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Black chokeberry (Aronia melnocarpa) is a source of many bioactive compounds with a wide spectrum of health-promoting properties. Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desserts, jellies, fruit teas and dietary supplements. Polyphenols are biofactors that determine the high bioactivity of chokeberries, some of the richest sources of polyphenols, which include anthocyanins, proanthocyanidins, flavonols, flavanols, proanthocyanidins, and phenolic acids. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. This publication reviewed the scientific research regarding the phenolic compounds and the antioxidant potential of chokeberry fruits, products and isolated compounds. These findings may be crucial in future research concerning chokeberry based functional food products. Chokeberry fruits can be considered as promising component of designed food with enhanced antioxidant potential. However, like other plants and medicinal products of natural origin, black chokeberry requires extensive studies to determine its antioxidant potential, safety and mechanisms of action.

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Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity.

Pumpkin is a genus of plants belonging to the Cucurbitaceae family comprising several species, the most common of which are Cucurbita maxima, Cucurbita pepo, Cucurbita moschata. Pumpkins are characterized by a high content of carotenoids, polyphenolic compounds, mineral components, and vitamin C. The level of bioactive compounds is affected by the pumpkin cultivar, which determines its antioxidant properties. In this study, the antioxidant potential of 19 pumpkin cultivars of Cucurbita pepo and Cucurbita moschata species was determined and compared using ABTS, DPPH, FRAP, chelating activity and ORAC assay. Results of the study confirmed the high diversity of pumpkin cultivars in terms of their antioxidant activity. It was also shown that the antioxidant activity is more affected by the type of cultivar than by the pumpkin species. The obtained results indicate that cultivars such as 'Delicata', 'Baby Boo', 'Cream of the Crop' were characterized by particularly high antioxidant activity. Potencial antioxidante de los fitoquímicos en las variedades de calabaza pertenecientes a las especies Cucurbita moschata y Cucurbita pepo RESUMENLa calabaza es un género de plantas perteneciente a la familia de las Cucurbitáceas y comprende varias especies, de las cuales las más comunes son Cucurbita maxima, Cucurbita pepo y Cucurbita moschata. Las calabazas se caracterizan por su alto contenido de carotenoides, compuestos polifenólicos, componentes minerales y vitamina C. El nivel de compuestos bioactivos se ve afectado por el cultivar de la calabaza, que determina sus propiedades antioxidantes. El presente estudio buscó especificar el potencial antioxidante de 19 cultivares de calabaza de las especies Cucurbita pepo y Cucurbita moschata, utilizándose ABTS, DPPH, FRAP, la actividad quelante y el ensayo ORAC para efectuar la comparación. Los resultados del estudio confirmaron la alta diversidad de cultivares de calabaza en cuanto a su actividad antioxidante. Además, se constató que la actividad antioxidante se ve más afectada por el tipo de cultivar que por la especie de calabaza. Los resultados obtenidos indican que cultivares como "Delicata", "Baby Boo", "Cream of the Crop" presentaron una actividad antioxidante particularmente alta.

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The total polyphenol content and antioxidant activity of ethanol herb extract in different lipid systems was determined. For the purpose of this study, five representatives of spices were selected: garlic (Allium sativum L.), marjoram (Origanum majorana L.), peppermint (Mentha piperita L.), rosemary (Rosmarinus officinalis L.) and thyme (Thymus vulgaris L.). Lipid analyses showed different antioxidant potential of herbs extracts depending on the system used. Rancimat and Oxidograph tests showed that extract antioxidant potential in lard was higher than in sunflower oil. Thyme and marjoram extract exhibited the highest antioxidant activity but the lowest was recorded for garlic and mint one. Statistical Analysis showed a high correlation between total polyphenol content and antioxidant activity. Lipid oxidative stability in the Schaal oven test showed different trends, however, highest activity was observed in the samples of thyme and rosemary extract. Mint extract in sunflower oil and lard on cellulose matrix exhibited prooxidative activity.

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