Phenolic Profile, Antioxidant, Antidiabetic, and Antigout Potential of Stem Extracts of Four Sweet Cherry Cultivars

Table 4

Peak areas (10⁴) and average of each family obtained by HPLC/MS analysis of different cultivars: Burlat (B), Napoleaon (N), Coeur de pigeon (C), and Van (V).

Peaks	Compounds	Peak areas
		B	N	C	V
1	3-O-caffeoylquinic acid	72.4	130.9	11.6	11.4
2	Taxifolin-7-O-hexoside	71.2	115.5	14.6	17.01
3	p-coumaroyl quinic acid	64	86.2	16.9	16.7
4	Caffeic acid hexoside	—	140.1	18.3	—
5	Catechin	91.5	128.7	22.01	35.02
6	Caffeic acid	64.8	109.5	18.2	—
7	Aromadendrin-7-O-hexoside	9.4	14.06	4.5	—
8	p-coumaric acid hexoside	4.7	27.9	4.8	11.1
9	Ferulic acid hexoside	29.9	28.4	7.2	22.5
10	Aromadendrin-O-hexoside	—	40.7	—	—
11	Methyl-aromadendrin-O-hexoside	14.6	42.2	6.2	6.2
12	Quercetin-3-O-rutinoside	20.4	48.9	2	1.1
13	Quercetin-3-O-glucoside	77.8	77.5	—	44.2
14	Genistein-7-O-glucoside	—	4.8	1.3	7.8
15	Naringenin-7-O-glucoside	10.9	23.5	1.8	19.2
16	Kaempferol-3-O-rutinoside	—	7.3	1.5	1.6
17	Kaempferol-3-O-glucoside	3.3	7.3	1.2	1.7
18	Pinocembrin-O-pentosyl-hexoside	71.4	113.3	45.9	84.9
19	Dihydrowogonin/sakuranetin 5-O-pentosylhexoside	206.3	278.3	170.9	188.3
20	Dihydrowogonin 7-O-glucoside/sakuranetin 5-O-glucoside	126.02	196.6	103.9	154.8
21	Chrysin-7-O-glucoside	28.9	36.3	6.8	27.8
22	Dihydroxy methoxyflavanone	13.4	8.1	—	8.4
	Total peak areas	980.92	1666.06	459.61	659.73
	% phenolic acids	24.04	31.39	16.75	9.35
	% hydroxycinnamic acid	24.04	31.39	16.75	9.35
	% flavonoids	75.96	68.61	83.25	90.65
	% flavan-3-ol	9.32	7.73	4.79	5.31
	% flavonol	20.06	21.21	6.53	10.89
	% flavanone	43.64	37.21	70.17	69.06
	% flavone	2.94	2.46	1.76	5.39