Phenolic Profile, Bioactive Compounds And Antioxidant Properties Of Different Dried Prunes Consumed In Algeri

Phenolic Profile, Bioactive Compounds And Antioxidant Properties Of Different Dried Prunes Consumed In Algeri | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Phenolic Profile, Bioactive Compounds And Antioxidant Properties Of Different Dried Prunes Consumed In Algeri Zouaoui Benattouche, Hamza Belkhodja, Djilali Bouhadi, Abdelkader Elouissi, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-3882996/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Prunes are a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short shelf life of these fruits can be a major cause of postharvest losses especially during peak harvesting season. Drying is one of the most convenient technologies for the production of shelf stable food products. This study investigated the effect of three drying methods (solar, oven, and vacuum) on the phenolic profile, bioactive compounds and antioxidant properties of dried prune and to identify potential benifits use as a preservation method. The results showed that the solar dried prune had the highest retention of polyphenol and flavonoids compounds than oven and vacuum dried prunes. The results also showed that potassium, total-carotene content and antioxidant capacity have significant increase in oven and vacuum dried prunes in comparison with fresh plum and solar dried prune.These results findings indicate that vacuum dried prune is appropriate to maintain high free radicals scavenging compouds and to find its good conservation. Prunus domestica L drying methods polypheols activity antioxidant Figures Figure 1 Figure 2 Figure 3 Introduction Prunes are the result of drying fresh plums. This fruits belong to the Rosaceae family and are botanically allied to almonds and other stone fruits [ 1 ]. It is a tree of origin very obscure [ 2 ]. Cultivated varieties derive from species European, American and oriental [ 3 ]. In Algeria, the culture of the plum tree covered in 2000, an area of 7450 ha, with a production of 263,530 quintals. In 2011, a remarkable increase in the area planted was observed. The plum orchards occupied an area of 22,459 ha with a total production of 1,055,486 quintals [ 4 ]. Fresh prunes are excellent sources of several important nutrients, including fiber, potassium, polyphenols and antioxidant carotenoids. Fruits and vegetables are in most cases eaten fresh and their nutritional value is then high. Seasonal fruits and vegetables are available and consumed during a very short period. They must therefore be kept for consumption outside the harvest season. Several technologies are used in the industry for the conservation fruits and vegetables, the most important methods are canning, freezing and drying [ 5 ]. Among the latter, drying is a very old process for preserving products agriculture and food. It converts perishable foodstuffs into stabilized products, by lowering the water activity to a value below 0.5. Most of time, these products are stored at room temperature, before being rehydrated for a use in an industrial process or in a culinary preparation. Different drying methods are commercially utilized to remove moisture from fruits and vegetables. There are may food drying methods inluding solar drying, freeze drying, vacuum drying and oven drying. Each has its own advantages and desavantages. The final product obtained from these methods may differ in physical, chemical, and nutritional properties [ 6 ]. These methods are different with respect to cost, processing time, heat application, and production rate. Many researchers reported the effects of drying on chemical and phytochemical changes which can significantly affect nutritional value and antioxidant properties [ 7 ]. Furthemore, previous studies on fruits such as banana, vanpalm, apricot and mango revealed the effect of drying on the physicochemical such as polyphenols, carotenoids and antioxidant properties [ 8 ].Hence, the objective of this study was to evaluate the retention of beneficial bioactive compounds, as total phenolic content, antioxidant capacity, potassium and total-carotene content under three drying methods, namely solar‐drying, oven‐drying, and vacuum‐drying to Algerian prunes. Materials and methods Sample In this research the plums fruits ( Prunus domestica Stanley.) variety from western Algeria (Fig. 1 ). It is grown around the towns of Sidi bel abbes and Tlemcen and cultivated in white- bown soil,with a spacing of 5x5m. Fresh plums were harvested in their full maturity phase for prunes production by drying company located at (Ben Badis) Sidi BelAbbes city, (Algeria). The fresh and oven and vacuum dried fruit were purchased from drying company located at (Ben Bdis) Sidi Bel Abbes city, Algeria. While the solar dried fruit was purchased from a popular local market were transported to the laboratory of biochemistry, faculty of biology, university of Mascara for further analyse Drying process The drying procedures were described as below Solar drying : the fresh plums were placed sunlight ( open air) for three week at temperature (35°C-40°C) at the rate of 8 h per day. Oven drying : The fresh plums were spread on a tray and put into the drying oven ( modelTechnoFrutta, Italy) at temperature 70°C for 18 h. The operating principle is based on the products, humidity cutting-into thanks to a fans, warm-air recycle system, it is a natural process, aiming for the food preservation,maintaining thermat a desired level of properties and features. The machine consists of a reversible fan and some dollies with their own griddles. The drying experiment was carried out in drying company. Vacuum drying : the drying procedure was used in tunnel vacuum dryer (model L10P7, TechnoFrutta, Italy) at 80°C for 16 h. Working principle is based on the removal of moisture from the produits through the forced circulation of hot and dry air generated by an aero thermal group. The drying experiment was carried out in drying company. Extraction of antioxidants and total phenols Extracts were prepared according to (Wojdylo Oszmianski and Czemerys) [ 9 ] with a few modifications. Ten grams of dried prunes was weighed into amber-colored bottles containing 100ml of analytical grade ethanol 80% using agitation for 3h. The solution was incubated in darkness for 24–48h at room temperature. The extracts were separately filtered with Whatman no. 1 filter paper and supernatants used to determine the total phenolic content and antioxidant capacity. Determination of polyphenol and flanonoid content Total polyphenol content (TPC) was determined by the Folin–Ciocalteu colorimetric method [ 9 ] with gallic acid as the standard. Two milliliters of 10% (v/v) Folin–Ciocalteu reagent and 4ml of 0.7mol.L -1 sodium carbonate were added onto 1 ml of prepared sample extract. The mixture was vortexed and allowed to stand at room temperature for 2 hr. The absorbance was measured at 765 nm using spectrophotometer (Shimadzu UV–1240), and Gallic acid (100–500 mg.L-1;R2 = 0.968) was used as the standard.The results were expressed in mg.g-1DM gallic acid equivalent The total flavonoid content (TFC) was determined by the modified method described by (Shafii et al) [ 10 ]. An aliquotof 0.5mL of the samplewas mixed with 0.1mLof10% ( w/v) ethanolic solution of aluminumchloride, 0.1mL of 1M potassium acetate, and 4.3mL of distilled water. After 30min in darkness, the absorbance at 415 nm was measured using the spectrophotometer.Quercetin (1–120 mg.L-1; R2 = 0.968) was used as the standard.The results were expressed in mg.g-1DM quercetin equivalent. Determination of antioxidant activity by radical scavenging effect of DPPH The antioxidant activity of the extracts and the standard was determined on the basis of the radical scavenging effect of the stable 1,1-diphenyl‐2‐picrylhydrazyl (DPPH) free radical activity as described by (Goulas and Manganaris) [ 11 ] with some modifications. Two milliliter of sample extract and standard was mixed with 1ml of a 0.3 mmol.L -1 solution of DPPH. l ‐Ascorbic acid was used as the standard. The solution mixtures were incubated for 30min, and absorbance was measured using spectrophotometer at 517nm (Shimadzu UV–1240). The % inhibition was calculated using the formula given below: (%)inhibitionofDPPHactivity=[(A0 − A1)A0]∗100 where A 0 was the absorbance of the blank and A 1 was the absorbance in the presence of the sample. IC 50 value was calculated using the dose inhibition curve. IC 50 values denoted the concentration of sample, which was required to scavenge 50% of DPPH free radicals. Determination of total carotenoids Total carotenoids were extracted by the method described by (Sass Kiss et al) [ 12 ]. Briefly, 10 ml of mixed extraction solvents (hexane/acetone/ethanol, 1:2:1) was added to 1 g of fresh and dried prunes. After stirring for 30 min, the upper phase was used for the determination of total carotenoids by spectrophotometry at 420 nm. Concentrations of total carotenoids are estimated by reference to the calibration curve using β-carotene as standard and the results are expressed as µg.g − 1 of sample weight (µg.g − 1 DW). Determination of potassium content The flame photometer was calibrated using the standard stock solution of sodium and potassium having 30 ppm concentration. Various other instrumental parameters were adjusted to fine-tune the flame. After instrumental calibration, it was run to examine the collected samples of filtired dry fruits extracts using standard potassium solutions as reference. The amount of potassium present in terms of mg.100g − 1 of dry fruit was calculated. Statistical analysis the means of experimental results and their standard deviation (SD) were calculated from three replicates. The experimental data were subjected to analysis of variance, at the confidence level of p = 0.05, using ANOVA. The test of Tukey was used for determination of the statistically significant differences between values of the samples in the same system. A Correlation tests are used to evaluate the association between two or more variables. Among these tests, the most popular is the Pearson correlation (r), which measures a linear dependence between two variables (x and y). Pearson correlation coefficient (r xy ) formula is: $${r}_{xy}=\frac{COV(x,y)}{{s}_{x}{s}_{y}}$$ Where σ x and σ y are the standard deviation of x and y distributions. The p-value (significance level) of the correlation is the corresponding probability using t distribution table for df = n − 2, where t is computed with the following equation: Results and discussion The effects of various drying methods ( solar drying, oven drying, vacuum drying) on the phenolic, bioactive compounds and antioxidant activity of dried prunes have been considered with the aim of this study.Polyphenol and flavonoids content results of fresh and dried prunes using three drying methods were shown in (Fig. 2 ). Results showed that total phenolic, flavonoids, total carotenoids and potassium content exhibited substantial variation between different dried prunes. Among the tested dried prunes, the solar dried samples showed higer polyphenol content (24.33 ± 2.32 mg.g -1 DW), followed by oven dried prune (17.16 ± 1.47 mg.g -1 DW), and vacuum dried prune samples (15.48 ± 0.52 mg.g -1 DW). The flavonoids content were recorded to be 5.61 ± 0.36, 3.22 ± 1.73 and 2.26 ± 0.44 mg.g -1 DW for solar, vacuum and oven dried prunes samples respectively. There were no significant differences between fresh plum and solar dried prune as far as the total phenolic and flavonoids content were concerned. Statistically, significant decreases occured in the phenolic and flavonoids content of the oven and vacuum dried samples (p˂ 0.05). The lowest retention of polyphenol was found as 66% in vacuum dried sample followed by oven-dried prunes with 73% (Table 1). While the highest retention of flavonoids was determined in solar dried method with 92.2%. On the other hand, the retention level of flavonoids was observed in oven-dried, vacuum dried and solar dried prunes with 37.17%, 52.96% and 92.26% respectively. Oven drying and vacuum drying mehods have a significant decrease in polyphenols and flavonoids content, wich is in agreement with that reported by Rynal et al[ 13 ] on plums.This decrease in the concentration of polyphenolic compounds in dried products may be connected with structural changes between polyphenols, and proteins and carbohydrates of cell walls, which modifies their availability [ 14 ] or with the regeneration of phenolic acids accompanying oxidative degradation of anthocyanins [ 15 ]. Many literature sources have reported distinct findings for polyphenol and flavonoids content changes in fruits materials owing to the drying process used [ 16 – 18 ]. Reported a significant decrease in the polyphenol content of grape pomace, apple, pear, papaya and mango dried. In contrast, Ioannou et al and Serratosa et al [ 14 , 17 ] investigated the polyphenol contents changes in Mirabelle plums, Merlot and Tempranillo grape dried and found an increases in the polyphenol content of samples after drying by 10% at drying temperature of 50°C and by 16% at 75°C in mirabelle plums. An increase in the content of polyphenols during convection drying of plums P. domestica as a function of the temperatures degree of the dryin process was started in a study by DEL CARO et al[ 15 ]. In addition, it has also been demonstrated that at high temperatures used in drying process in some cases results in higher losses of several bioproducts due to enzymatic browning. This may explain the low retention of bioactives compounds caused by oven (70°C) and vacuum (80°C) drying methods where the degree of drying temperatures are high. The total carotene content of oven dried, vacuum died, solar dried prune were 1.16 ± 0.36, 1.00 ± 0. 26, 0.83 ± 0.23 were highest than fresh plum 0.57 ± 0.17 µg g − 1 while, potassium content recorded to be 23.59 ± 1.47, 20.62 ± 1.32, 18.75 ± 0.65 and 12.03 ± 1.21 mg.100g − 1 for solar dried, over dried, vacuum dried and fresh plum samples,respectively.With regard to total carotene and potassium content, significantly highest increase rate was determined after all drying methods used compared to the fresh state (Table 1).Results from this study revealed that heat traitment does not influence the availability of the carotenoids. Similar results have been reported by previous researchers [ 19 , 20 ]. It has been reported that there is an enhanced bioavailability of carotenoids after heat traitment in carrots and spinach. The antioxidant properties of all tested dried prunes were influenced to different degrees by drying methods.The antioxidant activity of the all dried prunes samples are shown in (Fig. 3 ). They were evaluated using DPPH assay. All dried prunes showed the ability to scavenge the DPPH product. These results agree with those previously reported for dried prunes (Prunus domestica) in which a good antioxidant capacity [ 21 ]. The results of antioxidant activity determination indicated that the vacuum dried at 80°C was (85.3%) and oven dried at70°C was (83.7%) had significantly (p˂0.05) higher scavenging activities than solar dried prune at (˂40°C) was (63.6%) when compared with the fresh plum (32.4%). The inhibition value of antioxidant activity increased with increase in degree of temperature of drying methods. Similar results for an increase in scavenging activity have been reported after drying methods of prunes [ 22 ]. This increase can be ascribed to an increase in the bioavailability of antioxidants. Moreover, dehydeatation at elevated temperatures may have led to the formation of new products, which have higher antioxidant capacity [ 22 ]. This result indicated higher drying temperature used in drying oven and drying vacuum method gave a high antioxidant products on the other hand the rate of polyphenol and flavonoids presents a significant decrease (p˂0.05), the negative correlation between polyphenol and flavonoids content and the antioxidant activities was also observed in previous study [ 23 ].The contemporary decrease in polyphenols and increase of antioxidant activity could be due to various factors, such as increased antioxidant power of polyphenol at an intermediate state of oxidation, increase in reducing sugar and formation of Maillard Reaction Products, known to have a great antioxidant activity, which is frequently exerted in a chain breaking and DPPH type mechanism [ 24 ]. These results agree with data previously reported on prunes [ 22 ].This study indicate that vacuum dried prune and oven dried prunes had a lower polyphenol and flavonoids content but a higher antioxidant capacity. This can be explained by the fact that vacuum dried and oven dried prunes have high carotenoid levels. This suggests that those carotenoids could be the responsible for such antioxidant activity, as shown also by Liu et al [ 25 ]. Theses results revealed that the drying temperature represents an important factor for the maintenance of many antioxidants bioproducts as carotenoids and reduces certain phenolic substances as polyphenols and flavonoids. Correlation analysis In Table 2 . the strong and positive correlation is observed between antioxidant activity and total carotene (R 2 = 0.86, correlation coef = 43.1981), indicating with high probability that the total carotene is mainly responsible for the antioxidant activity of the dried prunes. On the contrary, we found a relatively negative mean correlation between antioxidant activity and total polyphenol content (TPC) and total flavonoid content (TFC) (R 2 = 0.83 correlation coef = − 0.1808, R 2 = 0.80 correlation coef = − 2.1420), respectively. The high positive correlation with total-carotene and antioxidant activity compared to antioxidant activity and TPC and TFC relationship demonstrated that total carotene may be contributed to antioxidant activity, as it has been reported by other researchers [26]. In contast,previous studies have observed poor correlation between betacarotene and antioxidant activity in plums [ 21 ] Conclusion The results of the study showed that drying processes have an impact on the bioactive compounds of prunes attribute varying level. Oven drying peels had a positive effect on the total-carotenoids and antioxidant activity than solar and vacuum drying. The results of the present study reveal that vacuum drying method can be explored as a viable method for processing prunes peel to obtain the maximum amount their naturally occurring bioactive compounds antioxidants that are beneficial for human health Declarations Author contributions Conceptualization, Z.Benattouche, D. Bouhadi, H. Belkhodja,; methodology, Z. Benattouche, D. Bouhadi,; writin-original draft, H. Belkhodja, A. Hariri,; writing review and editing, H. Belkhodja, A. Hariri,; supervision, Z. Benattouche, A. Elouissi. All authors have read and agreed to the published version of the manuscript. Acknowledgments The authors thank the Management of Mascara University for providing lab of bioconversion, microbiology engineering and food security facilities and constant encouragement for this research work Disclosure statement The authors report no conflicts of interest. Ethical approval Not Applicable. References Okie W, and Hancock J. (2008). 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Doi : 10.3390/antiox9030264 Tables Table.1 : Effect of drying methods on total carotene and potassium content of fresh and dried prunes Prunes Content of total carotene µg. g -1 Content of potassium mg / 100 g Fresh plums 0,579± 0.17 12,03± 1.21 Solar dried prunes (˂40°C) 0,831± 0.23 23,59± 1.47 Oven dried prunes (70°C) 1,163± 0.36 20,62± 1.32 Vacuum dried prunes (80°C) 1,004± 0. 26 18,75± 0.65 Values are means of triplicate ± SD, values in the same column bearing different superscripts are significantly different ( p˂ 0.05) Table 2 . Correlation etablished between bioactive compounds and antioxidant activity of dried prunes DPPH TPC TFC Total carotene DPPH 1 0.83 0.80 0.86 Correlation coef 73.00 - 0.1808 - 2.1420 43.1981 t-value 1.828 - 1.306 - 0.514 1.827 Pr (≥│t│) 0.105 0.228 0.621 0.105 Additional Declarations No competing interests reported. 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Benattouche","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA9UlEQVRIiWNgGAWjYBACAzhLAog/VNhAGAw2BLQcSIBoYZxxJg2qJY1ILcy8bYcJazFn7z34+eMPm8T+2c0HGHjYzoMYBx8wJNzDqcWy51yyxIGEtMQZd44lMEjw3AYxkg0YEopxO+xGjgFQy+HEDRI5BgwGErcTG27kmEkw/kjAreX+G+MfEC35HxgSDM4lzgdpYUjAo+UGjxnMFlA4HEjcQEiLZU+OmcWZtDTjGTfSDBgbDiQbb7yRlmyQgEeLOfsZ4xsVNjay/TOSHzD//WcnO+9G8sEHH/BoQQbsP4CEYwOISZwGKLAnRfEoGAWjYBSMDAAA1jBdCDmUe5UAAAAASUVORK5CYII=","orcid":"","institution":"University of Mascara","correspondingAuthor":true,"prefix":"","firstName":"Zouaoui","middleName":"","lastName":"Benattouche","suffix":""},{"id":268628235,"identity":"46924109-212a-4f92-bbea-b6e273b50794","order_by":1,"name":"Hamza Belkhodja","email":"","orcid":"","institution":"University of Mascara","correspondingAuthor":false,"prefix":"","firstName":"Hamza","middleName":"","lastName":"Belkhodja","suffix":""},{"id":268628236,"identity":"db195483-5c2f-4595-a174-c6e9e88b9a9d","order_by":2,"name":"Djilali Bouhadi","email":"","orcid":"","institution":"University of Mascara","correspondingAuthor":false,"prefix":"","firstName":"Djilali","middleName":"","lastName":"Bouhadi","suffix":""},{"id":268628237,"identity":"7975ccff-e274-4d18-b202-56b6698bd026","order_by":3,"name":"Abdelkader Elouissi","email":"","orcid":"","institution":"University of Mascara","correspondingAuthor":false,"prefix":"","firstName":"Abdelkader","middleName":"","lastName":"Elouissi","suffix":""},{"id":268628238,"identity":"6b979607-9855-48bf-afb4-e87f7432937f","order_by":4,"name":"Ahmed Hariri","email":"","orcid":"","institution":"University of Mascara","correspondingAuthor":false,"prefix":"","firstName":"Ahmed","middleName":"","lastName":"Hariri","suffix":""}],"badges":[],"createdAt":"2024-01-21 00:59:07","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-3882996/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-3882996/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":50122626,"identity":"66c4372e-f9db-48b5-a2f9-5c482dce25de","added_by":"auto","created_at":"2024-01-24 20:01:24","extension":"jpeg","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":383867,"visible":true,"origin":"","legend":"\u003cp\u003eAppearance of dried prune fruit\u003c/p\u003e\n\u003cp\u003e(a) fresh plum (b) solar dried prune (c) vacuum dried prune (d) oven dried prune\u003c/p\u003e","description":"","filename":"floatimage2.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-3882996/v1/c2efc815eaa38b88a559113a.jpeg"},{"id":50122624,"identity":"a65f1a80-e2b3-4736-a256-a2918a6d7395","added_by":"auto","created_at":"2024-01-24 20:01:24","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":22365,"visible":true,"origin":"","legend":"\u003cp\u003eTotal polyphenol and flavonoids content of fresh and different dried prunes\u003c/p\u003e\n\u003cp\u003eValues are means of triplicate ± SD, values in the same column bearing different superscripts are significantly different ( p˂ 0.05)\u003c/p\u003e","description":"","filename":"floatimage3.png","url":"https://assets-eu.researchsquare.com/files/rs-3882996/v1/f6201cef41d47b89f14117e0.png"},{"id":50122625,"identity":"7f9ba8e3-dd59-494c-bb7d-207a5533609f","added_by":"auto","created_at":"2024-01-24 20:01:24","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":20398,"visible":true,"origin":"","legend":"\u003cp\u003eRadical scavenging activity of fresh and different dried prunes\u003c/p\u003e\n\u003cp\u003eValues are means of triplicate ± SD, values in the same column bearing different superscripts are significantly different ( p˂ 0.05)\u003c/p\u003e","description":"","filename":"floatimage4.png","url":"https://assets-eu.researchsquare.com/files/rs-3882996/v1/167ae8024489e8e63a813084.png"},{"id":50226958,"identity":"c31e95a6-e090-44be-bb97-2d496a09e802","added_by":"auto","created_at":"2024-01-26 18:22:18","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":408124,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-3882996/v1/6fb908ea-6d2c-40a1-ae58-763f336fa9bf.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Phenolic Profile, Bioactive Compounds And Antioxidant Properties Of Different Dried Prunes Consumed In Algeri","fulltext":[{"header":"Introduction","content":"\u003cp\u003ePrunes are the result of drying fresh plums. This fruits belong to the Rosaceae family and are botanically allied to almonds and other stone fruits [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e]. It is a tree of origin very obscure [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. Cultivated varieties derive from species European, American and oriental [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. In Algeria, the culture of the plum tree covered in 2000, an area of 7450 ha, with a production of 263,530 quintals. In 2011, a remarkable increase in the area planted was observed. The plum orchards occupied an area of 22,459 ha with a total production of 1,055,486 quintals [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. Fresh prunes are excellent sources of several important nutrients, including fiber, potassium, polyphenols and antioxidant carotenoids.\u003c/p\u003e \u003cp\u003eFruits and vegetables are in most cases eaten fresh and their nutritional value is then high. Seasonal fruits and vegetables are available and consumed during a very short period. They must therefore be kept for consumption outside the harvest season. Several technologies are used in the industry for the conservation fruits and vegetables, the most important methods are canning, freezing and drying [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. Among the latter, drying is a very old process for preserving products agriculture and food. It converts perishable foodstuffs into stabilized products, by lowering the water activity to a value below 0.5. Most of time, these products are stored at room temperature, before being rehydrated for a use in an industrial process or in a culinary preparation. Different drying methods are commercially utilized to remove moisture from fruits and vegetables. There are may food drying methods inluding solar drying, freeze drying, vacuum drying and oven drying. Each has its own advantages and desavantages. The final product obtained from these methods may differ in physical, chemical, and nutritional properties [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e]. These methods are different with respect to cost, processing time, heat application, and production rate. Many researchers reported the effects of drying on chemical and phytochemical changes which can significantly affect nutritional value and antioxidant properties [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. Furthemore, previous studies on fruits such as banana, vanpalm, apricot and mango revealed the effect of drying on the physicochemical such as polyphenols, carotenoids and antioxidant properties [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e].Hence, the objective of this study was to evaluate the retention of beneficial bioactive compounds, as total phenolic content, antioxidant capacity, potassium and total-carotene content under three drying methods, namely solar‐drying, oven‐drying, and vacuum‐drying to Algerian prunes.\u003c/p\u003e"},{"header":"Materials and methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eSample\u003c/h2\u003e \u003cp\u003eIn this research the plums fruits (\u003cem\u003ePrunus domestica\u003c/em\u003e Stanley.) variety from western Algeria (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e1\u003c/span\u003e). It is grown around the towns of Sidi bel abbes and Tlemcen and cultivated in white- bown soil,with a spacing of 5x5m. Fresh plums were harvested in their full maturity phase for prunes production by drying company located at (Ben Badis) Sidi BelAbbes city, (Algeria). The fresh and oven and vacuum dried fruit were purchased from drying company located at (Ben Bdis) Sidi Bel Abbes city, Algeria. While the solar dried fruit was purchased from a popular local market were transported to the laboratory of biochemistry, faculty of biology, university of Mascara for further analyse\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003eDrying process\u003c/h2\u003e \u003cp\u003eThe drying procedures were described as below\u003c/p\u003e \u003cp\u003e \u003cb\u003eSolar drying\u003c/b\u003e: the fresh plums were placed sunlight ( open air) for three week at temperature (35\u0026deg;C-40\u0026deg;C) at the rate of 8 h per day.\u003c/p\u003e \u003cp\u003e \u003cb\u003eOven drying\u003c/b\u003e : The fresh plums were spread on a tray and put into the drying oven ( modelTechnoFrutta, Italy) at temperature 70\u0026deg;C for 18 h. The operating principle is based on the products, humidity cutting-into thanks to a fans, warm-air recycle system, it is a natural process, aiming for the food preservation,maintaining thermat a desired level of properties and features. The machine consists of a reversible fan and some dollies with their own griddles. The drying experiment was carried out in drying company.\u003c/p\u003e \u003cp\u003e \u003cb\u003eVacuum drying\u003c/b\u003e : the drying procedure was used in tunnel vacuum dryer (model L10P7, TechnoFrutta, Italy) at 80\u0026deg;C for 16 h. Working principle is based on the removal of moisture from the produits through the forced circulation of hot and dry air generated by an aero thermal group. The drying experiment was carried out in drying company.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003eExtraction of antioxidants and total phenols\u003c/h2\u003e \u003cp\u003eExtracts were prepared according to (Wojdylo Oszmianski and Czemerys) [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e] with a few modifications. Ten grams of dried prunes was weighed into amber-colored bottles\u003c/p\u003e \u003cp\u003econtaining 100ml of analytical grade ethanol 80% using agitation for 3h. The solution was incubated in darkness for 24\u0026ndash;48h at room temperature. The extracts were separately filtered with Whatman no. 1 filter paper and supernatants used to determine the total phenolic content and antioxidant capacity.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003eDetermination of polyphenol and flanonoid content\u003c/h2\u003e \u003cp\u003eTotal polyphenol content (TPC) was determined by the Folin\u0026ndash;Ciocalteu colorimetric method [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e] with gallic acid as the standard. Two milliliters of 10% (v/v) Folin\u0026ndash;Ciocalteu reagent and 4ml of 0.7mol.L\u003csup\u003e-1\u003c/sup\u003e sodium carbonate were added onto 1 ml of prepared sample extract. The mixture was vortexed and allowed to stand at room temperature for 2 hr. The absorbance was measured at 765 nm using spectrophotometer (Shimadzu UV\u0026ndash;1240), and\u003c/p\u003e \u003cp\u003eGallic acid (100\u0026ndash;500 mg.L-1;R2\u0026thinsp;=\u0026thinsp;0.968) was used as the standard.The results were expressed in mg.g-1DM gallic acid equivalent\u003c/p\u003e \u003cp\u003eThe total flavonoid content (TFC) was determined by the modified method described by (Shafii et al) [\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e]. An aliquotof 0.5mL of the samplewas mixed with 0.1mLof10% \u003cem\u003e(\u003c/em\u003ew/v) ethanolic solution of aluminumchloride, 0.1mL of 1M potassium acetate, and 4.3mL of distilled water. After 30min in darkness, the absorbance at 415 nm was measured using the spectrophotometer.Quercetin (1\u0026ndash;120 mg.L-1; R2\u0026thinsp;=\u0026thinsp;0.968) was used as the standard.The results were expressed in mg.g-1DM \u003csup\u003equercetin\u003c/sup\u003e equivalent.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003eDetermination of antioxidant activity by radical scavenging effect of DPPH\u003c/h2\u003e \u003cp\u003eThe antioxidant activity of the extracts and the standard was determined on the basis of the radical scavenging effect of the stable 1,1-diphenyl‐2‐picrylhydrazyl (DPPH) free radical activity as described by (Goulas and Manganaris) [\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e] with some modifications. Two milliliter of sample extract and standard was mixed with 1ml of a 0.3 mmol.L\u003csup\u003e-1\u003c/sup\u003e solution of DPPH. \u003cspan type=\"SmallCaps\" class=\"SmallCaps\" name=\"Emphasis\"\u003el\u003c/span\u003e‐Ascorbic acid was used as the standard. The solution mixtures were incubated for 30min, and absorbance was measured using spectrophotometer at 517nm (Shimadzu UV\u0026ndash;1240).\u003c/p\u003e \u003cp\u003eThe % inhibition was calculated using the formula given below:\u003c/p\u003e \u003cp\u003e(%)inhibitionofDPPHactivity=[(A0\u0026thinsp;\u0026minus;\u0026thinsp;A1)A0]\u0026lowast;100\u003c/p\u003e \u003cp\u003ewhere \u003cem\u003eA\u003c/em\u003e0 was the absorbance of the blank and \u003cem\u003eA\u003c/em\u003e1 was the absorbance in the presence of the sample. IC\u003csub\u003e50\u003c/sub\u003e value was calculated using the dose inhibition curve. IC\u003csub\u003e50\u003c/sub\u003e values denoted the concentration of sample, which was required to scavenge 50% of DPPH free radicals.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003eDetermination of total carotenoids\u003c/h2\u003e \u003cp\u003eTotal carotenoids were extracted by the method described by (Sass Kiss et al) [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e]. Briefly, 10 ml of mixed extraction solvents (hexane/acetone/ethanol, 1:2:1) was added to 1 g of fresh and dried prunes. After stirring for 30 min, the upper phase was used for the determination of total carotenoids by spectrophotometry at 420 nm. Concentrations of total carotenoids are estimated by reference to the calibration curve using β-carotene as standard and the results are expressed as \u0026micro;g.g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e of sample weight (\u0026micro;g.g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e DW).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003eDetermination of potassium content\u003c/h2\u003e \u003cp\u003eThe flame photometer was calibrated using the standard stock solution of sodium and potassium having 30 ppm concentration. Various other instrumental parameters were adjusted to fine-tune the flame. After instrumental calibration, it was run to examine the collected samples of filtired dry fruits extracts using standard potassium solutions as reference. The amount of potassium present in terms of mg.100g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e of dry fruit was calculated.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003eStatistical analysis\u003c/h2\u003e \u003cp\u003ethe means of experimental results and their standard deviation (SD) were calculated from three replicates. The experimental data were subjected to analysis of variance, at the confidence level of p\u0026thinsp;=\u0026thinsp;0.05, using ANOVA. The test of Tukey was used for determination of the statistically significant differences between values of the samples in the same system.\u003c/p\u003e \u003cp\u003eA Correlation tests are used to evaluate the association between two or more variables. Among these tests, the most popular is the Pearson correlation (r), which measures a linear dependence between two variables (x and y). Pearson correlation coefficient (r\u003csub\u003exy\u003c/sub\u003e) formula is:\u003cdiv id=\"Equa\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equa\" name=\"EquationSource\"\u003e\n$${r}_{xy}=\\frac{COV(x,y)}{{s}_{x}{s}_{y}}$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e \u003cp\u003eWhere σ\u003csub\u003ex\u003c/sub\u003e and σ\u003csub\u003ey\u003c/sub\u003e are the standard deviation of x and y distributions.\u003c/p\u003e \u003cp\u003eThe p-value (significance level) of the correlation is the corresponding probability using t distribution table for df\u0026thinsp;=\u0026thinsp;n\u0026thinsp;\u0026minus;\u0026thinsp;2, where t is computed with the following equation:\u003c/p\u003e \u003cp\u003e \u003cimg src=\"data:image/png;base64,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\"\u003e \u003c/p\u003e \u003c/div\u003e"},{"header":"Results and discussion","content":"\u003cp\u003eThe effects of various drying methods ( solar drying, oven drying, vacuum drying) on the phenolic, bioactive compounds and antioxidant activity of dried prunes have been considered with the aim of this study.Polyphenol and flavonoids content results of fresh and dried prunes using three drying methods were shown in (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Results showed that total phenolic, flavonoids, total carotenoids and potassium content exhibited substantial variation between different dried prunes. Among the tested dried prunes, the solar dried samples showed higer polyphenol content (24.33\u0026thinsp;\u0026plusmn;\u0026thinsp;2.32 mg.g\u003csup\u003e-1\u003c/sup\u003e DW), followed by oven dried prune (17.16\u0026thinsp;\u0026plusmn;\u0026thinsp;1.47 mg.g\u003csup\u003e-1\u003c/sup\u003e DW), and vacuum dried prune samples (15.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.52 mg.g\u003csup\u003e-1\u003c/sup\u003e DW). The flavonoids content were recorded to be 5.61\u0026thinsp;\u0026plusmn;\u0026thinsp;0.36, 3.22\u0026thinsp;\u0026plusmn;\u0026thinsp;1.73 and 2.26\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44 mg.g\u003csup\u003e-1\u003c/sup\u003e DW for solar, vacuum and oven dried prunes samples respectively. There were no significant differences between fresh plum and solar dried prune as far as the total phenolic and flavonoids content were concerned. Statistically, significant decreases occured in the phenolic and flavonoids content of the oven and vacuum dried samples (p˂ 0.05). The lowest retention of polyphenol was found as 66% in vacuum dried sample followed by oven-dried prunes with 73% (Table\u0026nbsp;1). While the highest retention of flavonoids was determined in solar dried method with 92.2%. On the other hand, the retention level of flavonoids was observed in oven-dried, vacuum dried and solar dried prunes with 37.17%, 52.96% and 92.26% respectively. Oven drying and vacuum drying mehods have a significant decrease in polyphenols and flavonoids content, wich is in agreement with that reported by Rynal et al[\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e] on plums.This decrease in the concentration of polyphenolic compounds in dried products may be connected with structural changes between polyphenols, and proteins and carbohydrates of cell walls, which modifies their availability [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e] or with the regeneration of phenolic acids accompanying oxidative degradation of anthocyanins [\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e]. Many literature sources have reported distinct findings for polyphenol and flavonoids content changes in fruits materials owing to the drying process used [\u003cspan additionalcitationids=\"CR17\" citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. Reported a significant decrease in the polyphenol content of grape pomace, apple, pear, papaya and mango dried. In contrast, Ioannou et al and Serratosa et al [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e, \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e] investigated the polyphenol contents changes in Mirabelle plums, Merlot and Tempranillo grape dried and found an increases in the polyphenol content of samples after drying by 10% at drying temperature of 50\u0026deg;C and by 16% at 75\u0026deg;C in mirabelle plums. An increase in the content of polyphenols during convection drying of plums \u003cem\u003eP. domestica\u003c/em\u003e as a function of the temperatures degree of the dryin process was started in a study by DEL CARO et al[\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eIn addition, it has also been demonstrated that at high temperatures used in drying process in some cases results in higher losses of several bioproducts due to enzymatic browning. This may explain the low retention of bioactives compounds caused by oven (70\u0026deg;C) and vacuum (80\u0026deg;C) drying methods where the degree of drying temperatures are high. The total carotene content of oven dried, vacuum died, solar dried prune were 1.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.36, 1.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0. 26, 0.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23 were highest than fresh plum 0.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17 \u0026micro;g g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e while, potassium content recorded to be 23.59\u0026thinsp;\u0026plusmn;\u0026thinsp;1.47, 20.62\u0026thinsp;\u0026plusmn;\u0026thinsp;1.32, 18.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.65 and 12.03\u0026thinsp;\u0026plusmn;\u0026thinsp;1.21 mg.100g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e for solar dried, over dried, vacuum dried and fresh plum samples,respectively.With regard to total carotene and potassium content, significantly highest increase rate was determined after all drying methods used compared to the fresh state (Table\u0026nbsp;1).Results from this study revealed that heat traitment does not influence the availability of the carotenoids. Similar results have been reported by previous researchers [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e, \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e]. It has been reported that there is an enhanced bioavailability of carotenoids after heat traitment in carrots and spinach.\u003c/p\u003e \u003cp\u003eThe antioxidant properties of all tested dried prunes were influenced to different degrees by drying methods.The antioxidant activity of the all dried prunes samples are shown in (Fig.\u0026nbsp;\u003cspan refid=\"Fig6\" class=\"InternalRef\"\u003e3\u003c/span\u003e). They were evaluated using DPPH assay. All dried prunes showed the ability to scavenge the DPPH product. These results agree with those previously reported for dried prunes (Prunus domestica) in which a good antioxidant capacity [\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e]. The results of antioxidant activity determination indicated that the vacuum dried at 80\u0026deg;C was (85.3%) and oven dried at70\u0026deg;C was (83.7%) had significantly (p˂0.05) higher scavenging activities than solar dried prune at (˂40\u0026deg;C) was (63.6%) when compared with the fresh plum (32.4%). The inhibition value of antioxidant activity increased with increase in degree of temperature of drying methods. Similar results for an increase in scavenging activity have been reported after drying methods of prunes [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e]. This increase can be ascribed to an increase in the bioavailability of antioxidants. Moreover, dehydeatation at elevated temperatures may have led to the formation of new products, which have higher antioxidant capacity [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e]. This result indicated higher drying temperature used in drying oven and drying vacuum method gave a high antioxidant products on the other hand the rate of polyphenol and flavonoids presents a significant decrease (p˂0.05), the negative correlation between polyphenol and flavonoids content and the antioxidant activities was also observed in previous study [\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e].The contemporary decrease in polyphenols and increase of antioxidant activity could be due to various factors, such as increased antioxidant power of polyphenol at an intermediate state of oxidation, increase in reducing sugar and formation of Maillard Reaction Products, known to have a great antioxidant activity, which is frequently exerted in a chain breaking and DPPH type mechanism [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e]. These results agree with data previously reported on prunes [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e].This study indicate that vacuum dried prune and oven dried prunes had a lower polyphenol and flavonoids content but a higher antioxidant capacity. This can be explained by the fact that vacuum dried and oven dried prunes have high carotenoid levels. This suggests that those carotenoids could be the responsible for such antioxidant activity, as shown also by Liu et al [\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e]. Theses results revealed that the drying temperature represents an important factor for the maintenance of many antioxidants bioproducts as carotenoids and reduces certain phenolic substances as polyphenols and flavonoids.\u003c/p\u003e \u003cp\u003eCorrelation analysis\u003c/p\u003e \u003cp\u003eIn Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e2\u003c/span\u003e. the strong and positive correlation is observed between antioxidant activity and total carotene (R\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;=\u0026thinsp;0.86, correlation coef\u0026thinsp;=\u0026thinsp;43.1981), indicating with high probability that the total carotene is mainly responsible for the antioxidant activity of the dried prunes. On the contrary, we found a relatively negative mean correlation between antioxidant activity and total polyphenol content (TPC) and total flavonoid content (TFC) (R\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;=\u0026thinsp;0.83 correlation coef\u0026thinsp;=\u0026thinsp;\u0026minus;\u0026thinsp;0.1808, R\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;=\u0026thinsp;0.80 correlation coef\u0026thinsp;=\u0026thinsp;\u0026minus;\u0026thinsp;2.1420), respectively. The high positive correlation with total-carotene and antioxidant activity compared to antioxidant activity and TPC and TFC relationship demonstrated that total carotene may be contributed to antioxidant activity, as it has been reported by other researchers [26]. In contast,previous studies have observed poor correlation between betacarotene and antioxidant activity in plums [\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e]\u003c/p\u003e "},{"header":"Conclusion","content":"\u003cp\u003eThe results of the study showed that drying processes have an impact on the bioactive compounds of prunes attribute varying level. Oven drying peels had a positive effect on the total-carotenoids and antioxidant activity than solar and vacuum drying. The results of the present study reveal that vacuum drying method can be explored as a viable method for processing prunes peel to obtain the maximum amount their naturally occurring bioactive compounds antioxidants that are beneficial for human health\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAuthor contributions\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eConceptualization, Z.Benattouche, D. Bouhadi, H. Belkhodja,; methodology, Z. Benattouche, D. Bouhadi,; writin-original draft, H. Belkhodja, A. Hariri,; writing review and editing, H. Belkhodja, A. Hariri,; supervision, Z. Benattouche, A. Elouissi. All authors have read and agreed to the published version of the manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgments\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors thank the Management of Mascara University for providing lab of bioconversion, microbiology engineering and food security facilities and constant encouragement for this research work\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDisclosure statement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors report no conflicts of interest.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthical approval\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eNot Applicable.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eOkie W, and Hancock J. (2008). 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The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and betacarotene mixture on the DPPH free radical LWT, 41(7): p1344-1349.Doi: 10.1016/j.lwt.2007.08.001\u003c/li\u003e\n\u003c/ol\u003e\n\u003col start=\"26\"\u003e\n\u003cli\u003eBlack H.S, Boehm F, \u0026nbsp;Edge \u0026nbsp;R, \u0026nbsp;Truscott \u0026nbsp;TG. (2020). The benefits and risks of certain dietary carotenoids that exhibit both anti-and prooxidative mechanisms-A comprehensive Review. Antioxidants basel 9, (3)\u0026nbsp;: p264. Doi\u0026nbsp;: 10.3390/antiox9030264\u003c/li\u003e\n\u003c/ol\u003e"},{"header":"Tables","content":"\u003cp\u003e\u003cstrong\u003eTable.1\u0026nbsp;:\u003c/strong\u003eEffect of drying methods on total carotene and potassium content of fresh and dried \u0026nbsp; prunes\u003c/p\u003e\n\u003cdiv\u003e\n \u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"307\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"41.693811074918564%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePrunes\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"30.618892508143322%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eContent of total carotene \u0026micro;g. g\u003csup\u003e-1\u003c/sup\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.68729641693811%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eContent of potassium \u0026nbsp;mg / 100 g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"41.693811074918564%\" valign=\"top\"\u003e\n \u003cp\u003eFresh plums\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"30.618892508143322%\" valign=\"top\"\u003e\n \u003cp\u003e0,579\u0026plusmn; 0.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.68729641693811%\" valign=\"top\"\u003e\n \u003cp\u003e12,03\u0026plusmn; 1.21\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"41.693811074918564%\" valign=\"top\"\u003e\n \u003cp\u003eSolar dried prunes \u0026nbsp; \u0026nbsp; (˂40\u0026deg;C)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"30.618892508143322%\" valign=\"top\"\u003e\n \u003cp\u003e0,831\u0026plusmn; 0.23\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.68729641693811%\" valign=\"top\"\u003e\n \u003cp\u003e23,59\u0026plusmn; 1.47\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"41.693811074918564%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;Oven dried prunes \u0026nbsp; (70\u0026deg;C)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"30.618892508143322%\" valign=\"top\"\u003e\n \u003cp\u003e1,163\u0026plusmn; 0.36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.68729641693811%\" valign=\"top\"\u003e\n \u003cp\u003e20,62\u0026plusmn; 1.32\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"41.693811074918564%\" valign=\"top\"\u003e\n \u003cp\u003eVacuum dried prunes \u0026nbsp;(80\u0026deg;C)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"30.618892508143322%\" valign=\"top\"\u003e\n \u003cp\u003e1,004\u0026plusmn; 0. 26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.68729641693811%\" valign=\"top\"\u003e\n \u003cp\u003e18,75\u0026plusmn; 0.65\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eValues are means of triplicate \u0026plusmn; SD, values in the same column bearing \u0026nbsp;different superscripts are \u0026nbsp; significantly different \u0026nbsp;( p˂ 0.05)\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 2\u003c/strong\u003e. Correlation etablished between bioactive compounds and antioxidant activity of dried \u0026nbsp;prunes\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"100%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;DPPH \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;TPC \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;TFC \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; Total carotene\u003c/p\u003e\n \u003cp\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp;DPPH \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;1 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; 0.83 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;0.80 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;0.86\u003c/p\u003e\n \u003cp\u003eCorrelation coef \u0026nbsp; \u0026nbsp; \u0026nbsp;73.00 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;- 0.1808 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;- 2.1420 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;43.1981\u003c/p\u003e\n \u003cp\u003et-value \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; 1.828 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;- 1.306 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;- 0.514 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;1.827\u003c/p\u003e\n \u003cp\u003ePr (\u0026ge;│t│) \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;0.105 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; 0.228 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; 0.621 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; 0.105\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Prunus domestica L, drying methods, polypheols, activity antioxidant","lastPublishedDoi":"10.21203/rs.3.rs-3882996/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-3882996/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003ePrunes are a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short shelf life of these fruits can be a major cause of postharvest losses especially during peak harvesting season. Drying is one of the most convenient technologies for the production of shelf stable food products. This study investigated the effect of three drying methods (solar, oven, and vacuum) on the phenolic profile, bioactive compounds and antioxidant properties of dried prune and to identify potential benifits use as a preservation method. The results showed that the solar dried prune had the highest retention of polyphenol and flavonoids compounds than oven and vacuum dried prunes. The results also showed that potassium, total-carotene content and antioxidant capacity have significant increase in oven and vacuum dried prunes in comparison with fresh plum and solar dried prune.These results findings indicate that vacuum dried prune is appropriate to maintain high free radicals scavenging compouds and to find its good conservation.\u003c/p\u003e","manuscriptTitle":"Phenolic Profile, Bioactive Compounds And Antioxidant Properties Of Different Dried Prunes Consumed In Algeri","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-01-24 20:01:19","doi":"10.21203/rs.3.rs-3882996/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"d3ce794f-26ac-46f6-a703-715c2b4166ad","owner":[],"postedDate":"January 24th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-01-26T18:14:11+00:00","versionOfRecord":[],"versionCreatedAt":"2024-01-24 20:01:19","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-3882996","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-3882996","identity":"rs-3882996","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}