Table 2.
Amount of phenols and anthocyanins in different sweet and sour cherries
| Cultivar | Total phenols (mg GAE/100 g fresh cherries) | Total anthocyanins (CGE/100 g fresh cherries) |
|---|---|---|
| Sweet brooks | 60 ± 13 | 10 ± 2 |
| Sweet newstar | 75 ± 14 | 20 ± 5 |
| Sweet black gold | 92 ± 12 | 30 ± 9 |
| Sweet hedelfingen | 96 ± 20 | 40 ± 7 |
| Sweet regina | 104 ± 6 | 41 ± 2 |
| Sweet hartland | 147 ± 19 | 76 ± 12 |
| Sweet cristalina | 155 ± 20 | 79 ± 5 |
| Sour balaton | 254.1 ± 6 | 45 ± 2.3 |
| Sour danube | 162 ± 1 | 65 ± 3 |
| Sour schattenmorelle | 295 ± 34 | 72 ± 6 |
| Sour sumadinka | 312 ± 8 | 109 ± 6 |
GAE gallic acid equivalent, CGE cyanidin-3-glucoside equivalents
Ferretti G, Bacchetti T, Belleggia A, Neri D (2010) Cherry antioxidants: from farm to table. https://www.mdpi.com/1420-3049/15/10/6993