Total anthocyanins, total phenolics, and the antioxidant activities of 1 sour cherry cultivar (Prunus cerasus L.) and 3 sweet cherry cultivars (P. avium L.) were determined. Bing cherries were highest in anthocyanins, whereas Montmorency cherries were highest in total phenolics and antioxidant activities (oxygen radical absorbance capacity and ferric reducing antioxidant power). Total phenolics and anthocyanins for all cultivars were concentrated in the skin. More than 75% of anthocyanins in frozen Bing cherries were destroyed after 6 mo of storage at -23°C. During canning, about half the anthocyanins and polyphenolics leached from the fruits into the syrup with little total loss. Spent cherry brine contained substantial anthocyanins and polyphenolics.

Anthocyanins and phenolics of 10 blue honeysuckle (Lonicera caerulea L.) genotypes were characterized and quantified by HPLC-DAD. Peak assignments were confirmed by low-resolution electrospray mass spectrometry. Six anthocyanins were detected with the major peak identified as cyanidin 3-glucoside. Five additional anthocyanins were characterized as cyanidin 3,5-diglucoside, cyanidin 3-rutinoside, pelargonidin 3-glucoside, peonidin 3-glucoside, and peonidin 3-rutinoside. Four polyphenolics were identified as chlorogenic acid, neochlorogenic acid, quercetin 3-rutinoside, and quercetin 3-glucoside. Two additional unidentified phenolics were characterized as flavonol and hydroxycinnamic derivatives based on UV-vis spectra. Hydroxycinnamate levels ranged from 30.4 to 156.2 mg/100 g, whereas the flavonol content ranged from 12.6 to 32.8 mg/100 g. The L. caerulea subspecies boczkarnikovae contained the highest amounts of hydroxycinnamic derivatives and flavonols.

The distribution of anthocyanin pigments and polyphenolics in 1 sour cherry (Prunus cerasus) and 3 sweet cherry (Prunus avium) cultivars was determined by high-performance liquid chromatography with diode array detection. Changes during frozen storage, canning, and brining were also monitored. Sweet cherry cultivars differed qualitatively with respect to the minor anthocyanins. Hydroxycinnamates are the major class of polyphenolics in sweet cherries, whereas flavanols are in the majority in Montmorency cherries. Hydroxycinnamates were greatly affected by processing and storage, whereas flavonol glycosides were quite stable. Half of the anthocyanins and polyphenolics were transferred to the syrup with canning, and nearly all were transferred to brine during brining.

Fruit anthocyanins provide color and health benefits, thus cereals containing these pigments could be used as functional foods. White corn meal with 10% sucrose was twin-screw extruded with either corn syrup, lowbush blueberry concentrate, or Concord grape-juice concentrate. Extrusion reduced anthocyanins, but there was no change due to storage at room temperature for 3 mo. Polymeric color was higher in the blueberry cereal. The grape cereal was lighter and less red than the blueberry product. Bulk density was highest in the corn-syrup cereal. Overall acceptability was higher for the syrup and grape cereals. Sweetness and flavor acceptability were correlated with overall liking.

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