Open AccessEvaluation of biochemical and tasting parameters of Prunus cerasus L. fruits
Author(s) -
Natallia Kolbas,
Aliaksandr Kolbas,
Andrei S. Domas,
Dejan Prvulović
Publication year - 2020
Publication title -
žurnal belorusskogo gosudarstvennogo universiteta. bilologiâ/žurnal belorusskogo gosudarstvennogo universiteta. biologiâ
Language(s) - English
Resource type - Journals
eISSN - 2617-3964
pISSN - 2521-1722
DOI - 10.33581/2521-1722-2020-2-49-57
Subject(s) - flavonols , prunus cerasus , chemistry , gallic acid , food science , anthocyanin , sour cherry , quercetin , prunus , organoleptic , titratable acid , caffeic acid , horticulture , botany , antioxidant , biology , biochemistry , cultivar
Data on the effect of the content of phenolic compounds, including anthocyanins, phenolic acids and flavonols on the organoleptic parameters of fruits of 9 varieties of sour cherry (Prunus cerasus L.) are presented in this article. The total phenolic content varied from 72.52 to 180.61 mg of gallic acid per 100 g of fresh weight (FW) fruit. The total anthocyanins content varied from 32.69 to 259.45 mg of cyanidin-3-O-rutinoside, the total phenolic acids content varied from 48.45 to 75.20 mg of caffeic acid and the total flavonols content varied from 8.53 to 21.46 mg of quercetin per 100 g of FW fruit. The anthocyanins and sugars content of significantly affect in the tasting parameters of sour cherry fruits.