Changes of polyphenol, anthocyanin and rutin content in sour cherry varieties during ripening

In our experiments we studied the variation of inner content values in connection to ripening time in the case of four tart cherry varieties (Prunus cerasus L.). Our aim was to optimize the harvest time on the base of antioxidant capacity. The experiments were carried out in orchards of the Research Institute for Fruitgrowing and Ornamentals in Érd-Elvira major (varieties ’Érdi bőtermő, ’Kántorjánosi 3’) and in orchards of the Agárd Frucht Ltd. in Agárd (varieties ’Érdi jubileum’, ’Maliga emléke’). Anthocyanin, polyphenol and rutin content of fruits were investigated in laboratory. According to the results it can be stated, that in case of the studied varieties the optimal harvest time for industrial processing is the second picking. At this time the anthocyanin, polyphenol and rutin contents of varieties are suitable. In general, at the end of maturity period the fruits shrink, fruit weight and juicity decreases in consequence of water loss, therefore determining optimal harvest time for the desired utilization purpose is very important. According to our results, among the four studied varieties, ‘Érdi jubileum’ has the highest values regarding polyphenol as well as anthocyanin and rutin contents

Biological Activity of Sour Cherry Fruit on the Bacterial Flora of Human Saliva in vitro

U radu je prvi put prikazan antibakterijski učinak mađarskih kultivara višanja. Ispitana je biološka aktivnost soka od ovih sorata: Érdi jubileum, Érdi bőtermő, Maliga emléke and Kántorjánosi 3, ubranih u različitim fazama zrelosti, te njihov učinak na suzbijanje bakterija u ljudskoj slini. Različitim metodama određivan je utjecaj višanja na miješanu bakterijsku floru sline 10 dobrovoljaca. Baktericidni je učinak procijenjen određivanjem minimalne inhibitorne koncentracije (metodom difuzije agara) i određivanjem najmanjeg baktericidnog razrjeđenja (brojanjem preživjelih bakterijskih stanica u razrijeđenim sokovima). Antibakterijski je učinak također utvrđen praćenjem broja bakterijskih stanica preostalih nakon obrade nerazrijeđenim sokovima. Ispitani sokovi od višanja imali su impresivni baktericidni učinak na bakterije u ljudskoj slini, tj. smanjili su broj stanica za 10-100× u kratkom vremenskom roku (10-40 min). Sorta Érdi jubileum bila je učinkovitija od ostalih sorata (smanjila je broj stanica za 100 000× tijekom 270 min), a njezin je baktericidni učinak ovisio o zrelosti i datumu berbe. Biološki aktivne komponente sokova bile su učinkovite protiv širokog spektra oportunističkih patogenih bakterija, kao što su: Pseudomonas, Klebsiella, Pantoea spp. i Escherichia coli, uključujući i bakteriju Pseudomonas aeruginosa koja je otporna na antibiotike, a nisu utjecale na korisne probiotičke vrste Lactobacillus spp. Rezultati su potvrdili da su svi ispitani sokovi od višanja imali antibakterijski učinak, pa je zaključeno da se konzumiranjem višanja ili njihova soka može pozitivno utjecati na higijenu usne šupljine.This study is the first report on the antibacterial effect of Hungarian sour cherry cultivars. Biological activity of sour cherry juices prepared from fruits Érdi jubileum, Érdi bőtermő, Maliga emléke and Kántorjánosi 3 harvested at different maturity stages was investigated on bacteria present in human saliva. The influence of sour cherry on a mixed bacterial flora of human saliva of 10 volunteers was determined by different experimental approaches. Bactericidal effects were evaluated by minimum inhibitory concentration (MIC) using agar diffusion methods and by minimum bactericidal dilution (MBD) assays counting the number of surviving bacterial cells in the diluted juices. Time-dependent antibacterial effects were also determined by monitoring the decrease in bacterial cell numbers after the treatment with undiluted juices. The investigated sour cherry juices displayed an impressive bactericidal effect against human saliva bacteria (10–100× reduction of cell numbers) within a short time frame (10–40 min). Érdi jubileum was more effective (100 000× reduction of cell number after 270 min) than the other studied cultivars. Bactericidal effect was influenced by ripening of samples of Érdi jubileum obtained at different harvesting dates. Biologically active components were effective against a large spectrum of opportunistic bacterial pathogens such as Pseudomonas, Klebsiella, Pantoea spp. and Escherichia coli, including the antibiotic-resistant Pseudomonas aeruginosa but they were ineffective against beneficial probiotic Lactobacillus spp. Results confirmed the antibacterial potential of all the investigated sour cherry fruits, therefore the consumption of the fruit or its juice for positive influence on oral hygiene is highly recommended