Vol 16 No 3 (2010)
Cikkek

Large variations in antioxidant capacity and contents of Hungarian sour and sweet cherry cultivars

Published May 10, 2010
N. Papp
University of Debrecen, Institute for Extension and Development, H- 4032 Debrecen, Böszörményi út 138, Hungary; Corvinus University of Budapest, Department of Applied Chemistry, H-1118 Budapest, Villányi út 29–31, Hungary
J. Nyéki
University of Debrecen, Institute for Extension and Development, H- 4032 Debrecen, Böszörményi út 138, Hungary
Z. Szabó
University of Debrecen, Institute for Extension and Development, H- 4032 Debrecen, Böszörményi út 138, Hungary
É. Stefanovits-Bányai
Corvinus University of Budapest, Department of Applied Chemistry, H-1118 Budapest, Villányi út 29–31, Hungary
T. Szabó
Research and Extension Centre for Fruit Growing, Újfehértó, H-4244 Újfehértó, Vadastag út 2, Hungary
A. Hegedűs
Corvinus University of Budapest, Department of Genetics and Plant Breeding, H-1118 Budapest, Ménesi út 44, Hungary
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How to Cite

APA

Papp, N., Nyéki, J., Szabó, Z., Stefanovits-Bányai, É., Szabó, T., & Hegedűs, A. (2010). Large variations in antioxidant capacity and contents of Hungarian sour and sweet cherry cultivars. International Journal of Horticultural Science, 16(3), 25-28. https://doi.org/10.31421/IJHS/16/3/890

Abstract

Sour cherry (Prunus cerasus L.) cultivars grown in Hungary are of local origin while most sweet cherry cultivars in Hungary are introduced from other countries.A great phenotypic variability is displayed by both species. In the present study, we analyzed 10 sour and 9 sweet cherry cultivars for their antioxidant capacity, total polyphenolics (TPC) and total anthocyanin (TMAC) contents. In general, sour cherries showed higher levels of antioxidant capacity, TPC and TMAC. The anthocyanin contents varied from 0.16 to 6.85 and 1.41 to 127.56 mg/100 g for sweet and sour cherries, respectively. However, TMAC generally seems to have a limited influence on the antioxidant capacity of cherries.An amarelletype sour cherry, ‘Pipacs 1’ showed the highest antioxidant capacity (21.21mmolAA/l) and TPC (44.07mgGA/l) in contrast to its lowanthocyanin content. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements.

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