Determination of total phenolic compound content and antioxidant activity in cherry species and cultivars
- Pissard, A.. , Lateur, M.. , Baeten, V. , Magein, H. , Dupont, P. , Tabart, J. , Pincemail, J. & Kevers, C. (2016). Determination of total phenolic compound content and antioxidant activity in cherry species and cultivars. Journal of berry research, 6: (1), 81-91.
| Type | Journal Article |
| Year | 2016 |
| Title | Determination of total phenolic compound content and antioxidant activity in cherry species and cultivars |
| Journal | Journal of berry research |
| Label | U15-1751-baeten-2016 |
| Volume | 6 |
| Issue | 1 |
| Pages | 81-91 |
| Endnote Keywords | Sweet cherries, sour cherries, antioxidant capacity, total phenolic compounds |
| Abstract | BACKGROUND:Several studies have shown that cherries, especially sour cultivars, contain substantial amounts of phenolic compounds. OBJECTIVE:This study aims to (i) analyze the total phenolic compound (TPC) content and the antioxidant capacity (AC) of a large range of cultivars using the same methodology in one laboratory, and (ii) determine the possible relationship between agronomic characteristics and AC. METHODS:A total of 245 samples including sweet, sour and hybrid cultivars from our collections were harvested at their optimum maturity and characterized according to their TPC, DPPH and ORAC values. RESULTS:The TPC content and DPPH and ORAC values varied greatly among the cherries, with the sour cultivars presenting higher levels than the sweet ones. The PCA plot showed a slight grouping by species and confirmed the high TPC content level in sour cultivars. The bi-colored cultivars had lower TPC and antioxidant capacity (AC) values than dark-colored ones, indicating that coloration could give an indication of the AC of fruits. No significant relationship between the agronomic and chemical properties was highlighted. CONCLUSIONS:Cherry fruits, especially from sour cultivars, represent an important source of bioactive compounds and could attract new interest as a ‘functional food’. |
| Fichier | |
| Lien | http://dx.doi.org/10.3233/JBR-150109 |
| Authors | Pissard, A.., Lateur, M.., Baeten, V., Magein, H., Dupont, P., Tabart, J., Pincemail, J., Kevers, C. |
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