Acta Agraria Debreceniensis

Agrártudományi Közlemények / Issue 55 (2014) / pp. 41-48

Homoki Judit Rita – Nemes Andrea – Remenyik Judit

Sour cherry as a functional food

The antioxidant capacity of ’Debreceni bőtermő’, ’Újfehértói fürtös’ and ’Érdi bőtermő’ cultivars were determined by FRAP (Ferric Reducing Ability of Plasma), DPPH (1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity) and photochemiluminescence method. In sour cherry, the most antioxidant effects of natural bioactive compounds are anthocyanins. Our results show that the photochemiluminescence method out of applied assays is ratheris suitable to determine the antioxidant capacity of red soft fruits and tart cherries. The correlation is good between the determined anthocyanin concent by this technic and pH-differential spectrophotometry. However, both FRAP and DPPH assays are inaccurate.

The anthocyanin composition of ’Debreceni bőtermő’, ’Újfehértói fürtös’ and ’Érdi bőtermő’ ’Csengődi csokros’ sour cherry varieties were analised. There are big differences between the accumulation of anthocyanan compounds of cultivars. ’Csengődi csokros’ produce melatonin in large quantity. On the evidence of the results, we can say that the hungarian sour cherry cultivars are suitable for functional food development.

Keywords:

sour cherry, Antioxidant, Antocyanin, Melatonin, Diabetes

Teljes cikk

Teljes cikk letöltése [PDF]



For authors

Download

Publication Ethics

Publication Ethics and Malpractice Statement of Acta Agraria Debreceniensis: The journal follows the CODE OF CONDUCT AND BEST PRACTICE GUIDELINES FOR JOURNAL EDITORS announced by the Committee on Publication Ethics.

About

Address

University Of Debrecen
Faculty Of Agricultural and Food Sciences and Environmental Management
Institute Of Land Utilisation, Regional Development and Technology
4032 Debrecen, Böszörményi út 138.

Phone

(06 52) 508-463

More