Phenolic composition, radical scavenging activity and an approach for authentication of Aronia melanocarpa berries, juice, and pomace

authored by

Miriam Rodríguez-Werner, Peter Winterhalter, Tuba Esatbeyoglu

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.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Technische Universität Braunschweig

Type

Article

Journal

Journal of Food Science

Volume

Pages

1791-1798

No. of pages

ISSN

0022-1147

Publication date

07.2019

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science

Electronic version(s)

https://doi.org/10.1111/1750-3841.14660 (Access: Closed)