Polyphenolic compounds in sour cherry (Prunus cerasus L.): composition, health effects, and impact of food processing

Abstract Sour cherry ( Prunus cerasus L. ) is a rich source of polyphenolic compounds, which contribute to its numerous health-promoting properties. Fruit contains a variety of bioactive constituents, including anthocyanins, flavonols, and chlorogenic acids, which are associated with antioxidant, anti-inflammatory, and cardioprotective effects. Analyses of these compounds demonstrate the potential of sour cherry to support human health and reduce the risk of chronic diseases. However, the protection of these bioactive compounds is crucial, as food processing methods such as heat treatment, freezing, drying and storage can significantly affect their concentration and biological activity. Sour cherries are commonly processed into products such as juice, concentrates and jams. Jam quality is influenced by its recipe, processing methods, and storage conditions. During jam production, significant losses of polyphenols are observed, particularly anthocyanins, which can decrease by up to 90%. Storage further reduces their levels, with the extent of loss depending on time and temperature. These findings highlight the importance of processing and storage technologies for protecting the bioactive compounds in sour cherry jams. Graphical Abstract