INTRODUCTION:

Current study areas of medicinal plants include searching for new kinds of medicinal plants, studying of their chemical composition and pharmacological effects, as well as advanced studying of established plant sources to confirm and to extend their usage area. In these study areas, nontoxic food plants containing great raw material bases and pharmacologically active substances used for treatment and prophylaxis of various diseases are of a great interest.

Common cherry (sour cherry, garden cherry, Cerasus vulgaris Mill.; synonyms: Prunus cerasus L., Prunus vulgaris Schur) of the Rosaceae family is one of these plants. Some researchers considered the Cerasus genus within the genus Prunus on the basis of similarities in the structure of leaves, flowers, structural type of fruits, and nucleic acids.^1-2 Others noted that the Cerasus genus differs well from other Rosaceae genera in the structure of vegetative and generative buds (leaves in the bud are longitudinally folded), umbrella-shaped inflorescences (or single flowers), the shape and size of fruits, seeds, structure of exo-, meso- and endocarp, the structure of polypeptides.^3-6 The famous Russian biologist, professor Avdeev V.I.⁵ remarked that the differences between the Cerasus and Prunus genera in protein markers “are so great that attempts to combine them into a single Prunus (plum) genus are not expedient”.

Sour cherry fruits are generally recognized as safe (GRAS). The main biologically active substances having pharmacological effects of sour cherry fruits are such phenol compounds as anthocyans, leucoanthocyanidins, catechins, flavonols, isoflavones, phenolcarboxylic acids, organic acids, pectins, ascorbic acid, enzymes, sugars, vitamins, amygdalin, coumarins, oxycoumarins, melatonin, macrominerals, and trace elements.^7-23

It is established, that sour cherry fruits and alcohol-aqueous extracts have various kinds of pharmacological activities.

They may be used for prophylaxis and effective treatment of such socially significant diseases as oncological diseases, cardiovascular diseases, diabetes, as well as to ameliorate the neural and behavioral functions related to aging, to reduce oxidative stress and amyloid beta production, as well as to reduce the risk of Alzheimer's disease, and neuroprotective action, and to ameliorate cognitive functions of aged patients (older than 70 years old), who suffer from mild or moderate dementia. If concerning the global trend to increasing number of aged people as well as to manifestations of the diseases among young people, introduction of the sour cherry fruits drugs into medical practice is actual and study of development of product-quality index of this kind of raw materials is of a great practical relevance. There is also data of freezing of fresh medicinal raw materials relating to the “fruits” morphological group as of a perspective conservation method but there is no data that of sour cherry fruits.^{19, 22-47}

This research aims to study the external diagnostic signs and anatomy structure of fresh-frozen and dried sour cherry fruits and appreciating effect of the conservation method on safety of diagnostic signs as well as on contents of tanning substances and anthocyans as the main groups of biologically active substances (BAS).

MATERIALS AND METHODS:

Off-the-shelf frozen sour cherry fruits (Trademark Red Price) “Frozen cherry fruits” (GOST Р 53956-2010 “Fresh-frozen sour cherry fruits without kernel” and dried cherry fruits produced by Trademark “Zelenika” (Russia, Zelenika, OOO “Zelenaya Gorka” produced according Corporate Standard 42299160-001-2017 (Innovative technologies for lightweight vacuum drying) were used as object of research. Both products were produced in summer 2019.

We studied the content of the main BAS (anthocyanins and tannins) substances in fresh-frozen (with and without kernel, juice released after defrosting) and dried cherry fruits during storage. The initial time point when the BAS content was determined was the date immediately following the purchase of the raw material (fresh-frozen, dried). The final time point of BAS content determination was the date that has come 4 months after the initial measurement. The storage conditions of the samples were as follows. Dried cherry fruits were stored at room temperature – 20-25ºC, at a relative humidity of 35-45%, in a tightly closed container in a dark room. Fresh-frozen cherry fruits were stored in a freezing chamber at a temperature of -18°C.

External and microscopic diagnostic signs of sour cherry fruits were researched in accordance with the monographs of State Pharmacopoeia of the Russian Federation XV edition (SPRF XV ed.), a General Pharmacopoeia Monograph (GPM) 1.5.1.0007.15 “Fruits”; a GPM.1.5.3.0003.15 “Technics of Microscopic and Micro-chemical Research of Medicinal Plant Raw Drugs”. 10-15 microscope slides of each kind were prepared. Microscopic analysis was performed on a LOMO Micmed-6 microscope with 10× eyepieces, 10×, 40× and 100× objectives, photographies were taken with a Sony Xperia Z3 compact digital camera and edited in Microsoft Office Picture Manager 2015. Moisture content (humidity) in sour cherry fruits was determined in accordance with the requirements of SPRF XV ed. GPM.1.5.3.0007.15 “Determination of moisture content in medicinal herbal drugs”. Contents of tanning substances in sour cherry fruits in terms of tannin were determined in accordance with the requirements of SPRF XV ed. GPM. 1.5.3.0008.18 “Determination of tannins content in medicinal plant raw materials and medicinal herbal preparations”. Contents of anthocyanins in fresh-frozen cherry fruits was determined by spectrophotometric method PM.2.5.0002.15 “Fresh fruits of black chokeberry after defrosting”. Contents of anthocyanins in dried cherry fruits was determined by spectrophotometric method PM.2.5.0003.15 “Dried fruits of black chokeberry“. Spectrophotometric analysis was performed on the Varian CARY 4000 device. Visual representation of results was performed with the CaryWin UV software. Measurements were performed in a long wave range from 600 nm to 200 nm. Statistical analysis of results of the research was performed in accordance with the requirements of SPRF XV ed. GPM.1.1.0013.15 “Statistical analysis of results of the research” by the Student t-test.⁴⁷ Statistical analysis of results of the research was performed with the “Microsoft Excel 2007” software.

RESULTS AND DISCUSSION:

Studying of external diagnostic signs of sour cherry fruits:

Dried sour cherry fruits: Whole raw material; fruit is stone-fruit. Fruits are without kernel, formless, rough, ball-shaped or a bit flattened, up to 18mm diameter, without fruit-stems, and with a round pit in the place where fruit-stems drop out. The fruit surface is wrinkle. A range of colors of fruits is from red to deep-red (cherry) and bright (Fig.1, A). Fruit scent is faint and fruity. Aqueous extract taste is sour-sweet.

Figure 1: Sour cherry fruits. A – dried, B. – fresh-frozen after defrosting.

Fresh-frozen (after defrosting) sour cherry fruits:

Whole raw material. Fruit is stone-fruit. Fruits are without kernel, formless, rough, ball-shaped or a bit flattened, up to 18mm diameter, without fruit-stems, and with a round pit in the place where fruit-stems drop out. The fruit surface is smooth or a bit wrinkle. A range of colors of fruits is from red to deep-red (cherry) and bright (Fig. 1, B). Fruit scent is faint and fruity. Aqueous extract taste is sour-sweet.

Studying of microscopic diagnostic signs of sour cherry fruits:

Dried sour cherry fruits:

The fruits were previously macerated by boiling in water or in 2.5% sodium hydroxide solution, a drop of including fluid (glycerol) was placed on the microscope slide, the microscope slides of pericarp skin (from surface) and fruits pulp were prepared and covered with cover glass to study with the microscope.

Whole raw material. Epidermis consists of ovate-square flat-sided cells of about 42x33mum and hardly comes off parenchyma. Oval stomas are over the fruit surface and sometimes accumulate; they are surrounded by 5-7 epidermis cells (anomocytic type). A stomatal mechanism is rounded by the cells filled with red-violate substance (anthocyanins) if softening by boiling in water. Pulp cells are large, thin-walled, and round-polygonal. They fit closely with each other. The calcium oxalate druse of 20-21 mum diameter are few in pulp parenchyma (Fig. 2).

Figure 2: Microscopic diagnostic signs of sour cherry fruits.

A. The pericarp epidermis of sour cherry fruits, ×400. Designations: 1 – anomocytic stomatal complex; 2 – epidermis cells; 3 – epidermis cells containing anthocyanins.

B. The pulp of sour cherry fruit, ×1000. Designations: 1 – calcium oxalate druse; C. parenchyma of pulp of cherry fruit pericarp, ×400.

Fresh-frozen sour cherry fruits (after defrosting):

The fruits were not macerated, a drop of including fluid (glycerol) was placed on the microscope slide, and the microscope slides of pericarp skin (from surface) and fruit pulp were prepared and covered with cover glass to study with the microscope.

Whole raw material. Epidermis consists of ovate-square flat-sided cells of about and hardly comes off parenchyma. Oval stomas are over the fruit surface and sometimes accumulate; they are surrounded by 5-7 epidermis cells (anomocytic type). A stomatal mechanism is rounded by the cells filled with red-violate substance (anthocyanins). The pulp cells are large, thin-walled, generally broken, and unformed. The calcium oxalate druses are few in pulp parenchyma (Fig. 2).

Determination of moisture content in sour cherry fruits:

Table 1 shows that moisture of fresh-frozen cherry fruits without juice, while defrosting, is of 85.2±2.2%, moisture of fresh-frozen cherry fruits containing juice is of 87.3±4.1%, and moisture of dried cherry fruits is of 4.3±0.2%.

Table 1: Moisture content in sour cherry fruits

Medicinal plant raw materials	Contents, %
Fresh-frozen cherry fruits after defrosting (without juice)	85.2 ± 2.2
Fresh-frozen cherry fruits after defrosting (with juice)	87.3 ± 4.1
Dried cherry fruit	4.3 ± 0.2
Dried cherry fruits after 4 months storage	12.3 ± 0.5

Determination of contents of tanning substances containing in sour cherry fruits in terms of tannin:

The titrimetry is used to summarize tanning substances in terms of tannin%. It was very interesting to determine this group of biologically active substances containing in juice because fruits loose much of juice when defrosting. The results are shown in table 2. As shown in table 2, contents of tanning substances is little in terms of tannin, it is of about 3 - 4%. Most of tanning substances is in juice. If loosing juice, significant amount of tanning substances is also lost. Notably, contents of tanning substances in dried cherry fruits is less but it may depend on the varietal features. This matter is to be further studied.

Determination of contents of anthocyanins containing in sour cherry fruits:

Most of positive pharmacological effects of sour cherry fruits is related to anthocyanins. Joint FAO/WHO Expert Committee on Food Additives (JECFA) calculated an acceptable anthocyanin daily intake (ADI) for a human, which body weight is of 2.5mg/kg. As recommended by Russian scientists, the necessary anthocyanins consumption level is to be 50 - 150mg per day. For severe diseases and medical prescriptions, the normal dose may be increased up to 300mg per day. Accordance to the USA research data, average dose of anthocyanins is estimated as 12.5mg per day for a human.^46-47

Significant amount of anthocyanins containing in sour cherry fruits make it possible to count on the dose-dependent effect. In terms of standardization to check out and to ensure that there were the necessary amount of anthocyanins in herbal pharmaceutical substance and to determine the drug dose, it was necessary to estimate quantitative content of the BAS in sour cherry fruits. At the first stage, absorptivity spectrum of anthocyanins containing in sour cherry fruits alcohol on recovery from fresh-frozen fruits (after defrosting) with ethyl alcohol of 96% concentration containing 1% of concentrated hydrochloric acid was determined. It was established, that maximum absorptivity spectrum is equal with that of cyanidin-3-glucoside (534nm wavelength). In such a way, below, we illustrate summarized anthocyanins in terms of cyanidin-3-glucoside (Fig. 3A).

When defrosting fresh-frozen sour cherry fruits, significant amount of juice is released, so, we consider it appropriate to determine contents of anthocyanins in the fruits without juice, in juice, and in the fruits containing juice. Contents of anthocyanins of fresh-frozen source cherry fruits was determined by adopted spectrophotometric method after defrosting PM.2.5.0002.15 “Fresh fruits of black chokeberry” (Fig. 3B).

About 1.0g (accurately weighed sample) of granular raw materials without whole fruits are placed into a 100ml conical flask covered with a sealing plug, then, they are mixed with 30ml of 96% concentrated alcohol containing 1% concentrated hydrochloric acid. Extraction is performed while constantly mixing at room temperature during 120minutes. The extracted solution is filtered into the dark glass flask volumetric flask with the red striped paper filter (solution A). 1.0ml of solution A is taken into a 25ml volumetric flask containing, volume of solution is adjusted with the same solvent up to the mark and mixed (solution B). Optical density of solution B was measured on the spectrophotometer at the 534nm wavelength and in a ditch at the layer thickness of 10mm. A 96% alcohol containing of 1% of concentrated hydrochloric acid is used as a comparing solution. Total anthocyanins content (X) determined in terms of cyanidin-3-glucoside and completely dried raw material is calculated by the formula:

Where А – optical density of solution B;

A^1%_1cm – specific absorbance of cyanidin-3-glucoside at the wavelength of 534nm and equal 100;

a – weight of raw material, g;

W – moisture content in raw material, %.

Contents of anthocyanins of fresh-frozen source cherry fruits juice was determined by adopted spectrophotometric method after defrosting PM.2.5.0002.15 “Fresh fruits of black chokeberry” (Fig. 3D).

0.2ml of juice (solution A) is taken into a 25ml volumetric flask, then, volume of solution is adjusted with the same solvent up to the mark and mixed (solution B). Optical density of B solution was measured on the spectrophotometer at the 534nm wavelength and in cuvette with the 10mm layer thickness. A 96% alcohol containing of 1% of concentrated hydrochloric acid is used as a comparing solution. Amount of the summarized percent (x) anthocyanin contents of 100ml of juice in terms of cyanidin-3-glucoside is calculated by the formula:

A.25

X = --------------------

A^1%_1cm– 0.2

Where

А – optical density of solution B;

A^1%_1cm – specific absorbance of cyanidin-3-glucoside at the wavelength of 534nm and equal 100;

0.2 – analyzed volume of juice, ml

Contents anthocyanin dried cherry fruits was determined by spectrophotometric method PM.2.5.0003.15 “Dried fruits of black chokeberry” (Fig. 3D).

Figure 3: Absorptivity spectra of anthocyanins in sour cherry fruits of various conservation types.

A. Absorptivity spectrum of anthocyanins containing in sour cherry fruits on recovery from raw materials with ethyl alcohol of 96% concentration containing 1 % of concentrated hydrochloric acid.

B. Absorptivity spectrum of anthocyanins containing in sour cherry fruits on recovery from fresh-frozen fruits (after defrosting) with ethyl alcohol of 96% concentration containing 1% of concentrated hydrochloric acid.

C. Absorptivity spectrum of anthocyanins containing in sour cherry fruits juice from fresh-frozen fruits (after defrosting) with 96% ethyl alcohol containing 1% of concentrated hydrochloric acid.

D. Absorptivity spectrum of anthocyanins containing in dried sour cherry fruits with 96% ethyl alcohol containing 1% of concentrated hydrochloric acid.

Analytical raw material samples are pounded to be the particles passing through the cover, which holes are of 1 mm size. About 1.0g (accurately weighed sample) of granular raw materials without whole fruits are placed into a 100ml conical flask covered with a sealing plug, then, they are mixed with 30ml of 96% concentrated alcohol containing 1% concentrated hydrochloric acid. Extraction is performed when water bath heating for 30 minutes. The extracted solution is filtered into the dark glass volumetric flask with the red striped paper filter (solution A). 1.0ml of solution A) is taken into a volumetric flask containing 25ml; then, volume of solution is adjusted with the same solvent up to the mark and mixed (solution B). Optical density of B solution was measured on the spectrophotometer at the 534nm wavelength and in a ditch at the layer thickness of 10 mm. A 96% alcohol containing of 1% of concentrated hydrochloric acid is used as a comparing solution. Total content of anthocyanins (X) determined in terms of cyanidin-3-glucoside and completely dried raw material is calculated by the formula:

A.30.25.100 A.75000

X= -------------------------------- = ---------------------

A^1%_1cm .a.1.(100-W) A^1%_1cm.a. (100-W)’

Where А – optical density of solution B;

A^1%_1cm – specific absorbance of cyanidin-3-glucoside at the wavelength of 534 nm and equal 100; a – weight of raw material, g; W – moisture content in raw material, %.

The results of determination are shown in table 2.

Table 2: Drug contents of sour cherry fruits juice preserved by various conservation methods.

Medicinal plant raw material	Contents of tanning substances in terms of tannin, %	Contents of anthocyanins in terms of cyanidin-3-glucoside, %
Fresh-frozen cherry fruits after defrosting (without juice) in terms of completely dried raw material (without kernel)	2.73±0.08	2.77±0.12
Fresh-frozen cherry fruits after defrosting (without juice) in terms of moisture-containing raw material (without kernel)	0.404±0.011	0.410±0.018
Fresh-frozen cherry fruits after defrosting (with juice) in terms of completely dried raw material (without kernel)	4.12±0.13	5.40±0.15
Fresh-frozen cherry fruits after defrosting (with juice) in terms of moisture-containing raw material (without kernel)	0.520±0.020	0.690±0.019
Juice released from cherry fruits after defrosting	0.280±0.008	0.450±0.007
Dried cherry fruits in terms of completely dried raw material (without kernel)	2.53±0.12	4.34±0.17

Maximal anthocyanin content of sour cherry fruits in terms of cyanidin-3-glucoside is in fresh-frozen sour cherry fruits (after defrosting (with juice)) in terms of completely dried raw material (without kernel) is 5.40±0.15% or in terms of dried raw material (without kernel) is 0.690±0.019% in the defrosted fruits without juice, content of anthocyanins is two times lower in terms of completely dried raw material (without kernel), it is 2.77±0.12% or in terms of moisture-containing raw material (without kernel), it is 0.410±0.018% though, the juice released not much when defrosting, but it is obvious that the juice composition includes contents of broken vacuoles where the anthocyanins contained in plant cells are located. The juice released from cherry fruits after defrosting consists anthocyanin in terms of cyanidin-3-glucoside is of 0.450±0.007% (g/100ml juice), in dried cherry fruits (without kernel) contents of anthocyanin in terms of cyanidin-3-glucoside and completely dried raw material is of 4.34±0.17%, which is lower than that of fresh-frozen raw material. It can be explained by the varietal features (the sour cherry fruits are produced by various manufacturers and storage places, we have no data of that), as well by the conservation conditions. This matter is to be further studied at usage of the sour cherry fruits to be conserved by two methods. The results of contents of anthocyanins in fresh-frozen source cherry fruits are comparable with literature data especially considering that according to literature data, kernel weight is about 10-20 % from sour cherry fruits weight.

Research on stability of tanning substances and anthocyanins containing in dried and fresh-frozen sour cherry fruits:

It has been established that contents of biologically active substances in medicinal plant raw materials is in time reduced. Special research is performed to determine the effective time of medicinal plant raw materials. The BAS and medicinal plant raw materials contents containing in medicinal plant raw materials are determined in a specific period. The effective time of medicinal plant raw materials is 1 year or more than 1 year if the BAS is insignificantly reduced. There is the data on the BAS stability of some kinds of medicinal plant raw materials, but sour cherry fruits are not analyzed in such a way.⁴⁴

We studied the contents of tanning substances in terms of tannin and of anthocyanins in terms of cyanidin-3-glucoside containing in dried and fresh-frozen sour cherry fruits after 4 months storage. Notably, that dried sour cherry fruits absorb significant amount of moisture. The next time, the moisture level is of 12.3% (it was of 4.3%). The results are shown in table 4 and illustrated in figure 4.

Table 3: Contents of tanning substances in terms of tannin and contents of anthocyanin in terms of cyanidin-3-glucoside in sour cherry fruits preserved by various conservation methods after 4 months storage

Medicinal plant raw material	Tanning substances, %	Anthocyanins, %
Fresh-frozen sour cherry fruits after defrosting (with juice) in terms of completely dried raw material (without kernel)	3.79 ± 0.09	3.61± 0.15
Dried sour cherry fruits in terms of completely dried raw material (without kernel)	2.20 ± 0.03	3.84 ± 0.05

Table 3 shows that contents of tanning substances in fresh-frozen and dried sour cherry fruits when storage during 4 months is insignificantly reduced. Contents of tanning substances in fresh-frozen and dried cherry fruits when storage during 4 months is insignificantly reduced, but it is established that contents of anthocyanin in terms of cyanidin-3-glucoside reduces 1.5 times in 4 months, if the raw material is frozen, and it reduces by 10% if raw material is dried. Stability of alcohol extractions of fresh and dried and of frozen cherry fruits pre-extracted for quantitative anthocyanin analysis is the same.

Figure 4: Changes in the content of BAS during storage in cherry fruits of various conservation types.

A. Contents of tanning substances (determined in terms of completely dried raw material and in terms of tannin) in sour cherry fruits (without kernel) preserved by various conservation methods after 4 months storage;

B. Contents of anthocyanins (determined in terms of cyanidin-3-glucoside and completely dried raw materials) in sour cherry fruits (without kernel) preserved by various conservation methods after 4 months storage.

It should be noted that the fruits of Rosacea family plants are widely used in the pharmaceutical and food industries. Fruits come to the pharmacy packaged for over-the-counter dispensing and preparation of water extracts; in pharmaceutical production, the fruits are used to obtain tinctures and extracts. The SPRF XV ed. regulates the use of fruits both in dried and fresh state.⁴⁵Fresh fruits have the richest BAS composition and content. However, keeping juicy fruits fresh is especially difficult due to the high moisture content; physical, chemical and biological processes continue to take place in fresh fruits. Conservation allows to slow down the processes of BAS destruction and reduce the pharmacological activity of raw materials. Drying is the main method of preserving raw materials today. At present, cooling and freezing are widely used in the food industry for fruit and vegetable products. In pharmacy, this method is practically not used.^48-57According to our studies the use of fresh-frozen cherry fruits is a relevant method for the conservation of medicinal plant raw materials. An important aspect is also the development of criteria and normatives for the standardization of fresh-frozen and dried cherry fruits, since at the moment they are not pharmacopoeial medicinal plant raw materials.^58-64

CONCLUSION:

1). As for external diagnostic signs of sour cherry fruits, it is important to note characteristic form, color (from red to cherry), and taste.

2). The anomocytic stomatal complex, fruits pulp druses, anthocyanins containing in epidermis cells and in fruits pulp and vessels relate to diagnostic properties of sour cherry fruits. Comparative research of anatomy structure of dried and fresh-frozen sour cherry fruits do not establish any difference, diagnostics results of all diagnostic signs are the same, the conservation method has no effect on diagnostics of fruits.

3). Maximal anthocyanin content in sour cherry fruits in terms of cyanidin-3-glucoside is in fresh-frozen sour cherry fruits (after defrosting (with juice)) in terms of completely dried raw material (without kernel), it is about 5.40±0.15 % or in terms of dried raw material (without kernel), it is about 0.690±0.019% in the defrosted fruits without juice, content of anthocyanins is two times lower in terms of completely dried raw material (without kernel), it is 2.77±0.12% or in terms of moisture-containing raw material (without kernel), it is 0.410±0.018 % though, the juice released not much when defrosting, but it is obvious that the juice composition includes contents of broken vacuoles where the anthocyanins containing in plant cells are located.

4). The juice released from cherry fruits after defrosting consists anthocyanin in terms of cyanidin-3-glucoside is of 0.450±0.007% (g/100 ml juice), in dried cherry fruits (without kernel) contents of anthocyanin in terms of cyanidin-3-glucoside and completely dried raw material is of 4.34±0.17%, which is lower than in fresh-frozen raw material. It can be explained by the varietal features, as well by the conservation conditions. This matter is to be further studied.

5). Contents of tanning substances fresh-frozen and dried cherry fruits when storage during 4 months is insignificantly reduced, but it is established that contents of anthocyanin in terms of cyanidin-3-glucoside reduces 1.5 times in 4 months, if the raw material is frozen, and it reduces by 10% if raw material is dried.

6) The content of the main groups of biologically active substances decreases equally during storage of dried and frozen cherry fruits. When defrosting, it is necessary to carefully collect the juice, as it contains the bulk of the anthocyanins. It is promising to study various options for freezing and drying of cherry fruits with kernels in order to reduce the loss of fruits juice to a minimum. In this case, it is important to ensure that the kernels are whole (not destroyed), in order to avoid the ingress of cyanogenic glycosides into the medicinal plant material.

CONFLICTS OF INTEREST:

There is no conflict of interest.

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Received on 07.03.2021 Modified on 23.06.2023

Research J. Pharm. and Tech 2024; 17(6):2443-2451.

DOI: 10.52711/0974-360X.2024.00382