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Effect of ripeness and postharvest storage on the phenolic profiles of Cherries (Prunus avium L.).
J Agric Food Chem. 2004 Feb 11; 52(3):523-30.JA

Abstract

The phenolic compounds hydroxycinnamates, anthocyanins, flavonols, and flavan-3-ols of sweet cherry cultivars Burlat, Saco, Summit, and Van harvested in 2001 and 2002 were quantified by HPLC-DAD. Phenolics were analyzed at partially ripe and ripe stages and during storage at 15 +/- 5 degrees C (room temperature) and 1-2 degrees C (cool temperature). Neochlorogenic and p-coumaroylquinic acids were the main hydroxycinnamic acid derivatives, but chlorogenic acid was also identified in all cultivars. The 3-glucoside and 3-rutinoside of cyanidin were the major anthocyanins. Peonidin and pelargonidin 3-rutinosides were the minor anthocyanins, and peonidin 3-glucoside was also present in cvs. Burlat and Van. Epicatechin was the main monomeric flavan-3-ol with catechin present in smaller amounts in all cultivars. The flavonol rutin was also detected. Cultivar Saco contained the highest amounts of phenolics [227 mg/100 g of fresh weight (fw)] and cv. Van the lowest (124 mg/100 g of fw). Phenolic acid contents generally decreased with storage at 1-2 degrees C and increased with storage at 15 +/- 5 degrees C. Anthocyanin levels increased at both storage temperatures. In cv. Van the anthocyanins increased up to 5-fold during storage at 15 +/- 5 degrees C (from 47 to 230 mg/100 g of fw). Flavonol and flavan-3-ol contents remained quite constant. For all cultivars the levels of phenolic acids were higher in 2001 and the anthocyanin levels were higher in 2002, which suggest a significant influence of climatic conditions on these compounds.

Authors+Show Affiliations

Department of Biological and Environmental Engineering, CETAV, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-911 Vila Real, Portugal. bertag@utad.ptNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14759143

Citation

Gonçalves, Berta, et al. "Effect of Ripeness and Postharvest Storage On the Phenolic Profiles of Cherries (Prunus Avium L.)." Journal of Agricultural and Food Chemistry, vol. 52, no. 3, 2004, pp. 523-30.
Gonçalves B, Landbo AK, Knudsen D, et al. Effect of ripeness and postharvest storage on the phenolic profiles of Cherries (Prunus avium L.). J Agric Food Chem. 2004;52(3):523-30.
Gonçalves, B., Landbo, A. K., Knudsen, D., Silva, A. P., Moutinho-Pereira, J., Rosa, E., & Meyer, A. S. (2004). Effect of ripeness and postharvest storage on the phenolic profiles of Cherries (Prunus avium L.). Journal of Agricultural and Food Chemistry, 52(3), 523-30.
Gonçalves B, et al. Effect of Ripeness and Postharvest Storage On the Phenolic Profiles of Cherries (Prunus Avium L.). J Agric Food Chem. 2004 Feb 11;52(3):523-30. PubMed PMID: 14759143.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of ripeness and postharvest storage on the phenolic profiles of Cherries (Prunus avium L.). AU - Gonçalves,Berta, AU - Landbo,Anne-Katrine, AU - Knudsen,David, AU - Silva,Ana P, AU - Moutinho-Pereira,José, AU - Rosa,Eduardo, AU - Meyer,Anne S, PY - 2004/2/5/pubmed PY - 2004/3/18/medline PY - 2004/2/5/entrez SP - 523 EP - 30 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 3 N2 - The phenolic compounds hydroxycinnamates, anthocyanins, flavonols, and flavan-3-ols of sweet cherry cultivars Burlat, Saco, Summit, and Van harvested in 2001 and 2002 were quantified by HPLC-DAD. Phenolics were analyzed at partially ripe and ripe stages and during storage at 15 +/- 5 degrees C (room temperature) and 1-2 degrees C (cool temperature). Neochlorogenic and p-coumaroylquinic acids were the main hydroxycinnamic acid derivatives, but chlorogenic acid was also identified in all cultivars. The 3-glucoside and 3-rutinoside of cyanidin were the major anthocyanins. Peonidin and pelargonidin 3-rutinosides were the minor anthocyanins, and peonidin 3-glucoside was also present in cvs. Burlat and Van. Epicatechin was the main monomeric flavan-3-ol with catechin present in smaller amounts in all cultivars. The flavonol rutin was also detected. Cultivar Saco contained the highest amounts of phenolics [227 mg/100 g of fresh weight (fw)] and cv. Van the lowest (124 mg/100 g of fw). Phenolic acid contents generally decreased with storage at 1-2 degrees C and increased with storage at 15 +/- 5 degrees C. Anthocyanin levels increased at both storage temperatures. In cv. Van the anthocyanins increased up to 5-fold during storage at 15 +/- 5 degrees C (from 47 to 230 mg/100 g of fw). Flavonol and flavan-3-ol contents remained quite constant. For all cultivars the levels of phenolic acids were higher in 2001 and the anthocyanin levels were higher in 2002, which suggest a significant influence of climatic conditions on these compounds. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14759143/Effect_of_ripeness_and_postharvest_storage_on_the_phenolic_profiles_of_Cherries__Prunus_avium_L___ L2 - https://doi.org/10.1021/jf030595s DB - PRIME DP - Unbound Medicine ER -