Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 5 3 2020 10 07 216 216 Mohadeseh Pirhadi Department of Environmental Health, Food Safety Division, Faculty of public Health, Tehran University of Medical Science, Tehran, Iran. AND Students' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran. Parisa Sadighara Department of Environmental Health, Food Safety Division, Faculty of public Health, Tehran University of Medical Science, Tehran, Iran. Afsaneh Mohajer Department of Environmental Health, Food Safety Division, Faculty of public Health, Tehran University of Medical Science, Tehran, Iran. AND Students' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran. Gholamreza Jahed Khaniki Department of Environmental Health, Food Safety Division, Faculty of public Health, Tehran University of Medical Science, Tehran, Iran. 2019 10 13 2020 09 13 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.    https://jfsh.tums.ac.ir/index.php/jfsh/article/view/216 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/216/115