Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry

The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated) with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of fresh fruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivars examined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidant activity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at low temperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content in cherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samples produced under organic farming conditions than in those produced with integrated cultivation

Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry

The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated)with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of freshfruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivarsexamined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidantactivity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at lowtemperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content incherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samplesproduced under organic farming conditions than in those produced with integrated cultivation

Characteristic biogenic amine composition of Tokaj aszú-wines

The biologically active amines of grapes, aszú-grapes, aszú-wines of Tokaj region were analysed to study the effect of Botrytis cinerea on the grapes. It was established that grapes contained mainly spermidine, putrescine and spermine, however, in the aszú-grapes new amine compounds such as agmatine, phenethylamine, butylamine and pentylamine isomers appeared. The spermine content showed an increase in all aszú-grape varieties compared to the grapes. During winemaking processes, spermine disappeared and the concentration of tyramine increased in the aszú-wines. The concentration of spermidine decreased during the ageing of the product. The ratio of tyramine and amine content of the samples were found to be within a limited interval