Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.)

B. Goncalves, Anne-Katrine Regel Landbo, D. Knudsen, A.P. Silva, J. Moutinho-Pereira, e. Rosa, Anne Boye Strunge Meyer

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    The phenolic compounds hydroxycinnamates, anthocyanins, flavonols, and flavan-3-ols of sweet cherry cultivars Burial, Saco, Summit, and Van harvested in 2001 and 2002 were quantified by HPLC-DAD. Phenolics were analyzed at partially ripe and ripe stages and during storage at 15+/-5 degreesC (room temperature) and 1-2 degreesC (cool temperature). Neochlorogenic and p-coumaroylquinic acids were the main hydroxycinnamic acid derivatives, but chlorogenic acid was also identified in all cultivars. The 3-glucoside and 3-rutinoside of cyanidin were the major anthocyanins. Peonidin and pelargonidin 3-rutinosides were the minor anthocyanins, and peonidin 3-glucoside was also present in cvs. Burlat and Van. Epicatechin was the main monomeric flavan-3-ol with catechin present in smaller amounts in all cultivars. The flavonol rutin was also detected. Cultivar Saco contained the highest amounts of phenolics [227 mg/100 g of fresh weight (fw)] and cv. Van the lowest (124 mg/100 g of fw). Phenolic acid contents generally decreased with storage at 1-2 degreesC and increased with storage at 15+/-5 degreesC. Anthocyanin levels increased at both storage temperatures. In cv. Van the anthocyanins increased up to 5-fold during storage at 15+/-5 degreesC (from 47 to 230 mg/100 g of fw). Flavonol and flavan-3-ol contents remained quite constant. For all cultivars the levels of phenolic acids were higher in 2001 and the anthocyanin levels were higher in 2002, which suggest a significant influence of climatic conditions on these compounds.
    Original languageEnglish
    JournalJournal of Agricultural and Food Chemistry
    Volume52
    Pages (from-to)523-530
    ISSN0021-8561
    Publication statusPublished - 2004

    Cite this

    @article{d7a75517e1614720828325f0bcc10c2b,
    title = "Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.)",
    abstract = "The phenolic compounds hydroxycinnamates, anthocyanins, flavonols, and flavan-3-ols of sweet cherry cultivars Burial, Saco, Summit, and Van harvested in 2001 and 2002 were quantified by HPLC-DAD. Phenolics were analyzed at partially ripe and ripe stages and during storage at 15+/-5 degreesC (room temperature) and 1-2 degreesC (cool temperature). Neochlorogenic and p-coumaroylquinic acids were the main hydroxycinnamic acid derivatives, but chlorogenic acid was also identified in all cultivars. The 3-glucoside and 3-rutinoside of cyanidin were the major anthocyanins. Peonidin and pelargonidin 3-rutinosides were the minor anthocyanins, and peonidin 3-glucoside was also present in cvs. Burlat and Van. Epicatechin was the main monomeric flavan-3-ol with catechin present in smaller amounts in all cultivars. The flavonol rutin was also detected. Cultivar Saco contained the highest amounts of phenolics [227 mg/100 g of fresh weight (fw)] and cv. Van the lowest (124 mg/100 g of fw). Phenolic acid contents generally decreased with storage at 1-2 degreesC and increased with storage at 15+/-5 degreesC. Anthocyanin levels increased at both storage temperatures. In cv. Van the anthocyanins increased up to 5-fold during storage at 15+/-5 degreesC (from 47 to 230 mg/100 g of fw). Flavonol and flavan-3-ol contents remained quite constant. For all cultivars the levels of phenolic acids were higher in 2001 and the anthocyanin levels were higher in 2002, which suggest a significant influence of climatic conditions on these compounds.",
    author = "B. Goncalves and Landbo, {Anne-Katrine Regel} and D. Knudsen and A.P. Silva and J. Moutinho-Pereira and e. Rosa and Meyer, {Anne Boye Strunge}",
    year = "2004",
    language = "English",
    volume = "52",
    pages = "523--530",
    journal = "Journal of Agricultural and Food Chemistry",
    issn = "0021-8561",
    publisher = "American Chemical Society",

    }

    Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.). / Goncalves, B.; Landbo, Anne-Katrine Regel; Knudsen, D.; Silva, A.P.; Moutinho-Pereira, J.; Rosa, e.; Meyer, Anne Boye Strunge.

    In: Journal of Agricultural and Food Chemistry, Vol. 52, 2004, p. 523-530.

    Research output: Contribution to journalJournal articleResearchpeer-review

    TY - JOUR

    T1 - Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.)

    AU - Goncalves, B.

    AU - Landbo, Anne-Katrine Regel

    AU - Knudsen, D.

    AU - Silva, A.P.

    AU - Moutinho-Pereira, J.

    AU - Rosa, e.

    AU - Meyer, Anne Boye Strunge

    PY - 2004

    Y1 - 2004

    N2 - The phenolic compounds hydroxycinnamates, anthocyanins, flavonols, and flavan-3-ols of sweet cherry cultivars Burial, Saco, Summit, and Van harvested in 2001 and 2002 were quantified by HPLC-DAD. Phenolics were analyzed at partially ripe and ripe stages and during storage at 15+/-5 degreesC (room temperature) and 1-2 degreesC (cool temperature). Neochlorogenic and p-coumaroylquinic acids were the main hydroxycinnamic acid derivatives, but chlorogenic acid was also identified in all cultivars. The 3-glucoside and 3-rutinoside of cyanidin were the major anthocyanins. Peonidin and pelargonidin 3-rutinosides were the minor anthocyanins, and peonidin 3-glucoside was also present in cvs. Burlat and Van. Epicatechin was the main monomeric flavan-3-ol with catechin present in smaller amounts in all cultivars. The flavonol rutin was also detected. Cultivar Saco contained the highest amounts of phenolics [227 mg/100 g of fresh weight (fw)] and cv. Van the lowest (124 mg/100 g of fw). Phenolic acid contents generally decreased with storage at 1-2 degreesC and increased with storage at 15+/-5 degreesC. Anthocyanin levels increased at both storage temperatures. In cv. Van the anthocyanins increased up to 5-fold during storage at 15+/-5 degreesC (from 47 to 230 mg/100 g of fw). Flavonol and flavan-3-ol contents remained quite constant. For all cultivars the levels of phenolic acids were higher in 2001 and the anthocyanin levels were higher in 2002, which suggest a significant influence of climatic conditions on these compounds.

    AB - The phenolic compounds hydroxycinnamates, anthocyanins, flavonols, and flavan-3-ols of sweet cherry cultivars Burial, Saco, Summit, and Van harvested in 2001 and 2002 were quantified by HPLC-DAD. Phenolics were analyzed at partially ripe and ripe stages and during storage at 15+/-5 degreesC (room temperature) and 1-2 degreesC (cool temperature). Neochlorogenic and p-coumaroylquinic acids were the main hydroxycinnamic acid derivatives, but chlorogenic acid was also identified in all cultivars. The 3-glucoside and 3-rutinoside of cyanidin were the major anthocyanins. Peonidin and pelargonidin 3-rutinosides were the minor anthocyanins, and peonidin 3-glucoside was also present in cvs. Burlat and Van. Epicatechin was the main monomeric flavan-3-ol with catechin present in smaller amounts in all cultivars. The flavonol rutin was also detected. Cultivar Saco contained the highest amounts of phenolics [227 mg/100 g of fresh weight (fw)] and cv. Van the lowest (124 mg/100 g of fw). Phenolic acid contents generally decreased with storage at 1-2 degreesC and increased with storage at 15+/-5 degreesC. Anthocyanin levels increased at both storage temperatures. In cv. Van the anthocyanins increased up to 5-fold during storage at 15+/-5 degreesC (from 47 to 230 mg/100 g of fw). Flavonol and flavan-3-ol contents remained quite constant. For all cultivars the levels of phenolic acids were higher in 2001 and the anthocyanin levels were higher in 2002, which suggest a significant influence of climatic conditions on these compounds.

    M3 - Journal article

    VL - 52

    SP - 523

    EP - 530

    JO - Journal of Agricultural and Food Chemistry

    JF - Journal of Agricultural and Food Chemistry

    SN - 0021-8561

    ER -