Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties |
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Authors: | A CHAOVANALIKIT R E WROLSTAD |
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Affiliation: | Authors Chaovanalikit and Wrolstad are with the Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602. Direct inquires to author Wrolstad (E-mail: ). |
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Abstract: | 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. |
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Keywords: | cherries canning brining frozen storage antioxidant properties |
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