Original scientific paper
https://doi.org/10.17113/ftb.53.02.15.3833
Phenolic Content, Antioxidant Capacity and Quality of Chokeberry (Aronia melanocarpa) Products
Mandica-Tamara Tolić
; Clinical Hospital Dubrava, Zagreb, Croatia
Irena Landeka Jurčević
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Ines Panjkota Krbavčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Ksenija Marković
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Nada Vahčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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 diff erent chokeberry products (juices, powders, fruit tea, capsules and dried berries). It can be expected that processing infl uences antioxidant activity and phenolic content of fi nal 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 matt er) and lower amount of total anthocyanins (150 to 1228 mg per L and 141 to 2468 mg per 100 g of dry matt er). 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 matt er, respectively). On the basis of phenolic content and antioxidant activity, capsules and powders stand out among other products. The study indicates that there are signifi cant diff erences (p<0.05) in the quality, phenolic content and antioxidant capacity among examined products.
Keywords
chokeberry products; quality, phenols; anthocyanins; DPPH; FRAP
Hrčak ID:
140226
URI
Publication date:
23.6.2015.
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