Literature DB >> 25867015

Chemical profile of major taste- and health-related compounds of Oblačinska sour cherry.

Hassan Omran S Alrgei1, Dragana Č Dabić2, Maja M Natić3, Vera S Rakonjac1, Dušanka Milojković-Opsenica3, Živoslav Lj Tešić3, Milica M Fotirić Akšić1.   

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.
© 2015 Society of Chemical Industry.

Entities:  

Keywords:  Oblačinska sour cherry; anthocyanins; phenolic acids; sugars

Mesh:

Substances:

Year:  2015        PMID: 25867015     DOI: 10.1002/jsfa.7212

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN: 0022-5142            Impact factor:   3.638


  4 in total

1.  Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs.

Authors:  Anna Sokół-Łętowska; Alicja Z Kucharska; Antoni Szumny; Katarzyna Wińska; Agnieszka Nawirska-Olszańska
Journal:  Molecules       Date:  2018-08-27       Impact factor: 4.411

2.  Chemical Fingerprint of 'Oblačinska' Sour Cherry (Prunus cerasus L.) Pollen.

Authors:  Milica Fotirić Akšić; Uroš Gašić; Dragana Dabić Zagorac; Milica Sredojević; Tomislav Tosti; Maja Natić; Mekjell Meland
Journal:  Biomolecules       Date:  2019-08-21

Review 3.  Application of Polyphenol-Loaded Nanoparticles in Food Industry.

Authors:  Danijel D Milinčić; Dušanka A Popović; Steva M Lević; Aleksandar Ž Kostić; Živoslav Lj Tešić; Viktor A Nedović; Mirjana B Pešić
Journal:  Nanomaterials (Basel)       Date:  2019-11-16       Impact factor: 5.076

4.  Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland.

Authors:  Anna Sokół-Łętowska; Alicja Z Kucharska; Grzegorz Hodun; Marta Gołba
Journal:  Molecules       Date:  2020-10-08       Impact factor: 4.411

  4 in total

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