Publication
Quality parameters, total phenolic content and antioxidant activity in different maturation stages of ‘Sweetheart’ cherry
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Advisor(s)
Abstract(s)
The cherry fruit is considered a nutrient dense food with a relatively low caloric content
and a significant amount of important nutrients and bioactive food components.
Nowadays there are some investigations regarding on nutritional and antioxidant
properties of cherries. The objective of this study was to determine the stages of
maturation of Sweetheart cherry from Cova da Beira (Portugal). Physicochemical
parameters: firmness, color (L*, a* and b*), soluble solids content (SSC), pH, titratable
acidity (TA), total phenolic content (Folin-Ciocalteu reagent method) and antioxidant
activity (DPPH method) of ‘Sweetheart’ cherry were evaluated. Three maturation stages
were identified and results demonstrated that solid soluble content, phenolic compounds
and antioxidant activity increase with ripening stages. For soluble solids content and total
phenolic content cherries showed the following average values: 19.9, 20.5 and 22.0 º Brix
and 591, 788 and 810 mg galic acid kg-1, respectively.
We can consider that this cultivar has an interest in nutritional terms, which may
contribute to the enhancement of 'Sweetheart' cherry from the Cova da Beira region.
Additionally, these data provide complementary information which can be used to ensure
the quality of this regional product, ‘Cereja da Cova da Beira’.
Description
Keywords
Ripening Physico-chemical parameters Fruit quality
Citation
PAULO, L. [et al.] (2015) - Quality parameters, total phenolic content and antioxidant activity in different maturation stages of ‘Sweetheart’ cherry. Actas de Horticultura. N.º 71, p. 453-457.
Publisher
Sociedade Espanhola de Ciências Horticolas