Comparative analysis of physicochemical characteristics, bioactive components, and volatile profile of sour cherry (Prunus cerasus)

IF 1 4区农林科学 Q3 AGRONOMY

Canadian Journal of Plant Science Pub Date : 2023-06-22 DOI:10.1139/cjps-2022-0263

Prabhjot Kaur, Kitson Morden, J. Subramanian, Ashutosh Singh

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Abstract

This study provides a detailed report on the physicochemical, bioactive components, and volatile profile of diverse sour cherry (Prunus cerasus) cultivars to identify the cultivar(s) containing high health-promoting components. Physiological characteristics (fruit weight, size dimensions, moisture, color attributes, total soluble solids (TSS), pH, titratable acidity (TA), MI (Maturity Index), nutritional bioactive components (total phenolic, total anthocyanin content, total flavonoids), antioxidant activity, and volatile profile of 10 sour cherry cultivars, consisting of dark red Morello type and clear fruit flesh- Amarelle type were studied. The total phenolic content (TPC) was in the range of 123.24-289.91 mg GAE/ 100g FW (Fresh Weight), total flavonoids (1340.23- 2831.91 mg Quercetin Equivalent (QE/100g FW), and total anthocyanins (225.43-485.66 mg CGE/100g FW) in different sour cherry cultivars, showing significant diversity in such health-promoting compounds. In-vitro antioxidant activity assessed by FRAP was observed in the range of 658.18-1483.37 mg Trolox Equivalent (TE)/100g FW and by ABTS 384.36 and 931.85 mg TE/100g FW. A total of 10 phenolic components including 5 hydroxycinnamic acids, 3 flavonoids (flavanols and flavanol), and one anthocyanin have been identified and quantified by HPLC. Hydroxycinnamic acids represented the 40-60% composition of total phenolic components, while flavonoids and anthocyanins amounted to 20% each in total phenolic composition. The volatile profile of sour cherry cultivars revealed that aldehydes, alcohols, ketones, esters, monoterpenes, acids, sugars, and hydrocarbons were the predominant volatiles present in sour cherry.

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酸樱桃(Prunus cerasus)理化特性、生物活性成分及挥发性特征的比较分析

本研究对不同酸樱桃（Prunus cerasus）品种的理化、生物活性成分和挥发性特征进行了详细的研究，以确定含有高健康促进成分的品种。10个酸樱桃品种的生理特性（果实重量、大小、水分、颜色属性、总可溶性固形物（TSS）、pH、可滴定酸度（TA）、MI（成熟度指数）、营养生物活性成分（总酚、总花青素含量、总黄酮）、抗氧化活性和挥发性特征，研究了由暗红色Morello型和透明果肉Amarelle型组成的果实。不同酸樱桃品种的总酚含量（TPC）在123.24-289.91 mg GAE/100g FW（鲜重）、总黄酮（1340.23-28319.1 mg槲皮素当量（QE/100g FW）和总花青素（225.43-485.66 mg CGE/100g FW）范围内，显示出这些健康促进化合物的显著多样性。通过FRAP评估的体外抗氧化活性在658.18-1483.37 mg Trolox当量（TE）/100g FW和通过ABTS 384.36和931.85 mg TE/100g FW。共鉴定并定量了10种酚类成分，包括5种羟基肉桂酸、3种黄酮类化合物（黄烷醇和黄烷醇）和1种花青素。羟基肉桂酸占总酚类成分的40-60%，黄酮类和花青素各占总酚组分的20%。酸樱桃品种的挥发性特征表明，醛、醇、酮、酯、单萜、酸、糖和碳氢化合物是酸樱桃中主要的挥发性物质。

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来源期刊

Canadian Journal of Plant Science 生物-农艺学

CiteScore

1.90

自引率

8.30%

发文量

审稿时长

1 months

期刊介绍： Published since 1957, the Canadian Journal of Plant Science is a bimonthly journal that contains new research on all aspects of plant science relevant to continental climate agriculture, including plant production and management (grain, forage, industrial, and alternative crops), horticulture (fruit, vegetable, ornamental, greenhouse, and alternative crops), and pest management (entomology, plant pathology, and weed science). Cross-disciplinary research in the application of technology, plant breeding, genetics, physiology, biotechnology, microbiology, soil management, economics, meteorology, post-harvest biology, and plant production systems is also published. Research that makes a significant contribution to the advancement of knowledge of crop, horticulture, and weed sciences (e.g., drought or stress resistance), but not directly applicable to the environmental regions of Canadian agriculture, may also be considered. The Journal also publishes reviews, letters to the editor, the abstracts of technical papers presented at the meetings of the sponsoring societies, and occasionally conference proceedings.