Relationship between total anthocyanin level and colour of natural cherry laurel (Prunus laurocerasus L.) fruits

Abstract

The total anthocyanins level and fruit colour were investigated in twelve naturel cherry laurel (Prunus laurocerasus L.) genotypes. Anthocyanins are well-noted as healty compounds due to their antioxidant properties. Fruit samples of cherry laurel were examined for their total anthocyanin content by using a spectrophotometric differential pH method. Cherry laurel genotypes showed differences in their total anthocyanins levels which ranged from 67.52 to 260.81 mg kg-1. Total anthocyanin content was the highest in KG 11 (260.81 mg kg-1) and followed by KG 8 (235.99 mg kg-1) and KG 6 (228.60 mg kg-1) and colour a* value (redness) of these genotypes were lower compared to other eight genotypes (5.63, 7.41 and 5.34, respectively). The total anthocyanins were strongly correlated with chromatic parameters (a* and b* value, chroma, hue angle) except for L* value. These results showed that antioxidant level of fully coloured fruits were lower so increasing total anthocyanins level alone was not effective on coloring of fruit of cherry laurel. Key words: Cherry laurel (Prunus laurocerasus L.), anthocyanin, colour.