Influence of Growing Region and Storage Time on Phenolic Profile of Cornelian Cherry Jam and Fruit

The paper reports the profile of individual organic acids and phenolic content in fresh fruit and jam from three populations of cornelian cherry (Cornus mas L.) wild genotypes originating from Bosnia and Herzegovina. Immediately after harvest, jams were cooked at maximum 80 degrees C from the corresponding fruit. The jam was sampled in five replications at three different storage times for each region: immediately after processing, and then after four and six months of storage, for individual organic acids and phenolics by high-performance liquid chromatography (HPLC). The phenolic compounds found in the fresh fruit were also found in the jams - however, in significantly lower amounts in jam. The three most abundant phenolic compounds found in cornelian cherry fruit as well as in the corresponding jams were procyanidin B1, quercetin 3-O-robinobioside and peonidin 3-O-glucoside. Jam contained dramatically lower levels of phenolic compounds compared to fresh fruit. The most stable phenolic compounds were flavonols where the smallest losses were recorded. The levels of flavan 3-ols, hydroxycinnamic acid, flavonols and anthocyanins declined more during jam processing than during storage, with a significant influence of the growing region.