Abstract
The variety characteristics of five kinds of prune were investigated by measuring 14 items of food chemical properties. An antioxidative activity of prune was measured and the following results were obtained: (1) The antioxidative activity of prune was observed in each part. The strong activity was shown in the epicarp. The activity decreased in the order of epicarp > pericarp > sacrocarp. The significant difference (p<0.01) was observed among epicarp, pericarp, and sacrocarp. (2) The polyphenol composition and contents of each part of varieties were determined. Six components were noted, and chlorogenic acid, the main component, and gallic acid occupied 80% of them. The content of each part decreased in the order of epicarp > pericarp > sacrocarp. The significant difference (p<0.01) was admitted among epicarp, pericarp, and sacrocarp. (3) The absorbance at 500nm, the maximum absorption band of rate dye solution of each kind of varieties, was in order of epicarp > pericarp > sacrocarp. The difference was significant (p<0.01) among epicarp, pericarp, and sacrocarp. (4) The correlation among three items such as the antioxidative activity, polyphenol and anthocyanin contents indicated that polyphenol and anthocyanin contents were associated with the antioxidative activity. These results indicate that the antioxidative activity is the strongest in the epicarp of prune, and hence suggest that eating full prune with epicarp contributes to good health.
