Chemical profile of major taste- and health-related compounds of Oblačinska sour cherry.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016;
96:1241-51. [PMID:
25867015 DOI:
10.1002/jsfa.7212]
[Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2014] [Revised: 03/12/2015] [Accepted: 04/07/2015] [Indexed: 05/14/2023]
Abstract
BACKGROUND
Oblačinska sour cherry, an autochthonous cultivar, is the most planted cultivar in Serbian commercial orchards. Owing to its long cultivation under different agro-ecological conditions, it is a mixture of different clones. To obtain comprehensive information on Oblačinska sour cherry fruit, the total carbohydrate composition, total phenolic content, total anthocyanin content, antioxidant activity and polyphenolic profiles of 39 clones were investigated.
RESULTS
Fructose was found to be the dominant sugar, followed by glucose, sorbitol and sucrose. Rutin and chlorogenic acid were the most abundant polyphenols. Some clones contained pinobanksin, hesperetin and galangin, which, to best knowledge, is the first time these compounds have been reported in sour cherry fruit.
CONCLUSION
The data obtained showed huge variation within the germplasm studied, confirming the fact that Oblačinska sour cherry is not a cultivar but a population.
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