Cyanogenic Glycoside Content and Quality Characteristic of Apricot (Prunus armeniaca) and Plum (Prunus salicina) Chungs According to Their Preparation Conditions

Si Yeon Bae, Chae Min Jang, Su Won Park, Hyunjun Lee, Jihyun Lee, Kwang Won Lee, Hyun Seok Kim

Research output: Contribution to journalArticlepeer-review

Abstract

The objective of this study was to investigate changes in the cyanogenic glycoside (CN-Glc) content of apricot and plum chungs over the sugaring-ripening period and to evaluate their quality characteristics. The whole and flesh parts of the apricot and plum were mixed with sugar to a mixing ratio of 1:1 (w/w) to prepare their chungs, after which the fruit-sugar mixtures were stored for 13 months. The CN-Glc content dramatically increased within 3-4 months, reached the maximum, and gradually decreased over storage by 13 months. The apricot and plum chungs with seeds exhibited much higher CN-Glc contents than those without seeds. All chungs stored for 10 months were filtrated and treated for 30 min at 85oC to measure their quality characteristics. Similar soluble solid contents (53.4-53.6oBx) were found in all chungs. The apricot and plum chungs without seeds exhibited the higher concentrations of total carbohydrate, organic acid, and total polyphenolic compounds than those with seeds. In addition, the color of the apricot and plum chungs without seeds was darker and deeper yellow than those with seeds. Overall, the apricot and plum flesh may be better for producing the stone fruit chungs with minimal CN-Glc content and better nutrition.

Original languageEnglish
Pages (from-to)334-341
Number of pages8
JournalFood Engineering Progress
Volume27
Issue number4
DOIs
Publication statusPublished - 2023 Nov

Bibliographical note

Publisher Copyright:
© 2023 Korean Society for Food Engineering. All rights reserved.

Keywords

  • apricot
  • cyanogenic glycoside
  • fruit chung
  • plum
  • quality characteristic

ASJC Scopus subject areas

  • Food Science

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