Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars

Bonerz, Daniel; Würth, Kirsten; Dietrich, Helmut; Will, Frank

doi:10.1007/s00217-006-0328-7

Cited by 107 publications

(85 citation statements)

References 17 publications

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“…These values are higher than data reported by Khoo et al (2011) in 34 sour cherry cultivars, in the range from 74 to 754 mg/100 g of total polyphenols. Other previous reports on the total polyphenol content of sour cherries varied from 78 to 500 mg/100 g (Kim et al 2005, Bonerz et al 2007, Dragović-Uzelac et al 2009). Higher concentrations of polyphenols in our investigation as compared to other studies may be the result of differences in extraction and measuring protocols (Melicháčová et al 2010) performed by a group of several authors in polyphenol determination but also it can be a consequence of cultivar impact, climatic conditions and agricultural measures in specific location were sampling is done.…”

Section: Resultsmentioning

confidence: 89%

Season, location and cultivar influence on bioactive compounds of sour cherry fruits

Vuletić¹,

Dugalić²,

Mihaljević³

et al. 2017

Plant Soil Environ.

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The aim of this study was to determine how different locations, years and cultivars influenced polyphenol and anthocyanin content in fruits of different sour cherry cultivars (Prunus cerasus L.). Fruits of five sour cherry cultivars were harvested in two locations (Osijek and Zadar) over three consecutive years (2010, 2011 and 2012). Factorial ANOVA showed that year and location significantly influenced the accumulation of polyphenols and anthocyanins in sour cherry fruits. 2010 was the best year with 9.89 mg/g of polyphenols and 5.08 mg/g of anthocyanins on average. Although year and location revealed a strong influence, cultivar is the principal source of variation, as it is proved by the polyphenol content in the range from 5.89 to 10.78 mg/g and the anthocyanin content in the range from 3.15 to 4.76 mg/g. Cv. Maraska appears to be the most significant source of bioactive compounds, while cvs. Heimanns Konservenweichel and Rexelle gave very similar but significantly lower contents of polyphenols and anthocyanins than cv. Maraska. Cv. Oblačinska had significantly the lowest contents of investigated bioactive compounds.

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Section: Resultsmentioning

confidence: 89%

Season, location and cultivar influence on bioactive compounds of sour cherry fruits

Vuletić¹,

Dugalić²,

Mihaljević³

et al. 2017

Plant Soil Environ.

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“…Polyphenols identified in sour cherry juices, besides anthocyanins, include (-)-epicatechin (flavanol), neochlorogenic, chlorogenic and 3-coumaroylquinic acids (hydroxicinnamic acids), as well as quercetin and kaempferol glycosides (flavonols). 22 In this study, sour cherry cv. šFe-keti}ka' was chosen for its more intensive taste and deeper red colour, indicating high anthocyanin content.…”

Section: Introductionmentioning

confidence: 93%

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

Šaponjac

Ćetković

Čanadanović-Brunet

et al. 2017

ACSi

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In this study sour cherry pomace was extracted with food-grade solvent (50% ethanol), concentrated and stabilized in whey and soy proteins by encapsulation. Soy proteins exhibited higher encapsulation efficiency (94.90%), but not significantly (p < 0.05), from whey (90.10%). Storage properties of whey (WP) and soy protein (SP) encapsulates in terms of total polyphenols, anthocyanins and antioxidant activity were tested for 6 weeks. At the end of storage period the retention of polyphenols in SP and WP was similar (67.33 and 69.30%, respectively), while the content of anthocyanins has increased in SP (for 47.97%) and decreased in WP (for 1.45%). The decrease in antioxidant activity in SP (12.22%) was lower than in WP (35.04%). Colour parameters of encapsulates have followed the similar trend as anthocyanin change during storage. The technique reported herewith can be used for obtaining quality encapsulates for their use as functional food additives, as a way of fruit waste valorization.

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“…The main components of the cherry extract (see supporting information, Figures S15-S20) were also identified: cyanidin with dihexose (peak 32), cy-3-glu (peak 35), quercetin disubstituted with hexose (peak 40) cy-3-rut (peak 41), quercetin disubstituted with hexose and deoxy hexose (peak 71), kaempferol disubstituted with hexose and deoxy hexose (peak 85) and an unknown flavonoid with hexose (peak 87). Using the combined data from methods 1 and 2 together with previously reported data, [35][36][37][40][41][42][43][44][45][46][47][48][49][50][51][52] the peaks could be tentatively assigned. The assignments can be found in Table 4 (red onion) and in supporting information, Tables S1 and S2 (strawberry and cherry respectively).…”

Section: Compound 26 Inmentioning

confidence: 99%

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

Fridén

Sjöberg

2014

J. Mass Spectrom.

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Flavonoids are a class of secondary plant metabolites existing in great variety. Due to this variety identification can be difficult, especially as overlapping compounds in both chromatographic separations and mass spectrometric detection are common. Methods for distinguishing isobaric flavonoids using MS 2 Additional supporting information may be found in the online version of this article at the publisher's web site.3

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Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars

Cited by 107 publications

References 17 publications

Season, location and cultivar influence on bioactive compounds of sour cherry fruits

Season, location and cultivar influence on bioactive compounds of sour cherry fruits

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

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