Phenolics Profile of Mume, Japanese Apricot (Prunus mume Sieb. et Zucc.) Fruit

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  • MITANI Takahiko
    Faculty of Biology-oriented Science and Technology, Kinki University
  • HORINISHI Asako
    Faculty of Biology-oriented Science and Technology, Kinki University
  • KISHIDA Kunihiro
    Faculty of Biology-oriented Science and Technology, Kinki University
  • KAWABATA Tomoaki
    Faculty of Biology-oriented Science and Technology, Kinki University
  • YANO Fumiko
    Faculty of Biology-oriented Science and Technology, Kinki University
  • MIMURA Hisa
    Faculty of Biology-oriented Science and Technology, Kinki University
  • INABA Nobuya
    Wakayama Agricultural Processing Research Corporation
  • YAMANISHI Hisako
    Industrial Technology Center of Wakayama Prefecture
  • OE Takaaki
    Fruit Tree Experimental Station, Wakayama Research Center of Agriculture and Fisheries
  • NEGORO Keiichi
    Fruit Tree Experimental Station, Wakayama Research Center of Agriculture and Fisheries
  • MORI Hajime
    Industrial Technology Center of Wakayama Prefecture
  • MIYAKE Yasuhito
    Industrial Technology Center of Wakayama Prefecture
  • HOSODA Asao
    Industrial Technology Center of Wakayama Prefecture
  • TANAKA Yoshie
    Industrial Technology Center of Wakayama Prefecture
  • MORI Megumi
    Industrial Technology Center of Wakayama Prefecture
  • OZAKI Yoshihiko
    Faculty of Biology-oriented Science and Technology, Kinki University

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  • Phenolics Profile of Mume, Japanese Apricot (<i>Prunus mume</i> Sieb. et Zucc.) Fruit

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The fruit of mume, Japanese apricot (Prunus mume Sieb. et Zucc.), was evaluated for its phenolics content, high performance liquid chromatography (HPLC) profile and antioxidative activities. The phenolics content of mume fruit was relatively high, the flesh of fully matured fruit containing up to 1% of phenolics on a dry weight basis. Reflecting such a high content of phenolics, the ORAC (oxygen radical absorbance capacity) value for mume fruit flesh showed high values, ranging from 150 to 320 µmol/g Trolox equivalent, depending upon the stage of maturation. 5-O-Caffeoylqunic acid (chlorogenic acid), 3-O-caffeoylquinic acid and tetra-O-acylated sucrose-related compounds were isolated from the flesh of mume fruit, although many unknown peaks were also apparent in the HPLC chromatogram. An alkali hydrolysate comprised four main phenolic acids, caffeic acid, cis/trans-p-coumaric acid and ferulic acid. No flavonoids were observed in the analysis. These results suggest that the majority of phenolics in mume fruit were hydroxycinnamic acid derivatives.

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