Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties

Abstract

ABSTRACT: Total anthocyanins, total phenolics, and the antioxidant activities of 1 sour cherry cultivar ( Prunus cerasus L.) and 3 sweet cherry cultivars ( P. avium L.) were determined. Bing cherries were highest in anthocyanins, whereas Montmorency cherries were highest in total phenolics and antioxidant activities (oxygen radical absor‐bance capacity and ferric reducing antioxidant power). Total phenolics and anthocyanins for all cultivars were concentrated in the skin. More than 75% of anthocyanins in frozen Bing cherries were destroyed after 6 mo of storage at ‐23°C. During canning, about half the anthocyanins and polyphenolics leached from the fruits into the syrup with little total loss. Spent cherry brine contained substantial anthocyanins and polyphenolics.