Abstract
This study aims to analyze the physicochemical characteristics and activities of 21 sour cherry cultivars in China. The evaluated accessions differ in several quality traits including weight, moisture, color, total soluble solids, and total acids. Glucose and malic acid were the predominant individual sugar and organic acid in all accessions. The potassium (K) and iron (Fe) were of the highest contents in Érid jubileum (453.887 mg/100 g FW) and Meili (2.988 mg/100 g FW), respectively. The contents of total phenolics (TP) were from 9.309 to 24.118 mg GAE/g DW, and total flavonoids (TF) were 8.935–27.198 mg RE/g DW, which were highly positively correlated (r = 0.892, p < 0.001). M-15, Érdi fubileum, and Érid jubileum showed the highest inhibitory effects on xanthine oxidase, and the IC50 inhibitory were 2.619, 3.117, and 3.940 mg/ml, respectively. This work evaluated the quality and nutritional characteristics of 21 sour cherry cultivars grown in China and explored their potential as an innovative food ingredient for hyperuricemia by evaluating the inhibitory effects of xanthine oxidase. And these results provide valuable data and new ideas for the future sour cherry breeding program as well as a processing guide.
Highlights
Sour cherry, called tart cherry, is native to Europe [1] and is popular in Europe and the United States
These parameters, such as color, fruit weight, sugar, acid, and so on, are the critical varietal characteristic for consumption and processing, that may fluctuate depending on climate, soil, and agricultural conditions [14]
The results showed that the Pearson correlation analysis revealed a moderate correlation between the IC50 of Xanthin oxidant (XO) and total phenolics (TP) (r = −0.571, p
Summary
Called tart cherry, is native to Europe [1] and is popular in Europe and the United States. Sour cherry has its own characteristic astringent taste for higher acid/sugar ratios [2], is rich in polyphenolic compounds such as flavonoids [3], and has much higher amounts of hydroxycinnamic acids, procyanidins, flavonol glycosides, and flavanols [3,4,5]. Given the significantly high phytochemical contents, sour cherry is branded as “Ultimate super-food” for its remarkable functions, such as antioxidant [6] and anti-inflammatory [7], especially the anti-gout effect [8, 9]
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