title: Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasusL.) Juice.
abstract: The objective of this study is to investigate the influence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasusL.,cvs. Marasca and Oblačinska) juices. Samples were collected during four processing steps: from fresh fruit prior to processing, then from pressed, filtered and concentrated juices. The content of total phenols was the same in both cultivars, but antioxidant activity (Oblačinska>Marasca) and total monomeric anthocyanins (Marasca>Oblačinska) differed. All processing steps significantly influenced the content of total phenols, total monomeric anthocyanins and antioxidant activity. In all samples four major anthocyanins were identified by HPLC with UV/VIS PDA detector, listed in the descending order based on their abundance: cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside and cyanidin-3-glucoside. Marasca cv. contained more total anthocyanins, and contents of cyanidin-3-sophoroside and cyanidin-3- -glucosylrutinoside. The content of total hydroxycinnamic acids was also higher in Marasca than Oblačinska cv. After processing, the concentration of all identified anthocyanins increased in both cultivars. Majority of the highest values of polyphenols were detected in the juice after pressing. The content of polyphenols and their antioxidant activity were considerably stable during industrial processing to concentrated juice. Although Marasca had higher polyphenolic content than Oblačinska, both cultivars showed promising industrial potential for processing to concentrated juice.
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Maja
authors.initials: M
authors.lastname: Repajić
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Danijela Bursać
authors.initials: DB
authors.lastname: Kovačević
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Predrag
authors.initials: P
authors.lastname: Putnik
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Verica
authors.initials: V
authors.lastname: Dragović-Uzelac
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Josipa
authors.initials: J
authors.lastname: Kušt
authors.affiliation: Maraska d.d., Obala kneza Trpimira 7, HR-23000 Zadar, Croatia.
authors.forename: Zrinka
authors.initials: Z
authors.lastname: Čošić
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Branka
authors.initials: B
authors.lastname: Levaj
keywords: Marasca cv.; Oblačinska cv.; anthocyanins; antioxidant activity; juice concentrate processing; polyphenolic content; sour cherry