Phenolic Composition, Radical Scavenging Activity and an Approach for Authentication of Aronia melanocarpa Berries, Juice, and Pomace. Issue 7 (17th June 2019)

• Record Type: Journal Article
• Authors: Rodríguez‐Werner, Miriam; Winterhalter, Peter; Esatbeyoglu, Tuba
• Is Part Of: Journal of food science. Volume 84:Issue 7(2019)
• Page Start: 1791
• Page End: 1798
• Publication Date: 2019-06-17
• Subjects: Chokeberry -- fingerprint -- HPLC‐PDA -- LC‐MS -- polyphenols -- quantitation; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.14660
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: Aronia melanocarpa is a rich source of phenolic compounds like anthocyanins, chlorogenic acids, quercetin derivatives, and proanthocyanidins possessing strong antioxidative potential. The consumption of A. melanocarpa is actually increasing because of the known bioactivity of its phenolic constituents. A. melanocarpa extracts are used as natural colorants and nutraceuticals. Several attempts of adulteration of aronia products have already been reported. In this study, we investigated changes in phenolic composition from berry to juice by HPLC‐PDA, and HPLC‐ESI‐MS n analyses as well as fingerprint profiles for authentication of commercially available aronia products in order to detect possible adulteration. Additionally, the radical scavenging activity of aronia products was determined by using the TEAC (Trolox® equivalent antioxidant capacity) assay. Aronia pomace, a valuable by‐product of juice production, showed the highest phenolic content and possessed the highest radical scavenging activity.