Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18%, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19% were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.

Phenolic Profile of the Kernel of Selected Persian Walnut ( Juglans regia L.) Cultivars

The amount of volatile bioactive compounds of garlic (Allium sativum L.) can be modified by techniques that involve disintegration of cells or/and heat transfer. In this study, after crushing of garlic, the amount of organic sulfides increased in the headspace in the function of time (P < 0.05), while the amount of allicin was not influenced (P = 0.249). Increment of heating temperature enhanced the formation of vinyldithiins, diallyl sulfide (DAMS) and methyl propenyl disulfide (MPDS) but had no significant effect (P ≥ 0.05) on the rate of allicin formation. Heat treatment of garlic at 80°C for 10 min hampered the post-treatment formation of most organic sulfides at room temperature, while heating at 60°C for 10 min did not hamper completely their formation during storage at room temperature. Cooking intact garlic cloves resulted in much less organosulfur compounds than crushed garlic of the same weight (P < 0.001).

The rutin content of the grain of 31 buckwheat varieties (28F. esculentumand 3F. tataricum) grown on the high plain of Sila (Region of Calabria) and on the massif of Pollino (Region of Basilicata) presented a substantial degree of variation.Among theF. esculentumvarieties the lowest values were found for Botan and Spacinska, while the highest contents were observed in the varieties Emka and Lechnicka Krajova. As expected, the rutin content of the grain ofF. tataricumwas higher than that ofF. esculentum, with the variety Donan showing the highest value.In view of the role of rutin in conferring most of the functional food characteristics of buckwheat, knowledge of the grain rutin content expressed in a specific environment, together with the yield potential, is important for the identification of buckwheat varieties worth adopting in an area such as the high plain of Sila, which, thanks to its extent, has the potential to represent a novel territory for the profitable cultivation of buckwheat in Italy.