PHENOLICS AND OTHER COMPOUNDS WITH ANTIOXIDATIVE EFFECT IN STONE FRUIT – PRELIMINARY RESULTS

The contents of anthocyanins and total phenolics were determined in nine sweet cherry cultivars.
The anthocyanin contents of sweet cherries were lower in white-fleshed cultivars than in the dark cultivars.
Within the dark fruited cultivars the highest observed anthocyanin content was close to ten times higher than the lowest content.
The total phenolics contents was in the range from 23 to 168 mg/100 g FW, and the antioxidative capacities ranged from 0.44 to 2.67 mmol/100 g FW. Close correlations were found between antioxidative capacities and both the contents of anthocyanins and total phenolics.
The cultivar ‘Agila’ had the highest determined content of anthocyanin, total phenolics and antioxidative capacity.
In plums, the contents of anthocyanins were highest in the dark blue cultivars (‘Edda’, ‘Souffriau’ and ‘Jubileum’). ’Victoria’ had the lowest content of anthocyanins, and yet the highest content of total phenolics and the highest antioxidative capacity.
The FRAP-values ranged from 0.61 to 1.28 mmol/100 g FW). The antioxidative capacity was closely related to the total content of phenolics.

VIII International Symposium on Plum and Prune Genetics, Breeding and Pomology

E. Vangdal, L. Sekse, R. Slimestad

plums, Prunus domestica, sweet cherries, anthocyanins, FRAP

https://doi.org/10.17660/ActaHortic.2007.734.51