Abstract
Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18%, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19% were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.
Highlights
Nowadays, healthy diet is becoming more and more important with key elements like fruits and vegetables
In other studies where the pigment concentration of sour cherry juice was investigated, the monomeric anthocyanin content of juice was measured within the range of 350–633 mg/L [4,5]
Degradation was lower at 80 °C, and the treatment for 4 h at this temperature resulted in 29 % loss of total anthocyanin content (573 mg/L) compared to the original levels found in fresh juice
Summary
Healthy diet is becoming more and more important with key elements like fruits and vegetables. These have a high content of biologically active compounds that contribute to good health and prevention of several diseases. Sour cherry (Prunus cerasus L.) is the second most important fruit in Hungary (after apple) with the yield of 53 thousand tonnes per year [1]. Sour cherry is processed to puree, concentrate, juice and canned fruit. Purees are used in the bakery, confectionary or dairy industry, while juices and concentrates serve as the base of fruit nectars and fruit beverages. Concentrates are highly esteemed by the industry due to their intensive taste and colour [2]
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