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

文献类型： 外文期刊

作者： Liu, Yun 1 ; Liu, Xinyan 2 ; Zhong, Fei 1 ; Tian, Rongrong 1 ; Zhang, Kaichun 3 ; Zhang, Xiaoming 3 ; Li, Tianhong 1 ;

作者机构： 1.China Agr Univ, Key Lab Stress Physiol & Mol Biol Tree Fruits Bei, Dept Pomol, Coll Agron & Biotechnol, Beijing 100193, Peoples R China

2.Minist Agr, Supervis & Testing Ctr Vegetable Qual, Beijing 100081, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Inst Forestry & Pomol, Beijing 100093, Peoples R China

关键词： anthocyanin;antioxidant activity;cherry;phenolic compound;species

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2011 年 76 卷 4 期

页码：

收录情况： SCI

摘要： 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 x 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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