Phenolic content and bioactivity of two sour cherry cultivars and their products

Abstract

Sour cherry contains a high content of bioactive compounds, mostly polyphenols and anthocyanins. Phenolic content and antioxidant activity were evaluated in two sour cherry cultivars (Marasca and Oblačinska) and their processed products (jams and juice) using the Folin-Ciocalteu method and ABTS radical assay. The Marasca cultivar demonstrated higher phenol and anthocyanin levels compared to Oblačinska. Processing significantly reduced anthocyanin content while having minimal impact on antioxidant activity.