Table 3. Mass fractions of individual anthocyanins and HCA in the two sour cherry cultivars during different processing steps.
| w/(mg/g) | ||||||
|---|---|---|---|---|---|---|
| Cy-3-S | Cy-3-GR | Cy-3-G | Cy-3-R | HCA | ||
| p≤0.05 | p≤0.05 | p=0.20 | p=0.19 | p≤0.05 | ||
| Cultivar | Marasca | (0.307±0.008)a | (2.75±0.05)a | (0.011±0.001)a | (1.10±0.03)a | (2.11±0.01)a |
| Oblačinska | (0.217±0.008)b | (2.30±0.05)b | (0.009±0.001)a | (1.16±0.03)a | (1.70±0.01)b | |
| p≤0.05 | p≤0.05 | p≤0.05 | p≤0.05 | p≤0.05 | ||
| Processing step | Fresh fruit | (0.13±0.01)c | (1.32±0.08)c | (0.008±0.001)b | (0.72±0.04)c | (1.30±0.02)d |
| Pressed juice | (0.25±0.01)b | (2.62±0.08)b | (0.010±0.001)b | (1.18±0.04)a | (2.52±0.02)a | |
| Filtered juice | (0.45±0.01)a | (3.94±0.08)a | (0.013±0.001)a | (1.52±0.04)a | (2.17±0.02)b | |
| Concentrated juice | (0.23±0.01)b | (2.21±0.08)b | (0.009±0.001)b | (1.10±0.04)b | (1.62±0.02)c | |
Different letters in the same column indicate significant differences (p≤0.05) Results are expressed on dry mass basis as mean values±standard errors Cy-3-S=cyanidin-3-sophoroside, Cy-3-GR=cyanidin-3-glucosylrutinoside, Cy-3-G=cyanidin-3-glucoside, Cy-3-R=cyanidin-3-rutinoside, HCA=total hydroxycinnamic acids (sum of neochlorogenic, chlorogenic, caffeic, p-coumaric acids and unidentified derivative of caffeic acid)