2025/05/08 by Will, Frank, Hilsendegen, Peter, Bonerz, Daniel +2
paper · doi:10.5073/jabfq.2005.079.003
Sour cherry juices were produced from 5 different cultivars with classic processing technology. Regarding primary juice parameters, high results for dry mass (13.7-18.8°Brix), sugar-free extract (57.5-80 g/L) total acidity (15.8-23.7 g/L), sorbitol (12.1-21.6 g/L) and minerals were found. Secondary plant metabolites were present in high amounts as well. In the sum, 651-1693 mg/L of polyphenols were found by means of HPLC/PDA. Neochlorogenic acid, 3-coumaroyl-quinic acid, chlorogenic acid, and epicatechin were the predominant polyphenols. The quercetin glycosides ranged from 31-109 mg/L. Antocyanins were identified as cyanidin-3-(2°glucosylrutinoside), cyanidin-3-(2°-xylosyIrutinoside), cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-rutinoside. A significant decline of the anthocyanin concentrations could be observed during a 6 months storage, which reduced the red colour of the juices drastically. The high polyphenol concentrations were responsible for the antioxidative capacities of the juices.