| Abstract
| - In this study the main chemical parameters, ascorbic acid and polyphenol content, and antioxidantactivity of two varieties of prunes, dried by high-temperature (85 + 70 °C) and low-temperature (60°C) procedures, were monitored during storage. Ascorbic acid content was higher in the prunes driedat 60 °C but significantly decreased in both varieties during storage. The different classes ofpolyphenols analyzed (cinnamates, anthocyanins, flavonols) showed different stabilities during storage.Neochlorogenic acid decreased only in the President variety, whereas chlorogenic acid increased inboth varieties; anthocyanins, present only in the President prunes, disappeared in the first months ofstorage, and the flavonol content fell significantly in both cultivars during the year of the study. Dryingtemperature significantly affected the polyphenol content, with different effects according to the classof polyphenols. Antioxidant activity showed a significant increase at the end of the storage periodand in the President variety was higher in the sample dried at the higher temperature. Keywords: Storage; antioxidant activity; phenols; prunes
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