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Comparison of phenolic compounds profile and antioxidant properties of different sweet cherry (Prunus avium L.) varieties

•Main phenolic compounds of five sweet cherries varieties have been analysed.•A new rapid and efficient chromatographic method (UHPLC/qTOF-MS) was described.•Extracts were able to inhibit xanthine/xanthine oxidase system up to 90%.•Relation between varieties differences in chemical composition and b...

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Bibliographic Details
Published in:Food chemistry 2019-05, Vol.279, p.260-271
Main Authors: Acero, Nuria, Gradillas, Ana, Beltran, Marta, García, Antonia, Muñoz Mingarro, Dolores
Format: Article
Language:English
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Summary:•Main phenolic compounds of five sweet cherries varieties have been analysed.•A new rapid and efficient chromatographic method (UHPLC/qTOF-MS) was described.•Extracts were able to inhibit xanthine/xanthine oxidase system up to 90%.•Relation between varieties differences in chemical composition and bioactivity were discussed. In the present work, three Spanish local varieties of Prunus avium (L.), as well as two foreign varieties were studied. The content of total phenols, flavonoids, anthocyanins, glucose and fructose of methanolic extracts from ripe fruits of each variety were analysed. A phytochemical profile of these cultivars was performed by UHPLC-qTOF-MS. The employed chromatographic method allowed a clear and rapid separation of the three main phenolic compound groups present in the extracts: hydroxycinnamic acids, anthocyanins and flavonoids. In addition, the extracts DPPH radical scavenging ability, as well as their capacity to affect xanthine/xanthine oxidase system, were determined. Finally, variations in ROS intracellular concentrations in HepG2 cell line cultures treated with cherry extracts were measured through DCFH-DA assay. All extracts showed a significant inhibitory effect on the xanthine/xanthine oxidase system. Differences between in vitro and in cell culture results evidence the interaction among the phenolic compounds of the extract.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.12.008