Evaluation of chemical constituents and antioxidant activity of sweet cherry (Prunus avium L.) cultivars

Kelebek H., SELLİ S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.46, sa.12, ss.2530-2537, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 12
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1365-2621.2011.02777.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2530-2537
  • Anahtar Kelimeler: Anthocyanins, antioxidant activity, organic acids, phenolic compounds, sugars and sweet cherry, ORGANIC-ACIDS, HYDROXYCINNAMIC ACIDS, POSTHARVEST STORAGE, PHENOLIC CONTENT, CAPACITY, ANTHOCYANINS, FRUITS, PLANT, IDENTIFICATION, QUANTITATION
  • Çukurova Üniversitesi Adresli: Evet

Özet

This research was undertaken to evaluate the sugars, organic acids, phenolic compositions and antioxidant capacities of sweet cherry cultivars (Van, Noir de Guben, Larian and 0-900 Ziraat) grown in Turkey. High-performance liquid chromatographic methods were used to identify and quantify four sugars (sucrose, glucose, fructose and sorbitol) and four organic acids (malic, citric, shikimic, and fumaric acid). The major organic acid was found as malic acid (8.5410.02 g kg-1 of FW). With regard to sugars, glucose was present in the largest amounts (44.7148.31 g kg-1 of FW) for sweet cherry cultivars. The sum of sugars ranged from 103.87 (Larian) to 113.13 g kg-1 of FW (0-900 Ziraat) and that of organic acids from 12.01 (0-900 Ziraat) to 14.17 g kg-1 of FW (Noir de Guben). A total of eleven phenolic compounds were identified and quantified in sweet cherry cultivars, including hydroxycinnamic acids (3), anthocyanins (5), flavan-3-ols (2) and flavonol (1) compounds. Total phenolic contents ranged from 88.72 (Van) to 239.54 (Noir de Guben) mg/100 g of FW, while antioxidant activities ranged from 2.02 to 7.75 mu m Trolox equivalents g-1 of FW.