Comparative analysis of physicochemical characteristics, bioactive components, and volatile profile of sour cherry (Prunus cerasus)

This study provides a detailed report on the physicochemical, bioactive components, and volatile profile of diverse sour cherry (Prunus cerasus) cultivars to identify the cultivar(s) containing high health-promoting components. Physiological characteristics (fruit weight, size dimensions, moisture, color attributes, total soluble solids (TSS), pH, titratable acidity (TA), MI (Maturity Index), nutritional bioactive components (total phenolic, total anthocyanin content, total flavonoids), antioxidant activity, and volatile profile of 10 sour cherry cultivars, consisting of dark red Morello type and clear fruit flesh- Amarelle type were studied. The total phenolic content (TPC) was in the range of 123.24-289.91 mg GAE/ 100g FW (Fresh Weight), total flavonoids (1340.23- 2831.91 mg Quercetin Equivalent (QE/100g FW), and total anthocyanins (225.43-485.66 mg CGE/100g FW) in different sour cherry cultivars, showing significant diversity in such health-promoting compounds. In-vitro antioxidant activity assessed by FRAP was observed in the range of 658.18-1483.37 mg Trolox Equivalent (TE)/100g FW and by ABTS 384.36 and 931.85 mg TE/100g FW. A total of 10 phenolic components including 5 hydroxycinnamic acids, 3 flavonoids (flavanols and flavanol), and one anthocyanin have been identified and quantified by HPLC. Hydroxycinnamic acids represented the 40-60% composition of total phenolic components, while flavonoids and anthocyanins amounted to 20% each in total phenolic composition. The volatile profile of sour cherry cultivars revealed that aldehydes, alcohols, ketones, esters, monoterpenes, acids, sugars, and hydrocarbons were the predominant volatiles present in sour cherry.