The distribution of anthocyanin pigments and polyphenolics of sweet
(Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet-
Visible (UV-Visible) spectrophotometry and High Performance Liquid
Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant
properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and
Ferric Reducing Antioxidant Power (FRAP). The effect of frozen storage, canning,
and brining on those properties was measured.
Experiments were conducted on three sweet cherry cultivars; Bing, Rainier,
Royal Ann and one sour cherry cultivar; Montmorency. Cherries were separated
into skins, flesh, pits, and pitted cherries for subsequent analyses. Bing had the
highest anthocyanin pigments (60.6 mg/lOOg fw) while Montmorency had both the
highest total phenolic content (5.6 mg GAE/g fw) and the highest antioxidant
activities (ORAC 51.02 μmoles Trolox equivalent (TE) /g fw, FRAP 47.96 μmoles TE/g fw). Hydroxycinnamates predominated in sweet cherries (70-80%) while
flavanols were the major class of polyphenolics in sour cherries (70%). The major
anthocyanins in sweet and sour cherries were cyanidin-3-rutinoside and cyanidin-3-
glucosylrutinoside, respectively. Skins contained the highest amount of
anthocyanins, polyphenolics, and antioxidant activities. Anthocyanins and flavonol
glycosides predominated in cherry skins. Bing cherries were different from the
others in that it had substantial anthocyanins in flesh and pits. The proportion of
flavanols increased from skins to pits.
Pitted Bing cherries were frozen and stored at -23 and -70°C for 3 and 6
months. Pitted Bing cherries were also canned in light syrup and stored at 2 and 22°C for 5 months. Both Bing and Royal Ann cherries were brined in bisulfite for
one year. In all processing experiments, polyphenolics were more stable than
anthocyanins. Degradation of hydroxycinnamates occurred during frozen storage
and canning while flavonol glycosides were relatively stable. With both canning
and brining, anthocyanins and polyphenolics leached into syrup and brine. With
brining, hydroxycinnamates and flavonol glycosides disappeared, and unidentified
compounds with UV-Visible spectra similar to flavanols were formed.
Unidentified compounds possessed antioxidant activity.
Cherry skins are high in anthocyanins, polyphenolics and antioxidant
properties. Cherry pits and spent brine solution may be a potential source for
natural colorants, nutraceuticals, and natural antioxidants. / Graduation date: 2004
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27184 |
| Date | 03 June 2003 |
| Creators | Chaovanalikit, Arusa, 1974- |
| Contributors | Wrolstad, Ronald E. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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