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

verfasst von

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.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

Technische Universität Braunschweig

Typ

Artikel

Journal

Journal of Food Science

Band

Seiten

1791-1798

Anzahl der Seiten

ISSN

0022-1147

Publikationsdatum

07.2019

Publikationsstatus

Veröffentlicht

Peer-reviewed

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften

Elektronische Version(en)

https://doi.org/10.1111/1750-3841.14660 (Zugang: Geschlossen)