Potential of sweet cherry (Prunus avium L.) by-products: bioactive compounds and antioxidant activity of leaves and petioles

Kinga Dziadek , Aneta Kopeć , Małgorzata Tabaszewska

Abstract

In recent years many researchers have taken into account other parts of plants than commonly edible ones because of their beneficial chemical composition. The objective of the study was to determine the content of bioactive compounds, including HPLC analysis of polyphenols, and antioxidant activity of leaves, petioles, and fruit of selected cultivars of the sweet cherry. Cultivars Kordia, Regina, Vega, Hedelfińska and Vanda from Sandomierz (Poland), Kordia, Regina, and Summit from Szczodrkowice (Poland) as well as sweet cherries imported from Spain and Hungary (only petioles and fruit) were analyzed. Statistically significant effect of cultivar and part of the plant on the bioactive compounds content and antioxidant activity was found. The leaves and petioles had a higher concentration of dietary fiber, vitamin C, carotenoids and polyphenols as well as an antioxidant activity than the fruit. The fruit was characterized by the presence of total anthocyanins. In the studied samples, the following polyphenols were identified: coffee acid, chlorogenic acid, p-coumaric acid, and myricetin. Additionally, the ferulic acid was detected in leaves. Due to the high antioxidants level, the leaves and petioles can be a potential source to produce functional food. Further studies are needed to prove processability and usefulness of this plant material in the food industry.
Author Kinga Dziadek (FoFT / DoHN)
Kinga Dziadek,,
- Department of Human Nutrition
, Aneta Kopeć (FoFT / DoHN)
Aneta Kopeć,,
- Department of Human Nutrition
, Małgorzata Tabaszewska (FoFT / DoToFVaM)
Małgorzata Tabaszewska,,
- Department of Technology of Fruits, Vegetables and Mushrooms
Journal seriesEuropean Food Research and Technology, ISSN 1438-2377, e-ISSN 1438-2385, (N/A 70 pkt)
Issue year2019
Vol245
No3
Pages763-772
Publication size in sheets38.15
Keywords in EnglishSweet cherry, Petioles, Leaves, Polyphenols, Antioxidant activity, Chlorogenic acid
ASJC Classification1106 Food Science; 1303 Biochemistry; 1305 Biotechnology; 1600 General Chemistry; 2209 Industrial and Manufacturing Engineering
DOIDOI:10.1007/s00217-018-3198-x
URL https://link.springer.com/article/10.1007/s00217-018-3198-x
Internal identifierWTŻ/2019/34
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Potential of sweet cherry (Prunus avium L.) by-products: bioactive compounds and antioxidant activity of leaves and petioles 902,7 KB
Score (nominal)70
Score sourcejournalList
Publication indicators WoS Citations = 4; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.943; WoS Impact Factor: 2018 = 2.056 (2) - 2018=2.093 (5)
Citation count*7 (2020-03-31)
Additional fields
FinansowanieThis study was financed by the National Science Centre, Poland (Grant no. 2015/17/N/NZ9/01136) as well as by the Ministry of Science and Higher Education of the Republic of Poland (Grant no. BM-4753/KŻCz/17).
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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