Antioxidant activity cherries

Serrano M, Guillen F, Martinez-Romero D, Castillo S and Valero D. 2005. Chemical constituents and antioxidant activity of sweet cherry at different ripening stages. J Agric Food Chem 53 2741-2745. 

Other assays have been used to evaluate the antioxidant activity against H202 of several plant-based products, namely, fruit juices from different cultivars of berries (Wang and Jiao 2000), fractions rich in phenolics isolated from the aqueous by-products obtained during the milling of oil palm fruits (Balasundram and others 2005), cherry laurel fruit and its concentrated juice (Liyana-Pathirana and others 2006), and strawberries and blackberries treated with methyl jasmonate, allyl isothiocyanate, essential oil of Melaleuca alternifolia, and ethanol (Chanjirakul and others 2007). 

Gonsalves B, Landbo AK, Let M, Silva AP, Rosa E and Meyer AS. 2004. Storage affects the phenolic profiles and antioxidant activities of cherries (Prunus avium L.) on human low-density lipoproteins. J Sci Food Agric 84(9) 1013-1020. 

Liyana-Pathirana CM, Shahidi F and Alasalvar C. 2006. Antioxidant activity of cherry laurel fruit (Lauro-cerasus officinalis Roem.) and its concentrated juice. Food Chem 99(1) 121—128. 

In reeent years, consumers have paid increasing attention to finits with high antioxidant aetivity, such as elderberry, lingonberry, honeysuckle, medlar but also Cornelian cherries. Reeently, a lot of studies have been published about the antioxidant activity of Comus spp. fruits [Tural and Koca, 2008 Pantelidis et al., 2007 Popovic et al., 2012]. 

Wang, H., Nair, M.G., Strasburg, G.M., Chang, Y.C., et al., Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries, J. Nat. Prod, 62, 204-296, 1999. 

The lipid system also influences the effectiveness of flavonoids as antioxidants. For example, (+)-catechin was more effective than quercetin in an aqueous-based system (Meyer et al., 1998b). Wang et al. (1999b) found that 6,7-dimethoxy-5,8,4 -trihydroxyflavone was the most active of the polyphenols isolated from tart cherries. These researchers also noted that the pure compound was more effective than a mixture of the isolated phenols at the concentrations originally found in the extract. 

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