{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T01:42:56Z","timestamp":1790041376973,"version":"4.0.1"},"reference-count":56,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T00:00:00Z","timestamp":1761868800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>While sweet cherries (Prunus avium L.) are globally recognized for their numerous potential health benefits, yet limited data exist on New Zealand-grown cultivars. This study examined the nutritional and bioactive profiles of six commercial cultivars\u2014Kordia\u00ae, \u2018Lapins\u2019, Sweetheart\u00ae, Staccato\u00ae, \u2018Bing\u2019, and \u2018Rainier\u2019\u2014in both fresh and processed (washed and packaged) forms. All cultivars contained notable levels of minerals, phenolics, and essential nutrients. Fresh cherries had higher mineral content (0.3\u20130.5 g\/100 g) than processed ones (0.2\u20130.3 g\/100 g). Carbohydrates ranged from 16.8 to 18.6 g\/100 g in fresh and 15.1\u201317.5 g\/100 g in processed cherries. Dietary fiber was slightly higher in processed samples (0.5\u20130.6 g\/100 g) than fresh (0.2\u20130.5 g\/100 g). Potassium, calcium, and phosphorus were more concentrated in fresh cherries. Major phenolic metabolites included neochlorogenic acid (up to 44.26 mg\/100 g), (-)-epicatechin (7.89 mg\/100 g), quercetin 3-rutinoside (4.34 mg\/100 g), and cyanidin 3-rutinoside (80.42 mg\/100 g). Processed \u2018Lapins\u2019 and \u2018Bing\u2019 retained high levels of neochlorogenic acid (40.98 and 44.26 mg\/100 g), indicating minimal loss during processing. This study offers insights into the nutritional and bioactive composition of New Zealand-grown cherries, emphasizing their dietary value and health-promoting compounds such as polyphenols.<\/jats:p>","DOI":"10.3390\/foods14213749","type":"journal-article","created":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T14:40:48Z","timestamp":1762180848000},"page":"3749","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Functional Potential of Sweet Cherry Cultivars Grown in New Zealand: Effects of Processing on Nutritional and Bioactive Properties"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5664-170X","authenticated-orcid":false,"given":"Ali","family":"Rashidinejad","sequence":"first","affiliation":[{"name":"Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fatema","family":"Ahmmed","sequence":"additional","affiliation":[{"name":"Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1429-0857","authenticated-orcid":false,"given":"Carolyn","family":"Lister","sequence":"additional","affiliation":[{"name":"The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch 8140, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2746-1902","authenticated-orcid":false,"given":"Halina","family":"Stoklosinski","sequence":"additional","affiliation":[{"name":"The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North 4442, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"517","DOI":"10.1016\/j.tifs.2019.02.052","article-title":"Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits","volume":"86","author":"Blando","year":"2019","journal-title":"Trends Food Sci. 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