TY - JOUR T1 - Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice. AU - Damar,Irem, AU - Ekşi,Aziz, Y1 - 2012/07/15/ PY - 2011/07/26/received PY - 2012/05/29/revised PY - 2012/07/05/accepted PY - 2012/9/18/entrez PY - 2012/9/18/pubmed PY - 2013/2/9/medline SP - 2910 EP - 4 JF - Food chemistry JO - Food Chem VL - 135 IS - 4 N2 - The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were within the ranges 20.0-37.9 mmol/L, 1510-2550 and 350.0-633.5mg/L, respectively. The main anthocyanin compound in sour cherry juice was cyanidin-3-glucosylrutinoside at concentrations between 140.3 and 320.9 mg/L. Cyanidin-3-glucosylrutinoside was followed by cyanidin-3-rutinoside within a concentration range of 25.5-85.5mg/L. Cyanidin-3-sophoroside and cyanidin-3-glucoside contents were relatively low (2.6-21.5 and 2.0-9.9 mg/L). Anthocyanin capacity and total polyphenol content were fairly well correlated (r=0.742, p<0.01), whereas the correlation between antioxidant capacity and monomeric anthocyanin content was insignificant (r=0.423, p>0.05). The correlation between antioxidant capacity - cya-3-glucosylrutinoside (r=0.606, p<0.01) and antioxidant capacity - cya-3-rutinoside (r=0.628, p<0.01) was significant. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/22980889/Antioxidant_capacity_and_anthocyanin_profile_of_sour_cherry__Prunus_cerasus_L___juice_ DB - PRIME DP - Unbound Medicine ER -