Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus Avium L.) Cultivars Grown in Turkey

Abstract

Physical characteristics, antioxidant activity and chemical constituents of 12 cultivars (Prunus avium L.) of sweet cherry (Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, Van, Vista, and 0-900 Ziraat) were investigated. Significant differences (P < 0.05) were observed among tested cultivars for pH, total soluble solid, hardness, color parameters, antioxidant activities and pomological measurements (P < 0.05). The color parameters were important tools for the determination of fruit maturity and anthocyanin contents. Belge cultivar showed the highest levels of total phenolic and anthocyanin, while Starks Gold contained the lowest level of anthocyanins. The darker cultivars, measured by ABTS(+•) , DPPH(•) and FRAP, exhibited higher antioxidant activities than the lighter ones. Bing (42.78 g/kg) and Sweetheart (40.53 g/kg) cultivars contained higher levels of malic acid, which was the most intense organic acid in sweet cherries. Four different sugars were observed in the samples and their concentrations ordered as glucose > fructose >> sucrose > xylose. Sugar alcohol in the cherries was represented by sorbitol (more than 90%) and its concentration varied between 13.93 and 27.12 g/kg. As a result significant differences were observed among the physical properties and chemical constituents of the cherry cultivars.

Multi-approach metabolomics analysis and artificial simplified phytocomplexes reveal cultivar-dependent synergy between polyphenols and ascorbic acid in fruits of the sweet cherry (Prunus avium L.)

“…Agreeing with our results, a strong correlation was found between the total phenolic content and antioxidant activity of four sweet cherry cultivars (including Van) using the ABTS and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, with anthocyanins playing a predominant role [34]. Similarly, ABTS, DPPH and FRAP assays were used to confirm a correlation between the antioxidant properties of sweet cherries, their red colour and the anthocyanin content [51]. In contrast, oxygen radical absorbance capacity (ORAC) assays showed a much weaker correlation between the antioxidant activities and anthocyanin/phenolic content of 24 sweet cherry varieties, with some displaying high antioxidant activity despite a low total phenolic content [40].…”

Sweet cherry: Composition, postharvest preservation, processing and trends for its future use

“…Table 1. Chemical attributes of some sweet cherry cultivars (adapted from Girard & Kopp (1998); ; Serrano et al (2009); Serradilla, et al (2012); Ballistreri, et al (2013); Hayaloglu & Demir (2015) ;Cao, et al (2015)…”

Fruit chemistry, nutritional benefits and social aspects of cherries.

“…The chemical characteristics of sweet cherries (Prunus avium L.) and sour cherries (Prunus cerasus L.) have been widely reviewed, not only because they largely affect the sensory quality of the fruit, but also because they have a strong influence on consumer acceptance (Crisosto et al, 2003). Furthermore, physicochemical studies are also relevant for producers for proper design of the harvesting and postharvest technology for sweet cherry production in the world (Hayaloglu and Demir, 2015). The large and diverse reported values of pomological characteristics of cherries denote how these properties are highly influenced not only by the cultivar, but also by other environmental variables, such as climatological conditions and geographical origin (Faniadis et al, 2010;Tomás-Barberán et al, 2013).…”