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Sweet and sour cherries are a valuable natural source of some bioactive compounds important in human health preservation. Total phenolics, tannins, flavonoids and anthocyanins, and antioxidant capacity in a fruits of a two selected sweet cherry genotypes (Szomolyai Gombolyii and Valerij Cskalov) and 2 sour cherry cultivars (Érdi bőtermő and Kántorjánosi) were investigated. Total phenolic content ranged from 76.05 up to 301.19 mg gallic acid equivalents/100 g fresh fruit weight and total tannins content ranged from 32.33 to 236.61 mg gallic acid equivalents/100 g fresh fruit weight. Total flavonoids were within the range 49.47-70.27 mg of rutin equivalents/100 g fresh fruit weight and total anthocyanins content were between 16.86 and 51.16 mg cyanidin 3-glucoside equivalents/100 g fresh fruit weight. Antioxidant activity of sweet and sour cherries is correlated with the total phenolics and total tannins content, and partially related with total anthocyanins, but not with the total flavonoids. Fruits of sour cherries contains more phenolics than fruits of sweet cherries and possess more potent antioxidant activity.

Keywords: antioxidant peroperties, fruit, phenolic compounds, Prunus avium L., Prunus cerasus L.