Journal of Food and Bioprocess Engineering

Some chemical characteristics of major varieties of sour cherry grown in Iran

Document Type : Original research

Authors

1 Standard Research Institute, Faculty of Food Industry and Agriculture, Food Industry Research Group, Karaj, Iran

2 Faculty of Agricultural Science and Food Industries, Science and Reseach Branch, Islamic Azad University

3 Agricultural Engineering Research Institute, Agricultural Engineering, Education and Extension Organization (AREEO), Karaj, Iran

Abstract

In this study some selected chemical properties such as total soluble solids, pH, total acidity, formalin index, reduced sugar content and ascorbic acid of major sour cherry cultivated grown in different provinces of Iran corresponding were investigated.  Minerals K+, Na+, Ca2+, Mg2+, Cu2+, Fe2+ and Zn2+ were determined by graphite furnace atomic absorption spectrophotometer. The result showed that some chemical properties of Sour cherry such as total soluble solids, pH, total acidity, formalin index content, reduced sugar content and ascorbic acid, were within the range of 12.4–17.4 g/100ml, 3.05–3.78, 0.5–1.1g/100ml, 4.09-6.01 g/100g, 3.80–5.49 g/100g, 3.59–5.06 g/100g, respectively. Fe2+ and Ca2+ were significantly higher than other minerals (K+, Na+, Mg2+, Cu2+ and Zn2+) in major varieties of sour cherry. In addition, the average concentration of Ascorbic acid, TA, total soluble solids, pH, reduced sugar and formalin index were respectively 3.36 g/100g, 0.76 g/100ml, 14.77 g/100ml, 3.36, 4.70 g/100g and 4.44 g/100g.

Keywords

Ahmadi, N., Noorbakhsh, R., Faraji, M., & Fadavi, Gh. (2013). Survey on the some specifications for 8 major varieties of Iranian pomegranate. Iranian Journal of Nutrition Sciences & Food Technology, 7(5), 77-82. [In Persian].
Ataie‐Jafari, A., Hosseini, S., Karimi, F., & Pajouhi, M. (2008). Effects of sour cherry juice on blood glucose and some cardiovascular risk factors improvements in diabetic women. Nutrition & Food Science, 38(4), 355-360.
AOAC. 2000. Official Methods of Analysis. Association of Official. Analytical Chemists, Washington, D.C. USA.
Cao, J., Jiang, Q., Lin, J., Li, X., Sun, C., & Chen, K. (2015). Physicochemical characterisation of four cherry species (Prunus spp.) grown in China. Food Chemistry, 173, 855–863.
Damar, I., & Ekşi, A. (2012). Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice. Food Chemistry, 135(4), 2910–2914.
Einafshar, S. (2015). Quality and microbial changes of four dried sour cherry by osmosis process through one year storage. Iranian Food Science and Technology Research Journal, 10(4), 363-374. [In Persian].
Ertürk, Ü., Mert, C., & Soylu, A. (2006). Chemical composition of fruits of some important chestnut cultivars. Brazilian Archives of Biology and Technology, 49(2), 183–188.
Fanali, C., Dugo, L., D’Orazio, G., Lirangi, M., Dachà, M., Dugo, P., & Mondello, L. (2011). Analysis of anthocyanins in commercial fruit juices by using nano‐liquid chromatography‐electrospray‐mass spectrometry and high‐performance liquid chromatography with UV‐vis detector. Journal of Separation Science, 34(2), 150–159.
Ferretti, G., Bacchetti, T., Belleggia, A., & Neri, D. (2010). Cherry antioxidants: from farm to table. Molecules, 15(10), 6993–7005.
Filimon, R. V, Beceanu, D., Niculaua, M., & Arion, C. (2011). Study on the anthocyanin content of some sour cherry varieties grown in Iasi area, Romania. Cercetari Agronomice in Moldova, 44(1), 81–91.
FAOSTAT. (2014). FAO Statistical Database. Available on: http://www.fao.org
Gazor, H. R., Maadani, S., & Behmadi, H. (2014). Influence of air temperature and pretreatment solutions on drying time, energy consumption and organoleptic properties of sour cherry. Agriculturae Conspectus Scientificus, 79(2), 119–124.
Górnaś, P., Rudzińska, M., Raczyk, M., Mišina, I., Soliven, A., & Segliņa, D. (2016). Composition of bioactive compounds in kernel oils recovered from sour cherry (Prunus cerasus L.) by-products: Impact of the cultivar on potential applications. Industrial Crops and Products, 82, 44–50.
He, J., & Giusti, M. M. (2010). Anthocyanins: natural colorants with health-promoting properties. Annual Review of Food Science and Technology, 1, 163–187.
Horuz, E., Bozkurt, H., Karataş, H., & Maskan, M. (2017). Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries. Food Chemistry, 230, 295–305.
ISIRI. 2008. Fruit juices-Test methods. Institute of Standards and Industrial Research of Iran, No. 2685, Tehran, Iran [In Persian].
ISIRI. 2011. Sour Cherry juice- Specifications. Institute of Standards and Industrial Research of Iran. No. 3032, Tehran, Iran. [In Persian].
Karadeniz, T. (2002). Selection of native’Cornelian’cherries grown in Turkey. Journal of the American Pomological Society, 56(3), 164.
Khoo, G. M., Clausen, M. R., Pedersen, B. H., & Larsen, E. (2011). Bioactivity and total phenolic content of 34 sour cherry cultivars. Journal of Food Composition and Analysis, 24(6), 772–776.
Mazza, G. (2007). Anthocyanins and heart health. Annali-Istituto Superiore Di Sanita, 43(4), 369.
Nowicka, P., & Wojdyło, A. (2016). Stability of phenolic compounds, antioxidant activity and colour through natural sweeteners addition during storage of sour cherry puree. Food Chemistry, 196, 925–934.
Pirlak, L., Guleryuz, M., & Bolat, I. (2003). Promising cornelian cherries (Cornus mas L.) from the Northeastern Anatolia region of Turkey. Journal of the American Pomological Society, 57(1), 14.
STATISTICS, H. (2005). Horticulture in Iran. Chronica, 45(2), 26.
Wojdylo, A., Figiel, A., Lech, K., Nowicka, P., & Oszmiański, J. (2014). Effect of convective and vacuum–microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology, 7(3), 829–841.
Journal of Food and Bioprocess Engineering
Volume 1, Issue 2
December 2018
Pages 137-142