Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties

PAPP N., SZILVASSY B., ABRANKO L., SZABO T., Pfeiffer P., SZABO Z., ...Daha Fazla

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.45, sa.2, ss.395-402, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 2
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1111/j.1365-2621.2009.02168.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.395-402
  • Anahtar Kelimeler: Antioxidant capacity, fruit quality, Prunus cerasus L., sour cherry, sugars, total anthocyanins, total phenolics, vitamin C, ANTHOCYANINS, FRUIT, QUANTIFICATION, PROLIFERATION, CULTIVARS, CONSUMER, PRODUCTS, ENZYMES, SWEET
  • Atatürk Üniversitesi Adresli: Evet

Özet

Sour cherry (Prunus cerasus L.) cultivars native to Hungary and some of them grown worldwide, display great phenotypic variability. Eleven sour cherry cultivars were analysed for their main quality attributes including fruit weight, soluble solid content, acidity, pH, specific sugars (glucose and fructose), antioxidant capacity as well as total polyphenolic (TPC), total anthocyanin (TMAC) and vitamin C contents. Results showed wide variation in both fruit quality and antioxidant parameters of Hungarian sour cherries. The anthocyanin contents varied from 11.3 to 93.5 mg/100 g. An amarelle-type cultivar, 'Pipacs 1' showed the highest antioxidant capacity (21.85 mmol AA L-1), TPC (49.04 mg GA L-1) and vitamin C (8.98 mg/100 g) content. Key enzymes in anthocyanin biosynthesis were expressed in both yellow-coloured flesh and red skin of 'Pipacs 1' fruits at all ripening stages. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements.