caa a22 4500 463157230 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070101xx s 000 0 eng 10.1007/s00217-006-0328-7 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0328-7 Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars [Elektronische Daten] [Daniel Bonerz, Kirsten Würth, Helmut Dietrich, Frank Will] Five different sour cherry cultivars were processed to sour cherry juices in order to analyze their composition and the impact of storage on anthocyanin composition. Regarding primary juice parameters all cultivars showed high dry masses (13.8-17.2° Brix) and sugar free extracts (59.4-74.3g/L). Anthocyanins were identified as cyanidin-3-(2G-glucosylrutinoside), cyanidin-3-(2G-xylosylrutinoside), cyanidin-3-sophoroside, cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-rutinoside. Besides the original anthocyanins, 5-carboxypyrano-anthocyanins occurred as new reaction products during storage. HPLC-MSn experiments revealed, that a further ageing pigment was probably resulting from the reaction of an original anthocyanin with acetaldehyde. A significant decline of the original anthocyanin concentrations could be observed (70-75%) during 6 months of storage at 20°C. Degradation kinetics of anthocyanins were calculated taking the reaction rate as first order. Colourless polyphenol concentrations and antioxidant capacities (TEAC) of the juices were not affected during storage. Springer-Verlag, 2006 Anthocyanins nationallicence Fruit juice nationallicence Polyphenols nationallicence Sour cherry nationallicence Storage nationallicence Bonerz Daniel Department of Wine Analysis and Beverage Research, Research Institute Geisenheim, P.O. Box 1154, 65366, Geisenheim, Germany aut Würth Kirsten Department of Wine Analysis and Beverage Research, Research Institute Geisenheim, P.O. Box 1154, 65366, Geisenheim, Germany aut Dietrich Helmut Department of Wine Analysis and Beverage Research, Research Institute Geisenheim, P.O. Box 1154, 65366, Geisenheim, Germany aut Will Frank Department of Wine Analysis and Beverage Research, Research Institute Geisenheim, P.O. Box 1154, 65366, Geisenheim, Germany aut European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 355-364 1438-2377 224:3<355 2007 224 217 https://doi.org/10.1007/s00217-006-0328-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0328-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bonerz Daniel Department of Wine Analysis and Beverage Research, Research Institute Geisenheim, P.O. Box 1154, 65366, Geisenheim, Germany aut NATIONALLICENCE 700 1- Würth Kirsten Department of Wine Analysis and Beverage Research, Research Institute Geisenheim, P.O. Box 1154, 65366, Geisenheim, Germany aut NATIONALLICENCE 700 1- Dietrich Helmut Department of Wine Analysis and Beverage Research, Research Institute Geisenheim, P.O. Box 1154, 65366, Geisenheim, Germany aut NATIONALLICENCE 700 1- Will Frank Department of Wine Analysis and Beverage Research, Research Institute Geisenheim, P.O. Box 1154, 65366, Geisenheim, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 355-364 1438-2377 224:3<355 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer