Phenolic Compounds and Antioxidant Capacity of Sweet Cherry Fruits from Vojvodina Province

Abstract

Sweet cherries (Prunus avium L.) contain various phenolic compounds which contribute to total antioxidant activity. The present study was conducted to assess the antioxidant activity of 15 sweet cherry cultivars from Vojvodina province (north Serbia). The free radical scavenging properties of fruits were evaluated employing two different methodologies, including DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay and ferric reducing antioxidant power (FRAP) assay. Strong correlations were found between total phenolics, tannins, flavonoids and anthocyanins and DPPH and FRAP assays. In particular, cultivar Peter showed the highest antioxidant capacity and possesses the highest amount of measured phenolic compounds. This investigation shows large variability among sweet cherry cultivars in measured chemical attributes.

Keywords

• anthocyanins
• antioxidant activity
• total phenolics
• prunus avium l.
• sweet cherry