High concentrations of anthocyanins in genuine cherry-juice of old local Austrian Prunus avium varieties

作者：Schueller Elisabeth; Halbwirth Heidi; Mikulic Petkovsek Maja; Slatnar Ana; Veberic Robert; Forneck Astrid; Stich Karl; S****berger Andreas

来源：Food Chemistry, 2015, 173: 935-942.

DOI：10.1016/j.foodchem.2014.10.113

• Prunus avium L.
• Polyphenols
• Anthocyanins
• Cherry juice
• Antioxidant capacity
• Local Austrian varieties

Antioxidant activity and polyphenols were quantified in vapour-extracted juice of nine Austrian, partially endemic varieties of sweet cherry (Prunus avium): cv. 'Spatbraune von Purbach', cv. 'Early Rivers', cv. 'Joiser Einsiedekirsche', cv. 'Grosse Schwarze Knorpelkirsche' and four unidentified local varieties. Additionally the effect of storage was evaluated for six of the varieties. A variety showing the highest antioxidant capacity (9.64 mu mol Trolox equivalents per mL), total polyphenols (2747 mg/L) and total cyanidins (1085 mg/L) was suitable for mechanical harvest and its juice did not show any losses of antioxidant capacity and total anthocyanin concentration during storage. The juice of cv. 'Grosse Schwarze Knorpelkirsche' had also high concentrations of total anthocyanins (873 mg/L), but showed substantial losses through storage. The local Austrian sweet cherry varieties from the Pannonian climate zone are particularly suitable for the production of processed products like cherry juice with high content of anthocyanins and polyphenols.

• 出版日期2015-4-15