Vedecký časopis

Journal of Food and Nutrition Research
Online First Articles

Mašković, P. – Radojković, M. – Cvetanović, A. – Mitić, M. – Zeković, Z. – Đurović, S.
Chemical profile and biological activity of tart cherry’s twigs: possibilities of plant waste utilization

Milan Mitić, Department of Chemistry, Faculty of Science and Mathematics, University of Niš, Višegradska 33, 18000 Niš, Serbia. Tel.: +381 1853 3014; fax: +381 1853 3014; mobile: +381 6 3101 2905; e-mail: milanmitic83@yahoo.com

Received 29 November 2017; 1st revised 31 January 2018; accepted 6 February 2018

Súhrn: Prunus cerasus L. (tart cherry) represents very significant source of health beneficial compounds and thus has been widely used in food industry. Despite that, other plant parts, such as twigs, have not been investigated. Aim of this study was to investigate chemical profile of twigs extracts prepared form plant material from three different cultivars. Twigs extracts were prepared using maceration and Soxhlet approaches and investigated regarding phenolics (5.85–14.80 mg·l-1) and saccharides (123.38–339.46 g·l-1) concentrations using high performance liquid chromatography (HPLC) analysis. Total phenolics (99.34–139.77 g·kg-1), flavonoids (14.18–42.88 g·kg-1), anthocyanins (76.71–84.97 g·kg-1), condensed tannins (52.65–79.76 g·kg-1) and gallotannins (19.03–37.23 g·kg-1) contents were determined using spectrophotometric analysis. Biological activity was investigated using four different antioxidant assays (total antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, lipid peroxidation assay and hydroxyl radical scavenging activity). Cytotoxic activity was assessed on three different cell lines (Hep2c, RD and L2OB), while antimicrobial activity was established on 15 bacterial strains. Obtained results confirmed the presence of health beneficial compounds in twigs and indicated the possibility of utilization as a secondary source of those compounds.

Kľúčové slová: tart cherry twigs; utilization; phenolic profile; saccharides; biological activity