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

  • Mohadeseh Pirhadi
  • Parisa Sadighara
  • Afsaneh Mohajer
  • Gholamreza Jahed Khaniki
Keywords: Sour cherry; Antioxidant; Flavonoid; Light; Dark


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 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 during 8 days. Data analysis was carried out using SPSS software. The results of the current study showed that the amount 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.