Large variations in antioxidant capacity and contents of Hungarian sour and sweet cherry cultivars

A tétel rövid nézete
dc.contributor.authorPapp, N.
dc.contributor.authorNyéki, J.
dc.contributor.authorSzabó, Z.
dc.contributor.authorStefanovits-Bányai, É.
dc.contributor.authorSzabó, T.
dc.contributor.authorHegedűs, A.
dc.date.accessioned2021-06-28T10:01:26Z
dc.date.available2021-06-28T10:01:26Z
dc.date.issued2010-05-10
dc.description.abstractSour cherry (Prunus cerasus L.) cultivars grown in Hungary are of local origin while most sweet cherry cultivars in Hungary are introduced from other countries.A great phenotypic variability is displayed by both species. In the present study, we analyzed 10 sour and 9 sweet cherry cultivars for their antioxidant capacity, total polyphenolics (TPC) and total anthocyanin (TMAC) contents. In general, sour cherries showed higher levels of antioxidant capacity, TPC and TMAC. The anthocyanin contents varied from 0.16 to 6.85 and 1.41 to 127.56 mg/100 g for sweet and sour cherries, respectively. However, TMAC generally seems to have a limited influence on the antioxidant capacity of cherries.An amarelletype sour cherry, ‘Pipacs 1’ showed the highest antioxidant capacity (21.21mmolAA/l) and TPC (44.07mgGA/l) in contrast to its lowanthocyanin content. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 16 No. 3 (2010) , 25-28.
dc.identifier.doihttps://doi.org/10.31421/IJHS/16/3/890
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue3
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/314599en
dc.identifier.volume16
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/890
dc.rights.accessOpen Access
dc.rights.ownerInternational Journal of Horticultural Science
dc.subjectFRAPen
dc.subjectpolyphenolsen
dc.subjectanthocyaninen
dc.subjectsweet cherryen
dc.subjectsour cherryen
dc.titleLarge variations in antioxidant capacity and contents of Hungarian sour and sweet cherry cultivarsen
dc.typefolyóiratcikkhu
dc.typearticleen
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