Abstract
Phytochemical or bioactive compounds are secondary metabolites synthesized in plans that serve as antioxidants. Different studies have shown direct correlation between presence of bioactive compounds and health benefits of plant products. Sweet cherries contain important amount of bioactive compounds, mostly polyphenols. They are mainly used in fresh state, but also different cherry products are made to enable their consumption through the year. Aim of this study was to determine amount of polyphenols, anthocyanins and antioxidant activity in 3 different cherry cultivars and their products, jams and juice, prepared using traditional recepies. Total phenolic content was determined by the Folin-Ciocalteu method. Antioxidant activity using ABTS radical scavenging capacity assay and ferric reducing antioxidant potential (FRAP) assay. pH-differential method was used for determination of total anthocyanin content of all samples. There are significant differences in the content of all investigated bioactive compounds among selected cherry cultivars. Processing of cherries had a greater impact on the reduction of the total phenol and anthocyanin content, but did not have a significant effect on the reduction of antioxidant activity.
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