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High concentrations of anthocyanins in genuine cherry-juice of old local Austrian Prunus avium varieties
- Schüller, Elisabeth, Halbwirth, Heidi, Mikulic-Petkovsek, Maja, Slatnar, Ana, Veberic, Robert, Forneck, Astrid, Stich, Karl, Spornberger, Andreas
- Food chemistry 2015 v.173 pp. 935-942
- Prunus avium, anthocyanins, antioxidant activity, cherries, climatic zones, juices, mechanical harvesting, polyphenols
- Antioxidant activity and polyphenols were quantified in vapour-extracted juice of nine Austrian, partially endemic varieties of sweet cherry (Prunus avium): cv. ‘Spätbraune von Purbach’, cv. ‘Early Rivers’, cv. ‘Joiser Einsiedekirsche’, cv. ‘Große Schwarze Knorpelkirsche’ and four unidentified local varieties. Additionally the effect of storage was evaluated for six of the varieties. A variety showing the highest antioxidant capacity (9.64μmol Trolox equivalents per mL), total polyphenols (2747mg/L) and total cyanidins (1085mg/L) was suitable for mechanical harvest and its juice did not show any losses of antioxidant capacity and total anthocyanin concentration during storage. The juice of cv. ‘Große Schwarze Knorpelkirsche’ had also high concentrations of total anthocyanins (873mg/L), but showed substantial losses through storage. The local Austrian sweet cherry varieties from the Pannonian climate zone are particularly suitable for the production of processed products like cherry juice with high content of anthocyanins and polyphenols.