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Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry

Institute of Food Technology, University of Debrecen, H-4032 Debrecen, Hungary
Faculty of Economics and Business, Institute of Sectoral Economics and Methodology, Department of Research Methodology and Statistics, H-4032 Debrecen, Hungary
Agricultural and Molecular Research and Service Institute, University of Nyíregyháza, H-4400 Nyíregyháza, Hungary
Author to whom correspondence should be addressed.
Received: 7 November 2018 / Revised: 28 November 2018 / Accepted: 7 December 2018 / Published: 11 December 2018
(This article belongs to the Special Issue Extractable and Non-Extractable Antioxidants)
Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100–300 mg in 100 g fresh fruit) and melatonin (0.15 mg in 100 g fresh fruit), but other flavonoid derivatives also can be isolated by aqueous alcoholic extraction. We have developed a new process for extracting non-extractable procyanidines bound to the membrane, proteins, and fibers. These compounds were seperated with UHPLC-MS methods, and the structure of individual components were identified on the basis of their mass fragmentation spectra. The antioxidant capacity of soluble and non-soluble antioxidants were measured with ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), trolox equivalent antioxidant capacity (TEAC) assays, and compared to the new measurement methods of water-soluble antioxidant capacity (ACW), lipid-soluble antioxidant capacity (ACL). Furthermore, total phenolic content (TPC) and total procyanidin content (PAC) were determinated. As a result of our investigation, we found that the solvent combination, where in the first step is water–ethanol (1:1), then 100% ethanol were suitable for the extraction of the extractable antioxidants. However, the chemiluminescence method that is based on the elimination of the superoxide radical is more accurate than other colorimetric methods which measure antioxidant capacity. View Full-Text
Keywords: sour cherry; anthocyanins; extractable polyphenols; non-extractable polyphenols sour cherry; anthocyanins; extractable polyphenols; non-extractable polyphenols
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MDPI and ACS Style

Nemes, A.; Szőllősi, E.; Stündl, L.; Biró, A.; Homoki, J.R.; Szarvas, M.M.; Balogh, P.; Cziáky, Z.; Remenyik, J. Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry. Molecules 2018, 23, 3278.

AMA Style

Nemes A, Szőllősi E, Stündl L, Biró A, Homoki JR, Szarvas MM, Balogh P, Cziáky Z, Remenyik J. Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry. Molecules. 2018; 23(12):3278.

Chicago/Turabian Style

Nemes, Andrea, Erzsébet Szőllősi, László Stündl, Attila Biró, Judit R. Homoki, Mária M. Szarvas, Péter Balogh, Zoltán Cziáky, and Judit Remenyik. 2018. "Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry" Molecules 23, no. 12: 3278.

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