Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice

Damar, İrem; Ekşi, Aziz

doi:10.1016/j.foodchem.2012.07.032

Cited by 97 publications

(69 citation statements)

References 23 publications

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“…The content of ascorbic acid was close (between 8.2 and 22.6 mg/100g FW) for all the cultivars except Samba (showing a higher content, 111.4 mg/100 FW). The content of phenolic compounds was well correlated with the antioxidant capacity (R 2 = 0.720), as previously observed by Chaovanalikit and Wrolstad [23] and Damar and Eksi [24]. Khoo et al [25] also indicated that selection of cultivars is important to obtain cherries with better potential health promoting effects because in addition, they have shown differences in bioactivity experiments (Caco-2 cancer cell proliferation inhibitory activity and effect on prostaglandin E2 production).…”

Section: Antioxidant Capacity Of Various Cultivars Of Small Dark Fruitssupporting

confidence: 74%

Antioxidant capacity of small dark fruits: Influence of cultivars and harvest time

Kevers

Pincemaïl

Defraigne

et al. 2014

JBR

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Abstract. BACKGROUND:Small dark fruits represent one of the most important sources of bioactive compounds with antioxidant capacity in the human diet. The content of health-promoting antioxidants in these fruits may be important information to take into account when a fruit producer has to choose which cultivar to grow. OBJECTIVE: It is important to know how antioxidant capacity and antioxidant compounds as total phenolics and ascorbic acid vary between 9 small dark fruit species and for each species among cultivars (2 to 10 per species). METHODS:The antioxidant capacity (ORAC assay), total phenolic (Folin-Ciocalteu) and ascorbic acid content were measured in 9 fruits (plums, blackcurrants, blackberries, blueberries, cherries, redcurrants, raspberries, white currants and gooseberries) / 42 cultivars harvested at maturity during their high production period. RESULTS:The comparison of the average of the various cultivars of each small fruits showed that blackcurrants had the best antioxidant capacity (with plums), the highest ascorbic acid content and the highest total phenolic content (with blackberries). The present study shows that total phenolic compounds, ascorbic acid and antioxidant capacity strongly differed between genotypes of each small dark fruits. Other parameters as harvest time, culture conditions and maturity degree at the harvest may also influence the antioxidant capacity of small fruits. CONCLUSIONS: Among small dark fruits, blackcurrants have high qualities. Choices of variety, harvest time and maturity degree are important for all fruits.

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Section: Antioxidant Capacity Of Various Cultivars Of Small Dark Fruitssupporting

confidence: 74%

Antioxidant capacity of small dark fruits: Influence of cultivars and harvest time

Kevers

Pincemaïl

Defraigne

et al. 2014

JBR

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“…Sour cherry (Prunus cerasus L.) is a rich source of nutrients and bioactive compounds, including anthocyanins, hydroxycinnamic acids, malic acids, vitamins and minerals, but the tart taste of this fruit is not always accepted by consumers (Damar and Ekşi 2012;Kirakosyan et al 2009;Wojdyło et al 2014b). Because of this, there are various sour cherry products including wines, jams, juices or beverages with a high content of sucrose and low levels of the fruit.…”

Section: Introductionmentioning

confidence: 99%

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Nowicka

Teleszko

2017

J Food Sci Technol

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The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole timeof-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherryflowering quince smoothie, while the lowest was observed in the sour cherry-pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective.

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“…Sour cherries (Prunus cerasus L) (also called tart cherries) are an important source of anthocyanins and other phytochemicals that possess many potential biological properties (Damar et al, 2012;Šarić et al, 2009). Studies have demonstrated that sour cherries exhibit anticarcinogenic effect in various colon cancer models (Ferreti et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…The total anthocyanin content of sour cherries is reported to range from 28 to 80 mg 100 g -1 (Blando et al, 2004). However, the total anthocyanin content and composition differ depending on sour cherry genotype (Blando et al, 2004;Damar, Eksi, 2012). Processing of fruits and vegetables affects their phytochemical and nutrient content, which may also influence their related health benefits (Ou et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Potential application of pulsed electric fields to improve the recovery of bioactive compounds from sour cherries and their by-products

Bobinaitė¹,

Pataro²,

Visockis³

et al. 2017

FoodBalt

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Pulsed electric fields (PEF) treatment induces transmembrane potential by means of an externally applied electric field of sufficient intensity, which causes an increase in the permeability of a cell membrane. PEF can be applied for plant cell disruption as upstream step to enhance the efficiency of mass transfer in further processing such as hydraulic pressing or extraction. The objective of the study was to evaluate the potential of using PEF technology for the increase of the juice yield and improved extraction of bioactive compounds from sour cherries (Prunus cerasus L.) and their by-products. PEF treatments (1-5 kV cm -1 at 10 kJ kg -1 ) were applied to cherries before the juice pressing. The by-products (press cake) generated were extracted with aqueous methanol. The samples from PEF pre-treated cherries and their by-products were compared to both untreated (control) samples and samples obtained from freezethawed (PEF untreated) cherries. The highest increase in juice yield by 45% was obtained at PEF intensity of E=3 kV cm -1 , showing similar results to freeze-thawed sample (41%). The application of PEF significantly increased the release of total anthocyanins (48.3-53.3 mg 100 mL -1 ) and total phenolics (126.6-133.9 mg 100 mL -1 ) into juice as compared with the control (33.8 and 112.9 mg 100 mL -1 , respectively), whereas juice from freeze-thawed sample exhibited the highest value only for total phenolics content (164.4 mg 100 mL -1 ). The extracts from by-products obtained after PEF assisted juice pressing of cherries showed significantly higher contents of bioactive compounds and higher antioxidant power as compared with the control extract and the extract of freezethawed sample. Overall, the results of this work demonstrated promising use of PEF technology in sour cherry processing.

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Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice

Cited by 97 publications

References 23 publications

Antioxidant capacity of small dark fruits: Influence of cultivars and harvest time

Antioxidant capacity of small dark fruits: Influence of cultivars and harvest time

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Potential application of pulsed electric fields to improve the recovery of bioactive compounds from sour cherries and their by-products

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