Anthocyanins and hydroxycinnamic acids of Lambert Compact cherries (Prunus avium L.) after cold storage and 1-methylcyclopropene treatment

Mozetič, Branka; Simčič, Marjan; Trebše, Polonca

doi:10.1016/j.foodchem.2005.04.018

Cited by 77 publications

(53 citation statements)

References 26 publications

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“…Sweet cherries have been reported to contain phenolic compounds and anthocyanins [6,7,8,9]. Besides, there are numerous studies supporting the hypothesis that fruits, including sweet cherries, contain several compounds that may be useful in reducing the risk of several degenerative diseases, such as cancer and cardiovascular illness [8,10].…”

Section: Introductionmentioning

confidence: 99%

Bioactive and Volatile Compounds in Sweet Cherry Cultivars

Legua¹,

Domènech²,

Martínez³

et al. 2017

JFNR

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The organoleptic and nutritive quality of sweet cherry is largely influenced by the genotype. Phenolic compounds, antioxidant activity, organic acids, sugars and volatile compounds of seven sweet cherry cultivars (Lory, Burlat, Brooks, Summit, Prime Giant, Van, and 57) grown in Alicante (Spain) were evaluated. The most important organic acid was malic acid and fructose and glucose were found in greater quantity in the sweet cherry cultivars. The cultivars with the highest antioxidant activity were Burlat and Brooks, very important from a health point of view. Regarding volatile compounds thirty one were isolated having Van the highest contents. 57, and Burlat sweet cherry genotypes were the most interesting with respect to "health benefits". However, if the most important factor is "organoleptic quality" (combination of dark red colour and intense flavor), our recommendations are Van, 57, and Prime Giant.

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Section: Introductionmentioning

confidence: 99%

Bioactive and Volatile Compounds in Sweet Cherry Cultivars

Legua¹,

Domènech²,

Martínez³

et al. 2017

JFNR

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“…Other studies identified as separate groups: phenolic acids, flavonols and flavan-3-ols. At given class specific compounds were already extensively described for sweet cherries (Gonçalves et al 2004, Mozetič et al 2006, Usenik et al 2008. Veberič and Štampar (2005) assayed the content of chlorogenic acid, rutin and epicatechin and found that great differences existed due to the cultivar effect.…”

Section: Introductionmentioning

confidence: 99%

Cultivar effect on the sweet cherry antioxidant and some chemical attributes

Skrzynski

Leja

Gonkiewicz

et al. 2016

Folia Horticulturae

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“…The following aspects are mentioned in the papers: Storage under different conditions [3, 14, 16, 20, 23, 40, 41 -43, 46, 49, 53, 63, 67, 68, 70, 74, 75, 77 -80, 83, 91, 100, 102], washing treatment [78,104], blanching [59,65,101], drying [102], sun-drying [37,45], treatment with a growth regulator [23,41], alkaline and acid hydrolysis [90], juice centrifugation [65], flash release process [54], cowinemaking and wine aging [52,56,105], grape destemming [17], fermentation [44,57], germination [22,82,93], extraction [60,84,85,89], thermal stability [44], bread making [86], cooking [22], roasting [97], stir-baked processing [96], steaming [87], thermal treatment [50,58,68,81], SO 2 treatment [106], break-process [72], freezing [4,71], freeze-drying [64], maceration [47,48,51], enzymatic treatment …”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

“…Several phenolic acids (protocatechuic, chlorogenic, caffeic and p-coumaric acids) were found during production of permez made from the concentrated juice of cherry laurel varieties [44]. After the storage of sweet cherries treated with a growth regulator, the content of chlorogenic acid decreased from 427 to 334 mg/kg FW [23].…”

Section: Structures Of Individual Compounds Content and Changes In Cmentioning

confidence: 99%

“…Grapes [158, 271 -278], prunes [152,279], cherries and cherry juices [23,42,43,181], plums and plum purØe [228,262,280], pomegranates and pomegranate juice [281 -284], mangos [180,285], red oranges [286 -289], cherry laurel [44], mulberries [290,291], apples and apple juice [39,41,108,113,114,196,217,292], litchis [293 -296], raspberries [4, 275,297,298], blackberries [298 -301], black chokeberries [302], blueberries and blueberry juice [14, 58 -60, 106, 275, 303, 304], black currants [165, 305 -309], bilberries [300,307], cranberries [310,311], bayberries [65], berries of Ribes species [164], Annona cherimola fruit [312], black carrots and black carrot juice [235, 313 -315], red and purple potatoes [236], corn kernels [223], asparagus [316], roselles [102,317],...…”

Section: Food Sourcesmentioning

confidence: 99%

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Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

139

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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Anthocyanins and hydroxycinnamic acids of Lambert Compact cherries (Prunus avium L.) after cold storage and 1-methylcyclopropene treatment

Cited by 77 publications

References 26 publications

Bioactive and Volatile Compounds in Sweet Cherry Cultivars

Bioactive and Volatile Compounds in Sweet Cherry Cultivars

Cultivar effect on the sweet cherry antioxidant and some chemical attributes

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

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