Relation between polyphenols content and skin colour in sour cherry fruits
2012
Viljevac, Marija (Agricultural Institute Osijek, Osijek (Croatia)) | Dugalić, Krunoslav (Agricultural Institute Osijek, Osijek (Croatia)) | Jurković, Vlatka (Agricultural Institute Osijek, Osijek (Croatia)) | Mihaljević, Ines (Agricultural Institute Osijek, Osijek (Croatia)) | Tomaš, Vesna (Agricultural Institute Osijek, Osijek (Croatia)) | Puškar, Boris (Agricultural Institute Osijek, Osijek (Croatia)) | Lepeduš, Hrvoje (Agricultural Institute Osijek, Osijek (Croatia)) | Sudar, Rezica (Agricultural Institute Osijek, Osijek (Croatia)) | Jurković, Zorica (Agricultural Institute Osijek, Osijek (Croatia))
Fruit skin colour plays a major role in quality assessment of food, significantly determining consumer`s choice. Colour of sour cherries depends on anthocyanins which are phenolic compounds (flavonoids) present in high amounts in fruits. The aim of this study was to determine a possible relation between polyphenols (total phenolics and anthocyanins) and colour parameters of fruit skin of sour cherries. The plant material used in this study was twenty two sour cherry genotypes from an orchard of Agricultural Institute Osijek. Total phenolics and anthocyanins contents as well as colour parameters (L*, a*, b*, h and C) of fruit skin were determined. Variability between sour cherry genotypes in total phenolics and anthocyanins as well as in colour parameters was revealed. Total polyphenols content varied from 462.7 to 1049.0 mg GAE/100 g of fresh weight, while total anthocyanins ranged from 160.1 to 495.6 mg CGE/100 g of fresh weight. A significant positive correlation was found between polyphenols and anthocyanins content. Total phenolics content had a significant negative correlation with colour parameters b* and h, while anthocyanins content negatively correlated with colour parameters L*, b* and h. According to the obtained results, genotypes Maraska, Heimanns Konservenweichsel and Rexelle are the richest genotypes in polyphenols and anthocyanins content.
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