Stability of phenolic compounds, antioxidant activity and colour through natural sweeteners addition during storage of sour cherry puree

• Sour cherry as a good sources for their industrial processing into high-quality puree.
• Sour cherry puree supplemented with different natural sweeteners.
• Protective effects of some sweeteners on the polyphenol content.
• After storage time colour with additives still attractive compared to sample without.

The aim of this study was to describe the changes in phenolic compounds, antioxidant activity and colour of sour cherry puree supplemented with different natural sweeteners (sucrose, palm sugar, erythritol, xylitol, steviol glycoside, Luo Han Kuo), and natural prebiotic (inulin). A total of 18 types of polyphenolic compounds were assessed in the following sour cherry puree by LC–MS-QTof analysis, before and after 6 months of storage at 4 °C and 30 °C. Total phenolics determined by UPLC–PDA–FL was 1179.6 mg/100 g dm. In samples with addition of sweeteners the content of phenolic compounds ranged from 1133.1 (puree with steviol glycoside) to 725.6 mg/100 g dm (puree with erythritol), and the content of these compounds strongly affected on antioxidant activity. After 6-month storage, protective effects of some additives (palm sugar, erythritol, steviol glycoside, xylitol and inulin) on the polyphenol content, especially on anthocyanins and consequently on colour, and antioxidant activity were noticed. The results showed that some natural sweeteners might be interesting from a nutritional as well as commercial and pharmaceutical perspective.