Influence of Cultivar and Industrial Processing on Polyphenols 
in Concentrated Sour Cherry (Prunus cerasus L.) Juice  

Maja Repajić1, Danijela Bursać Kovačević1, Predrag Putnik1*, Verica Dragović-Uzelac1,
Josipa Kušt1, Zrinka Čošić2 and Branka Levaj1

1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000
 Zagreb, Croatia
2Maraska d.d., Obala kneza Trpimira 7, HR-23000 Zadar, Croatia

Article history:
Received March 3, 2015
Accepted May 21, 2015

Key words
sour cherry, Marasca cv., Oblačinska cv., juice concentrate processing, polyphenolic content, anthocyanins, antioxidant activity

The objective of this study is to investigate the infl uence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs. Marasca and Oblačinska) juices. Samples were collected during four processing steps: from fresh fruit prior to processing, then from pressed, filtered and concentrated juices. The content of total phenols was the same in both cultivars, but antioxidant activity (Oblačinska>Marasca) and total monomeric anthocyanins (Marasca>Oblačinska) differed. All processing steps significantly influenced the content of total phenols, total monomeric anthocyanins and antioxidant activity. In all samples four major anthocyanins were identified by HPLC with UV/VIS PDA detector, listed in the descending order based on their abundance: cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside and cyanidin-3-glucoside. Marasca cv. contained more total anthocyanins, and contents of cyanidin-3-sophoroside and cyanidin-3-glucosylrutinoside. The content of total hydroxycinnamic acids was also higher in Marasca than Oblačinska cv. After processing, the concentration of all identified anthocyanins increased in both cultivars. Majority of the highest values of polyphenols were detected in the juice after pressing. The content of polyphenols and their antioxidant activity were considerably stable during industrial processing to concentrated juice. Although Marasca had higher polyphenolic content than Oblačinska, both cultivars showed promising industrial potential for processing to concentrated juice.




*Corresponding author:   email
                                         +385 1 460 5036
   +385 1 460 5072

Search FTB

Follow us

 facebook 1 twitter bird_icon LI In Bug


QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information