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Licensed Unlicensed Requires Authentication Published by De Gruyter November 15, 2019

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

Kashif Ghafoor EMAIL logo , Isam A. Mohamed Ahmed , Süleyman Doğu , Nurhan Uslu , Gbemisola J. Fadimu , Fahad Al Juhaimi , Elfadıl E Babiker and Mehmet Musa Özcan EMAIL logo


The effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.


The authors extend their appreciation to the Deanship of Scientific Research at King Saud University for funding this work through research group no. (RG-1435-049).


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Supplementary Material

The online version of this article offers supplementary material (DOI:

Received: 2016-10-18
Revised: 2019-10-21
Accepted: 2019-10-27
Published Online: 2019-11-15

© 2019 Walter de Gruyter GmbH, Berlin/Boston

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