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J Agric Food Chem. 2014 Dec 24;62(51):12332-45. doi: 10.1021/jf504023z. Epub 2014 Dec 11.

Evaluation of sour cherry (Prunus cerasus L.) fruits for their polyphenol content, antioxidant properties, and nutritional components.

Author information

1
Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science , 37/41 Chełmońskiego Street, 51-630 Wroclaw, Poland.

Abstract

Nutritional compounds (phenolic compounds, L-ascorbic acid), antioxidant activities, and physicochemical characteristics (fruit weight, dry matter, soluble solids, pH, acidity, total and reducing sugars) of 33 different sour cherry cultivars were studied. Polyphenols were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA-FL. A total of 41 polyphenolic compounds found were identified and presented as 14 flavan-3-ols, 11 anthocyanins, 5 hydroxycinnamic acids, 10 flavonols, and 1 flavon. The content of total polyphenols (TPs) ranged from 2982.51 ('Wisok' cultivar) to 1539.43 mg/100 g dry weight ('Erdi Nagygyϋmϋscu'cultivar). Flavan-3-ols, the major class of sour cherry polyphenols, represented ∼ 40% of the TP compounds, whereas anthocyanins and hydroxycinnamic acids amounted for about 25% each. The content of l-ascorbic acid did not exceed 22.18 mg/100 g fresh matter. Some polish sour cherry cultivars (especially 'Agat', 'Ametyst', 'Wider', 'Winer', and 'Wisok') may be selected to promote the growth of cultivars with strong nutritional and phytochemical beneficial effects on human health.

KEYWORDS:

ABTS; FRAP; LC/MS; ORAC; anthocyanins; chemical property; phenolic compounds; sour cherry

PMID:
25495123
DOI:
10.1021/jf504023z
[Indexed for MEDLINE]

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