Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties

ABSTRACT: Total anthocyanins, total phenolics, and the antioxidant activities of 1 sour cherry cultivar ( Prunus cerasus L.) and 3 sweet cherry cultivars ( P. avium L.) were determined. Bing cherries were highest in anthocyanins, whereas Montmorency cherries were highest in total phenolics and antioxidant activities (oxygen radical absor-bance capacity and ferric reducing antioxidant power). Total phenolics and anthocyanins for all cultivars were concentrated in the skin. More than 75% of anthocyanins in frozen Bing cherries were destroyed after 6 mo of storage at -23°C. During canning, about half the anthocyanins and polyphenolics leached from the fruits into the syrup with little total loss. Spent cherry brine contained substantial anthocyanins and polyphenolics.     

HPLC-MS/MS法测定甜樱桃花色苷与非花色苷酚的组成与含量

应用高效液相色谱-质谱联用技术测定甜樱桃‘雷尼’、‘红艳’、‘红灯’3个品种的花色苷与非花色苷酚的组成与含量。花色苷的检测条件为:色谱柱Kromasil 100-5C18柱(250 mm×4.6 mm,6.5μm),流动相为水-甲酸-乙腈溶液,梯度洗脱,进样量30μL,流速1.00 m L/min,柱温50℃,检测波长525 nm;非花色苷酚的检测条件为:色谱柱Zorbax SB-C18(50 mm×3.0 mm,1.8μm),流动相为1%乙酸-1%乙酸-乙腈溶液,梯度洗脱,进样量2μL,流速1.00 m L/min,柱温25℃,检测波长280 nm。结果表明,3个品种共检测到9种花色苷,主要为花青素-3-芸香糖苷和花青素-3-葡萄糖苷,其在‘红艳’果皮、‘雷尼’果皮、‘红灯’果皮、‘红灯’果肉中的含量分别为5.21、2.51、75.70、7.40 mg/g和0.09、0.07、3.57、0.34 mg/g。非花色苷酚类化合物检测出了芦丁与山柰酚-3-芸香糖苷这2种化合物,其在‘红艳’果皮、‘雷尼’果皮、‘红灯’果皮中的含量分别为0.30、0.63、0.74 mg/g和1.17、2.91、2.37 mg/g。     

Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC-chemometric analysis

In this study, 12 sweet cherry varieties grown in Shandong (China) were compared based on their quality indices and high performance liquid chromatography (HPLC) fingerprints, along with chemometric discrimination by similarity analysis, hierarchical clustering analysis and principal component analysis. The established sample preparation and analysis methods represented a non-targeted and practical approach with reasonably high sensitivity, precision, stability and reproducibility, providing comprehensive evaluation of the quality of sweet cherries while allowing the tentative classification of cherry varieties. The results revealed the variety-dependent nature of the HPLC fingerprints of sweet cherries, and the fruit groupings according to their chemical composition (three groups based on phenolics, or four groups if organic acids were of main interest). All cherries were rich in organic acids, hydroxycinnamic acids, hydroxybenzoic acids, anthocyanins, flavan-3-ols, flavonols and other flavonoids, with malic acid, cyanidin-3-O-rutinoside, p-coumaroylquinic acid, neochlorogenic acid and rutin as the characteristic compounds (in the range of 0.57–1.80, 0.002–1.390, 0.370–3.083, 0.38–1.87 and 0.020–0.167 mg g⁻¹ fruit fresh weight, respectively). While anthocyanin and flavonol patterns were useful for a varietal assignment of cherries, cyanidin-3-O-rutinoside could represent a preliminary index for grouping similar cultivars and colours.     

Anthocyanin and Polyphenolic Composition of Fresh and Processed Cherries

ABSTRACT: The distribution of anthocyanin pigments and polyphenolics in 1 sour cherry ( Prunus cerasus ) and 3 sweet cherry ( Prunus avium ) cultivars was determined by high-performance liquid chromatography with diode array detection. Changes during frozen storage, canning, and brining were also monitored. Sweet cherry cultivars differed qualitatively with respect to the minor anthocyanins. Hydroxycinnamates are the major class of polyphenolics in sweet cherries, whereas flavanols are in the majority in Montmorency cherries. Hydroxycinnamates were greatly affected by processing and storage, whereas flavonol glycosides were quite stable. Half of the anthocyanins and polyphenolics were transferred to the syrup with canning, and nearly all were transferred to brine during brining.     

Physicochemical Characteristics,Antioxidant Activity,Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus Avium L.) Cultivars Grown in Turkey

Physical characteristics, antioxidant activity and chemical constituents of 12 cultivars (Prunus avium L.) of sweet cherry (Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, Van, Vista, and 0–900 Ziraat) were investigated. Significant differences (P < 0.05) were observed among tested cultivars for pH, total soluble solid, hardness, color parameters, antioxidant activities and pomological measurements (P < 0.05). The color parameters were important tools for the determination of fruit maturity and anthocyanin contents. Belge cultivar showed the highest levels of total phenolic and anthocyanin, while Starks Gold contained the lowest level of anthocyanins. The darker cultivars, measured by ABTS^+?, DPPH^? and FRAP, exhibited higher antioxidant activities than the lighter ones. Bing (42.78 g/kg) and Sweetheart (40.53 g/kg) cultivars contained higher levels of malic acid, which was the most intense organic acid in sweet cherries. Four different sugars were observed in the samples and their concentrations ordered as glucose > fructose >> sucrose > xylose. Sugar alcohol in the cherries was represented by sorbitol (more than 90%) and its concentration varied between 13.93 and 27.12 g/kg. As a result significant differences were observed among the physical properties and chemical constituents of the cherry cultivars.     

不同品种甜樱桃中不同形态酚酸的比较及其抗氧化性分析

为研究不同品种对甜樱桃酚酸类物质及其抗氧化性的影响,本文采用超高效液相色谱-串联质谱法(UPLC-MS/MS)对5个不同品种甜樱桃,包括彩虹、艳阳、萨米脱、23-51和瓦列里中的游离型、游离酯型和结合型酚酸进行了测定和分析。结果表明,不同樱桃品种间酚酸含量差异较大,5个樱桃品种酚酸总量在115.96~704.94 mg/kg FW之间。其中瓦列里中酚酸总量最高,其次是萨米脱和23-51,艳阳和彩虹中酚酸总量最低。对于三种不同形态酚酸,游离型和游离酯型酚酸含量较高,而结合型酚酸含量较低。不同品种樱桃中的游离型酚酸以新绿原酸为主,可占游离型酚酸总量的90%以上;游离酯型酚酸和结合型酚酸均以咖啡酸含量最高,可占各自形态酚酸总量的50%以上。不同品种中瓦列里樱桃酚酸提取液的DPPH自由基清除能力和FRAP均最高,抗氧化性指标的测定结果与酚酸类物质含量呈现较高的一致性。偏最小二乘判别分析表明,新绿原酸和咖啡酸是区分五个樱桃品种贡献最大的物质(VIP得分>1),且这两个物质均在瓦列里中含量最高。甜樱桃酚酸含量与品种有关,并与其抗氧化特性相一致。     

Identification of bioactive response in traditional cherries from Portugal

In recent years many studies on cherries have revealed that they are rich sources of bioactive compounds with potential human health benefits. In this work, we evaluated the antioxidant activity and antiproliferative effect in human cancer cells of nine sweet cherries, including two traditional cultivars from Portugal (Saco and Morangão). Results obtained in biological assays, together with the phenolic composition of cherries, were submitted to principal component analysis (PCA) which allowed samples to be grouped in terms of their bioactivity. Saco cherry and two exotic cultivars (Ulster and Lapin) proved to have higher contents of phenolic compounds, highest antioxidant activity and were the most effective in inhibiting human cancer cells derived from colon (HT29) and stomach (MKN45). Correlation of the data obtained showed that anthocyanins were the major contributors to the antioxidant capacity and antiproliferative effect of cherries. Additionally, hydroxycinnamic acids (neochlorogenic acid, chlorogenic acid and p-coumaroylquinic acid), flavan-3-ols (catechin and epicatechin) and flavonols (rutin and quercetin-3-glucoside) also play important roles in protection against oxidative stress.     

Use of an edible coating containing galbanum gum and cumin essential oil for quality preservation in sweet cherries

Nowadays, the use of natural compounds is considered as an effective strategy for maintaining the quality and heath promoting capacity of fresh products. Changes in quality parameters, main phenolics and antioxidants of sweet cherries in response to coating with a novel bioactive edible coating were studied. Fruit were treated with different concentrations of galbanum gum (GG), cumin essential oil (CEO) and CaCl₂ (CA) and stored at 2 ± 1°C with 90–95% RH for 30 days plus 1 day at ambient condition, and were subjected to quality analysis. All phenolic constituents and antioxidants of fruit juice were substantially decreased during storage in control fruit and a bioactive coating containing 1 or 2% GG + 100 or 200 µL L⁻¹ CEO + 1% CA maintained main fruit phytochemicals including phenolics, phenolic acids, flavonols, anti-stress and antioxidant enzymes activities. The coating significantly (P ≤ 0.01) enhanced fruit total antioxidant activity, flavonoids and ferulic acid contents. The results showed that it is possible to enhance the sweet cherry fruit health-promoting phytochemicals and shelf life by the use of a natural edible coating containing GG and CEO.     

Phenolic Compounds,Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey

The paper reports the phenolic, anthocyanin, and volatile compounds and sensory characteristics of 12 cultivars of sweet cherries including cvs. Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, Van, Vista, and 0–900 Ziraat. Eight individual phenolic compounds were determined by the HPLC‐DAD method. Among these cherries, cvs. Bing, Durona di Cesena, and Lambert contained higher levels of total individual phenolic compounds than the other cultivars. Six anthocyanins were detected in cherries and cyanidin‐3‐O‐rutinoside was principal and it was the highest level in cv. Bing. The major volatiles found were 1‐hexanol, (E)‐2‐hexen‐1‐ol, benzylalcohol, hexenal, (E)‐2‐hexenal, and benzaldehyde. Sensory evaluation of the cherries showed that cvs. Belge, Bing, Dalbasti, and Summit have higher textural and flavor scores than others. It was concluded that the same compounds for phenolic or volatiles profiles of sweet cherries were similar in qualitative; however, quantitative differences were observed in these cultivars.     

FRUIT QUALITY OF COLD STORED SWEET CHERRIES INFESTED WITH CODLING MOTH

The effect of codling moth, Cydia pomonella (L.) (Lepidoptera: Tortricidae), infestation on the quality of sweet cherry, Prunus avium (L.) L., fruit was studied. Each cherry was infested with one first instar codling moth and held at 3.3C for 0 (control), 1, 2, 4, 7, 10, or 14 days. After cold storage, fruits were maintained at 25C and observed periodically for damage using a visual scale from 0 as no damage, to 9 as complete destruction. Two groups of ‘Bing’ cherries were examined, one from an organically grown orchard and the other from a commercial orchard with conventional chemical control. Uninfested fruits maintained quality for one month at 25C whereas infested fruits had a damage rating of 2 by the fifth day. Infested organic fruits deteriorated faster than the conventional cherries. Larvae were often not detected because of fruit deterioration and fungal contamination. Fruit quality deterioration due to codling moth infestation is an important component of the Systems Approach for quarantine security for cherries exported to Japan. Infested fruit would rapidly deteriorate as the result of decay and be culled at time of packing.     

Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy

The fruit quality characteristics, phenolic compounds and antioxidant capacities of 24 sweet cherry (Prunus avium L.) cultivars grown on the mountainsides of the Etna volcano (Sicily, Italy) were evaluated. High-performance liquid chromatographic methods were used to identify and quantify sugars, organic acids and phenolics. A total of seven phenolic compounds were characterised as hydroxycinnamic acid derivatives (neochlorogenic acid, p-coumaroylquinic acid and chlorogenic acid) and anthocyanins (cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidin 3-rutinoside and peonidin 3-rutinoside). The total anthocyanin content ranged from 6.21 to 94.20 mg cyanidin 3-glucoside equivalents/100 g fresh weight (FW), while the total phenol content ranged from 84.96 to 162.21 mg gallic acid equivalents/100 g FW. The oxygen radical absorbance capacity (ORAC) assay indicated that fruit of all genotypes possessed considerable antioxidant activity. The high level of phenolic compounds and antioxidant capacity of some sweet cherry fruits implied that they might be sources of bioactive compounds that are relevant to human health.     

Bioactive components in forced sweet cherry fruit (Prunus avium L.), antioxidative capacity and allergenic potential as dependent on cultivation under cover

Five early maturing varieties of Prunus avium L. on dwarfing rootstock were forced at Bonn, Germany in spring under transparent plastic cover without additional heating to ripen at a time before field-grown German fruit become available, with better fruit quality than imported sweet cherries; trees grown outside without cover served as control. The cover reduced the incident radiation by up to 54% PAR, UV by up to 22% UV-A and UV-B up to 2% and increased day temperature indoors. Fruit were as firm in the early varieties grown under cover as those in the field and slightly softer than in the late harvesting cultivars. Sugar content was slightly less in four of the five varieties; no differences in acidity and sugar/acid ratio as a taste indicator were found. Fruits were up to 3 mm larger when grown under cover in cvs. ‘Burlat’ and ‘Souvenir’, but no differences were observed in cvs. ‘Earlise’ and ‘Prime Giant’. Fruit of three cultivars, ‘Burlat’, ‘Samba’ and ‘Prime Giant’ can be classified as premium quality with 28 mm–30 mm diameter, when grown under cover. Overall, all cherry fruit were of the market, i.e. consumer- preferred, dark red colouration in line with enhanced anthocyanin contents. In two cultivars, the cover induced healthier fruit. Antioxidative capacity was larger in cv. ‘Samba’, while ascorbic acid (Vitamin C) was increased in cv. ‘Souvenir’; phenols were enhanced in all cultivars and attributed to heat stress. Allergenic protein (Pru av 1) in cherry fruits of both cultivation types were below the detection level at harvest time, indicating that cultivation under cover had no adverse effects on this particular health component.Overall, forcing successfully resulted in 2 weeks earlier ripening, thereby providing the first fresh and healthy (low allergen, high phenolic compounds and high anthocyanin) German cherries of high fruit quality on the market in spring.     

Sweet cherry: Composition,postharvest preservation,processing and trends for its future use

BackgroundSweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to make processed food products. Sweet cherries are highly perishable fruit with a short harvest season, therefore extensive preservation and processing methods have been developed for the extension of their shelf-life and distribution of their products.Scope and approachIn this review, the main physicochemical properties of sweet cherries, as well as bioactive components and their determination methods are described. The study emphasises the recent progress of postharvest technology, such as controlled/modified atmosphere storage, edible coatings, irradiation, and biological control agents, to maintain sweet cherries for the fresh market. Valorisations of second-grade sweet cherries, as well as trends for the diversification of cherry products for future studies are also discussed.Key findings and conclusionsSweet cherry fruit have a short harvest period and marketing window. The major loss in quality after harvest include moisture loss, softening, decay and stem browning. Without compromising their eating quality, the extension in fruit quality and shelf-life for sweet cherries is feasible by means of combination of good handling practice and applications of appropriate postharvest technology. With the drive of health-food sector, the potential of using second class cherries including cherry stems as a source of bioactive compound extraction is high, as cherry fruit is well-known for being rich in health-promoting components.     

Assignation of Sweet Cherry Selections to 3 Taste Groupings Based on Perceived Sweetness and Sourness

ABSTRACT: Providing consumers with basic taste properties of sweet cherries at point of purchase would allow consumers to make purchase decisions based on fruit's intrinsic sensory attributes. The objective of this study was to develop a model to predict taste-grouping assignation of cherries into the following categories: (1) low sweetness/high sourness, (2) balance between sweetness and sourness, and (3) high sweetness/low sourness. A sensory panel (n = 10) was trained to recognize sweetness and sourness in 5 cultivars of sweet cherries and assign a taste grouping based on the perceived balance of sweetness and sourness. Four of these same cultivars were then evaluated for sweetness and sourness by a consumer panel (n = 117) and instrumentally for titratable acidity (TA) and soluble solids concentration (SSC). Results showed that for 3 of the 4 cherry cultivars, the sweetness/sourness balance of the cherries was not significantly different as evaluated instrumentally or by the trained panel. However, the balance determined by the consumer and the trained panel was different for 3 of the 4 cherry cultivars (P < 0.05). Based on trained panel perceived sweetness and sourness, a multinomial logit model was developed to predict the assignation of cherry taste grouping. The likelihood of group assignment depended on both the perceived sweetness and sourness of the cherry, with taste groupings agreed upon for 3 of 5 sweet cherry cultivars. As previous studies have indicated a positive relationship between cherry sweetness and sourness to consumer acceptance, these groupings show promise for assisting consumers in cherry selection at the point of purchase. Practical Applications: The prediction models proposed in this study suggest that both sweetness and sourness are important in the cherry characterization and the ratio between the 2 attributes may be appropriate for making taste-grouping assignments. These groupings may then be used to provide additional sensory information to consumers to assist them in cherry selection at the point of purchase.     

Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

The relationship between colour parameters and anthocyanins of four sweet cherry cultivars, Burlat, Saco, Summit and Van was studied. The colour (L^∗, a^∗, b^∗, chroma and hue angle parameters) and anthocyanins were analysed during two different years at two different ripening stages (partially ripe, and ripe, respectively). The cherries were analysed at harvest and after storage at 1.5 ± 0.5 °C and 15 ± 5 °C for 30 and 6 days, respectively. The colour was measured by tristimulus colourimetry (CIELAB system) directly on the fruits, while anthocyanins were quantified by HPLC-DAD analysis on methanolic extracts of freeze-dried samples of the fresh cherries and on the differently stored cherries. L^∗, chroma, and hue angle values were always lower for the ripe than for the partially ripe cherries. All of the cultivars were found to contain cyanidin-3-rutinoside and cyanidin-3-glucoside as the major anthocyanins. The total anthocyanin content in fruits of the different cultivars varied in the order Burlat > Saco > Van > Summit. The concentration of anthocyanins increased at both temperatures of storage in both ripe and partially ripe cherries, but the extent of increase varied among cultivars. Cherries stored at 15 ± 5 °C showed higher reduction of L^∗, chroma and hue angle than fruits stored at 1.5 ± 0.5 °C. L^∗, a^∗, b^∗, chroma and hue angle correlated negatively (P < 0.001) with the total anthocyanins levels, but not with the total phenols. These results show that chromatic functions of chroma and hue correlate closely with the evolution of colour and anthocyanins levels during storage of sweet cherries and indicate that colour measurements can be used to monitor pigment evolution and anthocyanin contents of cherries (and vice versa).     

Phenolic compound composition and antioxidant activity of fruits of Rubus and Prunus species from Croatia

Two fraction, one containing flavonols, flavan-3-ols, phenolic acids and the other containing anthocyanins, were isolated from Rubus (red raspberry, blackberry) and Prunus (sweet cherry, sour cherry) fruits to study their phenol content by HPLC and antioxidant activity using the DPPH test. Raspberries and blackberries were characterised by catechins and ellagic acid derivatives; sour and sweet cherries by phenolic acids. All fruits had relatively high anthocyanin content. Anthocyanins contributed more to the antioxidant activity of all fruits (∼90%) than flavonols, flavan-3-ols and phenolic acids (∼10%). A biphasic reaction was observed between DPPH^• radicals and phenols, with 'fast' and 'slow' scavenging rates which might be important in the biological activity of these fruits. Sour cherries and blackberries which stand out with the highest total phenol content (1416 and 1040 mg kg⁻¹) had also the strongest antioxidant activity (EC₅₀ = 807 and 672 g of fruit per gram of DPPH) and can be considered as good source of dietary phenols.     

烟台地区引起甜樱桃采后腐烂霉菌的分离鉴定

为明确引起烟台地区甜樱桃采后腐烂的主要霉菌,对烟台采后腐烂甜樱桃中的霉菌进行分离,应用内部转录间隔区序列分析方法和形态学观察将分离的霉菌进行鉴定。选出代表性霉菌菌株回接樱桃,进行致腐性检测。结果表明:从烟台不同区县收集的腐烂樱桃中分离出的60株霉菌分属于6个种:燕麦赤霉菌(Gibberella avenacea)、总状毛霉菌(Mucor racemosus)、三线镰刀菌(Fusarium tricinctum)、互生链格孢菌(Alternaria alternate)、奥桑青霉菌(Penicillium polonicum)和烟曲霉菌(Aspergillus fumigatus),其中互生链格孢菌和总状毛霉数量较多,分别为14株和15株。将这些霉菌中的代表菌株重新接回到甜樱桃,均能引起甜樱桃的腐烂。     

Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin-rich Fruits: Cherry, Plum, and Raspberry

ABSTRACT: Four cultivars of sour cherries (Balaton, Karneol, Kroeker and Northstar), 2 cultivars of plums (BY 8158.50 and Methley), and 1 red raspberry cv. Prelude were analyzed for total phenolics, antioxidant capacity, and total anthocyanins before and after jam production to evaluate their changes after thermal processing. Fruits had total phenolics ranging from 245.7 to 398.5 mg gallic acid equivalent (GAE)/100 g. Antioxidant capacity of fruits ranged from 354.8 to 692.3 mg/100 g, expressed as vitamin C equivalent antioxidant capacity (VCEAC). Total anthocyanins of fruits ranged from 30.9 to 67.1 mg cyanidin 3-glucoside equivalent (CGE)/100 g. In 100 g of jam, total phenolics varied from 132.9 to 218.9 mg GAE, while antioxidant capacity ranged from 205.6 to 373.5 mg/100 g VCEAC. Jams had total anthocyanins of 5.4 to 30.4 mg CGE/100 g. On the basis of fresh fruit (100 g), the processing and heating during jam making generally decreased the contents of total phenolics, VCEAC, and total anthocyanins. Major losses occurred in anthocyanin content where overall retention varied from 89% to 21%. HPLC analysis of individual anthocyanins from cherry cv. Balaton to its jam showed that processing caused 90% decrease in anthocyanins. The results indicated that more than 73% total phenolics and more than 65% antioxidant capacity were retained after processing fruits into jams. Optimization of food processing would help to conserve the bioactive phenolic compounds in fruits.     

Chemical composition,nutritional value and antioxidant properties of autochthonous Prunus avium cultivars from Campania Region

During a screening program aimed at the evaluation of antioxidative and antiproliferative properties, as well as nutritional properties of local edible plants, two endemic sweet cherry cultivars (‘Del Monte’ and ‘Della Recca’) were of interest. Macronutrient components (proteins, carbohydrates and lipids) of both the cherry cultivars were determined as well as free and total amino acids. Pomological traits were defined. HPLC–ESI/MSⁿ analysis, carried out on phenolic extracts properly prepared by extractive techniques from freeze dried fruits of both the cherry cultivars, showed that investigated cultivars differed in their colorless phenolic composition. Hydroxycinnamoyl quinic acid derivatives were present in both the cherry cultivars. ‘Della Recca’ cv. was particularly rich in 4-O-coumaroyl quinic and 5-O-caffeoylquinic acid, whereas quercetin-3-O-rutinoside was the main phenol compound of ‘Del Monte’ cultivar.The antiradical properties of the extracts were investigated by DPPH and ABTS methods. ‘Della Recca’ cv. cherries exhibited a pronounced antiradical activity: at 62.5 μg/mL dose level ABTS radical cation was converted in its reduced form by 88.7% and DPPH radical was reduced by 75.3%. The antiproliferative efficacy of ‘Della Recca’ and ‘Del Monte’ extracts were evaluated towards five cancer cell lines (HepG2, A549, HeLa, SK-B-NE(2)-C, and SH-SY5Y) through MTT assay. ‘Della Recca’ phenol extract showed a dose-dependent inhibiting activity towards cervical cancer HeLa cell line.     

Chlorogenic Acid and Other Phenolic Compounds in Fourteen Sweet Potato Cultivars

Fourteen cultivars of sweet potatoes were analyzed qualitatively for their phenolic content at harvest and after storage. The phenolic content of the sweet potato cultivars, Centennial, Jasper, Jewel, LO-323, L3-243, L3-151, L4-62, L4-112, L4-131, NC-702, NC-718, NC-719, NC-345, and V₂-237, was assayed. The qualitative examination of the sweet potato phenolics resulted in the separation and identification of four isomers of caffeolyquinic acid. A fifth compound, which exhibited phenolic acid characteristics, was separated but could not be identified.