Abstract
The objective of this study is to investigate the influence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs. Marasca and Oblačinska) juices. Samples were collected during four processing steps: from fresh fruit prior to processing, then from pressed, filtered and concentrated juices. The content of total phenols was the same in both cultivars, but antioxidant activity (Oblačinska>Marasca) and total monomeric anthocyanins (Marasca>Oblačinska) differed. All processing steps significantly influenced the content of total phenols, total monomeric anthocyanins and antioxidant activity. In all samples four major anthocyanins were identified by HPLC with UV/VIS PDA detector, listed in the descending order based on their abundance: cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside and cyanidin-3-glucoside. Marasca cv. contained more total anthocyanins, and contents of cyanidin-3-sophoroside and cyanidin-3- -glucosylrutinoside. The content of total hydroxycinnamic acids was also higher in Marasca than Oblačinska cv. After processing, the concentration of all identified anthocyanins increased in both cultivars. Majority of the highest values of polyphenols were detected in the juice after pressing. The content of polyphenols and their antioxidant activity were considerably stable during industrial processing to concentrated juice. Although Marasca had higher polyphenolic content than Oblačinska, both cultivars showed promising industrial potential for processing to concentrated juice.
Highlights
Consumers in developed countries are showing increased interest in the consumption of foods that may have added beneficial influence on their health [1] due to improved awareness about illnesses related to poor dieting [2]
In all samples four major anthocyanins were identified by HPLC with UV/VIS photo diode array (PDA) detector, listed in the descending order based on their abundance: cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside and cyanidin-3-glucoside
The obtained results showed that concentrated juices from both sour cherry cultivars were rich in phenolic compounds, with Marasca having higher polyphenolic content than Oblačinska
Summary
Consumers in developed countries are showing increased interest in the consumption of foods that may have added beneficial influence on their health [1] due to improved awareness about illnesses related to poor dieting [2]. Functional food and drink industry has shown continuous growth on the worldwide markets as well as increased interest in raw materials that may be used for such production (e.g. concentrated juices for production of functional drinks). Sour cherries (Prunus cerasus L.) are potentially good raw material for functional foods because of substantial content of polyphenols, especially anthocyanins [3,4,5,6,7,8], with antioxidant activity able to neutralise or scavenge free radicals associated with numerous diseases [9,10,11]. Khoo et al [11] showed that differences among cultivars significantly influenced their health-promoting effects
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