Phenolic Content, Antioxidant Capacity and Quality of Chokeberry (Aronia melanocarpa) Products
Mandica-Tamara Tolić,Irena Landeka Jurčević,Ines Panjkota Krbavčić,Ksenija Marković,Nada Vahčić +4 more
TLDR
The study indicates that there are significant differences in the quality, phenolic content and antioxidant capacity among examined products.Abstract:
Chokeberries (Aronia melanocarpa) are rarely used in diet in Croatia but they have high content of polyphenolic compounds and one of the highest in vitro antioxidant activities among fruits. The aim of this study is to compare the quality, phenolic content and antioxidant capacity of different chokeberry products (juices, powders, fruit tea, capsules and dried berries). It can be expected that processing influences antioxidant activity and phenolic content of final products reaching consumers. Characterisation of phenolic compounds was carried out by using spectroscopic methods (Folin-Ciocalteu and pH differential methods). Antioxidant activity of chokeberry products was determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. The results show that the investigated products contain high amount of phenols (3002 to 6639 mg per L and 1494 to 5292 mg per 100 g of dry matter) and lower amount of total anthocyanins (150 to 1228 mg per L and 141 to 2468 mg per 100 g of dry matter). The examined juices and other chokeberry products possess high antioxidant capacity (12.09 to 40.19 mmol per L or 58.49 to 191.31 mmol per 100 g of dry matter, respectively) and reducing power (38.71 to 79.86 mmol per L or 13.50 to 68.60 mmol per 100 g of dry matter, respectively). On the basis of phenolic content and antioxidant activity, capsules and powders stand out among other products. The study indicates that there are significant differences (p<0.05) in the quality, phenolic content and antioxidant capacity among examined products.read more
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Journal ArticleDOI
Fruits of Black Chokeberry Aronia melanocarpa in the Prevention of Chronic Diseases.
Tunde Jurikova,Jiri Mlcek,Sona Skrovankova,Daniela Sumczynski,Jiri Sochor,Irena Hlaváčová,Lukáš Snopek,Jana Orsavová +7 more
TL;DR: The berries of A. melanocarpa, due to the presence and the high content of these bioactive components, exhibit a wide range of positive effects, such as strong antioxidant activity and potential medicinal and therapeutic benefits (gastroprotective, hepatoprotective, antiproliferative or anti-inflammatory activities).
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Black Chokeberry Aronia melanocarpa L.-A Qualitative Composition, Phenolic Profile and Antioxidant Potential.
TL;DR: The scientific research regarding the phenolic compounds and the antioxidant potential of chokeberry fruits, products and isolated compounds are reviewed and may be crucial in future research concerning chokeberry based functional food products.
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High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities
TL;DR: In this paper, the effect of high pressure processing (HPP) at 200 to 600 MPa for 2.5 or 5 min on physicochemical properties (color, pH, titratable acidity, total soluble solids content/TSSC, pulp content, particle size distribution, and viscosity) of aronia berry puree were investigated.
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Standardized Aronia melanocarpa Extract as Novel Supplement against Metabolic Syndrome: A Rat Model
Vladimir Jakovljevic,Vladimir Jakovljevic,Petar S. Milić,Jovana Bradic,Jovana Jeremic,Vladimir Zivkovic,Ivan Srejovic,Tamara Nikolic Turnic,Isidora Milosavljevic,Nevena Jeremic,Sergey Bolevich,Milica Labudovic Borovic,Miroslav Mitrovic,Vesna Vucic +13 more
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Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees
TL;DR: In this article, the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries was investigated and the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs) was investigated.
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