Determination of total phenolics and antioxidant capacity in different parts of plum

Cilj istraživanja bio je odrediti i usporediti udjele ukupnih fenola, flavonoida, neflavonoida te antioksidacijski kapacitet u pokožici i pulpi pet sorata šljiva. Ukupni fenoli te flavonoidi i neflavonoidi određeni su spektrofotometrijski primjenom Folin Ciocalteu metode, dok je antioksidacijski kapacitet određen FRAP metodom. Rezultati analize pokazali su da je maseni udio fenolnih spojeva najviši u sortama President i Čačanska ljepotica, dok sorta Hanita sadrži najmanju količinu fenola. U svim sortama maseni udio ukupnih fenola bio je veći u pokožici nego u pulpi i to od 14% do 46%. Udio ukupnih flavonoida i neflavonoida također je bio veći u pokožici nego u pulpi. U ukupnoj količini fenolnih spojeva kod svih sorata u većem udjelu zastupljeni su spojevi iz skupine neflavonoida. Antiokasidacijski kapacitet bio je u pozitivnoj korelaciji sa masenim udjelom ukupnih fenola, dok između flavonoida odnosno neflavonoida i antioksidacijskog kapaciteta nije utvrđena dobra korelacija.The aim of the study was to determine and compare the share of total phenols, flavonoids, nonflavonoid and antioxidant capacity in the epidermis and pulp of five varieties of plums. Total phenolics, flavonoids and nonflavonoids were determined spectrophotometrically using the Folin Ciocalteu method, while antioxidant capacity determined by FRAP method . The analysis results showed that the mass fraction of phenolic compounds is highest in varieties President and Čačanska ljepotica, and variety Hanita contains the least amount of phenol. In all sorts of mass fraction of total phenols was higher in the epidermis than in the pulp and from 14 % to 46 %. The share of total flavonoids and nonflavonoid was also higher in the epidermis than in the pulp. The total amount of phenolic compounds in all varieties in greater proportion represented by compounds from the group nonflavonoid. Antioxidant capacity was positively correlated with the weight of total phenols, while between flavonoids and nonflavonoid and antioxidant capacity good correlation has not been established