Flavonol and phenolic acid composition of sweet cherries (cv. Lapins) produced on six different vegetative rootstocks

Jakobek, Lidija; Šeruga, Marijan; Voća, Sandra; Šindrak, Zoran; Dobričević, Nadica

doi:10.1016/j.scienta.2009.07.012

Cited by 63 publications

(43 citation statements)

References 27 publications

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“…Total soluble solids and total acidity were coincident with data published by Raffo et al (2009) for the same variety grown in North Patagonia, Argentina. The characterization of sweet cherries from Lapins cultivar was published by several authors around the world (Kappel et al 1996;Drake and Elfving 2002;Jakobek et al 2009;Usenik et al 2008;Raffo et al 2009;Serra et al 2011). The results informed presented some differences, mainly in the bioactive compounds content such as anthocyanins and phenolics.…”

Section: Sweet Cherry Physicochemical Propertiesmentioning

confidence: 99%

“…However, it is widely known that bioactive compounds are regulated by environmental and post-harvest factors, including climatic conditions, fruit maturity, and storage (Serra et al 2011). Furthermore, significant variations in the phenolic compound content among sweet cherry fruits grown on trees grafted on different vegetative rootstocks were reported by Jakobek (2009). The antioxidant activity of Lapins and other cultivars was studied by Serra et al (2011).…”

Section: Sweet Cherry Physicochemical Propertiesmentioning

confidence: 99%

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Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products

Franceschinis

Sette

Schebor

et al. 2015

Food Bioprocess Technol

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It is widely known that quality properties of fruits can be affected by drying processes. The approach was the quality improvement of dried cherry products through the application of combined technologies of drying and pretreatments. The objective of this work was to analyze the effect of blanching or sugar infusion prior to air-drying or freezedrying on quality properties such as color, bioactive compounds, and antiradical power of two cherry products (discs and dices). Air-drying caused darkening, whereas freezedrying provoked higher lightness of discs compared to fresh fruit (p<0.05). Cherry dices were lighter than the fresh fruit. A high retention of total anthocyanin (ACY) and phenolic content (TPC) was obtained in blanched freeze-dried discs (ACY = 165 ± 22 mg Cyd-3-glu/100 g d.w.; TPC = 739 ± 55 mg GAE/100 g d.w.). Sugar infusion pretreatment caused an important decrease in ACY (31-89 mg Cyd-3-glu/100 g d.w.) and TPC (222-271 mg GAE/100 g d.w.). When blanching was applied prior to air-drying, samples presented the highest antiradical power, similar to that observed in fresh fruit. In dices, the best quality attributes in terms of superficial color were found in control freeze-dried samples since they presented minor shifts in hue angle and a greater preservation of anthocyanin pigments (ACY=211 ±30 mg Cyd-3-glu/ 100 g d.w.). However, control air-dried dices presented the highest phenolic content (TPC=771±65 mg GAE/100 g d.w.). Regarding the possible application of the dry cherry products, discs could be directly consumed as snacks, while dices could be incorporated as ingredients in fruit bars, cookies, or muffins.

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Section: Sweet Cherry Physicochemical Propertiesmentioning

confidence: 99%

Section: Sweet Cherry Physicochemical Propertiesmentioning

confidence: 99%

Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products

Franceschinis

Sette

Schebor

et al. 2015

Food Bioprocess Technol

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“…The content and stability of anthocyanins in sweet and sour cherries is strongly affected by pre-harvest factors and temperature, light intensity, fruit crops maturity etc. (Jakobek, Seruga, Vo ca, Sindrak, & Dobri cevi c, 2009;Usenik, Kastelec, & Stampar, 2005;Wang, 2006). Post-harvest factors such as transport and storage can also influence phytochemical composition of food crops.…”

Section: Introductionmentioning

confidence: 99%

Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides

Lončarić

Pichler

Trtinjak

et al. 2016

LWT

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“…However, other pre-and postharvest factors, such as rootstock, cultivar, climate, soil type, storage conditions, and processing can signiicantly alter the amounts of bioactive compounds. In fact, levels of chlorogenic acid, neochlorogenic acid, p-coumaric acid, and quercetin-3-rutinoside were higher in fruits grown on Weiroot 13 and PiKu 1 rootstocks compared to MaxMa 14, Weiroot 158, F12/1 and Gisela 5 rootstocks [31]. According to Gonçalves et al [26], the cherry cultivars have the same phenolic patern, however, with large variation on content as presented in Table 1.…”

Section: Phenolic Composition Of Sweet Cherrymentioning

confidence: 94%

“…The total anthocyanin content ranged from 6.21 to 94.20 mg cyanidin-3-O-glucoside equivalents/100 g fresh weight in 24 sweet cherry cultivars grown on the mountain sides of the Etna volcano (Sicily, Italy) [28]. Other phenolics in cherries include neochlorogenic acid, p-coumaroylquinic acid, and chlorogenic acid as the main hydroxycinnamic acids [26,29,30], the lavonol rutin and the lavan-3-ols (+)-catechin and (-)-epicatechin (Figure 1) [26,31]. The total phenol content ranged from 84.96 to 162.21 mg gallic acid equivalents/100 g fresh weight in 24 sweet cherry cultivars grown in Italy [28].…”

Section: Phenolic Composition Of Sweet Cherrymentioning

confidence: 99%

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Cosme¹,

Gonçalves²,

Bacelar³

et al. 2017

Phenolic Compounds - Natural Sources, Importance and Applications

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Phenolic compounds are secondary metabolites abundant in our diet. These compounds may afect positively or negatively the sensory characteristics of food with important impacts on color, lavor, and astringency. An adequate consumption of phenolic compounds may also ofer health beneits. After the consumption of fruits, the colon is the main site of microbial fermentation, where high molecular weight phenolic compounds are transformed into low molecular weight phenolic compounds such as phenolic acids or lactone structures by intestinal microbiota, which produce metabolites with biological and antioxidant activity, with evidence on health beneits for humans. A large amount of diferent phenolic compounds are responsible for physicochemical and sensory characteristics of table grapes and wines. Also, sweet cherry (Prunus avium L.) is one of the most popular temperate table fruits; they contain lavonoids, lavan-3-ols, and lavonols in addition to non-lavonoid compounds. Anthocyanins are the major polyphenols in blueberries, and this group of phytochemicals is thought to be responsible for many of the health beneits of berry consumption. Therefore, considering the importance of red/dark-colored fruits phenolic composition, the purpose of this chapter is to make a review of the most recent publications about these fruits' phenolic composition and their impact on sensorial properties as well as the efect of microorganisms on fruit phenolic composition.

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Flavonol and phenolic acid composition of sweet cherries (cv. Lapins) produced on six different vegetative rootstocks

Cited by 63 publications

References 27 publications

Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products

Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products

Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

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