Anthocyanin and polyphenolic composition of fresh and processed cherries

The distribution of anthocyanin pigments and polyphenolics in 1 sour cherry (Prunus cerasus) and 3 sweet cherry (Prunus avium) cultivars was determined by high‐performance liquid chromatography with diode array detection. Changes during frozen storage, canning, and brining were also monitored. Sweet cherry cultivars differed qualitatively with respect to the minor anthocyanins. Hydroxycinnamates are the major class of polyphenolics in sweet cherries, whereas flavanols are in the majority in Montmorency cherries. Hydroxycinnamates were greatly affected by processing and storage, whereas flavonol glycosides were quite stable. Half of the anthocyanins and polyphenolics were transferred to the syrup with canning, and nearly all were transferred to brine during brining.