Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland

Abstract

Sour cherry (Prunus cerasus L.) is a very important fruit crop for producers as well as consumers. To obtain information on sour cherry fruit, we determined the sugar and organic acid composition and phenolic compound contents of twenty-one cultivars and genotypes of Prunus cerasus L. by HPLC quantification. Antioxidant capacity was determined by DPPH radical scavenging, reducing power (FRAP) and determination of substances reacting with Folin–Ciocalteu reagent (FCRS). The main organic acids in sour cherries were malic and malonic acids, and the main sugars were glucose and fructose. The highest sugar content was found in the “Lucyna” cultivar and the highest organic acids in “Paraszt Meggy” and “Suda Hardy”. The richest in phenolic compounds were “Wieluń 17”, “Sokówka Nowotomyska”, “Grosenkirch” “Sokówka Nowotomyska” “Grosenkirch” (anthocyanins, flavanols and total phenolics), and “Meteor” (phenolic acids). Flavan 3-ols were not quantified in every cultivar. “Dradem, “Turgieniewka”, “Wróble”, and “Nana” contained the smallest amounts of phenolic compounds. Antioxidant capacity was highly correlated with phenolic compound composition. According to principal component analysis (PCA), it was concluded that cultivars whose harvest maturity was medium to late contained more flavonols and anthocyanins and were characterized by higher antioxidant capacity than those whose harvest maturity was classified as early or early to medium.

Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China

“…The contents of the individual sugars and organic acids are shown in Table 3 . Glucose was the dominant sugar in the tested cultivars, followed by fructose and sucrose, which confirmed the previous researches in Turkey ( 32 ), Poland ( 15 ), Hungarian ( 33 ), Italy ( 27 ), and Greece ( 14 ). Ujfehértoi fürbõs, Érid jubileum, and Érdi fubileum had the highest glucose content, and Meili the lowest (12.239, 12.070, 10.475, and 6.399 g/100 g FW, respectively).…”

“…The fruit weights ranged from 2.495 to 5.890 g, and their edible portions ranged from 89.26 to 94.11% ( Table 1 ). The values are within the range of the studied sour cherries from other countries ( 15 , 19 , 24 ). Twelve of the investigated cultivars had larger fruits than the mean value of 4.434 g, lower than sweet cherries ( 25 ).…”

“…According to the classification, all the analyzed fruits were a soursweet taste rather than only a sour taste. And the values were higher than those of the sour cherries in Poland (15) and much lower than those of sweet cherries, which varied from 16.07 to 38.19 (25,27). In particular, the MI values of Mieli, Miexue, Aode, Debreceni bõtermõ, and M-15 were near 7, closed to sour taste.…”

“…As an introduced species, sour cherry is a new type of fruit in China, and some new breed sour cherry varieties have appeared and begun to be planted large-scale in Shannxi and Shangdong Province recently. However, the chemical compositions of sour cherries are of high variability among different cultivars ( 14 ) and different grown conditions ( 15 ). Therefore, it is necessary to analyze and compare the physical and chemical active components of sour cherry from different regions and strains.…”

Evaluation of Immunotropic Activity of Iridoid-Anthocyanin Extract of Honeysuckle Berries (Lonicera caerulea L.) in the Course of Experimental Trichinellosis in Mice

“…The procedure was previously described by Sokół-Łętowska et al [ 34 ]. The honeysuckle extract was dissolved in 50% aqueous methanol containing 0.1% HCl and filtered through a 0.45 µm filter.…”