Objective   A chewable tablet product made with plum ingredients was prepared and its phenol content, antioxidant properties, and hypouricemic effect analyzed.

  Method  Chewable tablets were prepared with substances and extract from Furong plums (Prunus sallcina Lindi. cv. Furong). Product formula was refined to achieve desired sensory quality judged by a panel and phenolic content determined by HPLC. Antioxidant activity of the tablets was represented by in vitro scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radicals, and hypouricemic effect determined by xanthine oxidase-xanthine reaction system.

  Result  The chewable tablets were prepared with 40% of plum powder, 20% of plum polyphenols powder, 20% of wheat bran powder cultivated by edible fungi, 10% of microcrystalline cellulose, and 10% of maltodextrin. The tablets were purplish red in color, smooth and clean without cracks or rough edges in shape, lightly sweet and sour in taste, and solid and chewy in texture. The phenols in them included epicatechin, proanthocyanidins, catechins, proanthocyanidins B, and anthocyanins. The scavenging abilities on DPPH and hydroxyl radicals were not significantly different from those of Vc, with IC₅₀ of 0.07 mg·mL⁻¹ on DPPH and 0.79 mg·mL⁻¹ on hydroxyl radicals. The IC₅₀ on inhibiting xanthine oxidase was 258.96 μg·mL⁻¹.

  Conclusion   The prepared chewable plum tablets contained a variety of phenols that exhibited desirable in vitro antioxidant and hypouricemic effects and could be further developed into a commercial functional food product.