Traditional and Innovative Processing of Georgian Myrobalan Plum ( P. cerasifera Ehrh ): Effects on Phytochemical Content

ABSTRACT This study provides a comprehensive chemical and functional characterization of Georgian Myrobalan plum ( Prunus cerasifera Ehrh.), a traditional fruit known locally as “tkemali.” Using advanced analytical methods including UPLC–PDA–MS and LC–ESI–MS, 34 phenolic compounds were identified, encompassing anthocyanins, hydroxycinnamic acids, flavan‐3‐ols, and flavonol glycosides. Cyanidin‐based pigments, particularly cyanidin‐3‐O‐rutinoside and cyanidin‐3‐O‐galactoside, dominated the anthocyanin profile, while resveratrol was tentatively detected for the first time in this species. Organic acid analysis revealed malic acid as the principal acidulant, contributing to the fruit's characteristic tartness and strong buffering capacity. Comparative processing studies demonstrated that traditional high‐heat methods (jam, open‐pan concentrate) caused severe degradation of heat‐labile phenolics and anthocyanins, with losses exceeding 90%, and significantly reduced antioxidant capacity. In contrast, innovative low‐temperature technologies such as freeze‐drying and rotary vacuum concentration preserved up to ninefold higher anthocyanin and sevenfold higher phenolic acid levels, enhancing the nutritional and functional quality of processed products. The fruit also exhibited high potassium content, reinforcing its nutritional value. These findings highlight P. cerasifera as a rich source of bioactive compounds and underscore the potential of non‐thermal processing methods to retain its phytochemical integrity. The study establishes a scientific foundation for the valorization of Georgian tkemali as both a cultural product and a modern functional food ingredient.