Comparative evaluation of phenolic profile and antioxidant activity of new sweet cherry (Prunus avium L.) genotypes in Turkey

Abstract

Introduction Sweet cherry (Prunus avium L.), one of the most consumed fruits in the world, is rich in phenolic and especially anthocyanin content. Objective The aim of this study was to evaluate the phenolic properties of 11 different sweet cherry genotypes collected from Giresun, Turkey. Methods Total phenol, flavonoid, anthocyanin and antioxidant properties were observed spectrophotometrically in three different extraction (conventional, microwave‐assisted and ultrasound‐assisted) processes. Major phenolic, anthocyanin and antioxidant structures were visually assessed by high‐performance thin layer chromatography (HPTLC). Various phenolics in its structure were determined by liquid chromatography–tandem mass spectrometry (LC–MS/MS). Results T2 and E5 genotypes had the highest content in terms of total phenol, flavonoid, anthocyanin and antioxidant activity. In HPTLC, cherry samples contained high levels of chlorogenic acid, neochlorogenic acid, p‐coumaroylquinic acid, rutin and cyanidin‐3 rutinoside. Among the phenolics examined in the LC–MS/MS method, the major compounds in the structure of cherry were found to be chlorogenic acid, rutin and catechin. The T2 genotype had higher phenolics than the other cherry samples (chlorogenic acid 19.3 mg/100 g; catechin; 3.8 mg/100 g; rutin 33.1 mg/100 g). Conclusion As a result, T2 and E5 genotypes had higher phenolic and antioxidant activity compared to other genotypes and commercial cultivars. It can be said that the antioxidant contents of these genotypes are due to the high anthocyanin amount in their structures. In addition, T2 genotype contained more major phenolics than other cherries. In the next stage, it is recommended to carry out studies on the cultivation of these two varieties.

Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties

“…As well as other food matrices, these super red fruits also contain other phenolics in their composition capable of reinforcing their putative biological properties, namely phenolic acids, flavonols, flavan-3-ols, and flavones [ 40 , 67 , 81 , 101 , 105 ]. Regarding hydroxybenzoic acids ( Figure 2 A), none are reported yet in tart cherries, however, ρ -hydroxybenzoic, gallic, and protocatechuic acids are found in the sweet ones, at levels of 10.3–19.1, 0.0018–1064 and 0.054–3.28 mg per 100 g fw, respectively [ 40 , 76 , 78 , 96 , 106 ]. In addition, residual amounts of protocatechuic acid glycoside and protocatechuoyl hexose are also reported in sweet cherries [ 76 ].…”

“…For instance, ρ -coumaric acid is the most abundant in tart cherries (0.89–5.69 mg per 100g fw), followed by 3-caffeoylquinic and 5-caffeoylquinic acids (values ranging from 0.58 and 60.33, and 5.24.27.79 mg per 100 g fw, respectively) [ 54 , 56 , 74 ]. These phenolic acids, together with 3-coumaroylquinic acid, are also the predominant ones in sweet cherries [ 40 , 43 , 54 , 57 , 76 , 96 ]. As well as cherries, both highbush and rabbiteye blueberries present considerable amounts of 5-caffeoylquinic and ρ -coumaric acids [ 60 , 64 , 94 ].…”

“…Focusing on flavan-3-ols ( Figure 4 A), tart cherry contains (−)-epicatechin (0.0–28.22 mg per 100 g fw), procyanidin B1 (0.0–27.69 mg per 100 g fw), and procyanidin C1 (0.0–8.60 mg per 100 g fw) in their constitution [ 74 ]. (−)-Epicatechin is also one of the most predominant flavan-3-ols reported in sweet cherries (0.23–397.19 mg per 100 g fw), followed by (+)-catechin (0.13–84.34 mg per 100 g fw) and procyanidin dimer type 2 (1.59–26.47 mg per 100 g fw) [ 40 , 57 , 76 , 77 , 96 ]. Relative to blueberries, considerable amounts of (+)-catechin and (−)-epicatechin were detected in both highbush and rabbiteye blueberries [ 60 , 64 , 94 ].…”

“…Relatively to other non-colored phenolics, vestigial amounts of flavone luteolin, flavanone naringenin hexoside, and flavanonols taxifolin 3- O -rutinoside and taxifolin O -deoxyhexosylhexoside were already reported in sweet cherries [ 76 , 90 , 96 ]. On the other hand, naringenin aglycone, flavone apigenin 8- C -glucoside, coumarin aesculin, and chalcone phlorizin were found in highbush blueberries [ 94 , 96 ] ( Figure 4 B–E).…”

“…To increase the nutritional values of berry fruits and derivatives, including juices, several efforts have been conducted. For instance, it was already reported that advanced technologies, including ultrasonic-assisted extraction, pulsed electric fields, microwave, and high hydrostatic pressure are more effective in extracting phenolic amounts from cherries than conventional solvent extraction (only involving homogenization) [ 56 , 89 , 96 ]. The coating of cherries with chitosan also seems to be a promising strategy, being able to preserve their firmness and enhance phenolic levels [ 110 ].…”