ANTIOXIDANT ACTIVITY, POLYPHENOL, AND ANTHOCYANIN CONTENT OF BLACK CHOKEBERRY ( ARONIA MELANOCARPA L.)

被引:0
作者
Lidikova, Judita [1 ]
Ceryova, Natalia [1 ]
Musilova, Janette [1 ]
Vollmannova, Alena [1 ]
Toth, Tomas [1 ]
Grygorieva, Olga [1 ,2 ]
Brindza, Jan [1 ,3 ]
机构
[1] Slovak Univ Agr, Inst Food Sci, Fac Biotechnol & Food Sci, Tr A Hlinku 2, SK-94976 Nitra, Slovakia
[2] Natl Acad Sci Ukraine, MM Gryshko Natl Bot Garden, Sadovo Botanichna 1, UA-01014 Kyiv, Ukraine
[3] Slovak Univ Agr, Inst Genet & Plant Breeding, Fac Agrobiotechnol & Food Resources, Tr A Hlinku 2, SK-94976 Nitra, Slovakia
来源
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2025年 / 14卷 / 04期
关键词
black chokeberry; polyphenols; anthocyanins; antioxidant activity; PHENOLIC CONTENT; HEAVY-METALS; IN-VITRO; CAPACITY; EXTRACTS; MECHANISMS; SUGARS; JUICE;
D O I
10.55251/jmbfs.11620
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Black chokeberry (Aronia melanocarpa L.) attracts scientific interest due to its high content of bioactive compounds with beneficial effects on human health. Presented work aimed to determine the total polyphenol content (TPC), total anthocyanin content (TAC), and antioxidant activity by methods ABTS, DPPH, FRAP of black chokeberry (Aronia melanocarpa L.) variety Nero, from 4 localities (Holovousy, Ba & scaron;nice, Chotec, Velky Lapas), fresh, and conserved (with addition of sucrose and subsequent freezing for 3 months). TPC determined by spectrophotometry using the Folin-Ciocalteau reagent were in the range 8646-13213 mg GAE.kg(-1) (fresh chokeberry) and 5068-7047 mg GAE.kg(-1) (preserved chokeberry). The TAC values, determined spectrophotometrically by lowering the pH of the extract, were in the range 489-875 mg.kg(-1) (fresh chokeberry) and 620-1026 mg.kg(-1) (preserved chokeberry). The AA values (ABTS, DPPH, FRAP) were 2.35-2.97; 1.79-2.18; 2.01-2.67 mmol TE.kg(-1) (fresh chokeberry) and 2.79-3.45; 2.15-2.57; 2.42-2.60 mmol TE.kg(-1) (preserved chokeberry). The results obtained show that the location of cultivation has a significant influence on the chemical parameters monitored. The addition of sucrose and freezing resulted in lower TPC and higher TAC in all samples, while it had no clear effect on the AA levels determined by all three methods.
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页数:5
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