COMPOSITIONAL CHARACTERIZATION OF PRUNE JUICE

Processed juices from dried prunes with or without pulp, juice from prune concentrate, and the juices of fresh prune and nine other fruits were analyzed for anthocyanins, organic acids, sugars, phenolic compounds, and amino acids. Unique characteristics of processed prune juice were the predominance of alpha-aminobutyric acid, citrulline, taurine, O-phosphoethanolamine, and quinic acid and the absence of anthocyanins, (-)-epicatechin, phloridzin, and citric and tartaric acids. Comprehensive measurements of sugars, anthocyanins, nonvolatile acids, phenolic compounds, and amino acids made it possible to distinguish processed prune juices from fresh prune juice and the juices of plum, cherry, nectarine, peach, apple, pear, grape, kiwi fruit, and strawberry fruits.