Assessment of Bioactive Compound Changes and Antioxidant Activity in Processed Georgian Cherry Plum Products Using UPLC-PDA-MS

Introduction: Endemic plum (Prunus cerasifera) is a key ingredient in Georgian cuisine, widely used in traditional products such as sauces, tklapi, korao, and, recently, in jams and preserves with added sugar. This study aimed to analyze the chemical composition of the fruit and assess the changes in its bioactive compounds during processing, employing advanced analytical techniques.

Methods: UPLC-PDA-MS analysis identified and quantified bioactive compounds in wild and cultivated cherry plum fruit, juice, and pulp. The effects of traditional high-heat processing (100°C) on the bioactive content in Tkvlapi and Korao were compared to those of innovative methods, including Ultra-Sonic Extraction and High-Pressure and -Temperature Water Extraction. Antioxidant activity was assessed using the DPPH radical scavenging assay.

Results: The analysis identified four carboxylic acids, three carbohydrates, five anthocyanin aglycones, seven anthocyanidins, fifteen flavonoids, fifteen phenolic carboxylic acids, one stilbene, and four cations in the fruits, juices, and pulps. Traditional high-temperature processing (100°C) significantly reduced the content of thermolabile phenolic carboxylic acids, anthocyanins (from 0.4 and 2.92 g/kg to 0.13 and 0.47 g/kg, respectively), and other compounds by 70-80%. Conversely, innovative extraction methods reduced this loss to 5-7%, preserving the high antioxidant activity of the original raw materials.

Conclusion: This study demonstrates the significant loss of bioactive compounds in traditional processing methods and the effectiveness of innovative techniques in preserving these compounds. The results suggest that optimizing traditional Georgian plum-based products using innovative methods can enhance their nutritional and health benefits.