Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 3 / 2018

Mašković, P. – Radojković, M. – Cvetanović, A. – Mitić, M. – Zeković, Z. – Đurović, S.
Chemical profile and biological activity of tart cherry twigs: possibilities of plant waste utilization
Journal of Food and Nutrition Research, 57, 2018, No. 3, s. 222-230

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; published online 15 May 2018

Summary: Fruits of Prunus cerasus L. (tart cherry) represent a significant source of health beneficial compounds and have 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 twig extracts prepared from plant material of three cultivars. Twig extracts were prepared using maceration and Soxhlet extraction 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 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.

Keywords: tart cherry; twig; phenolic profile; saccharide; biological activity

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