Comparative Study of Phenolic Compounds and Antioxidant Activity in Different Species of Cherries

  1. Yun Liu,
  2. Xinyan Liu,
  3. Fei Zhong,
  4. Rongrong Tian,
  5. Kaichun Zhang,
  6. Xiaoming Zhang,
  7. Tianhong Li

Article first published online: 14 APR 2011

DOI: 10.1111/j.1750-3841.2011.02150.x

Issue

Journal of Food Science

Journal of Food Science

Volume 76, Issue 4, pages C633–C638, May 2011

Additional Information

How to Cite

Liu, Y., Liu, X., Zhong, F., Tian, R., Zhang, K., Zhang, X. and Li, T. (2011), Comparative Study of Phenolic Compounds and Antioxidant Activity in Different Species of Cherries. Journal of Food Science, 76: C633–C638. doi: 10.1111/j.1750-3841.2011.02150.x

Author Information

  1. Authors Y. Liu, Zhong, Tian, and Li are with Dept. of Pomology, College of Agronomy and Biotechnology, China Agricultural Univ./Key Laboratory of Stress Physiology and Molecular Biology for Tree Fruits of Beijing, Beijing 100193, PR China. Author X. Liu is with Supervision and Testing Center for Vegetable Quality, Ministry of Agriculture, Beijing 100081, PR China. Authors K. Zhang and X. Zhang are with Inst. of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing 100093, PR China. Direct inquiries to author Li (E-mail: lith@cau.edu.cn).

Publication History

  1. Issue published online: 5 MAY 2011
  2. Article first published online: 14 APR 2011
  3. MS 20101377 Submitted 12/5/2010, Accepted 2/22/2011.

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Keywords:

  • anthocyanin;
  • antioxidant activity;
  • cherry;
  • phenolic compound;
  • species

Abstract:  A new spectrometric method ultra performance liquid chromatography-tandem mass spectrometric with high precision and rapid analysis was developed to separate 17 phenolic compounds. Different species of cherries, including 10 sweet cherry (Prunus avium L.) cultivars, a tart cherry (P. cerasus L.) rootstock (CAB), and a hybrid rootstock ‘Colt’ (P. avium × P. pseudocerasus), were analyzed for phenolics contents by this method. The results showed that significant differences were observed among the phenolic compound contents in different cherry species. In 10 sweet cherry cultivars, the contents of neochlorogenic acid and cyanidin-3O-rutinoside were much higher in red-colored fruits (for example, 64.60 and 44.50 mg/100 g fresh weight in Burlat, respectively) than those in bicolored ones. Principal component analysis revealed that cyanidin-3O-rutinoside was an effective index for grouping the cultivars with similar species and fruit colors. Moreover, there were strong positive correlations between phenolics content and antioxidant activity, which was higher in red-colored cherries.

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