Abstract
Sour cherry (Prunus cerasus L.) cultivars grown in Hungary are of local origin while most sweet cherry cultivars in Hungary are introduced from other countries.A great phenotypic variability is displayed by both species. In the present study, we analyzed 10 sour and 9 sweet cherry cultivars for their antioxidant capacity, total polyphenolics (TPC) and total anthocyanin (TMAC) contents. In general, sour cherries showed higher levels of antioxidant capacity, TPC and TMAC. The anthocyanin contents varied from 0.16 to 6.85 and 1.41 to 127.56 mg/100 g for sweet and sour cherries, respectively. However, TMAC generally seems to have a limited influence on the antioxidant capacity of cherries.An amarelletype sour cherry, ‘Pipacs 1’ showed the highest antioxidant capacity (21.21mmolAA/l) and TPC (44.07mgGA/l) in contrast to its lowanthocyanin content. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements.
Highlights
A fruit grower faces severe challenges in providing high yields of good quality fruits
Hungarian sweet cherry production has much restricted significance in world production compared to sour cherries
Antioxidant capacity was determined by the FRAP method (Benzie & Strain, 1996) with spectrophotometer
Summary
A fruit grower faces severe challenges in providing high yields of good quality fruits. In addition to phytosanitarian demands (fruits must be free from diseases or pests) more and more requirements are emerging to be covered by fruits. One of these aspects gaining importance is the health-promoting power of fruits consumed either in fresh or processed. Antioxidants can prevent or slow the oxidative damage Health problems such as heart disease, inflammation, macular degeneration, diabetes, cancer etc. Hungarian sweet cherry production has much restricted significance in world production compared to sour cherries It ranks 36th among all countries (Faostat, 2007). Most commercial cultivars are those introduced from other countries with only a limited number of Hungarian cultivars in production
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