Sweet cherries; sour cherries; antioxidant capacity; total phenolic compounds
Abstract :
[en] BACKGROUND: Several studies have shown that cherries, especially sour cultivars, contain substantial amounts of phenolic compounds.
OBJECTIVE: This study aims to (i) analyze the total phenolic compound (TPC) content and the antioxidant capacity (AC) of a large range of cultivars using the same methodology in one laboratory, and (ii) determine the possible relationship between agronomic characteristics and AC.
METHODS: A total of 245 samples including sweet, sour and hybrid cultivars from our collections were harvested at their optimum maturity and characterized according to their TPC, DPPH and ORAC values.
RESULTS: The TPC content and DPPH and ORAC values varied greatly among the cherries, with the sour cultivars presenting higher levels than the sweet ones. The PCA plot showed a slight grouping by species and confirmed the high TPC content level in sour cultivars. The bi-colored cultivars had lower TPC and antioxidant capacity (AC) values than dark-colored ones, indicating that coloration could give an indication of the AC of fruits. No significant relationship between the agronomic and chemical properties was highlighted.
CONCLUSIONS: Cherry fruits, especially from sour cultivars, represent an important source of bioactive compounds and could attract new interest as a ‘functional food’.
Disciplines :
Agriculture & agronomy
Author, co-author :
Pissard, Audrey; CRA-W > Biodiversity and plant breeding
Lateur, Marc; CRA-W
Baeten, V
Magein, Hugo ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Phytotechnie tropicale et horticulture
Dupont, P; CRA-W
Tabart, Jessica ; Université de Liège - ULiège > Biologie moléculaire et biotechnologie végétales
PINCEMAIL, Joël ; Centre Hospitalier Universitaire de Liège - CHU > Service de Chirurgie cardio-vasculaire et thoracique
Kevers, Claire ; Université de Liège > Département des sciences de la vie > Département des sciences de la vie
Language :
English
Title :
Determination of total phenolic compounds content and antioxidant activity in cherry species and cultivars
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