[Effect of processing on the antioxidant capacity of the plum (Prunus domestica)].

Fruits are considered sources of antioxidant compounds whose properties could impair due to processing. The objective of this work was to determine the effect of blanching and osmotic dehydration on the total polyphenols content, tannins and antioxidant capacity of plums (Prunus domestica) in yellow and red varieties. The total phenolic content in plums was determined according to the Folin-Ciocalteu assay and tannins were determined by vanillin assay.

(E)-3-(1-Naphthyl-amino)-methyl-ene-(+)-camphor.

In the crystal structure of the title ketoamine {systematic name: (E)-1,7,7-trimethyl-3-[(1-naphthyl-amino)-methyl-idene]bicyclo-[2.2.1]heptan-2-one}, C(21)H(23)NO, there are two independent mol-ecules in the asymmetric unit.