engleski

Comparison of Individual Polyphenolic Composition and Antioxidant Capacity in Different Sour Cherry Juices

Fruit juices (FJ) are very popular and widespread fruit products. According to the legislation commercial FJ can be produced directly by fruit squeezing and stabilization processes or by reconstitution of previously produced concentrated FJ. Level of biologically active compounds with health benefits like polyphenolics in FJ depends on applied process as well as on fruit varieties even cultivars. Marasca sour cherry (SC) (Prunus cerasus L.) is one of the most important fruits in Croatia that achieve the best quality in certain costal region of Dalmatia. However, Oblačinska is the most commonly grown cultivar of SC in Croatia.Therefore, the objective of this study was to investigate the influence of SC cultivars (Maraska and Oblačinska) and two types of FJ production (without or with concentration) on polyphenolic composition and antioxidant capacity (AC) of juices. Three juices were compared: Marasca juice (MJ), juices from concentrate of Marasca (MJC) and Oblačinska (OJC). The concentration of individual anthocyanins, hydroxycynnamic acids (HCA), flavan-3-ols and flavonol glycosides (FG) were determined by HPLC UV/VIS DAD. AC was determined by DPPH, ABTS and FRAP methods. In all investigated juices anthocyanins and HCA were the most represented polyphenolics, followed by FG and flavan-3-ols. MJ showed higher concentration of all determined polyphenolics in comparison to MJC. Regarding the cultivar influence the higher concentrations of all determined polyphenolics, with exception of flavan-3-ols, were found in MJC compared to OJC. Significantly higher anthocyanin content was found in MJC compared to OJC. Greater retention of anthocyanins, HCA, FG, and flavan-3-ols was found in MJC compared to MJ, with retentions of 90, 84, 80 and 64 %, respectively. Regardless of used methods, particularly high AC was determined in MJ and higher AC was observed in MJC than OJC. Correlations between polyphenolics with AC were good, particularly with total anthocyanins and FG.

anthocyanins ; polyphenolic compounds ; sour cherry ; Maraska ; Oblačinska ; concentrated juice ; antioxidant capacity

nije evidentirano