Determination and Characterization of Phenolic Compounds from Australia-Grown Sweet Cherries (Prunus avium L.) and Their Potential Antioxidant Properties

Abstract

Sweet cherries ( Prunus avium L.) are popular fruits around the world with a high nutritional value and abundant phenolic compounds. Phenolic compounds of cherries contribute to positive health benefits. This study aimed at determining the phenolic content and antioxidant activities in four Australian-grown sweet cherry cultivars, including Bing, Ron’s, Merchant, and Lapins, as well as the identification of individual phenolic compounds with liquid chromatography–electrospray ionization–quantum time-of-flight–mass spectrometry (LC–ESI–QTOF–MS 2 ). Lapins exhibits the highest total phenolic content (TPC) value (1.73 ± 0.90 mg gallic acid equivalents (GAE)/g) while Ron’s exhibits the highest total flavonoid content (TFC) value (0.51 ± 0.02 mg QE/g). In 2,2′-azinobis-(3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), reducing power assay (RPA), and total antioxidant content (TAC) assays, Merchant exhibited the highest values (0.51 ± 0.07, 1.74 ± 0.04, and 2.79 ± 0.09 mg AAE/g, respectively) and almost showed the highest antioxidant activity. Ron’s presented the highest value (1.21 ± 0.09 mg EDTA/g) in ferrous ion-chelating activity (FICA) assay and exhibits the strongest metal chelating ability. The correlation between phenolic contents and antioxidant assays was observed. In the LC–ESI–QTOF–MS 2 analysis, a total of 43 phenolic compounds has been detected in four sweet cherry cultivars, including 11 phenolic acids, 25 flavonoids, 5 other phenolic compounds, 1 lignan, and 1 stilbene. Venn graph showed that Lapins has the greatest number of unique compounds. Our study shows the presence of phenolic acids and provides information to be utilized as an ingredient in food, pharmaceutical, and nutraceutical industries.

Bioaccessibility and movement of phenolic compounds from tomato (Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation

“…The total phenolic content of the tomato samples was determined using a modified version of the protocols of Mussatto and Ballesteros 19 and Hu and Subbiah. 20 Sample extract or a gallic acid standard (0–200 μg mL −1 ), Folin–Ciocalteu reagent solution and water (1 : 1 : 8, v/v/v) were added in sequence to a 96-well plate and then incubated at room temperature for 5 min in a light-proof setting. The equivalent amount of 10% ( w / w ) sodium carbonate to the sample was added and incubated for one hour under identical circumstances.…”

Composition of Nonextractable Polyphenols from Sweet Cherry Pomace Determined by DART-Orbitrap-HRMS and Their In Vitro and In Vivo Potential Antioxidant, Antiaging, and Neuroprotective Activities

“…Nevertheless, this compound was observed with higher intensity in the alkaline extract than in the conventional extract. (Epi)­gallocatechin has also been identified in sweet cherry pulp and stems. , …”

“…(Epi)gallocatechin has also been identified in sweet cherry pulp and stems. 65,66 A total of 20 phenolic acids were identified in DART-Orbitrap-HRMS analysis of sweet cherry pomace extracts, being the majority class of phenolic compounds determined in the analysis. Among them, gallic acid (number 4) with a molecular ion at m/z 169.0140 [M − H] − was tentatively identified as the most intense phenolic acid observed in the extracts (Figure 2B).…”

“…The presence of gallic acid has been described in sweet cherry pulp as well as in stems, although it depends on the variety of sweet cherries studied. 60,65,67 Dihydroxybenzoic acid (number 1) with a molecular ion at m/z 153.0194 [M − H] − was tentatively identified in all extracts. Commonly, different hydroxybenzoic acids, such as hydroxybenzoic acid derivative, protocatechuic acid aglycone, 2,5-dihydroxybenzoic acid, and p-hydroxybenzoic acid, were detected in sweet cherry pulp and stems.…”

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 ].…”