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Phenolic Content, Antioxidant Capacity and Quality of Chokeberry (Aronia melanocarpa) Products


Mandica-Tamara Tolić1*, Irena Landeka Jurčević2, Ines Panjkota Krbavčić2, Ksenija Marković2 and Nada Vahčić2


1Clinical Hospital Dubrava, Avenija Gojka Šuška 6, HR-10000 Zagreb, Croatia
2Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia



Article history:
Received July 26, 2014
Accepted February 19, 2015



Key words
chokeberry products, quality, phenols, anthocyanins, DPPH, FRAP

 

 


Summary:
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 diff erent 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 matt er, 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.



 



*Corresponding author:      tamara.tolic@gmail.com      
                                       
   +385 95 504 6202
                                      

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