Table 4 Effect of time on the extraction of sweet cherry phenolic compounds.

From: Optimization and characterization of Royal Dawn cherry (Prunus avium) phenolics extraction

Time (min)aTPCTACCy3RHCAFO
09.64 ± 1.241.42 ± 0.102.15 ± 0.2311.67 ± 0.900.23 ± 0.03
208.98 ± 0.661.51 ± 0.122.28 ± 0.1711.85 ± 0.760.22 ± 0.01
4010.41 ± 0.451.43 ± 0.022.27 ± 0.0412.23 ± 0.370.24 ± 0.02
609.99 ± 0.231.43 ± 0.052.35 ± 0.1912.72 ± 0.500.24 ± 0.02
8010.42 ± 0.161.42 ± 0.082.31 ±  ± 0.1312.25 ± 0.330.25 ± 0.01
1009.41 ± 0.721.37 ± 0.132.27 ± 0.0312.60 ± 0.310.25 ± 0.04
1209.23 ± 1.541.37 ± 0.112.20 ± 0.2612.19 ± 1.810.23 ± 0.05
  1. Results are expressed as mg of phenolic components per gram of dry weight (mg/g dw) ± SD (n = 3). p-values for all parameters were higher than 0.05 by a one-way ANOVA (Tukey’s test). Abbreviations: total polyphenol content (TPC), total anthocyanin content (TAC), Cy3R (cyanidin-3-O-rutinoside), hydroxycinnamic acids (HCA) and flavonols (FO).