Total phenolic contents in extracts were determined according to the Folin–Ciocalteu procedure (Singlton and Rossi 1965), with slight modifications as follows; 100 mL of the cherry fruits and fruit jam extracts (triplicate) were transferred into a test tube and then mixed with 0.4 mL of 10% Folin–Ciocalteu reagent. After 3 min for allowing the reaction to take place, 0.8 mL of a 10% Na2CO3 was added. The tubes were allowed to stand for 1 h at ambient temperature, and the absorption was measured at 725 nm using spectrophotometer (CELL, model CE 1020, Cambridge, UK) against a blank, which contained 100 mL of methanol in place of the sample. Gallic acid was used as calibration standard, and the results were calculated as gallic acid equivalent (GAE) (mg/100 g dry weight basis).