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

The objective of this study is to investigate the influence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs. Marasca and Oblacinska) 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 (Oblacinska>Marasca) and total monomeric anthocyanins (Marasca>Oblacinska) 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 Oblacinska 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 Oblacinska, both cultivars showed promising industrial potential for processing to concentrated juice.