Component Changes in Plum Syrup Production: 29 ACS Derivatives Identified Including New Compounds

Overview

A detailed analysis was conducted on the chemical constituents of immature green plum (Prunus mume) fruits and their processed syrup, which are widely consumed in East Asia. The research group isolated and structurally elucidated 29 acetylcoumaroylsucrose (ACS) derivatives, including 16 novel compounds, from the immature fruits. Furthermore, using advanced analytical techniques, they identified a total of 67 ACS derivatives within the fruits and processed syrups. Notably, the study revealed that the composition of these ACS derivatives changes during the syrup maturation process. Specifically, a deacetylation process occurred during aging, resulting in a decrease in tri-, tetra-, and penta-ACS derivatives, while non- and mono-ACS derivatives increased. These findings expand the chemical diversity of plum fruits and their processed products, providing fundamental data for future bioactivity studies and quality control.

Key Points

• Isolated and identified 29 ACS derivatives, including 16 newly discovered compounds, from immature green plum fruits.
• Identified a total of 67 ACS derivatives in both fruits and syrups using UPLC-DAD-QToF-MS.
• Discovered that deacetylation alters the composition of specific ACS derivatives during the syrup maturation process.
• Visualized the chemical transformation in processed plum products, contributing to future functional evaluations and quality standardization.

Reader-Specific Insights

• Distributors, Retailers, and Importers: The scientific clarification of ingredient changes in plum syrup, a popular product in East Asia, can be utilized for product differentiation and storytelling in marketing.
• Plum Growers and Producers: This provides foundational data to enhance the value of plums for processing, drawing attention to future research on how fruit maturity and processing methods affect syrup components.