+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars

Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars

Food Research International 97: 15-26

Sweet cherry (Prunus avium) fruits are a nutritionally important food rich in dietary phenolic compounds. The aim of this study was to investigate the phenolic profile and chemometric discrimination of fruits from six cherry cultivars using a quantitative metabolomics approach, which combine non-targeted mass spectrometry and chemometric analysis. The assessment of the phenolic fingerprint of cherries allowed the tentative identification of 86 compounds. A total of 40 chlorogenic acids were identified in cherry fruit, which pointed out hydroxycinnamic acid derivatives as the main class of phenolics by number of compounds. Among the compounds detected, 40 have been reported for the first time in sweet cherry fruit. Hydroxycinnamic acids are also the quantitatively most represented class of phenolic compounds in the cherry cultivars with the exception of Lapins and Durone della Marca where the most representative class of phenolic compounds were anthocyanins and flavan-3-ols, respectively. This non-targeted approach allowed the tentative identification of the cultivar-compound relationships of these six cherry cultivars. Both anthocyanins and colorless phenolic compounds profile appeared to be cultivar-dependent. In detail, anthocyanins and flavonols patterns have the potential to be used for the determination of a varietal assignment of cherries.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 060088986

Download citation: RISBibTeXText

PMID: 28578036

DOI: 10.1016/j.foodres.2017.03.030

Related references

Comparison of phenolic compounds profile and antioxidant properties of different sweet cherry (Prunus avium L.) varieties. Food Chemistry 279: 260-271, 2019

Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey. Journal of Food Science 81(1): C7-18, 2016

Measurement of antioxidant activity and antioxidant compounds under versatile extraction conditions: I. the immuno-biochemical antioxidant properties of sweet cherry (Prunus avium) extracts. Anti-Inflammatory and Anti-Allergy Agents in Medicinal Chemistry 12(2): 173-187, 2013

Characterization of autochthonous sweet cherry cultivars (Prunus avium L.) of southern Italy for fruit quality, bioactive compounds and antioxidant activity. Journal of the Science of Food and Agriculture 97(9): 2782-2794, 2016

Preharvest application of oxalic acid increased fruit size, bioactive compounds, and antioxidant capacity in sweet cherry cultivars (Prunus avium L.). Journal of Agricultural and Food Chemistry 62(15): 3432-3437, 2014

Agromorphological characterization of traditional Spanish sweet cherry (Prunus avium L.), sour cherry (Prunus cerasus L.) and duke cherry (Prunus x gondouinii Rehd.) cultivars. Spanish Journal of Agricultural Research 6(1): 42-55, 2008

Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chemistry 107(1): 185-192, 2008

Evaluation of chemical constituents and antioxidant activity of sweet cherry Prunus avium L cultivars. International Journal of Food Science & Technology 46(12): 2530-2537, 2011

Effect of storage on phenolic profiles and antioxidant activity of sweet cherry (Prunus Avium L.) varieties of Kashmir valley. Agricultural and Biological Research 23(2): 130-137, 2007

Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds. International Journal of Food Sciences and Nutrition 2018: 1-14, 2018

In vitro bioavailability of phenolic compounds from five cultivars of frozen sweet cherries (Prunus avium L.). Journal of Agricultural and Food Chemistry 56(10): 3561-3568, 2008

Potential of sweet cherry (Prunus avium L.) by-products: bioactive compounds and antioxidant activity of leaves and petioles. European Food Research and Technology 245(3): 763-772, 2019

Changes in physical properties during fruit ripening of Hungarian sweet cherry (Prunus avium L.) cultivars. Postharvest Biology and Technology 40(1): 56-63, 2006

Physicochemical characteristics, antioxidant activity, organic acid and sugar contents of 12 sweet cherry (Prunus avium L.) cultivars grown in Turkey. Journal of Food Science 80(3): C564-C570, 2015

Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy. Food Chemistry 140(4): 630-638, 2013