Composition characteristics and antioxidative activity of prune calfivatedin Nagano prefecture

The variety characteristics of five kinds of prune were investigated by mea suring 14 items of food chemical properties. An antioxidative activity of p rune was measured and the following results were obtained : (1) The antioxi dative activity of prune was observed in each part. The strong activity was shown in the epicarp. The activity decreased in the order of epicarp > per icarp > sacrocarp. The significant difference (p < 0.01) was observed among epicarp, pericarp, and sacrocarp. (2) The polyphenol composition and conte nts of each part of varieties were determined. Six components were noted, a nd chlorogenic acid, the main component, and gallic acid occupied 80% of th em. The content of each part decreased in the order of epicarp > pericarp > sacrocarp. The significant difference (p < 0.01) was admitted among epicar p, pericarp, and sacrocarp. (3) The absorbance at 500 nm, the maximum absor ption band of rate dye solution of each kind of varieties, was in order of epicarp > pericarp > sacrocarp. The difference was significant (p < 0.01) a mong epicarp, pericarp, and sacrocarp. (4) The correlation among three item s such as the antioxidative activity, polyphenol and anthocyanin contents i ndicated that polyphenol and anthocyanin contents were associated with the antioxidative activity. These results indicate that the antioxidative activ ity is the strongest in the epicarp of prune, and hence suggest that eating full prune with epicarp contributes to good health.