Antioxidant Properties of Sweet Cherries(Prunus avium L.) - Role of Phenolic Compounds

Sweet cherries (Prunus avium L.) contain various phenolic compounds which contribute to total antioxidant activity. Total polyphenols, tannins, flavonoids and anthocyanins, and antioxidant capacity in a fruits of a number of selected sweet cherry genotypes were investigated. Total polyphenols content ranged from 4.12 to 8.34 mg gallic acid equivantents/g dry fruit weight and total tannins content ranged from 0.19 to 1.95 mg gallic acid equivalent/g dry fruit weight. Total flavonoids were within the range 0.42-1.56 mg of rutin equivalents/g dry fruit weight and total anthocyanins content were between 0.35 and 0.69 mg cyanidin 3-glucoside equivalent/ g dry fruit weight. Although sweet cherry fruits are a significant source of different phenolic compounds, antioxidant activity of sweet cherries is not related only with the total polyphenolics, flavonoids or anthocyanins.

Authors:

• Dejan Prvulović
• Djordje Malenčić
• Milan Popović
• Mirjana Ljubojević
• Vladislav Ognjanov

Keywords:

• antioxidant activity
• polyphenols
• Prunus avium L.
• sweet cherry

References:

[1] M.J. Bernalte, E. Sabio, M.T. Hernández, and C. Gervasini, "Influence
of storage delay on quality of ÔÇÿVan- sweet cherry", Postharvest Biology
and Technology, vol. 28, pp. 303-312, 2003.
[2] B. Gonçalves, A.P. Silva, J. Moutinho-Pereira, E. Bacelar, E. Rosa, and
A.S. Meyer, "Effect of ripeness and postharvest storage on the evolution
of colour and anthocyanins in cherries (Prunus avium L.)", Food
Chemistry, vol. 103, pp. 976-984, 2007.
[3] V. Usenik, J. Fabčič, and F. Štampar, "Sugars, organic acids, phenolic
composition and antioxidant activity of sweet cherry (Prunus avium
L.)", Food Chemistry, vol. 107, pp. 185-192, 2008.
[4] L. Jakobek, M. ┼áeruga, S. Voća, Z. ┼áindrak, and N. Dobri─ìević,
"Flavonol and phenolic acid composition of sweet cherries (cv. Lapins)
produced on six different vegetative rootstocks", Scientia Horticulturae,
vol. 123, pp. 23-28, 2009.
[5] C.H. Crisosto, G.M. Crisosto, and P. Metheney, "Consumer acceptance
of ÔÇÿBrooks- and ÔÇÿBing- cherries is mainly dependent on fruit SSC and
visual skin color", Postharvest Biology and Technology, vol. 28, pp.
159-167, 2003.
[6] M. Serrano, F. Guillén, D. Mart├¡nez-Romero, S. Castillo, and D. Valero,
"Chemical constituents and antioxidant activity of sweet cherry at
different ripening stages", Journal of Agricultural and Food Chemistry,
vol. 53, pp. 2741-2745, 2005.
[7] M.J. Serradilla, A. Martín, A. Hernandez, M. López-Corrales, M.
Lozano, and M. de Guía Córdoba, "Effect of the commercial ripening
stage and postharvest storage on microbial and aroma changes of
ÔÇÿAmbrunés- sweet cherries", Journal of Agricultural and Food
Chemistry, vol. 58, pp. 9157-9163, 2010.
[8] S. Southon, "Increased fruit and vegetable consumption within the EU:
potential health benefits", Food Research International, vol. 33, pp.
211-217, 2000.
[9] D.-O. Kim, H.J. Heo, Y.J. Kim, H.S. Yang, and C.Y. Lee, "Sweet and
sour cherry phenolics and their protective effects on neuronal cells",
Journal of Agricultural and Food Chemistry, vol. 53, pp. 9921-9927,
2005.
[10] S.-Y. Kang, N.P. Seeram, M.G. Nair, and L.D. Bourquin, "Tart cherry
anthocyanins inhibit tumor development in ApcMin mice and reduce
proliferation of human colon cancer cells", Cancer Letters, vol. 194, pp.
13-19, 2003.
[11] J.M. Tall, N.P. Seeram, C. Zhao, M.G. Nair, R.A. Meyer, and S.N. Raja,
"Tart cherry anthocyanins suppress inflammation-induced pain behavior
in rat", Behavioural Brain Research, vol. 153, pp. 181-188, 2004.
[12] K.M. Yoo, M. Al-Farsi, H. Lee, H. Yoon, and C.Y. Lee,
"Antiproliferative effects of cherry juice and wine in Chinese hamster
lung fibroblast cells and their phenolic constituents and antioxidant
activities", Food Chemistry, vol. 123, pp. 734-740, 2010.
[13] A.T. Serra, R.O. Duarte, M.R. Bronze, and C.M.M. Duarte,
"Identification of bioactive response in traditional cherries from
Portugal", Food Chemistry, vol. 125, pp. 318-325, 2011.
[14] V. Mulabagal, G.A. Lang, D.L. DeWitt, S.S. Dalavoy, and M.G. Nair,
"Anthocyanin content, lipid peroxidation and cyclooxygenase enzyme
inhibitory activities of sweet and sour cherries", Journal of Agricultural
and Food Chemistry, vol. 57, pp. 1239-1246, 2009.
[15] W. Marcason, "What is the latest research regarding cherries and the
treatment of rheumatoid arthritis?", Journal of the American Dietetic
Association, vol. 107, pp. 1686, 2007.
[16] D. Faniadis, P.D. Drogoudi, and M. Vasilakakis, "Effects of cultivar,
orchard elevation, and storage on fruit quality characters of sweet cherry
(Prunus avium L.)", Scientia Horticulturae, vol. 125, pp. 301-304,
2010.
[17] G.T. Kroyer, "Red clover extract as antioxidant active and functional
food ingredient", Innovative Food Science and Emerging Technologies,
vol. 5, pp. 101-105, 2004.
[18] A. Hagermann, I. Harvey-Mueller, and H.P.S. Makkar, "Quantification
of tannins in tree foliage-a laboratory manual", Vienna: FAO/IAEA
Working Document, 2000.
[19] K.R. Marckam, "Methods in Plant Biochemistry", London: Academic
Press, 1989.
[20] S.C. Shen, K.C. Tseng, F.T. Chao, and S.B. Wu, "Color quality of rose
liquer", Journal of Food Quality, vol. 30, pp. 202-217, 2007.
[21] N. Abe, T. Murata, and A. Hirota, "Novel 1,1-diphenyl-2-
picrylhydrazyl-radical scavengers, bisorbicillin and
demethyltrichodermol, from a fungus", Bioscience, Biotechnology,
Biochemistry, vol. 62, pp. 661-662, 1998.
[22] M.J. Serradilla , M. Lozano, M.J. Bernalte, M.C. Ayuso, M. L├│pez-
Corrales, and D. González-Gómez, "Physicochemical and bioactive
properties evolution during ripening of ÔÇÿAmbrunés- sweet cherry
cultivar", LTW-Food Science and Technology, vol. 44, pp. 199-205,
2011.
[23] V. Usenik, N. Fajt, M. Mikulic-Petkovsek, A. Slatnar, F. Stampar, and
R. Verebic, "Sweet cherry pomological and biochemical characteristics
influenced by rootstock", Journal of Agricultural and Food Chemistry,
vol. 58, pp. 4928-4933, 2010.
[24] A. Chaovanalikit, and R.E. Wrolstad, "Anthocyanin and polyphenolic
composition of fresh and processed cherries", Food Chemistry and
Toxicology, vol. 69, pp. 73-83, 2004.
[25] G.A. Boeckler, J. Gershenzon, and S.B. Unsicker, "Phenolic glycosides
of the Salicaceae and their role as anti-herbivore defenses",
Phytochemistry, vol. 72, pp. 1497-1509, 2011.
[26] J. Grassmann, S. Hippeli, and E.F. Elstner, "Plant-s defence and its
benefits for animals and medicine: role of phenolics and terpenoids in
avoiding oxygen stress", Plant Physiology and Biochemistry, vol. 40,
pp. 471-478, 2002.
[27] A.G. Báidez, P. Gómez, J.A. Del Río, and A. Ortuño, "Antifungal
capacity of major phenolic compounds of Olea europaea L. against
Phytophthora megasperma Drechsler and Cylindrocarpon destructans
(Zinssm.) Scholten", Physiological and Molecular Plant Pathology, vol.
69, pp. 224-229, 2006.
[28] S.F. Hagen, G.I.A. Borge, G.B. Bengtsson, W. Bilger, A. Berge, K.
Haffner, and K.A. Solhaug, "Phenolic contents and other health and
sensory related properties of apple fruit (Malus domestica Borkh., cv.
Aroma): Effect of postharvest UV-B irradiation", Postharvest Biology
and Technology, vol. 45, pp. 1-10, 2007.
[29] R.V. Barbehenn, and C.P. Constabel, "Tannins in plant-herbivore
interactions", Phytochemistry, vol. 72, pp. 1551-1565, 2011.
[30] G.A. Cooper-Driver, " Contribution of Jeffrey Harborne and co-workers
to the study of anthocyanins", Phytochemistry, vol. 56, pp. 229-236,
2001.
[31] F. Cuyckens, and M. Claeys, "Determination of the glycosylation site in
flavonoid mono-O-glycosydes by collision-induced dissociation of
electrospray-generated deprotonated and sodiated molecules", Journal
of Mass Spectrometry, vol. 40, pp. 364-372, 2005.
[32] K.E. Heim, A.R. Tagliafero, and D.J. Bobilya, "Flavonoid antioxidants:
chemistry, metabolism and structure-activity relationship", Journal of
Nutritional Biochemistry, vol. 13, pp. 572-584, 2002.
[33] G. Mazza, and E. Miniati, "Anthocyanins in fruits, vegetables, and
grains", Boca Raton: CRC Press, 1993.
[34] L. Esti., F. Cinquanta, E. Sinesio, E. Moneta, and M. Di Matteo,
"Physicochemical and sensory fruit characteristics of two sweet cherry
cultivars after cool storage", Food Chemistry, vol. 76, pp. 399-405,
2002.
[35] S. Piccolella, A. Fiorentino, S. Pacifico, B. D-Abrosca, P. Uzzo, and
P.Monaco, "Antioxidant properties of sour cherries (Prunus cerasus L.):
Role of colorless phytochemicals from the methanolic extract or ripe
fruits", Journal of Agricultural and Food Chemistry, vol. 56, pp. 1928-
1935, 2008.