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Effect of sucrose and trehalose addition on phenolic compounds and anthocynins of sour cherry puree extracts during storage

Anthocyanins are phenolic compounds with antioxidant properties and well known health benefits, also responsible for color of fruits, but highly unstable during processing. Due to their positive properties on health and product properties, their preservation in fruit products is highly recommended. In this study investigation of effect of sucrose or trehalose (5% and 10%) in sour cherry puree on phenolics stability was conducted. After stabilization of the mixture (puree and sugars), extraction was conducted with acidified methanol and phenolics (PC) and anthocyanin content (AC), polymeric color percentage (PCP) and antioxidant activity (DPPH and ABTS method) were determined. Extracts were stored for 65 days at 4 °C. Control sample was puree without sugars. After extraction, PC of control was 3.868 g/kg. Addition of 5% of sucrose and trehalose had very low effect on PC. Samples with 10% of sucrose or trehalose had higher PC (4.124 and 4.175 g/kg, respectively). During storage of extracts, PC decreased, but samples with trehalose had higher PC (3.329 and 3.549 g/kg for 5% and 10% of trehalose addition) in comparison to control (3.023 g/kg). After extraction, AC in control was 509.437 mg/kg, while samples with sucrose had slightly higher (511.943 and 515.795 mg/kg for 5 and 10%) and with trehalose addition higher AC (521.433 and 527.172 mg/kg for 5% and 10%). During storage of extracts degradation of anthocyanins occurred. AC of control was 447.500 mg/kg. Sample with 5% sucrose addition had lower AC (425.062 mg/kg) while other samples had higher AC (461.442, 498.519 and 504.049 mg/kg for 10% of sucrose, 5% and 10% of trehalose). Decrease of AC was followed by increase of PCP. DPPH antioxidant activity was lower than ABTS, after extraction and storage. Addition of sucrose and trehalose as well as their amount had high effect on phenolic compounds, anthocyanins and antioxidant activity.

sucrose and trehalose addition; sour cherry puree; phenolic compounds

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