Rashidinejad AAhmmed FLister CStoklosinski HWang QWang Y2025-12-012025-11Rashidinejad A, Ahmmed F, Lister C, Stoklosinski H. (2025). Functional Potential of Sweet Cherry Cultivars Grown in New Zealand: Effects of Processing on Nutritional and Bioactive Properties. Foods. 14. 21.https://mro.massey.ac.nz/handle/10179/73875While 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—Kordia^®, ‘Lapins’, Sweetheart^®, Staccato^®, ‘Bing’, and ‘Rainier’—in 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 (0.3–0.5 g/100 g) than processed ones (0.2–0.3 g/100 g). Carbohydrates ranged from 16.8 to 18.6 g/100 g in fresh and 15.1–17.5 g/100 g in processed cherries. Dietary fiber was slightly higher in processed samples (0.5–0.6 g/100 g) than fresh (0.2–0.5 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 ‘Lapins’ and ‘Bing’ 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.CC BY 4.0(c) 2025 The Author/shttps://creativecommons.org/licenses/by/4.0/New Zealand cherriesnutritional profilingbioactive metabolitespolyphenolsanthocyaninschlorogenic acidJournal article10.3390/foods142137492304-8158journal-articlehttps://orcid.org/0000-0002-5664-170X3749