Determination and Characterization of Phenolic Compounds from Australia-Grown Sweet Cherries (<i>Prunus avium</i> L.) and Their Potential Antioxidant Properties
Tianyi Hu, Vigasini Subbiah, Hanjing Wu, Amrit BK, Abdur Rauf, Fahad A. Alhumaydhi, Hafiz Ansar Rasul Suleria
Abstract
analysis, a total of 43 phenolic compounds has been detected in four sweet cherry cultivars, including 11 phenolic acids, 25 flavonoids, 5 other phenolic compounds, 1 lignan, and 1 stilbene. Venn graph showed that Lapins has the greatest number of unique compounds. Our study shows the presence of phenolic acids and provides information to be utilized as an ingredient in food, pharmaceutical, and nutraceutical industries.
Topics & Concepts
ChemistryGallic acidABTSFood scienceAntioxidantPrunusFlavonoidBotanyOrganic chemistryDPPHBiologyPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressFree Radicals and Antioxidants