[Sour cherry juice nutritional profile]

Russia is one of the main producers of sour cherry, along with Turkey and Poland, and juice products from sour cherry are widely represented in the trade network. Sour cherry contains practically no sucrose, has a high content of organic acids, is rich in mineral and polyphenolic compounds, in particular, in anthocyanins, which give it a bright color. Sour cherry is close to many berries by its composition. At the same time, the literature data on the content of various natural substances in sour cherry juice are not numerous and need to be clarified, especially with reference to the industrially produced juice products. Organic acids of sour cherry juice are represented mainly by L-malic acid (1.2-2.7 g/100 ml). The most significant substances of sour cherry juice are polyphenolic compounds - flavonoids, mainly represented by anthocyanins (about 70% of them is cyanidin-3-O-glucosylrutinoside); phenolic acids - hydroxycinnamic acids, mainly represented by chlorogenic acids and 3-coumaroylquinic acid, as well as mineral substances - potassium, magnesium, copper and manganese. Sour cherry juice has a high acidity and is usually consumed in the form of nectars. Flavonoids content in a portion of sour cherry nectar is about 15% of adequate daily intake, anthocyanins - 20%, and the content of hydroxycinnamic acids - exceeds it. One portion of nectar contains on the average 10% of the daily requirement of the human body in copper and manganese, 6% in potassium and 3% in magnesium.