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. 2017 Jan;54(1):62-70.
doi: 10.1007/s13197-016-2434-2. Epub 2016 Dec 21.

Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars

Nilgün H Budak  1
Affiliations

Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars

Nilgün H Budak. J Food Sci Technol. 2017 Jan.

Abstract

Cherries are one of the most popular fruits, characterized by attractive colour, firmness, appearance and delicious tastes. Cherries are consumed fresh as well as in jams, wine, dried, candy and other processed products. Cherries vary in antioxidant properties and phenolic substances. The aim of the study was to determine the effects of ethanol and acetic acid fermentation on total antioxidant activities and phenolic substances of cherry juice. Total investigation of solids, pH, soluble solids, phenolic substances, ORAC and TEAC of Prunus avium L. cherry juices, macerated cherries wine, and vinegars were analyzed. All samples had 300.1-854.79 mg GAE/L of total phenolic contents, and 6.62-17.97 µmol/mL of ORAC values, and 1.5-5.5 mmol/mL of TEAC. Chlorogenic acid was present in the highest amount P. avium L. black gold vinegar.

Keywords: Antioxidant; Cherry vinegar; Chlorogenic acid; ORAC; Phenolic substances; TEAC.

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Figures

Fig. 1
Fig. 1
Flow scheme of ethanol and acetic acid fermentations of cherry juice
Fig. 2
Fig. 2
a Total phenolic substances of cherry samples. b Antioxidant activity of cherry samples
Fig. 3
Fig. 3
a A chromatogram of standard and b a sample chromatogram
See this image and copyright information in PMC

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