PHENOLIC COMPOUNDS IN SWEET CHERRY (PRUNUS AVIUM L.) STEAMS AND THEIR ANTIOXIDANT PROPERTIES PUBLISHEDDejan M. PRVULOVIĆ, M. POPOVIĆ, Đ. MALENČIĆ, Mirjana LJUBOJEVIĆ, V. OGNJANOV
Sweet cherries (Prunus avium L.) contain various phenolic compounds which contribute to total antioxidant activity. Besides fruits, steams also contains siginificant amount of phytonutrients and could be used for health-promoting herbal teas or infusions. Content of total polyphenols, tannins, and flavonoids and antioxidant capacity in a dry steams of a number of selected sweet cherry genotypes were investigated spectrophotometrically. Total polyphenols content ranged from 12.96 to 31.85 mg gallic acid equivantents/g dry steams weight and total tannins content ranged from 6.31 to 9.77 mg gallic acid equivalent/g dry steams weight. Total flavonoids were within the range 0.44-1.94 mg of rutin equivalents/g dry steams weight. Antioxidant activity of sweet cherry steams is related with the total polyphenolics, and flavonoids but not with tannins content. Sweet cherry fruit steams are a significant source of different phenolic compounds, and could be considered a good source of natural antioxidants.
Sweet cherry steams, phenolics, tannins, flavonoids, antioxidant capacity