Chemical profile and antioxidant capacities of tart cherry products

@inproceedings{Kirakosyan2008ChemicalPA,
  title={Chemical profile and antioxidant capacities of tart cherry products},
  author={Ara Kirakosyan and Elisabeth M Seymour and Daniel E. Urcuyo Llanes and Peter B. Kaufman and Steven F. Bolling},
  year={2008}
}
The levels of anthocyanins and other flavonoids, as well as melatonin, in various tart cherry products (frozen and dried cherries, powders from individually quick frozen (IQF) cherry and juice concentrate) from two tart cherry cultivars, ‘Montmorency’ and ‘Balaton’ were analysed comparatively by HPLC and electrospray mass spectrometry (EMS). Our results show that the major anthocyanin compound in these two tart cherry cultivars is cyanidin 3-glucosylrutinoside, followed by cyanidin 3-rutinoside… CONTINUE READING

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