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Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage

Mirela Kopjar Faculty of Food Technology, University of J.J. Strossmayer, Osijek, CroatiaCorrespondence[email protected]

Martina Orsolic Faculty of Food Technology, University of J.J. Strossmayer, Osijek, Croatia

Vlasta Pilizota Faculty of Food Technology, University of J.J. Strossmayer, Osijek, Croatia

Figures & data

Table 1 Anthocyanin content (mg C-3-G/kg) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

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Table 2 Polymeric color (%) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

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Table 3 Phenol content (mg GAE/kg) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

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Table 4 Flavonoid content (mg CTE/kg) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

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Table 5 Antioxidant activity (ABTS method) (μmol TE/100 g) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

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Table 6 Antioxidant activity (DPPH method) (μmol TE/100 g) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

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Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage

Table 1 Anthocyanin content (mg C-3-G/kg) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

Table 2 Polymeric color (%) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

Table 3 Phenol content (mg GAE/kg) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

Table 4 Flavonoid content (mg CTE/kg) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

Table 5 Antioxidant activity (ABTS method) (μmol TE/100 g) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

Table 6 Antioxidant activity (DPPH method) (μmol TE/100 g) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

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Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage

Figures & data

Table 1 Anthocyanin content (mg C-3-G/kg) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

Table 2 Polymeric color (%) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

Table 3 Phenol content (mg GAE/kg) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

Table 4 Flavonoid content (mg CTE/kg) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

Table 5 Antioxidant activity (ABTS method) (μmol TE/100 g) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

Table 6 Antioxidant activity (DPPH method) (μmol TE/100 g) in sour cherry puree extracts after 1, 3, or 24 h of extraction with different solvents and stability of extracts during 42 days of storage at room temperature and 4°C

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