Table 4. Mass fractions of individual anthocyanins and HCA in the two sour cherry cultivars during various concentrate processing steps.
| w/(mg/g) | ||||||
|---|---|---|---|---|---|---|
| Cy-3-S | Cy-3-GR | Cy-3-G | Cy-3-R | HCA | ||
| p≤0.05 | p=0.24 | p=0.45 | p≤0.05 | p≤0.05 | ||
| Fresh fruit | Marasca | (0.169±0.006)a | (1.6±0.1)a | (0.008±0.001)a | (0.61±0.04)b | (1.71±0.02)a |
| Oblačinska | (0.084±0.006)b | (1.0±0.1)a | (0.007±0.001)a | (0.83±0.04)a | (0.90±0.02)b | |
| Pressed juice | Marasca | (0.27±0.01)a | (2.7±0.1)a | (0.010±0.001)a | (1.09±0.01)b | (2.79±0.04)a |
| Oblačinska | (0.22±0.01)a | (2.5±0.1)a | (0.011±0.001)a | (1.28±0.01)a | (2.25±0.04)b | |
| Filtered juice | Marasca | (0.48±0.03)a | (4.2±0.1)a | (0.015±0.001)a | (1.82±0.08)a | (2.221±0.007)a |
| Oblačinska | (0.42±0.03)a | (3.7±0.1)a | (0.012±0.001)a | (1.22±0.08)b | (2.116±0.007)b | |
| Concentrated juice | Marasca | (0.312±0.009)a | (2.5±0.1)a | (0.010±0.001)a | (0.89±0.07)b | (1.740±0.003)a |
| Oblačinska | (0.146±0.009)b | (1.9±0.1)a | (0.009±0.001)a | (1.30±0.07)a | (1.502±0.003)b | |
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)