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The Polyphenolic Composition and Antioxidant Capacity of Yellow European Plums (Prunus Domestica L.) and Novel Golden Prunes

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The Polyphenolic Composition and Antioxidant Capacity of Yellow European Plums (Prunus Domestica L.) and Novel Golden Prunes The Polyphenolic Composition and Antioxidant Capacity of Yellow European Plums (Prunus domestica L.) and Novel Golden Prunes by Carolyn Dowling, BSc. A Thesis presented to The University of Guelph In partial fulfillment of the requirements for the Degree of Master of Science (MSc.) in Plant Agriculture University of Guelph Guelph, Ontario, Canada © Carolyn Dowling, February 2014 THE POLYPHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY OF YELLOW EUORPEAN PLUMS (PRUNUS DOMESTICA L.) AND NOVEL GOLDEN PRUNES Carolyn Dowling Advisor: Dr. Jayasankar Subramanian University of Guelph, 2014 Abstract Although plums and their dried counterparts, prunes, have been distinguished as abundant sources of nutrients, the diversity of unique phytochemicals and the effects of processing on these bioactive compounds have not been investigated in detail. Among the phytochemicals present in plums, phenolic compounds are free radical scavengers with antioxidant potential that contribute to health-promoting effects in combating a number of chronic and degenerative diseases. The yellow European plums (YEPs) (Prunus domestica L.) developed at Vineland Research Station demonstrate comparable nutritional properties to traditional dark purple or blue-black European prune-making plums and superior phenolic contents and antioxidant capacity following dehydration. The plums and respective “golden prunes” were characterized through the measurement of total and specific phenolic contents and associated antioxidant capacities, as well as the determination of specific sugar compositions and α-glucosidase inhibitory activities before and after the implementation of optimized osmotic dehydration processing techniques involving traditional sulfite and nutrient-rich alternatives. The development of novel golden prunes provides the Ontario tender fruit market with an avenue for extending the short post-harvest storage and shelf-life characteristics of tender fruit while providing the superior health benefits of fresh fruit to an aging consumer population on a year-round basis. Key words: plums, prunes, polyphenols, antioxidants, osmotic dehydration Acknowledgements This project was made possible by generous support from the Natural Sciences and Engineering Research Council of Canada, the Ontario Graduate Scholarship, the Ontario Ministry of Agriculture and Food and the Ministry of Rural Affairs, the Ontario Tender Fruit Producers Marketing Board, and the Niagara Peninsula Fruit and Vegetable Growers Association. The completion of this project is more than a personal feat, but a collective effort by a number of very important individuals. I would like to thank first and foremost, my mentor and supervisor, Dr. Jayasankar Subramanian who graciously provided me with this opportunity to tackle a new challenge while providing infinite advice to guide me in the challenges of agricultural research. His patience and sense of humour were critical components of the process. I will never view Ontario frost, fruit, and farms the same way thanks to Mr. Glen Alm, whose enduring patience and spectacular wealth of knowledge led me into the exciting world beyond the lab and allowed me to discover the “farmer” within. I would also like to extend my warmest gratitude towards Dr. Gopinadhan Paliyath for serving both as my advisory committee member as well as my mentor in Guelph. Thank you for providing a constant source of sound experience and kind support, and guiding me in the right direction from the very beginning. Thank you also to my other committee member, Dr. Massimo Marcone, who instilled faith in me at each milestone and whose optimism and genuine curiosity were instrumental in completing this journey as smoothly as possible. The Paliyath research group members were an integral component of this project and provided a wealth of resources and knowledge. A special thanks to Dr. Krishnaraj Tiwari for iii spending countless hours with me to teach and “perfect” new techniques. A special thank you to Renu Chandrasekaran, Ajila Chandran Matheyambath, Julieta Correa-Betanzo, Valsala Kallidumbil, and Dineshkumar Selvaraj, who graciously answered numerous questions along the way and offered advice and support for the new protocols, instruments, and challenges I encountered. I am also grateful for the ongoing support and encouragement from my Vineland “family”. This success would not have been possible without some of the wonderful friends at my “home away from home” for the past few years. These special individuals inspired me to come to work each day. Last but certainly not least, I would like to extend my sincerest gratitude to my family for their unending support in all of the endeavours I pursue. I owe a special thank you to my wonderful mother, Debbie, who is a constant source of inspiration and encouragement, especially when obstacles arose. Thank you for always being there for me and coming along for the journey. I also want to thank my older sisters, Lisa and Heather, for lending their enthusiasm and pride, as well as Matthew for endless advice and much- needed moral support. Thank you to my constant source of encouragement, Courtney, whose ceaseless patience and unwavering support enabled me to achieve another one of my dreams. Finally, a very special thank you is extended to my twin sister, Michelle, who instilled boundless confidence in me even during some of the most challenging times. You have made me so proud with all of your accomplishments; thank you for paving the way for me. I would like to dedicate this Thesis to my father, Bryan. Although you are not here to cheer me on, I know you would be proud. iv Table of Contents Abstract ......................................................................................................................................................... ii Acknowledgements ......................................................................................................................................iii List of Figures ............................................................................................................................................. vii List of Tables .............................................................................................................................................viii List of Abbreviations.................................................................................................................................... ix Chapter 1 ....................................................................................................................................................... 1 Introduction ............................................................................................................................................... 1 1.1 General Introduction ....................................................................................................................... 1 1.2 Research Objectives ........................................................................................................................ 2 1.2.1 General Objectives ................................................................................................................... 2 1.2.2 Specific Objectives ................................................................................................................... 2 1.3 Hypotheses ...................................................................................................................................... 3 Chapter 2 ....................................................................................................................................................... 5 Literature Review ...................................................................................................................................... 5 2.1 Functional Foods and Current Focus .............................................................................................. 5 2.2 Origin and History of Prunus Species ............................................................................................. 7 2.3 Polyphenolic Compounds and Antioxidant Activity..................................................................... 11 2.4 Health Effects of Bioactives in Plums ........................................................................................... 18 2.5 Compositional Changes during Traditional Prune-Making .......................................................... 22 2.6 Osmotic Dehydration Processing and Preservatives ..................................................................... 26 Chapter 3 ..................................................................................................................................................... 33 Materials and Methods ............................................................................................................................ 33 3.1 Materials ........................................................................................................................................ 33 3.1.1 Chemicals and Reagents......................................................................................................... 33 3.1.2 Fruits ...................................................................................................................................... 33 3.2 Processing Methods ...................................................................................................................... 34 3.2.1 Osmotic Dehydration of Plums .............................................................................................
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