Agriculturae Conspectus Scientificus, Vol 72, No 4 (2007)

Physicochemical Composition, Phenolic Content and Antioxidant Activity of Sour Cherry cv. Marasca During Ripening

Sandra PEDISIĆ, Branka LEVAJ, Verica DRAGOVIĆ-UZELAC, Kristina KOS

Pages: 295-300


Sour cherry cv. Marasca is Dalmatian cultivar from XVI century. Cultivation is limited on the north and central part of Dalmatia and on the part of the islands, where it achieves the best quality of fruit, high content of dry matter and sugar respectively, agreeable aroma and intense color. Sour cherry cv. Marasca is source of biologically active ingredients, organic and inorganic compounds, dietary fibers, aromatic compounds and high content of phenolic compounds, particularly anthocyanins and hormone melatonin. Many epidemiological studies showed that phenolic compounds have antioxidant and anti-inflammatory properties, and they have beneficial effect on human health. Marasca is rich with mentioned compounds. Physicochemical composition (total and soluble dry matter, pH value, total acidity) during ripening of cv. Marasca ecotype Recta (Cerasus marasca recta) grown in Zadar and Split area were determined. Total and soluble dry matter increased and pH value and total acidity showed little change during ripening. The content of phenolic compounds increased during ripening as well as content of anthocyanins, while antioxidant activity decreased with ripening. That indicates there was no correlation between antioxidant activity and content of total phenolic compounds.


sour cherry Marasca; anthocyanins; total phenolics; antioxidant activity

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