Original scientific paper

Chemical composition of aronia berry wine

Antonija Tomić ; Zavod za vinogradarstvo i vinarstvo, Agronomski fakultet Sveučilišta u Zagrebu
Ivana Tomaz ; Zavod za vinogradarstvo i vinarstvo, Agronomski fakultet Sveučilišta u Zagrebu
Ana Jeromel ; Zavod za vinogradarstvo i vinarstvo, Agronomski fakultet Sveučilišta u Zagrebu

Abstract

Recently there is a growing interest in consumption of functional food whose composition has a positive effect on the development and functioning of human organism. Chokeberry (Aronia melanocarpa) and derived products represent a valuable source of polyphenols, specifically proanthocyanidins and anthocyanins. Due to high representation in fruits and high antioxidant activity, polyphenols are considered to be the most important dietary antioxidants. Antioxidants are substances that delay the oxidation processes in the body, thereby slowing down the aging process.
The aim of this study was to determine the chemical composition, total anthocyanin content, amount of single anthocyanins and antioxidant capacity of chokeberry fruit wines produced in continental part of Croatia.

Keywords

aronia; polyphenols; physico-chemical composition; anthocyanins; antioxidant capacity

Hrčak ID:

172208

URI

https://hrcak.srce.hr/172208

Publication date:

20.12.2016.

Article data in other languages: croatian

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