Phenolic Compounds, Carbohydrates, Vitamin C, and Antioxidant Activity in Different Sweet Cherry (Prunus avium L.) Varieties

The phenolic composition of cherries plays a key role in their antioxidant capacity and potential health benefits. Therefore, this research aimed to evaluate phenolic compounds, ascorbic acid, carbohydrate content, antioxidant activity and assess varietal differences between six sweet cherry accessions. To, this study. Phenolic compounds were quantified using the HPLC-DAD-ESI+ method, ensuring precise separation and identification. Ascorbic acid and carbohydrate content were determined via HPLC, providing highly accurate quantification. Antioxidant capacity was assessed using both DPPH and ABTS assays. Our findings provide valuable insights into selecting sweet cherry varieties based on their phenolic and antioxidant content, with potential applications in the food industry and human nutrition. The results revealed varieties-specific biochemical profiles and sugar-polyphenol relationships, which may contribute to future breeding programs and industrial applications. The polyphenol content varied between 570.946 μg/g (‘Sylvia’) and 1,281.695 μg/g (‘Regina’). The highest amount of ascorbic acid was recorded in the Sylvia variety, with 142.867 μg/g, while the highest carbohydrate content was found in Merchant variety (155.778 mg/g). Therefore, the results suggest darker sweet cherry varieties are rich in anthocyanins, maintaining higher polyphenol content despite increased sugar levels.