  • Walker, J.R.L. 1964. Enzymic browning of apples. II – properties of apple polyphenolases. Aust. J. Biol. Sci. 17, 360364.
  • Wilford, L.G., Sabarez, H. and Price, W.E. 1997. Kinetics of carbohydrate change during dehydration of d'Agen prunes. Food Chem. 59, 149155.
  • Yue, X. and Xu, Z. 2008. Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating. J. Food Sci. 73, C494C499.