Abstract
The purpose of this paper is to present a study of the development of the principal bioactive compounds and the physicochemical properties of the ‘Ambrunés’ Picota sweet cherry cultivar during its ripening. 5 categories of edible ripeness (termed ’ripening stages’) were determined according to the skin colour. The results show significant increases during ripening in weight, calibre, soluble solids content, fructose, total phenols, total anthocyanins and total antioxidant activity; a non-significant decrease in firmness; and significant decreases in the colour parameters of both skin and flesh and in glucose. The following compounds were identified and quantified using HPLC-DAD/ESI-MS: 5 anthocyanins, of which the most abundant was cyanidin-3-O-rutinoside; 3 hydroxycinnamic acids, principal of which was p-coumaroylquinic acid; a flavonol (rutin); and a flavan-3-ol (epicatechin), which was the least abundant of all the phenolic compounds. Because of the increased levels of bioactive compounds associated with it, ripening stage 5 was considered to represent the highest nutritional and functional quality.
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Claims 12
Claim · model-written summary
Weight, calibre and soluble solids content of sweet cherry increased significantly during ripening.
- Taxon
- sweet cherry
Prunus aviume0 - Organ / stage
- ripeninge1
- Outcome
- weight, calibre, soluble solids contente1
- Direction
- increasese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e1“The results show significant increases during ripening in weight, calibre, soluble solids content, fructose, total phenols, total anthocyanins and total antioxidant activity”
Claim · model-written summary
Fructose of sweet cherry increased significantly during ripening.
- Taxon
- sweet cherryPrunus aviume0
- Organ / stage
- ripeninge1
- Outcome
- fructosee1
- Direction
- increasese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e1“The results show significant increases during ripening in weight, calibre, soluble solids content, fructose, total phenols, total anthocyanins and total antioxidant activity”
Claim · model-written summary
Total phenols and total anthocyanins of sweet cherry increased significantly during ripening.
- Taxon
- sweet cherryPrunus aviume0
- Organ / stage
- ripeninge1
- Outcome
- total phenols, total anthocyaninse1
- Direction
- increasese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e1“The results show significant increases during ripening in weight, calibre, soluble solids content, fructose, total phenols, total anthocyanins and total antioxidant activity”
Claim · model-written summary
Total antioxidant activity of sweet cherry increased significantly during ripening.
- Taxon
- sweet cherryPrunus aviume0
- Organ / stage
- ripeninge1
- Outcome
- total antioxidant activitye1
- Direction
- increasese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e1“The results show significant increases during ripening in weight, calibre, soluble solids content, fructose, total phenols, total anthocyanins and total antioxidant activity”
Claim · model-written summary
Firmness of sweet cherry showed a non-significant decrease during ripening.
- Taxon
- sweet cherryPrunus aviume0
- Outcome
- firmnesse2
- Direction
- decreasee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e2“a non-significant decrease in firmness”
Claim · model-written summary
Colour parameters of skin and flesh of sweet cherry decreased significantly during ripening.
- Taxon
- sweet cherryPrunus aviume0
- Outcome
- colour parameters of both skin and fleshe3
- Direction
- decreasese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e3“significant decreases in the colour parameters of both skin and flesh and in glucose”
Claim · model-written summary
Glucose of sweet cherry decreased significantly during ripening.
- Taxon
- sweet cherryPrunus aviume0
- Outcome
- glucosee3
- Direction
- decreasese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e3“significant decreases in the colour parameters of both skin and flesh and in glucose”
Claim · model-written summary
Compounds of sweet cherry were identified and quantified by HPLC-DAD/ESI-MS.
- Taxon
- sweet cherryPrunus aviume0
- Outcome
- compounds were identified and quantifiede4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e4“The following compounds were identified and quantified using HPLC-DAD/ESI-MS”
Claim · model-written summary
Among the five anthocyanins of sweet cherry, cyanidin-3-O-rutinoside was the most abundant.
- Taxon
- sweet cherryPrunus aviume0
- Compound
- cyanidin-3-O-rutinosidee5
- Outcome
- the most abundant was cyanidin-3-O-rutinosidee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e5“5 anthocyanins, of which the most abundant was cyanidin-3-O-rutinoside”
Claim · model-written summary
Among the three hydroxycinnamic acids of sweet cherry, p-coumaroylquinic acid was the principal one.
- Taxon
- sweet cherryPrunus aviume0
- Compound
- p-coumaroylquinic acide6
- Outcome
- principal of which was p-coumaroylquinic acide6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e6“3 hydroxycinnamic acids, principal of which was p-coumaroylquinic acid”
Claim · model-written summary
Epicatechin was the least abundant of all the phenolic compounds of sweet cherry.
- Taxon
- sweet cherryPrunus aviume0
- Compound
- epicatechine7
- Outcome
- the least abundant of all the phenolic compoundse7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e7“a flavan-3-ol (epicatechin), which was the least abundant of all the phenolic compounds”
Claim · model-written summary
Ripening stage 5 of sweet cherry was considered to have the highest nutritional and functional quality.
- Taxon
- sweet cherryPrunus aviume0
- Treatment
- ripening stage 5e1
- Outcome
- nutritional and functional qualitye1
- Direction
- higheste1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Picota sweet cherry cultivar”
e1“ripening stage 5 was considered to represent the highest nutritional and functional quality”