Articles
DETERMINING THE QUALITY OF DIFFERENT CHERRY CULTIVARS USING THE HPLC METHOD
Article number
468_89
Pages
705 – 712
Language
Abstract
Soluble solids (primarily hexose sugars and sorbitol), together with fruit colour, are the best indicators of sweet cherry (Prunus avium L.) quality.
Sugars, sugar alcohol sorbitol and nonvolatile acid content were determined for 18 cherry cultivars on different rootstocks most commonly grown in Slovenia.
Sugar analyses included glucose (mean value 6.1 g%), fructose (mean value 6.8 g%) and sorbitol (mean value 1.7 g%) content identified and quantified by high performance liquid chromatography (HPLC). The best results were obtained by isocratic elution at 85°C using an Eurokat-Ca column with refractive index detector.
Sucrose could not be detected by HPLC because of the small amounts in fresh cherries extract.
The average content of soluble solids, expressed as degrees Brix, was 16.5. The mean pH value of cherry purees was 4.0 and titratable acids content 12.1 g/kg.
The average sweet/sour ratio was 1.9. HPLC determination of nonvolatile acids, which included malic, citric, fumaric, shikimic and tartaric acid, was performed with Aminex HPX-87H column at 65°C by UV detector set at 210 nm, with malic acid being predominant.
Variation in content of soluble solids, sorbitol, individual sugars and organic acids was found among the cultivars.
Sugars, sugar alcohol sorbitol and nonvolatile acid content were determined for 18 cherry cultivars on different rootstocks most commonly grown in Slovenia.
Sugar analyses included glucose (mean value 6.1 g%), fructose (mean value 6.8 g%) and sorbitol (mean value 1.7 g%) content identified and quantified by high performance liquid chromatography (HPLC). The best results were obtained by isocratic elution at 85°C using an Eurokat-Ca column with refractive index detector.
Sucrose could not be detected by HPLC because of the small amounts in fresh cherries extract.
The average content of soluble solids, expressed as degrees Brix, was 16.5. The mean pH value of cherry purees was 4.0 and titratable acids content 12.1 g/kg.
The average sweet/sour ratio was 1.9. HPLC determination of nonvolatile acids, which included malic, citric, fumaric, shikimic and tartaric acid, was performed with Aminex HPX-87H column at 65°C by UV detector set at 210 nm, with malic acid being predominant.
Variation in content of soluble solids, sorbitol, individual sugars and organic acids was found among the cultivars.
Publication
Authors
K. Dolenc, F. Štampar
Keywords
Sweet cherry (Prunus avium L.), soluble solids, sugars, sorbitol, organic acids
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