Journal of Food, Agriculture and Environment

HPLC evaluation of anthocyanin components in the fruits of Hungarian sour cherry cultivars during ripening

Author(s):

Gitta Ficzek ¹, György Végvári ^1*, Gergő Sándor ¹, Mónika Stéger-Máté ², Erzsébet Kállay ³, Sándor Szügyi ³, Magdolna Tóth ¹

Recieved Date: 2010-10-04, Accepted Date: 2011-01-12

Abstract:

Changes of the content of anthocyanin components during fruit ripening were studied in four Hungarian cultivars of sour cherry (Prunus cerasus L.), ‘Érdi jubileum’, ‘Érdi bőtermő’, ‘Maliga emléke’ and ‘Kántorjánosi 3’, and in the candidate cultivar IV-3/48. The quantities of anthocyanidin pigments (malvidin-3-galactoside pelargonidin-3,5-di-O-glucoside, cyanidin-3,5-di-O-glucoside, delphinidin) were recorded at nine picking dates during the ripening period, from the 1^st picking time (beginning of fruit colouring) to over-ripeness, by analysing lyophilised samples with Waters HPLC equipment. Among the genotypes tested, ‘Érdi jubileum’ and candidate IV-3/48 were found to contain the largest quantities of anthocyanidin components. The maximum anthocyanin content was reached at the end of the ripening period. The fruit of Hungarian sour cherry cultivars contain a significant quantity of anthocyanidins (360-1300 µg/g pelargonidin-3,5-di-O-glucoside, 190-850 µg/g malvidin-3-galactoside, 43-214 µg/g cyanidin- 3,5-di-O-glucoside), but the anthocyanin profiles of the individual cultivars differ over the ripening period. The cyanidin-3,5-di-O-glucoside content of the candidate IV-3/48 (927 µg/g) greatly surpassed that of the Hungarian cultivars object of study characterized by an outstanding anthocyanin content. Investigations on the beneficial effects of Hungarian sour cherry cultivars are particularly important as their delicious fruit is suitable for fresh consumption, unlike that of the cultivars ‘Montmorency’ and ‘Schattenmorelle’, which are widely grown in the USA and Western Europe, but only as a raw material for processing. In addition to their use for fresh consumption the fruit of ‘Érdi jubileum’ and candidate IV-3/48 can also be processed, providing a source of raw material rich in anthocyanins that could be utilized for the preparation of high-quality functional foodstuffs.

Keywords:

Prunus cerasus, anthocyanins, cyanidin, delphinidin, malvidin, pelargonidin, fruit ripening

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 30-35

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