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

Authors
Journal
Food Chemistry
0308-8146
Publisher
Elsevier
Publication Date
Volume
135
Issue
4
Identifiers
DOI: 10.1016/j.foodchem.2012.07.032
Keywords
  • Sour Cherry Juice
  • Antioxidant Capacity
  • Total Polyphenol
  • Monomeric Anthocyanin
  • Anthocyanin Profile

Abstract

Abstract The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were within the ranges 20.0–37.9mmol/L, 1510–2550 and 350.0–633.5mg/L, respectively. The main anthocyanin compound in sour cherry juice was cyanidin-3-glucosylrutinoside at concentrations between 140.3 and 320.9mg/L. Cyanidin-3-glucosylrutinoside was followed by cyanidin-3-rutinoside within a concentration range of 25.5–85.5mg/L. Cyanidin-3-sophoroside and cyanidin-3-glucoside contents were relatively low (2.6–21.5 and 2.0–9.9mg/L). Anthocyanin capacity and total polyphenol content were fairly well correlated (r=0.742, p<0.01), whereas the correlation between antioxidant capacity and monomeric anthocyanin content was insignificant (r=0.423, p>0.05). The correlation between antioxidant capacity – cya-3-glucosylrutinoside (r=0.606, p<0.01) and antioxidant capacity – cya-3-rutinoside (r=0.628, p<0.01) was significant.

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