The main phenolic compounds responsible for the antioxidant capacity of sweet cherry (Prunus avium L.) pulp

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dc.contributor.authorClodoveo, Maria Lisa
dc.contributor.authorCrupi, Pasquale
dc.contributor.authorMuraglia, Marilena
dc.contributor.authorNaeem, Muhammad Yasir
dc.contributor.authorTardugno, Roberta
dc.contributor.authorLimongelli, Francesco
dc.contributor.authorCorbo, Filomena
dc.date.accessioned2024-11-07T13:32:55Z
dc.date.available2024-11-07T13:32:55Z
dc.date.issued2023
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe antioxidant capacity of sweet cherry (Prunus avium L.) pulp extracts is strictly related to the phenolic content, starting from the fact that the higher content of phenolic compounds corresponds to the higher antioxidant indexes. This work aims to assess which compounds characterized three cultivars, namely Ferrovia, Sweetheart, and Lapins grown in Southern Italy and mainly influenced the antioxidant capacity of their extracts. HPLC-MS/ MS analyses were conducted to identify and quantify 17 flavonoids and 25 hydroxicinnamates derivatives. A significant influence of cultivar was revealed from one-way MANOVA (p < 0.05). Furthermore, the extracts were tested for their radical scavenging activity (DPPH and ABTS assays) and reducing power using the Folin-Ciocalteau method. Lapins and Sweetheart extracts, richer in phenolic compounds, returned the highest reducing power and radical scavenging capacity. Finally, a Factorial Analysis was applied to the collected data allowing reliable correlations between phenolics and antioxidant indexes.
dc.description.sponsorshipResearch for Innovation REFIN-POR Puglia FESR-FSE 2014/2020
dc.description.sponsorshipThis work was supported by Research for Innovation REFIN-POR Puglia FESR-FSE 2014/2020.
dc.identifier.doi10.1016/j.lwt.2023.115085
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85167587878
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2023.115085
dc.identifier.urihttps://hdl.handle.net/11480/15664
dc.identifier.volume185
dc.identifier.wosWOS:001070444600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectBioactive compounds
dc.subjectMultivariate analysis
dc.subjectChlorogenic acids
dc.subjectAnthocyanins
dc.subjectAutoscaling
dc.titleThe main phenolic compounds responsible for the antioxidant capacity of sweet cherry (Prunus avium L.) pulp
dc.typeArticle

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