Naslov
Polyphenol content and antioxidant capacity of two sour cherry cultivars grown in Croatia affected by freezing storage

Autori
Pedisić, Sandra ; Levaj, Branka ; Zorić, Zoran ; Elez Garofulić, Ivona ; Dragović-Uzelac, Verica

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
PROCEEDINGS 8th International Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS AND NUTRITIONISTS / Jadranka Frece - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2014, 105-111

ISBN
978-953-99725-6-9

Skup
8th International Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS AND NUTRITIONISTS

Mjesto i datum
Zagreb, Hrvatska, 21.10.2014. - 24.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
anthocyanins; freezing storage; polyphenols; sour cherry

Sažetak
Sour cherries (Prunus cerasus L.) are most popular fruit crop worldwide containing substantial content of anthocyanins and other polyphenolics which have antioxidant activity. The simplest way to preserve cherries is freezing, but frozen storage might affect the content of bioactive compounds and antioxidant properties of frozen products. Therefore, the present research was undertaken to determine the polyphenol content and antioxidant capacity (AOC) of two sour cherry cultivars (Cigančica and Keleris) grown in Croatia in fresh and stored fruits at −18 °C for a six months period. Polyphenolic content was assessed by high-performance liquid chromatography (HPLC UV/VIS PDA) and AOC using DPPH, FRAP and ABTS methods. Sour cherry cv. Keleris contains higher amount of total anthocyanins (4.04 g/kg dm) than Cigančica cv. (1.97 g/kg dm), and in both cultivars cyanidin-3-glucosylrutinoside was present in the highest concentration. The concentration of other polyphenols such as hydrocinnamates (75.34 mg/kg dm), flavonols (32.33 mg/kg dm), flavanols and procyanidins (6.85 mg/kg dm) were approximately 3-folds higher in Cigančica than in Keleris. Major compounds presented in hydrocinnamates were neochlorogenic, chlorogenic and ferulic acid, in flavonols, quercetin-3-rutinoside and quercetin-3-glucoside, in flavanols and procyanidins, catehin, epicatehin and procyanidin 1. After 6 months of storage total anthocyanins decreased (25−29 %) whereas other polyphenolic compounds were more stable in both sour cherry cultivars. Furthermore, results indicate high AOC in all cherry samples according to all applied methods. ABTS value was higher in Cigančica than in Keleris cherries and after freezing storage in all analyzed cherries AOC decreased. Statistical analysis showed significant influence of cultivar on total flavonol and HCA content whilst freezing storage did not significantly influence the phenolic compound and the AOC.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA