Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice

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dc.authoridDamar, Irem/0000-0002-5521-2233
dc.authorwosidDamar, Irem/AAG-8565-2021
dc.contributor.authorDamar, Irem
dc.contributor.authorEksi, Aziz
dc.date.accessioned2024-06-12T11:15:25Z
dc.date.available2024-06-12T11:15:25Z
dc.date.issued2012
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were within the ranges 20.0-37.9 mmol/L, 1510-2550 and 350.0-633.5 mg/L, respectively. The main anthocyanin compound in sour cherry juice was cyanidin-3-glucosylrutinoside at concentrations between 140.3 and 320.9 mg/L. Cyanidin-3-glucosylrutinoside was followed by cyanidin-3-rutinoside within a concentration range of 25.5-85.5 mg/L. Cyanidin-3-sophoroside and cyanidin-3-glucoside contents were relatively low (2.6-21.5 and 2.0-9.9 mg/L). Anthocyanin capacity and total polyphenol content were fairly well correlated (r = 0.742, p < 0.01), whereas the correlation between antioxidant capacity and monomeric anthocyanin content was insignificant (r = 0.423, p > 0.05). The correlation between antioxidant capacity - cya-3-glucosylrutinoside (r = 0.606, p < 0.01) and antioxidant capacity - cya-3-rutinoside (r = 0.628, p < 0.01) was significant. (C) 2012 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK, TOVAG) [108O610]en_US
dc.description.sponsorshipThis research project was supported by the Scientific and Technological Research Council of Turkey (TUBITAK, TOVAG, project number 108O610). We thank GOKNUR Foodstuff Import-Export Trade and Production Company (Nigde, Turkey) for assistance in the HPLC analysis.en_US
dc.identifier.doi10.1016/j.foodchem.2012.07.032
dc.identifier.endpage2914en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue4en_US
dc.identifier.pmid22980889en_US
dc.identifier.scopus2-s2.0-84865314824en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2910en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2012.07.032
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23928
dc.identifier.volume135en_US
dc.identifier.wosWOS:000309786400112en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSour Cherry Juiceen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectTotal Polyphenolen_US
dc.subjectMonomeric Anthocyaninen_US
dc.subjectAnthocyanin Profileen_US
dc.subjectTart Cherriesen_US
dc.subjectQuantificationen_US
dc.subjectDegradationen_US
dc.subjectMelatoninen_US
dc.subjectCyanidinen_US
dc.subjectSweeten_US
dc.titleAntioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juiceen_US
dc.typeArticleen_US

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