Vol. 16 No. 1 (2010)
Articles

Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry

Published January 3, 2010
A. Sass-Kiss
Central Food Research Institute, Budapest, Hungary
M. Tóth-Markus
Central Food Research Institute, Budapest, Hungary
H. G. Daood
Central Food Research Institute, Budapest, Hungary
D. Bánáti
Central Food Research Institute, Budapest, Hungary
J. Nyéki
University of Debrecen, Centre of Agricultural Sciences Institute for Research and Development
Z. Szabó
University of Debrecen, Centre of Agricultural Sciences Institute for Research and Development
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APA

Sass-Kiss, A., Tóth-Markus, M., Daood, H. G., Bánáti, D., Nyéki, J., & Szabó, Z. (2010). Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry. International Journal of Horticultural Science, 16(1), 59-61. https://doi.org/10.31421/IJHS/16/1/865

The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated) with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of fresh fruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivars examined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidant activity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at low temperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content in cherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samples produced under organic farming conditions than in those produced with integrated cultivation.

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