. 2017 Jun 5;54(8):2316–2323. doi: 10.1007/s13197-017-2670-0

Table 1.

Chemical parameters (pH and °Brix), total phenolics components (TPC), total anthocyanin components (TAC) and in vitro anti-radical scavenging properties of cherry biotypes and corresponding jams

Cultivar	pH	°Brix	TPC	TAC	DPPH (% I)^c
Cultivar	pH	°Brix	mgGAE/100 g FW^a	mgC3GE/100 g FW^b	DPPH (% I)^c
Fresh cherries
Napoleon	4.74	18.0	64.3	10.5	65.7
Bing	4.20	16.5	116.5	51.2	72.3
Montmorrency	3.20	15.5	484.1	87.4	80.0

			mgGAE/100 g jam	mgC3GE/100 g jam
			(mgGAE/100 g fruit)	(mgC3GE/100 g fruit)
Jam
Napoleon	3.57	65.0	34.7 (48.6)	6.9 (9.6)	48.0
Bing	3.60	63.0	67.6 (94.6)	32.4 (45.3)	54.2
Montmorrency	3.28	62.5	259.3 (363.3)	55.2 (77.3)	61.9

Values are average of triplicate determinations. Standard deviation was lower than 10% in all cases

^a mgGAE, mg gallic acid equivalent

^b mgC3GE, mg cyanidin-3-O-glucoside equivalent; FW, fresh weight (pitted cherries)

^c %I, % inhibition of DPPH radicals