Assessment of biochemical composition and antioxidant activity in a cherry (Prunus avium L.) genotype from Yahyalı, Türkiye
Abstract
This study investigated the biochemical characteristics of cherry (Prunus avium L.) fruits of a genotype in terms of phenolic compounds, flavonoids, antioxidant activity, and organic acid profiles. The results of the correlation analysis revealed strong positive relationships between total phenolic content and specific phenolic acids, as well as between total flavonoid content and DPPH antioxidant activity. Principal component analysis (PCA) demonstrated that phenolic compounds were decisive in explaining the total variance and that cherry fruits exhibited a structure characterized by the co-variation of biochemical components. The findings contribute to a better understanding of biochemical interactions in cherry fruits and provide important insights into the evaluation of relationships between phenolic compound profiles and antioxidant capacity.
Keywords
Cherry, Phenolic Compounds, Flavonoids, Antioxidant Activity, Organic Acids, PCA
References
- Afonso, S., Oliveira, I. V., Meyer, A. S., Aires, A., Saavedra, M. J., & Gonçalves, B. (2020). Phenolic Profile and Bioactive Potential of Stems and Seed Kernels of Sweet Cherry Fruit. Antioxidants, 9(12), 1295. https://doi.org/10.3390/antiox9121295
- Akšić, M. F., Nikolić, D., & Rakonjac, V. (2007). Variability components and heritability of pomological and chemical characteristics in sour cherry clones of cultivar Montmorency. Genetika, 39(3), 297-306. https://doi.org/10.2298/GENSR0703297F
- Belitz, H.-D., Grosch, W., & Schieberle, P. (2009). Food chemistry (4th ed.). Springer.
- Boskov, D., Milatovic, D., Rakonjac, V., Zec, G., Hudina, M., Veberic, R., & Mikulic-Petkovsek, M. (2023). The Phenolic Profile of Sweet Cherry Fruits Influenced by Cultivar/Rootstock Combination. Plants, 12(1), 103. https://doi.org/10.3390/plants12010103
- Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
- Correia, S., Schouten, R., Silva, A. P., & Gonçalves, B. (2017). Factors Affecting Quality and Health Promoting Compounds during Growth and Postharvest Life of Sweet Cherry (Prunus avium L.). Frontiers in plant science, 8, 2166. https://doi.org/10.3389/fpls.2017.02166
- Dulyanska, Y., Cruz-Lopes, L. P., Esteves, B., Ferreira, J. V., Domingos, I., Lima, M. J., Correia, P. M. R., Ferreira, M., Fragata, A., Barroca, M. J., Moreira da Silva, A., & Guiné, R. P. F. (2022). Extraction of Phenolic Compounds from Cherry Seeds: A Preliminary Study. Agronomy, 12(5), 1227. https://doi.org/10.3390/agronomy12051227
- Ebrahimzadeh, M. A., Hosseinimehr, S. J., Hamidinia, A., & Jafari, M. (2008). Antioxidant and free radical scavenging activity of Feijoa sellowiana fruits peel and leaves. Pharmacologyonline, 1, 7-14
- Famiani, F., Battistelli, A., Moscatello, S., Cruz-Castillo, J. G., & Walker, R. P. (2015). The organic acids that are accumulated in the flesh of fruits: Occurrence, metabolism and factors affecting their contents - A review. Revista Chapingo Serie Horticultura, 21(2), 97–128. https://doi.org/10.5154/r.rchsh.2015.01.004
- Ferretti, G., Bacchetti, T., Belleggia, A., & Neri, D. (2010). Cherry Antioxidants: From Farm to Table. Molecules, 15(10), 6993-7005. https://doi.org/10.3390/molecules15106993
