TOTAL ANTHOCYANINS IN FRESH FRUIT AND COMPOTE OF "OBLACINSKA" SOUR CHERRY (PRUNUS CERASUS L.)

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Published: Dec 22, 2022
Keywords:
anthocyanins, sour cherry, compote, spectrophotometry.

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Ljubica Karakashova
Faculty of Agricultural Sciences and Food – Skopje, Ss. Cyril and Methodius University in Skopje, North Macedonia
Vesna Bogdanovska
Public health institution, City General Hospital "8-th of September", Department of Pathology, Skopje, North Macedonia
Martin Stojanov
Fruktana, Factory for processing fruits and vegetables, village Argulica, Municipality of Karbinci, North Macedonia
Frosina Babanovska Milenkovska
Faculty of Agricultural Sciences and Food – Skopje, Ss. Cyril and Methodius University in Skopje, North Macedonia
Lenche Velkoska-Markovska
Faculty of Agricultural Sciences and Food – Skopje, Ss. Cyril and Methodius University in Skopje, North Macedonia
Viktorija Stamatovska
Faculty of Technology and Technical Sciences, University St. Kliment Ohridski - Bitola, in Veles, North Macedonia
Namik Durmishi
Faculty of Food Technology and Nutrition, State University of Tetovo, in Gostivar, North Macedonia

Abstract

Anthocyanins are secondary metabolites of plants in the flavonoid family. Red and blue fruits are the main sources of anthocyanins, because cyanidin-3-glucoside is one of the most common and gives the red colour of the fruit. They are soluble in water and are 100 % absorbed by the human body. Anthocyanins are powerful antioxidants that protect our body from free radicals. They have a unique ability to resist ultraviolet light and reduce the risk of serious illness. Nutritionists recommend the use of anthocyanins in amounts of 10 to 15 mg per day. Sour cherry (Prunus cerasus L.) contains high levels of anthocyanins that have strong antioxidant and anti-inflammatory properties. In this paper, for the determination of the content of total anthocyanins, fresh fruits from the sour cherry "Oblacinska" variety and compotes of the same variety sweetened with sucrose and stevia are used. Anthocyanins are examined according to the following method: AOAC Official Method 2005.02, Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines, pH Differential Method. The content of anthocyanins is in the following order: 32.00 mg cyanidin-3-glucoside equivalents / 100 g in fresh sour cherry fruits, 16.10 mg cyanidin-3-glucoside equivalents / 100 g in sour cherry compote with sucrose and 16.12 mg cyanidin-3-glucoside equivalents / 100 g in sour cherry compote with stevia.

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Article Details

Issue
Vol 76 No 3 (2022): Journal of Agricultural Food and Environmental Sciences, JAFES
Section
Articles

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