title: Bioactive components ofPrunus aviumL. black gold (red cherry) andPrunus aviumL. stark gold (white cherry) juices, wines and vinegars.
abstract: Cherries are one of the most popular fruits, characterized by attractive colour, firmness, appearance and delicious tastes. Cherries are consumed fresh as well as in jams, wine, dried, candy and other processed products. Cherries vary in antioxidant properties and phenolic substances. The aim of the study was to determine the effects of ethanol and acetic acid fermentation on total antioxidant activities and phenolic substances of cherry juice. Total investigation of solids, pH, soluble solids, phenolic substances, ORAC and TEAC ofPrunus aviumL. cherry juices, macerated cherries wine, and vinegars were analyzed. All samples had 300.1-854.79 mg GAE/L of total phenolic contents, and 6.62-17.97 µmol/mL of ORAC values, and 1.5-5.5 mmol/mL of TEAC. Chlorogenic acid was present in the highest amountP. aviumL. black gold vinegar.
authors.affiliation: Department of Food Processing, Egirdir Vocational School, Suleyman Demirel University, 32500 Isparta, Turkey.
authors.forename: Nilgün H
authors.initials: NH
authors.lastname: Budak
keywords: Antioxidant; Cherry vinegar; Chlorogenic acid; ORAC; Phenolic substances; TEAC