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

Tolić, Mandica-Tamara; Jurčević, Irena Landeka; Krbavčić, Ines Panjkota; Marković, Ksenija; Vahčić, Nada

doi:10.17113/ftb.53.01.15.3833

Cited by 10 publications

(9 citation statements)

References 33 publications

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“…pH value of analyzed chokeberry juices was in range from 3.49 (juice B) to 3.58 (juice D). The average pH value of all analyzed pasteurized juices, regardless of the added sweetener, was 3.53 which is partly consistent with the results of other authors (Tolić et al, ). The content of vitamin C was statistically different ( p ≤ .0001) in chokeberry juice samples and was in range from 26.31 (juice A) to 56.62 µg/mL (juice D).…”

Section: Resultssupporting

confidence: 91%

“…Juice samples with added green stevia powder (juices B, C, and D) had the higher TA in comparison to the juice with added sucrose (juice A), which is expected given that stevia powder contains significant amounts of vitamin C (ascorbic acid) which strongly affects on the increase of the total acid content. TA content of the fresh chokeberry is relatively low, from 1 to 1.5% according to the Kulling and Rawel (), while authors Šnebergrová et al () cites values in range from 0.67 to 1.19% and Tolić, Landeka Jurčević, Panjkota Krbavčić, Marković, and Vahčić () values from 0.29 to 1.32%. TA content primarily depends on the maturity stage of fruits, but also about other biochemical processes associated with utilization of nutrients, usually sugars (Rivas, Rodrigo, Martínez, Barbosa‐Cánovas, & Rodrigo, ).…”

Section: Resultsmentioning

confidence: 98%

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The influence of natural sweetener (Stevia rebaudianaBertoni) on bioactive compounds content in chokeberry juice

Žlabur

Dobričević

Galić

et al. 2017

J Food Process Preserv

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The aim was to determine the differences in nutritional quality between chokeberry juices sweetened with sucrose and green stevia powder. The quality of chokeberry juices during refrigerated storage was studied. Chokeberry juices with added green stevia powder had the higher content of analyzed bioactive compounds in comparison with juice samples sweetened with sucrose; vitamin C content increased up to two times, total phenol content up to 6% and antioxidant capacity for 3%. The content of studied bioactive compounds and antioxidant capacity during storage in period of 30 and 60 days was significantly reduced with the exception of steviol glycosides which content was not significantly reduced during the storage period. Practical applications Chokeberry juice is a popular, widespread product of chokeberry fruit characteristic for the dark intense red color, slightly unpleasant, bitter taste and extremely rich bioactive compounds content. Because of high nutritional quality, chokeberry juice is often consumed but with the biggest barrier of characteristic astringent taste which can be diminished by addition of sweetener. Producers often combine a low‐cost sweeteners like sucrose which shows numerous negative effects on human health. A good alternative to the sucrose and artificial sweeteners are natural sweeteners extracted from the plant material like steviol glycosides. Except sweetness, stevia products like green powder shows beneficial effect on the bioactive compounds content in the juices sweetened with it. Juices sweetened with stevia shows increased content of bioactive compounds, so such product may represent quality product from category of functional food.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 98%

The influence of natural sweetener (Stevia rebaudianaBertoni) on bioactive compounds content in chokeberry juice

Žlabur

Dobričević

Galić

et al. 2017

J Food Process Preserv

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“…Red and yellow pigments are the main pigments which affect the colour quality of the extract. Similar results for colour parameters were also reported by Tolic et al (2015). The results from Figure 1 show the modification of the antioxidant activity after thermal treatments at different temperatures.…”

Section: The Influence Of Temperature On the Antioxidant Activity Andsupporting

confidence: 87%

The influence of thermal treatments on the antioxidant activity and colour of chokeberry (aronia menocarpa) extract

Cristea¹

2016

Int. J. Food Stud.

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Natural ingredients are an important trend in the present day food industry since manufacturers are demanding natural food dyes originating from concentrates of plant origin. However, if the use of plant extracts as technological additives is intended, their stability should be evaluated. This paper presents research on the stability of a 50% ethanolic extract of chokeberry (Aronia melanocarpa) from the Republic of Moldova. The extract was subjected to various thermal regimes, i.e. -2 oC for 12 hours; 4 oC for 12 hours; 40 oC for 15 minutes, 60 oC for 15 minutes, 80 oC for 15 minutes and 100 oC for 2 minutes, after which the antioxidant activity and the colour parameters (CIELab) were evaluated. Three sets of extracts were also stored for 2 weeks at -2 oC; 4 oC; and 25-30 oC and afterwards the parameters mentioned above were measured once again. Furthermore, total content of polyphenols was determined using the Folin-Ciocalteu method. The antioxidant activity was stable at temperatures under 0oC and temperatures as high as 100oC, as well as during storage at -2oC, 4oC and 25-30oC. High temperatures however decreased the value of luminosity, and increased the redness, the yellowness and the chroma value which reached a maximum value of 55.66 after the extract was subjected to 100oC for 2 minutes. Storage at room temperature significantly affected the luminosity of the extract by increasing its value from 42.36 to 50.22. For most treatments, the colour was stable and was not significantly modified.

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“…However, an increased amount of TPC was obtained for acidified 80% CH 3 OH extracts, ranging from 1845 to 2340 mg GAE/100 g [41]. Our Aronia extract contained a low amount of anthocyanins (0.52 ± 0.02 mg CGE/g), probably because of the extraction temperature (i.e., 80 • C) and the lack of acid in the extraction solvent in comparison to the values reported by Kapci et al and Tolic et al for acidified 75% or 95% methanolic extracts-4.5 ± 0.20 mg CGE/ g [42] and 1.41-1.47 mg CGE/g [43], respectively.…”

Section: Discussionmentioning

confidence: 83%

Biological Evaluation of Black Chokeberry Extract Free and Embedded in Two Mesoporous Silica-Type Matrices

et al. 2020

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Black chokeberry fruits possess a wide range of biological activities, among which the most important that are frequently mentioned in the literature are their antioxidant, anti-inflammatory, anti-proliferative, and antimicrobial properties. The present paper reports, for the first time, the encapsulation of the ethanolic extract of Aronia melanocarpa L. fruits into two mesoporous silica-type matrices (i.e., pristine MCM-41 and MCM-41 silica decorated with zinc oxide nanoparticles). The aim of this work was to evaluate the antiradicalic capacity, the antimicrobial potential, and the effects on the cell viability on a cancer cell line (i.e., A375 human melanoma cell line) versus normal cells (i.e., HaCaT human keratinocytes) of black chokeberry extract loaded on silica-type matrices in comparison to that of the extract alone. The ethanolic polyphenolic extract obtained by conventional extraction was characterized by high-performance liquid chromatography with a photodiode array detector (HPLC–PDA) and spectrophotometric methods. The extract was found to contain high amounts of polyphenols and flavonoids, as well as good radical scavenging activity. The extract-loaded materials were investigated by Fourier transform infrared spectroscopy, N2 adsorption–desorption isotherms, thermal analysis, and radical scavenger activity on solid samples. The black chokeberry extract, both free and loaded onto mesoporous silica-type matrices, exhibited a significant antioxidant capacity. Antibacterial activity was recorded only for Gram-positive bacteria, with a more potent antibacterial effect being observed for the extract loaded onto the ZnO-modified MCM-41 silica-type support than for the free extract, probably due to the synergistic effect of the ZnO nanoparticles that decorate the pore walls of silica. The cellular viability test (i.e., MTT assay) showed dose- and time-dependent activity regarding the melanoma cell line. The healthy cells were less affected than the cancer cells, with all tested samples showing good cytocompatibility at doses of up to 100 µg/mL. Improved in vitro antiproliferative and antimigratory (i.e., scratch assay) potential was demonstrated through the loading of black chokeberry extract into mesoporous silica-type matrices, and the screened samples exhibited low selectivity against the tested non-tumor cell line. Based on presented results, one can conclude that mesoporous silica-type matrices are good hosts for black chokeberry extract, increasing its antioxidant, antibacterial (on the screened strains), and in vitro antitumor (on the screened cell line) properties.

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

Cited by 10 publications

References 33 publications

The influence of natural sweetener (Stevia rebaudianaBertoni) on bioactive compounds content in chokeberry juice

The influence of natural sweetener (Stevia rebaudianaBertoni) on bioactive compounds content in chokeberry juice

The influence of thermal treatments on the antioxidant activity and colour of chokeberry (aronia menocarpa) extract

Biological Evaluation of Black Chokeberry Extract Free and Embedded in Two Mesoporous Silica-Type Matrices

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