Anthocyanin composition, antioxidant efficiency, and α-amylase inhibitor activity of different Hungarian sour cherry varieties (Prunus cerasus L.).

Abstract

Five Hungarian sour cherry cultivars were studied to determine their anthocyanin contents and their possible inhibitory properties. The water and methanol soluble antioxidant capacities were separately assessed by photoluminescence showing values ranged from 3.4μgmg(-1) to 15.4μgmg(-1), respectively. The "VN1" variety (selected from "Csengődi csokros… (More)
DOI: 10.1016/j.foodchem.2015.07.130

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