EFSA Compendium of Botanicals

Draft - work in progress

Cherry, sour (as plant) // Cerasus vulgaris Mill. // Prunus cerasus L.

Family:: Rosaceae
Approval state:: Approved
Number of articles retrieved:: 1965
Number of processed references:: 3

Compositions

#1: Benzaldehyde in fruit juice #2: Eugenol in fruit juice #3: Gallocatechin in fruit #4: p-coumaric acid in fruit #5: benzaldehyde in fruit #6: Genistein in fruit

Endpoint Studies

Genotoxicity

Composition #1: Schmid, Wolfgang., Grosch, Werner. Identification of highly aromatic volatile flavor compounds from morello cherries (Prunus cerasus L.). zeitschrift fuer lebensmittel-untersuchung und -forschung, 1986, p. 407–412. .

Language:

English (en)
Plant part:

Fruit unspecified (as part-nature) (A067D)
Extraction/Preparation method:

Essential oil (as part-nature) (A166Q)
Additional extraction description:

distillation + extraction of the fruit juice
Substance:

Benzaldehyde (RF-00008323-PAR)
Analytical method code:

Gaschromatography (GC) (F037A)
Yes/No Qualitative:

Positive/Present (POS)
Result type:

Qualitative Value (Binary) (BIN)
Internal remarks:

Benzaldehyde in fruit juice

Composition #2: Schmid, Wolfgang., Grosch, Werner. Identification of highly aromatic volatile flavor compounds from morello cherries (Prunus cerasus L.). zeitschrift fuer lebensmittel-untersuchung und -forschung, 1986, p. 407–412. .

Language:

English (en)
Plant part:

Fruit unspecified (as part-nature) (A067D)
Extraction/Preparation method:

Essential oil (as part-nature) (A166Q)
Additional extraction description:

distillation + extraction of the fruit juice
Substance:

Eugenol (RF-00003807-PAR)
Analytical method code:

Gaschromatography (GC) (F037A)
Yes/No Qualitative:

Positive/Present (POS)
Result type:

Qualitative Value (Binary) (BIN)
Internal remarks:

Eugenol in fruit juice

Composition #3: Levaj, B., Dragovic-Uzelac, V., Delonga, K., Ganic, KK., Banovic, M., Kovacevic, DB. Polyphenols and Volatiles in Fruits of Two Sour Cherry Cultivars, Some Berry Fruits and Their Jams. FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2010, vol. 48, no. 4, p. 538–547. .

Language:

English (en)
Plant part:

Fruit unspecified (as part-nature) (A067D)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

acidified water/methanol extract
Substance:

gallocatechin (RF-00003822-PAR)
Analytical method code:

HPLC-UV (F021A)
Result unit:

Milligram/kilogram (G061A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

0-17.20
Internal remarks:

Gallocatechin in fruit

Composition #4: Levaj, B., Dragovic-Uzelac, V., Delonga, K., Ganic, KK., Banovic, M., Kovacevic, DB. Polyphenols and Volatiles in Fruits of Two Sour Cherry Cultivars, Some Berry Fruits and Their Jams. FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2010, vol. 48, no. 4, p. 538–547. .

Language:

English (en)
Plant part:

Fruit unspecified (as part-nature) (A067D)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

acidified methanol/water extract
Substance:

p-coumaric acid (RF-00010717-PAR)
Analytical method code:

HPLC-UV (F021A)
Result unit:

Milligram/kilogram (G061A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

11.3-12.1
Internal remarks:

p-coumaric acid in fruit

Composition #5: Levaj, B., Dragovic-Uzelac, V., Delonga, K., Ganic, KK., Banovic, M., Kovacevic, DB. Polyphenols and Volatiles in Fruits of Two Sour Cherry Cultivars, Some Berry Fruits and Their Jams. FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2010, vol. 48, no. 4, p. 538–547. .

Language:

English (en)
Plant part:

Fruit unspecified (as part-nature) (A067D)
Additional extraction description:

unspecified
Substance:

Benzaldehyde (RF-00008323-PAR)
Analytical method code:

GC-MS (Q) (F344A)
Analytical method - additional description:

GC/FID
Result unit:

Percent Area (G139A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

1.1174-1.6176
Internal remarks:

benzaldehyde in fruit

Composition #6: Abranko, Laszlo., Nagy, Adam., Szilvassy, Blanka., Stefanovits-Banyai, Eva., Hegedus, Attila. Genistein isoflavone glycoconjugates in sour cherry (Prunus cerasus L.) cultivars . food chemistry, 2015, vol. 166, p. 215–222. DOI: 10.1016/j.foodchem.2014.06.007. [DOI link]

Language:

English (en)
Plant part:

Fruit unspecified (as part-nature) (A067D)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

extractions with methanol/water/formic acid solution using an ultrasonic bath
Substance:

genistein (RF-00000297-NTR)
Additional substance description:

genistein and genistein glycosides expressed as mg aglycone equivalents per 100 g of fresh fruit flesh
Substance used for equivalence:

genistein (RF-00000297-NTR)
Analytical method code:

LC-MS/MS (F027A)
Analytical method - additional description:

HPLC-ESI-qToF-MS
Result unit:

Milligram-equivalent/kilogram (G066A)
Result expression:

Whole weight (B001A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

44
Internal remarks:

Genistein in fruit