Caracteristici compoziționale ale extractelor alcoolice din coacăză neagră (Ribes nigrum), vișină (Prunus cerasus) și cireașă amară (Prunus avium)

Ecaterina Covaci

doi:10.52673/18570461.24.1-72.02

Authors

Ecaterina Covaci Technical University of Moldova https://orcid.org/0000-0002-8108-4810

DOI:

https://doi.org/10.52673/18570461.24.1-72.02

Keywords:

antioxidant capacity, bitter cherry, blackcurrant, Phenolic compounds, anthocyanin content, colour parameters, and sour cherry

Abstract

The paper elucidates the potential of biologically active substances of sour cherry, blackcurrant, and bitter cherry fruits through the prism of fundamental research and quantifications achieved through analytical methods of study. The hydro-alcoholic extracts from blackcurrant and sour cherry presented values of over 90% DPPH• radical inhibition, being also the most stable by composition during storage of 30 and 90 days. Based on the HPLC representatives, it was established that the main anthocyanin components in sour cherry extracts are: cyanidin-3-O-glucosyl-rutinoside, (2.4 mg/100 g), cyanidin-3-O-rutinoside, (162 mg/100 g) and cyanidin-3-O-monoglucosil-rutinoside (3.86 mg/100 g). These anthocyanin compounds represent over 62.8% of the 7 anthocyanins identified in blackcurrant extract. A major positive correlation, R2 = 0.98 and p < 0.01, between antioxidant capacity, anthocyanin content, and color parameters, was established confirming that these phenolic compounds are the most important color constituents in the analyzed fruits. Thus, fresh or frozen cherry and blackcurrant fruits are an excellent source of phenolic substances, rich in vitamins and resistant to oxidation.

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