Influences of Cultivars and Industrial Processing on Polyphenols in Sour Cherry (Prunus cerasus L.) Concentrated Juices

Repajić, Maja; Kovačević, Danijela Bursać; Putnik, Predrag; Dragović–Uzelac, Verica; Kušt, Josipa; Čošić, Zrinka; Levaj, Branka

doi:10.17113/ftb.53.02.15.4151

Cited by 19 publications

(21 citation statements)

References 31 publications

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“…GM TP value of 3.97 mg GAE mL −1 (Table ) confirmed the abundance of phenolic compounds in tested sour cherry juices, showing their good potential for use in functional food products, including smoothies, which are listed very high on the consumers’ list of desirable fruit‐based products. Obtained results are in accordance with previous investigations (Damar & Eksi, ; Khoo et al., ; Papp et al., ; Pissard et al., ; Repajić et al., ; Toydemir et al., ; Wojdyło et al., ). Data presented in Table showed highly significant differences in TP amount between cultivars ( p ≤ 0.01).…”

Section: Resultssupporting

confidence: 92%

“…As cultivars with higher SS content increase profitability of concentrated juice production, Maraska and Oblačinska could be more suitable for concentrated juice manufacturers. These cultivars previously showed their suitability for the production of concentrated juice with regard to their polyphenolic content (Repajić et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…Many sour cherry cultivars are known as continental cultivars (Ganopoulos et al., ; Grafe & Schuster, ; Homoki et al., ; Khoo et al., ; Papp et al., ; Pissard et al., ; Siddiq et al., ; Viljevac et al., ; Wojdyło et al., ), mainly grown in north and middle European countries (Clausen et al., ; Khoo et al., ; Wojdyło et al., ) as well as in Balkan region (Mihaljević et al., ). On the other hand, there are cultivars that achieve its best quality in Mediterranean climate conditions, like autochthonous cultivar Maraska grown in Dalmatia region (Levaj et al., ; Pedisić, Dragović‐Uzelac, Levaj, & Škevin, ; Repajić et al., ; Viljevac et al., ; Viljevac Vuletić et al., ). Multiple authors confirmed differences among sour cherry cultivars in quality characteristics such as soluble solids (SS) content (Ganopoulos et al., ; Grafe & Schuster, ; Papp et al., ; Siddiq et al., ; Wojdyło et al., ), content of sugars and acids (Clausen et al., ; Ganopoulos et al., ; Grafe & Schuster, ; Papp et al., ; Siddiq et al., ; Wojdyło et al., ), color (Pedisić, Levaj, Dragović‐Uzelac, Škevin, & Skendrović Babojelić, ; Siddiq et al., ; Viljevac et al., ) as well as the content of bioactive compounds (Homoki et al., ; Khoo et al., ; Papp et al., ; Pedisić et al., ; Siddiq et al., ; Viljevac Vuletić et al., ; Wojdyło et al., ), and sensory characteristics (Clausen et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

Repajić

Puškar²,

Dugalić³

et al. 2019

Journal of Food Science

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Freshly squeezed sour cherry (Prunus cerasus L.) juices of Maraska Brač (BR), Maraska MA (MA), Oblačinska 18 (18), Oblačinska Osječka (OS), Rexelle (REX), Heimann conserved (HEI), and Kelleris 16 (KEL) grown in different climate regions (Mediterranean and continental) in two consecutive harvest years were analyzed for quality and sensory properties. Obtained results showed that investigated sources of variation (cultivar, growing area, harvest year) significantly influenced physical, chemical, and sensory properties of tested juices. All juices had high soluble solids (SS) (17.26% to 25.89%), especially BR (24.19%), MA (25.89%), 18 (24.66%), and OS (23.61%). Juices also had considerable total phenols (TP) content (2.19 to 5.87 mg GAE ml−1) and antioxidant capacity (AC) (0.020 to 0.045 mmol TE mL−1) with BR, MA, REX, and HEI containing the highest amounts of bioactive compounds (BR = 5.87 mg GAE mL−1, MA = 5.68 mg GAE mL−1, REX = 4.42 mg GAE mL−1, HEI = 4.27 mg GAE mL−1). Sensory evaluation showed that all juices had satisfying sensory profiles with BR, MA, 18, OS, and KEL juices scoring particularly high (5.3 to 8.9 of 10) in desirable sensory properties (color intensity [CI], sour cherry taste [SCT], harmonious taste [HT], taste fullness [TF], sour cherry odor [SCO], and viscosity [V]) of fresh sour cherry cloudy juice. Juices from Mediterranean area achieved higher values for SS, pH, SS/TA ratio, TP, AC, SCT, HT, TF, SCO, and V compared to continental zone juices. Harvest year with higher temperatures and less rainfall also resulted in higher SS, pH, TP, and AC as well as stronger expression of desirable sensory properties. Practical Application The results of this study provide an insight into sour cherry potential for use in functional food products, including today's popular smoothies, since it is fruit rich with health contributing compounds and possesses desirable sensory characteristics (color intensity, sour cherry taste, harmonious taste, taste fullness, sour cherry odor, and viscosity) at the same time, which can differ due to cultivar, climate diversity as well as weather conditions.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

Repajić

Puškar²,

Dugalić³

et al. 2019

Journal of Food Science

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“…Presence of the same compounds in sour cherry products was confirmed by Kirakosyan et al (2009) and in dried sour cherry by Zorić et al (2014). Only four anthocyanin compounds were reported in the study by Repajić et al (2015), but they also reported that the dominant compounds in sour cherry juice are cyanidin-3-O-glucosyl-rutinoside and cyanidin-3-Orutinoside.…”

Section: Discussionmentioning

confidence: 96%

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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“…Studies have demonstrated that sour cherries exhibit anticarcinogenic effect in various colon cancer models (Ferreti et al, 2010). Furthermore, anthocyanins were identified as anti-inflammatory agents, which are major contributors to the antioxidant activity in cherries (Ferreti et al, 2010;Repajić et al, 2015). The total anthocyanin content of sour cherries is reported to range from 28 to 80 mg 100 g -1 (Blando et al, 2004).…”

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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Influences of Cultivars and Industrial Processing on Polyphenols in Sour Cherry (Prunus cerasus L.) Concentrated Juices

Cited by 19 publications

References 31 publications

Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

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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