HPLC Profiling of Phenolics in Sweet Cherry Tissue

Sweet cherries (Prunus avium L.) are packed with beneficial natural compounds that contribute to their quality and nutritional value. However, little is known about how these compounds are distributed between the flesh and skin of the fruit, or how well they hold up under different freezing conditions after harvest. In response, researchers at the Hungarian University of Agriculture and Life Sciences (Gödöllő, Hungary) characterized the phenolic profiles of 14 sweet cherry genotypes in different tissues (whole fruit, flesh, and skin) and assessed the effects of freezing storage conditions on compound stability using high-performance liquid chromatography (HPLC). A paper based on their work was published in the journal Molecules.¹

What do Sweet Cherries Offer from a Dietary Perspective?

In addition to the benefits of eating sweet cherries unprocessed, leftover parts like the skins and pulp (which are often discarded during processing)have been found to be rich in beneficial compounds and could potentially be used to enhance the nutritional value of other food products.²These compounds have been linked to a range of health benefits, including better metabolism, reduced inflammation, and stronger protection against cellular damage.¹

What Knowledge Gaps Exist Around Preserving Beneficial Compounds of Sweet Cherries After Harvest?

How cherries are handled and stored after harvest plays a big role in keeping their beneficial compounds intact. Sweet cherries spoil quickly and need to be kept at low temperatures, but the way they are stored can make a real difference in whether these compounds are preserved or lost. Freezing cherries quickly (especially in liquid nitrogen) helps stop the natural breakdown processes and keeps the beneficial compounds stable. On the other hand, freezing them too slowly or storing them poorly can cause these compounds to degrade. While some previous research has looked at how storage temperature affects cherry composition, there is still limited work comparing different freezing methods and how they interact with the type of tissue and the specific cherry variety.³

What Did the Study Find Out About Sweet Cherry Benefits and Storage?

 The researchers report that their results showed clear differences depending on which part of the cherry was analyzed: the skin contained more than twice the level of beneficial compounds compared to the flesh, particularly for pigment-related and other key compounds. There were also big differences between cherry varieties, with some containing notably higher amounts of these compounds than others. Freezing the samples immediately in liquid nitrogen kept more of these compounds intact, while delaying freezing led to significant losses, especially in the flesh. Darker cherries had far more pigment-related compounds than lighter ones—in some cases up to 50 times more. Genetic analysis also revealed links between certain gene variants and the levels of these compounds and fruit color. Overall, the findings show that the variety and the part of the fruit are the biggest factors influencing the nutritional content of sweet cherries, and that freezing samples right away is crucial for preserving their beneficial properties.¹

“The combined biochemical and molecular approach,” write the authors of the paper,¹ “provides novel insight into the regulation and stability of phenolic compounds in sweet cherry and supports the selection of cultivars with enhanced nutritional quality and improved postharvest performance.”

However, the research team pointed out a few limitations. The samples came from different harvest years, so weather and seasonal changes may have affected some of the results. Also, the analysis only looked at specific compounds, meaning that it does not capture the full picture of what is chemically present in sweet cherries.¹ The team believes that future research should examine how genes control the production of beneficial compounds in sweet cherries and explore why different varieties respond differently to storage. A better understanding of this could help growers and breeders select cherry varieties that are more nutritious, hold up better after harvest, and maintain their quality for longer.¹

Read More on Similar Topics

GC–MS Analysis of Supercritical CO₂ Lemon Peel Extracts from Limoncello Waste

References

1. Mihályfi, C.; Bedő, J.; Halász, G. E. et al. Tissue-Specific Anthocyanin and Polyphenol Content in Sweet Cherry (Prunus avium L.): Effects of Freezing and Association with MYB-Based Genetic Variability. Molecules 2026, 31 (10), 1732. DOI: 10.3390/molecules31101732

2. Frusciante, L.; Nyong’a, C.N.; Trezza, A. et al. Bioactive Potential of Sweet Cherry (Prunus avium L.) Waste: Antioxidant and Anti-Inflammatory Properties for Sustainable Applications. Foods 2025, 14, 1523. DOI: 10.3390/foods14091523

3. Goliáš, J.; Vrchotová, N.; Kožíšková, J.Influence of Post-Harvest Ripening on the Levels of Selected Compounds in Various Cherry Cultivars. Czech J. Food Sci. 2018, 36, 163–168. DOI: 10.17221/149/2017-CJFS