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Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties.

Author(s) : CHAOVANALIKIT A., WROLSTAD R. E.

Type of article: Article

Summary

Total anthocyanins, total phenolics, and the antioxidant activities of 1 sour cherry cultivar (Prunus cerasus L.) and 3 sweet cherry cultivars (P. avium L.) were determined. Bing cherries were highest in anthocyanins, whereas Montmorency cherries were highest in total phenolics and antioxidant activities (oxygen radical absorbance capacity and ferric reducing antioxidant power). Total phenolics and anthocyanins for all cultivars were concentrated in the skin. More than 75% of anthocyanins in frozen Bing cherries were destroyed after 6 months of storage at -23 °C. During canning, about half the anthocyanins and polyphenolics leached from the fruits into the syrup with little total loss. Spent cherry brine contained substantial anthocyanins and polyphenolics.

Details

  • Original title: Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties.
  • Record ID : 2004-2330
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 1
  • Publication date: 2004/01
  • Document available for consultation in the library of the IIR headquarters only.

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