Relation of total antiradical activity and total polyphenol content of sweet cherries (Prunus avium L.) and tart cherries (Prunus cerasus L.)

Abstract

In present study the quantification of total phenolics content (TPC), total antioxidant activity (TAA) and their relation in sweet and tart cherries were studied. Aqueous and pure polar solvents were used to compare the yield of present phenolic compounds in prepared extracts. The solubility of phenolics was the most effective in sweet cherry extracts with using of 50 % methanol and in tart cherry extracts with using of 50 % acetone. The yield of TPC of both tested cherry fruit extracts was higher with pure methanol in comparison to pure acetone. Substantial TPC assessed with Folin-Ciocealteu assay in tart cherry extracts were in range from 70.6±8.46 mg to 241.4±7.26 mg GAE/100 g FW. Extracts from lyophilised tart cherries (methanolic and water-acetone mixtures) contain in average 2-times higher amount of polyphenols than ethanol extracts. The DPPH antiradical efficiency values of the both tested fruit extracts were higher in extracts of tart cherries (from 5.4 to 9.9 % of inhibition of DPPH radical) when compared to those of sweet cherries (from 2.4 to 3.5 % of inhibition of DPPH radical). Total antioxidant activity (TAA) of sweet cherry extracts (using 70 % ethanol and with 70 % methanol) and of tart cherry extracts (with 50 % methanol) depended on phenolics content.

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

“…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.…”

“…9: 389-395 Plant Soil Environ. doi: 10.17221/472/2017 to the different extraction and measuring protocols (Melicháčová et al 2010) but also the strong impact of cultivar and environmental factors during the growing season cannot be discarded. Khoo et al (2011) found variation in the anthocyanin content among 34 sour cherry cultivars in a range from 21 to 272 mg malvidin-3-glucoside equivalents/100 g of fresh fruit weight.…”

Identification of new Iranian sour cherry genotypes with enhanced fruit quality parameters and high antioxidant properties

“…Sour cherries are comparatively rich in anthocyanins and possess high antioxidant activity (Siddiq et al 2011), yet surprisingly few studies have compared antioxidant capacities of several sour cherry cultivars (Simunic et al 2005;Veres et al 2006). Values of total antioxidant activity of tart cherry extracts in Melichacova et al (2010) ranged from 5.4%-9.9% of inhibition of DPPH, and some of the Iranian sour cherry genotypes examined here had significantly higher values.…”

“…The DPPH radical scavenging assay is commonly employed to evaluate the ability of antioxidant to scavenge free radicals (Melichacova et al 2010),…”

Food Phenolic Compounds: Main Classes, Sources and Their Antioxidant Power

“…In this study significant increases were also found in the content of total phenolic compounds and antioxidant power during the ripening of fruits. Additionally, different solvents were applied for comparing the antioxidant capacity and the yield of total phenolic compounds present in the extracts of sour and sweet cherries [40]. It was found that the solubility of phenolic compounds was more effective in extracts of sweet cherries with use of methanol at 50% and in extracts of sour cherries with the use of acetone at 50%.…”