Literature DB >> 28242904

Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars.

Nilgün H Budak1.   

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 of Prunus avium L. 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 amount P. avium L. black gold vinegar.

Entities:  

Keywords:  Antioxidant; Cherry vinegar; Chlorogenic acid; ORAC; Phenolic substances; TEAC

Year:  2016        PMID： 28242904      PMCID： PMC5305702          DOI： 10.1007/s13197-016-2434-2

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  33 in total

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  5 in total

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