Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry.

Andrea Nemes,Erzsébet Szőllősi,Mária Szarvas,László Stündl,Péter Balogh,Attila Biró,Zoltán Cziáky,Judit Homoki,Judit Remenyik

doi:10.3390/molecules23123278

Andrea Nemes, Erzsébet Szőllősi + Show 7 more

Open Access

https://doi.org/10.3390/molecules23123278

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Abstract

Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100–300 mg in 100 g fresh fruit) and melatonin (0.15 mg in 100 g fresh fruit), but other flavonoid derivatives also can be isolated by aqueous alcoholic extraction. We have developed a new process for extracting non-extractable procyanidines bound to the membrane, proteins, and fibers. These compounds were seperated with UHPLC-MS methods, and the structure of individual components were identified on the basis of their mass fragmentation spectra. The antioxidant capacity of soluble and non-soluble antioxidants were measured with ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), trolox equivalent antioxidant capacity (TEAC) assays, and compared to the new measurement methods of water-soluble antioxidant capacity (ACW), lipid-soluble antioxidant capacity (ACL). Furthermore, total phenolic content (TPC) and total procyanidin content (PAC) were determinated. As a result of our investigation, we found that the solvent combination, where in the first step is water–ethanol (1:1), then 100% ethanol were suitable for the extraction of the extractable antioxidants. However, the chemiluminescence method that is based on the elimination of the superoxide radical is more accurate than other colorimetric methods which measure antioxidant capacity.

Highlights

Sour cherry (Prunus cerasus L.) belongs to the family of Rosaceae, subfamily Prunoideae, to the genus Prunus, subgenus Cerasus
It can be seen that the solution combination 1 and 2 extracted flavonoids and phenolic components
As a result of our investigation, we found that the amounts and antioxidant properties of the dissolved compounds are not significantly different in case of solvent combination 1 and 2

Summary

Introduction

Sour cherry (Prunus cerasus L.) belongs to the family of Rosaceae, subfamily Prunoideae, to the genus Prunus, subgenus Cerasus. This is the hybrid that is produced by crosses between sweet cherry (Prunus avium (L.) L.) and European dwarf cherry (Prunus fruticosa) [1]. According to the FAOSTAT, world production of sour cherries in 2016 was 1,378,216 tons. Hungary is only the eighth, with nearly 70 thousand tons. Because of the geographic and climatic conditions of Hungary and the long breeding work, the Hungarian cultivar assortment and their varieties wiht outstanding nutritional parameters were developed, that are unique in the world. The popularity of the Hungarian varieties is shown by the fact that a Hungarian cultivar ‘Újfehértói fürtös’ was introduced into the United States in 1984

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