Antioxidant properties of traditional sour cherry juice in light and dark conditions at ambient temperature

  • Mohadeseh Pirhadi Department of Environmental Health, Food Safety and hygiene Division, Tehran University of Medical Sciences, Tehran
  • Parisa Sadighara TUMS
  • Afsaneh Mohajer TUMS
  • Gholamreza Jahed Khaniki Mail TUMS
Keywords:
Sour cherry, Antioxidant, Flavonoid

Abstract

Sour Cherry is a delicious horticultural product, which has been widely developed due to the richness of valuable antioxidant and phenolic nutritional properties in the world. This research was conducted to investigate the quantitative properties of phenolic compounds and the antioxidant activity of cherry fruit and compare it in 8 days with light and dark conditions. In this experimental study, cherries were purchased from Tehran fruit market randomly, and they were transferred to the food analysis laboratory. Subsequently, the cherry extract was taken via juicer. Total antioxidant capacity (TAC) and total flavonoid content (TFC) Cherry juice were measured with a Uv-vis spectrophotometer. every 24 h for 8 days. Data analysis was carried out using SPSS software. The results of this current study showed that the number of antioxidant compounds of cherry extract in brightness and darkness was 1.96 mg/kg and 2.13 mg/kg, respectively, and the flavonoid composition of light and dark condition was 0.15 mg/kg and 0.16 mg/kg, respectively. Light can reduce the antioxidant and flavonoid properties of sour cherry juice. The antioxidant and flavonoid properties of traditional sour cherry juice extracts are sensitive to light conditions.   
Published
2020-10-07
How to Cite
1.
Pirhadi M, Sadighara P, Mohajer A, Jahed Khaniki G. Antioxidant properties of traditional sour cherry juice in light and dark conditions at ambient temperature. J Food Safe & Hyg. 5(3).
Section
Original Article(s)