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Food Chem. 2019 May 1;279:260-271. doi: 10.1016/j.foodchem.2018.12.008. Epub 2018 Dec 11.

Comparison of phenolic compounds profile and antioxidant properties of different sweet cherry (Prunus avium L.) varieties.

Author information

1
Pharmaceutical and Health Science Department, Pharmacy Faculty, San Pablo-CEU University, CEU Universities, Campus Montepríncipe, 28668 Boadilla del Monte, Madrid, Spain. Electronic address: nacemes@ceu.es.
2
Centre for Metabolomics and Bioanalysis (CEMBIO), Chemistry and Biochemistry Department, Pharmacy Faculty, San Pablo-CEU University, Boadilla del Monte, 28668 Madrid, Spain. Electronic address: gradini@ceu.es.
3
Pharmaceutical and Health Science Department, Pharmacy Faculty, San Pablo-CEU University, CEU Universities, Campus Montepríncipe, 28668 Boadilla del Monte, Madrid, Spain.
4
Centre for Metabolomics and Bioanalysis (CEMBIO), Chemistry and Biochemistry Department, Pharmacy Faculty, San Pablo-CEU University, Boadilla del Monte, 28668 Madrid, Spain. Electronic address: antogar@ceu.es.
5
Chemistry and Biochemistry Department, Pharmacy Faculty, San Pablo-CEU University, CEU Universities, Campus Montepríncipe, 28668 Boadilla del Monte, Madrid, Spain. Electronic address: dmumin@ceu.es.

Abstract

In the present work, three Spanish local varieties of Prunus avium (L.), as well as two foreign varieties were studied. The content of total phenols, flavonoids, anthocyanins, glucose and fructose of methanolic extracts from ripe fruits of each variety were analysed. A phytochemical profile of these cultivars was performed by UHPLC-qTOF-MS. The employed chromatographic method allowed a clear and rapid separation of the three main phenolic compound groups present in the extracts: hydroxycinnamic acids, anthocyanins and flavonoids. In addition, the extracts DPPH radical scavenging ability, as well as their capacity to affect xanthine/xanthine oxidase system, were determined. Finally, variations in ROS intracellular concentrations in HepG2 cell line cultures treated with cherry extracts were measured through DCFH-DA assay. All extracts showed a significant inhibitory effect on the xanthine/xanthine oxidase system. Differences between in vitro and in cell culture results evidence the interaction among the phenolic compounds of the extract.

KEYWORDS:

Anthocyanins; Antioxidant activity; Polyphenols; Prunus avium; Xanthine oxidase

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