title: Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine.
abstract: To compare the influence of cultivar and variety on the phenolic compounds and antioxidant activity (AA) of cherry wines, total phenolic (TP), total flavonoid (TF), total anthocyanin (TA), total tannin (TT), five individual phenolic acids, and AA were determined. An ultra-performance liquid chromatography tandem mass spectrometry (HPLC-DAD/ESI-MS) method was developed for the determination of gallic acid (GAE), p-hydroxybenzoic acid (PHB), chlorogenic acid (CHL), vanillic acid (VAN), and caffeic acid (CAF). A principal component analysis (PCA) and a cluster analysis (CA) were used to analyze differences related to cultivar and variety. The TP, TF, TA, TT, and AA of samples sourced from the Shandong province of China were higher than those from the Jiangsu province. The PCA and CA results showed that phenolic compounds in cherry wines were closely related to cultivar and variety and that cultivar had more influence on the phenolic compounds of cherry wines than variety.
authors.affiliation: Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
authors.forename: Zuobing
authors.initials: Z
authors.lastname: Xiao
authors.affiliation: Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
authors.forename: Lingling
authors.initials: L
authors.lastname: Fang
authors.affiliation: Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
authors.forename: Yunwei
authors.initials: Y
authors.lastname: Niu
authors.affiliation: Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China. Electronic address: hyyu603@gmail.com.
authors.forename: Haiyan
authors.initials: H
authors.lastname: Yu
mesh_terms: D000872:Anthocyanins / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry*; D002681:China; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005419:Flavonoids / Q000737:chemistry; D005421:Flavoring Agents / Q000737:chemistry; D005638:Fruit / Q000737:chemistry / Q000145:classification / Q000254:growth & development; D013058:Mass Spectrometry; D010636:Phenols / Q000737:chemistry*; D025341:Principal Component Analysis; D000068220:Prunus avium / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D013634:Tannins / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005419:Flavonoids; D005421:Flavoring Agents; D010636:Phenols; D013634:Tannins
keywords: Antioxidant activity; Cherry wine; Cluster analysis; Phenolic compounds