Study on the anthocyanin content of some sour cherry varieties grown in Iaşi area, Romania

Filimon, Răzvan; Beceanu, D.; Niculaua, Marius; Arion, Cristina

doi:10.2478/v10298-012-0027-4

Cited by 8 publications

(5 citation statements)

References 12 publications

(1 reference statement)

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“…Differentiation of the sour cherry anthocyanin profile was reported previously by Simunic et.al. [ 29 ], Blando et al [ 32 ], Homoki et al [ 33 ] and Filimon et al [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2020

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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.

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“…Differentiation of the sour cherry anthocyanin profile was reported previously by Simunic et.al. [ 29 ], Blando et al [ 32 ], Homoki et al [ 33 ] and Filimon et al [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2020

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“…Water is considered the predominant component of cherries, followed by carbohydrates, proteins and lipids (Serradilla et al, 2016). The water content of sweet and sour cherry genotypes, as fleshy fruits, is around 80-83% (Serradilla et al, 2016) and 81-88% (Filimon et al, 2011), respectively. In general, the water content of sweet cherries is lower than that obtained from other stone fruits such as peaches with 88%, plums with 87% or apricots with 86% (USDA ARS, 2016).…”

Section: Watermentioning

confidence: 99%

Fruit chemistry, nutritional benefits and social aspects of cherries.

Serradilla¹,

Akšić²,

Manganaris³

et al. 2017

Cherries: Botany, Production and Uses

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This chapter focuses on the physicochemical characteristics (soluble solids, pH, titratable acidity and volatile compounds) and nutritional (carbohydrates, proteins, lipids, sugars, organic acids, minerals and vitamins) and non-nutritional composition of sweet and sour cherry fruits. Some non-nutrient food constituents of sweet and sour cherry fruits, such as phytochemicals, phytonutrients, plant secondary metabolites and biologically active and health-promoting compounds, are also presented.

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“…Surface fruit color is the first parameter of quality products that are consumers encountering with during the shopping. It is assumed that if total color change is less than 1.0, than the color change is not sensory visible (Filimon, Beceanu, Niculaua, & Arion, ). Total color change (TCC) (Table ) of CD samples was in the range from 10.57 to 14.95, which is higher compared to VD and FD samples.…”

Section: Resultsmentioning

confidence: 99%

Comparative drying of cornelian cherries: Kinetics modeling and physico-chemical properties

Horecki

Vakula

Pavlić

et al. 2018

J Food Process Preserv

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Cornelian cherries (Cornus mas L.) were dried by convective, vacuum, and freeze drying. The main goal was to investigate changing of physico-chemical properties of cornelian cherries during different drying techniques. Moisture content, water activity, total color change, shear force, rehydration power, total phenolic, flavonoid and anthocyanin compounds, ascorbic and organic acids, and antioxidant activity were used as the most suitable quality indicators. The lowest moisture content, water activity, total color change and the lowest content of investigated organic acids, the highest rehydration power, and also the lowest loss of ascorbic acid were obtained in vacuum dried samples. In freeze-dried samples, the lowest shear force and the highest antioxidant activity were observed. The lowest loss of phenolic, flavonoid, and anthocyanin compounds were also obtained in freeze-dried samples. Eight empirical models were used for the description of vacuum drying process, and model Midilli et al. was selected as the most suitable. Practical applicationsCornelian cherries present very popular sort of fruit with irresistible taste and specific texture.They also possess significantly high content of bioactive compounds. Drying parameters, mostly temperature, influence negatively on preservation of sensory and nutritive properties of cornelian cherries during drying. Thus, investigation of different impacts of each drying technique on physico-chemical parameters of cornelian cherries and also kinetics of cornelian cherries vacuum drying are useful both in scientific field and in industrial conditions. Based on this research, it could be seen, which drying parameters influenced the best on preservation of the most important physico-chemical properties of fresh cornelian cherries. Also, the most suitable empirical model used for the description of vacuum drying of cornelian cherries was observed.

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Study on the anthocyanin content of some sour cherry varieties grown in Iaşi area, Romania

Cited by 8 publications

References 12 publications

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

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

Fruit chemistry, nutritional benefits and social aspects of cherries.

Comparative drying of cornelian cherries: Kinetics modeling and physico-chemical properties

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