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Aronia melanocarpa phenolics and their antioxidant activity
Abstract
The purpose of the present study was to evaluate small and high molecular phenolics (tannins) and antioxidant activity of
Aronia melanocarpa berries, juice and pomace in order to find new potential sources of natural antioxidants. The fruits of Aronia melanocarpa Elliot were collected in the middle of October at a plantation near Wroclaw, Poland. The pomace has a much higher content
of phenolics in comparision to juice and fruits. Results showed that polymeric proanthocyanins, predominantly of (−)epicatechin,
are the major class of polyphenolic compounds in chokeberry, represent 66% of fruits polyphenols. The average concentration
ranged from 1578.79mg/100g of DW for chokeberry juice up to 8191.58mg/100g in pomace. The concentration of phenolic acids
(chlorogenic and neochlorogenic acids) in juice was higher than in pomace. Anthocyanins in Aronia melanocarpa are second phenolic compound group and represent about 25% of total polyphenols, mixture of four different cyanidin glycosides:
3-galactoside, 3-glucoside, 3-arabinoside and 3-xyloside. The higher antioxidant activity expressed as TEAC was measured in
pomace >fruit >juice.
... Moreover, small amounts of flavanols (0.3%) and proanthocyanidins (0.5%) were detected. Up to now, many researchers analyzed the phytochemical composition of the chokeberry fruits and products, and their results show big differences in the content of polyphenols [39][40][41]. Tasinov et al. [39], who examined the composition of three chokeberry juices, found that the content of phenolic acids ranged from 45.5% to 51.5% of identified polyphenols, which was followed by the proanthocyanidins (29.2-34.4%), anthocyanins (8.1-19.9%), ...
... In our studies, it was also revealed that this compound occurred at the largest extent among the detected anthocyanins. The results obtained by Oszmiański and Wojdylo [41] showed that the largest group of polyphenols in chokeberry fruits was presented by polymeric proanthocyanins (66%). ...
Grapefruit extracts and black chokeberry juice have antioxidant and antimicrobial properties. The aim of the experiment was to evaluate the effect of grapefruit-based preparations, Biosept Active and Citrogrep, and black chokeberry juice on the germination, vigor, and health of carrot seeds. The seeds of two cultivars were soaked for 30 min in 0.25% grapefruit-based preparations and in 5 and 25% chokeberry juice. Standard ISTA methods were used to evaluate seed germination and health. The chemical composition of the applied preparations and juice was analyzed with ultra-high-performance liquid chromatography electrospray ionization mass spectrometry. The grapefruit-based preparations differed significantly in their chemical composition, qualitatively and quantitatively, but in both of them, flavanones and flavones prevailed. Biosept Active improved seed germination especially in the cultivar, which was characterized by a lower initial seed quality. The significant positive correlations between germination at the first and final counts, as well as the contents of flavanones and flavones, were identified in this cultivar. Moreover, the negative correlations between the percentages of diseased seedlings, dead seeds, the percentages of seed infested with Cladosporium spp., Epicoccum nigrum, Melanospora simplex, and Ulocladium spp., and the investigated compounds were found. Chokeberry juice, at the higher concentration, showed some antioxidant activity; however, it frequently stimulated the growth of the fungi.
... Compared to chokeberry (Aronia melanocarpa Eliot.) fruit, these values were respectively 1.2-fold and 2.6-fold lower 29 . In turn, the average content of PP in highbush blueberries was twofold higher compared to the Saskatoon berry (Amelanchier alnifolia Nutt.) cv. ...
... A higher DP was also noted in the fruit (23) and pomace (35) of Aronia melanocarpa Eliot. 29 compared to the highbush blueberry (V. corymbosum L.) cv. ...
The present study aimed to identify nutrients (UPLC-PDA-ESI-MS/MS, HPLC-RI method) and biological activities (antioxidant activity to reduce Fe³⁺ and ABTS·+, pancreatic lipase inhibitory effect, α-amylase, and α-glucosidase, anti-bacterial) of 14 highbush blueberries (Vaccinium corymbosum L.) cultivars (Northern type) as well as a principal component analysis (PCA) to assess the variation of these properties in the context of biodiversity. Most of the cultivars in this research have been first presented in this paper. Phytochemical profiling of the tested highbush blueberry fruit revealed 75 bioactive compounds, including 5 macroelements, 7 microelements, 7 monophosphate nucleotides, 15 anthocyanins, 1 phenolic acid, 14 flavonols, 11 essential amino acids, 8 non-essential amino acids, 2 sugars, 7 organic acids. The PCA showed that the profile and contents of the analyzed compounds as well as their anti-bacterial, antioxidant, anti-diabetic, and anti-obesity potentials depended significantly on the tested cultivars. Thus, the study provides comprehensive data on cultivar-specific biodiversity and correlations that can be used to design novel extracts rich in polyphenolic, amino acids, and/or minerals extracts from the selected cultivars of highbush blueberry as natural and alternative sources to fulfill the growing industry demand for supplements, pharmaceuticals, and nutraceutical products.
... The black chokeberry Aronia melanocarpa as well as Aronia × prunifolia, a natural hybrid of Aronia arbutifolia × Aronia melanocarpa, belong to this group of plants, the so-called superfoods [3]. Chokeberries have a high content of polyphenols; therefore, they are claimed to have health-promoting properties such as antioxidant, antimicrobial and antiproliferative effects [4][5][6]. This is why chokeberry extracts are also being used as a dietary supplement [7,8]. ...
... Various studies have shown that phenol-rich chokeberry extracts exhibit a number of different health-promoting benefits, such as antioxidant [4], antimicrobial [5] and antiproliferative [6] effects. It is already known that extracts enriched with oligo-or polymeric proanthocyanidins from chokeberries have provable antioxidant effects both in vitro and in vivo [29,30], but the effects of single OPCs in dependency of their respective DP and linkage-type is insufficiently understood. ...
Chokeberries, which belong to the rose family (Rosaceae), have received increasing research attention due to their high content of secondary metabolites, especially oligomeric proanthocyanidins
(OPCs). OPC-rich extracts are attributed to various positive health effects, including antioxidant or anti-inflammatory properties, which is why they are sold as food supplements. However, knowledge about the antioxidant properties of single OPCs is quite limited. Several separation steps with different separation techniques were performed to isolate OPCs from a pre-produced extract. More than 90 analytes were detected in the enriched fractions, which include eight OPCs, four cinchonains and one hexoside, including their respective isomers. For the characterization of the OPCs, highresolution mass spectrometry coupled with liquid chromatography (LC-HRMS) was used. Based on the fragment spectra of the MS2 experiments, conclusions about the fragmentation pathways and the structure of six new OPCs could be drawn. After isolating trimers, tetramers and pentamers, it was possible to test the antioxidant effect in relation to the individual degrees of polymerization (DP) or structures. The Trolox-equivalent antioxidant capacity (TEAC) test showed that all OPCs investigated exhibit antioxidant effects and a first correlation between the antioxidant effect and the DP could be postulated, which suggests new possibilities for the design of food supplements.
... Research by Denev et al. (2019) [52] demonstrated that approximately 40% of chokeberry's antioxidant activity is attributable to procyanidins, while anthocyanins, hydroxycinnamic acids, and epicatechin contribute 24%, 18%, and 11%, respectively. Furthermore, Oszmiański and Wojdylo (2005) [68] reported higher antioxidant activities in fresh chokeberry fruit compared to juice or pomace, emphasizing the impact of processing and compound composition on antioxidant capacity. ...
This study explores the green extraction of phenolic antioxidants from Aronia melanocarpa fruit using choline-chloride-based deep eutectic solvents (DESs) as an eco-friendly alternative to conventional solvents. Sixteen DESs, prepared by combining choline chloride with various hydrogen bond donors, were characterized for their physical properties, including viscosity, polarity, and pH, and applied to extract phenolics from Aronia melanocarpa. High-performance liquid chromatography (HPLC) quantified key phenolic compounds, including neochlorogenic and chlorogenic acid, quercetin derivatives, and cyanidin derivatives, as well as total phenolic acids, flavanols, and anthocyanins. The results revealed that DES composition and physical properties significantly influenced extraction efficiency and antioxidant activity. Additionally, the intrinsic antioxidant activity of DESs contributed substantially to the overall activity of the extracts, particularly in DESs containing organic acids or thiourea. Choline chloride/tartaric acid DES demonstrated the highest total phenolic content, attributed to its high viscosity and strongly acidic pH, while choline chloride/thiourea DES, with low viscosity and slightly acidic pH, exhibited the greatest antioxidant activity. This study highlights how tailoring DES formulations can optimize the extraction of target compounds while accounting for the solvent’s intrinsic properties. The findings support the potential application of DESs as environmentally friendly solvents in the food, pharmaceutical, and cosmetic industries.
... Fresh fruits of aronia are an amazing source of vitamin C and polyphenols, including proanthocyanidins, anthocyanins and flavonoids, vitamins B (B1, B2, B6, niacin and pantothenic acid), β-carotene [Benvenuti et al., 2004;Jeppsson and Johansson, 2000;Kulling et al., 2008;Tanaka and Tanaka, 2001;Walther and Schnell, 2009]. Bioactive components of chokeberries are four anthocyanins, nine flavonoids, two phenolic acids and five quercetins [Oszmiański and Wojdylo, 2005;Wu et al., 2006]. Fresh chokeberries have a specific bitterness, mainly due to their high number of polyphenols [Jancović et al., 2016], but when processed these fruits get a high culinary and nutraceutical value. ...
... Aronia melanocarpa, commonly known as chokeberry, has garnered significant attention in recent years due to its high antioxidant capacity and rich nutritional profile, making it valuable in agricultural and pharmaceutical sectors (Knudson, 2009;Sikora et al., 2014;Fidancı, 2015). Particularly rich in phenolic compounds, flavonoids, and anthocyanins, Aronia is renowned for its health benefits and holds great potential for use in functional foods, dietary supplements, and pharmaceuticals (Oszmiański and Wojdyło, 2005;Hannan, 2013;Jurikova et al., 2017). However, various biotic and abiotic stress factors limit this species largescale production and propagation (Kulling and Rawel, 2008). ...
Effective sterilization protocols are crucial for a successful tissue culture study in Aronia. These protocols directly influence contamination rates, shoot health, and root development. In this context, the aim of the study is to develop an effective sterilization protocol for plant tissue culture studies in Aronia [Aronia melanocarpa (Michaux) Elliot], commonly known as the "superfruit." In study, shoot tips of the Nero Aronia variety were used as material. The sterilized shoot tips were transferred to the respective plant tissue culture media in a randomized parcels trial pattern with three replicates, each containing three explants per replicate. Various concentrations and combinations of sterilizing agents, such as sodium hypochlorite (NaOCl), hydrogen peroxide (H2O2), mercuric chloride (HgCl2), and ethanol (C2H5OH), were evaluated to determine their effectiveness in maintaining tissue health and reducing contamination. A total of twelve protocols were developed, incorporating different concentrations of these chemicals. The results showed that the combination of 5% NaOCl and 3% H2O2 provided the lowest average contamination rate (5%) and the highest average number of healthy (uncontaminated) explants (9.00 piece), demonstrating the sterilization efficiency of this combination. On the other hand, protocols containing HgCl2, especially at higher concentrations, resulted in impaired root development. High ethanol concentrations also contributed to effective sterilization, with the combination of 7% NaOCl and 80% ethanol yielding a low contamination rate (8%) and preserving tissue health. This study emphasizes the need to balance sterilization protocols between effective contamination control and tissue viability. The findings are expected to benefit the improvement and development of tissue culture techniques for Aronia and similar species, providing a basis for further research on effective sterilization practices, which are currently limited in Aronia tissue culture.
... Aronia berries are rarely consumed fresh because of their unpleasant sensory attributes, such as bitterness and astringency, and they are used instead for the production of jams, juices, wines, and anthocyanin colorants [1,2]. Numerous health-promoting properties, such as anti-inflammatory, anticancer, antimicrobial, antiviral, antidiabetic, antiatherosclerotic, hypotensive, antiplatelet, and anti-inflammatory effects, have been related to the consumption of a polyphenol-rich diet, such as aronia berries and their products [3]. ...
Ultrasound and microwave maceration techniques have been utilised to lower production costs and reduce processing time, while also preventing the degradation of nutrients like phenolics and vitamin C and preserving physical properties such as colour and viscosity. In this study, the effects of several traditional (cold, enzymatic, and thermal) and innovative (ultrasonic and microwave) maceration methods on some quality parameters of aronia juice were investigated. Microwave maceration significantly impacted the soluble solids content of the analysed juices and resulted in noticeably darker juice samples compared to the controls, with lower L*/lightness (20.1) and b*/blue-yellowness (−3.2) values and an increased a*/redness value (1.7). Different maceration methods also significantly impacted the rheological properties of the treated juices, among which MW treatment consistently showed a higher viscosity. Sorbitol and fructose were the main sugars identified, while malic acid and quinic acid accounted for 85% of the total acid content. Significant increases in the total sugar and acid concentrations were obtained in the juice samples from ultrasonic, microwave, and enzymatic maceration, while thermomaceration had no significant effect. The concentration of total phenolics ranged from 6.45 g/L in the thermomaceration samples to 9.86 and 14.07 g/L in the ultrasonic and microwave samples, respectively. The obtained results suggest that ultrasonic and microwave technologies were superior in terms of colour improvement and the extraction of sugars, acids, and phenolic compounds compared to traditional maceration methods. Ultrasound and microwave technologies present possible approaches to the improvement of aronia juice production in comparison to traditional methods.
... Black chokeberries are abundant in different phenolic compounds, including phenolic acids, anthocyanins, flavonols, and flavan-3-ols with procyanidins as the main oligomeric and polymeric derivatives of them. The levels of phenolic compounds in chokeberries vary with reported amounts as high as 37,600 mg/kg of dry mass (Hudec et al., 2006;Oszmiański & Wojdylo, 2005). The dark blue colour of chokeberries is due to its high concentration of anthocyanins, primarily cyanidine derivatives such as cyanidine-3-O-glucoside (Cy3G), -3-O-galactoside, -3-O-xyloside, and -3-O-arabinoside (Wu et al., 2004). ...
Aronia mitschurinii is a cultivated, intergeneric, fruit-bearing plant presently being grown throughout the world for its nutritious berry-like fruit. This fruit is made into various consumable products like juices, wine, and jams, or for extracts and dry powders. Researchers have extensively studied the chemical composition and nutritional attributes of this fruit, including a comparison between its wild parent-plant A. melanocarpa, and cultivars within the intergeneric species of A. mitschurinii. Studies revealed that fruit of both species boast one of the highest levels of phenolic antioxidants, particularly anthocyanins. Fruit like blueberries ( Vaccinium sp), blackberries ( Rubis sp.), açai palm ( Euterpe oleracea), and more that are considered today as a good source of anthocyanins, all have much less than fruit from either A. melanocarpa or A. mitschurinii. We attribute them to a new generation of super-fruits. Over the past 17 years, Drs. Ristvey and Volkis have been at the forefront of an in-depth investigation into cultivars of A. mitschurinii grown in Maryland. Their comprehensive study encompasses aspects such as cultivation methods, practical applications, comparative analysis, and the extraction of antioxidants. In this short review, we will delve into the historical trajectory of A. mitschurinii in both the United States and Eastern Europe, explore its cultivation techniques and phytochemical composition, investigate its phenological anthocyanin and sugar maturation during the ripening process, examine its potential health benefits, and explore its diverse applications.
Anthocyanins from fruits of Aronia melunocap (chokeberry) were extracted with acidified ethanol and methanol and fractionated by high performance liquid chromatography. The pigment composition was very simple as there were only four compounds. Semi-preparative HPLC, thin-layer chromatography and spectral techniques indicated cyanidin as a single aglycone and glucose, galactose, arabinose, and xylose as associated sugars. The relative proportions of anthocyanins were determined. The major components were cyanidin 3-galactoside and cyanidin 3-arabinoside.
Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally present in cereals, legume seeds and particularly abundant in some fruits and fruit juices. They share some common structural features—phenolic nature and high molecular weight—with phenolic polymers found in black tea and red wine (called here tannin‐like compounds). The polymeric nature of proanthocyanidins makes their analysis and estimation in food difficult. For this reason, little is known about their consumption, although they likely contribute a large part of the daily polyphenol intake. They also share common physicochemical properties: they form stable complexes with metal ions and with proteins and are, like other polyphenols, good reducing agents. Many of their biological effects of nutritional interest derive from these properties. As metal ion chelators, they influence the bioavailability of several minerals. The nutritional significance of the non‐specific complexation of proteins is less clear. As reducing agents, they may participate in the prevention of cancers, both of the digestive tract and inner organs. They may also protect LDLs against oxidation and inhibit platelet aggregation and therefore prevent cardiovascular diseases. In vitro , animal and human studies on the prevention of these chronic diseases are reviewed with particular attention to wine and tea polyphenols. The lack of data on their bioavailability and the paucity of human studies are emphasised.
© 2000 Society of Chemical Industry
A method for the screening of antioxidant activity is reported as a decolorization assay applicable to both lipophilic and hydrophilic antioxidants, including flavonoids, hydroxycinnamates, carotenoids, and plasma antioxidants. The pre-formed radical monocation of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) is generated by oxidation of ABTS with potassium persulfate and is reduced in the presence of such hydrogen-donating antioxidants. The influences of both the concentration of antioxidant and duration of reaction on the inhibition of the radical cation absorption are taken into account when determining the antioxidant activity. This assay clearly improves the original TEAC assay (the ferryl myoglobin/ABTS assay) for the determination of antioxidant activity in a number of ways. First, the chemistry involves the direct generation of the ABTS radical monocation with no involvement of an intermediary radical. Second, it is a decolorization assay; thus the radical cation is pre-formed prior to addition of antioxidant test systems, rather than the generation of the radical taking place continually in the presence of the antioxidant. Hence the results obtained with the improved system may not always be directly comparable with those obtained using the original TEAC assay. Third, it is applicable to both aqueous and lipophilic systems.
The antioxidant activity of phenolic compounds present in berries was investigated by two copper-catalyzed in vitro oxidation assays: human low-density lipoproteins (LDL) and lecithin liposomes. The amount of total phenolics varied between 617 and 4350 mg/kg in fresh berries, as gallic acid equivalents (GAE). In LDL at 10 μM GAE, berry extracts inhibited hexanal formation in the order: blackberries > red raspberries > sweet cherries > blueberries > strawberries. In lecithin liposomes, the extracts inhibited hexanal formation in the order: sweet cherries > blueberries > red raspberries > blackberries > strawberries. Red raspberries were more efficient than blueberries in inhibiting hydroperoxide formation in lecithin liposomes. HPLC analyses showed high anthocyanin content in blackberries, hydroxycinnamic acid in blueberries and sweet cherries, flavonol in blueberries, and flavan-3-ol in red raspberries. The antioxidant activity for LDL was associated directly with anthocyanins and indirectly with flavonols, and for liposome it correlated with the hydroxycinnamate content. Berries thus contribute a significant source of phenolic antioxidants that may have potential health effects. Keywords: Berries; antioxidants; LDL oxidation; liposomes; flavonoids; hydroxycinnamates; anthocyanins; flavan-3-ols; flavonols
Oxidative modification of low-density lipoprotein (LDL) is believed to play a crucial role in atherogenesis. The antioxidant activity of hydroxycinnamic acids typically present in fruits was investigated in vitro using a human LDL oxidation assay. The o-dihydroxy compounds caffeic, caftaric, chlorogenic, and neochlorogenic acids had highest antioxidant activities and inhibited LDL oxidation from 86 to 97% at 5 μM. Ferulic and fertaric acids had lower antioxidant activities, and p-coumaric and p-coutaric acids had the lowest. Differences in antioxidant activity were thus primarily related to the hydroxylation and methylation pattern. The esterification to tartaric acid slightly enhanced the antioxidant activity of p-coumaric and ferulic acids, but esterification of caffeic acid to quinic acid (as in chlorogenic and neochlorogenic acid) had no effect on or slightly decreased antioxidant activity. The observed differences in activities are discussed in terms of structural dissimilarities of the compounds. It is proposed that for the less active hydroxycinnamic acids, p-coumaric and ferulic acids, esterification to tartaric acid may enhance their ability to inhibit LDL oxidation by binding to apolipoprotein B in the LDL particle. Keywords: Antioxidant; LDL; p-coumaric, ferulic, caffeic, hydroxycinnamoyltartaric acids; hydroxycinnamoylquinic acids
Representative condensed and hydrolyzable tannins and related simple phenolics were evaluated as biological antioxidants using cyclic voltammetry, the metmyoglobin assay, and the deoxyribose assay. The redox potentials of the tannins were similar to those of structurally related simple phenolics. However, the tannins were 15−30 times more effective at quenching peroxyl radicals than simple phenolics or Trolox. One of the tannins, polygalloyl glucose, reacted an order of magnitude more quickly with hydroxyl radical than mannitol. These results suggest that tannins, which are found in many plant-based foods and beverages, are potentially very important biological antioxidants. Keywords: Tannins; plant phenolics; antioxidant; total antioxidant activity; oxidative damage; dietary antioxidant
Antioxidant activities of phenolic extracts from fourteen different types of fresh grapes were investigated by measuring the inhibition of human low-density lipoprotein (LDL) oxidation in vitro. The inhibition of LDL oxidation ranged from 22% to 60% at 10 μM gallic acid equivalents (GAE) of total phenols and from 62% to 91% at 20 μM GAE. The antioxidant activities were thus comparable to those previously found for wines. The relative LDL antioxidant activity correlated with the concentration of total phenols (r = 0.89, p < 0.01), with the level of anthocyanins (r = 0.56, p < 0.05) and flavonols (r = 0.54, p < 0.05) in the grape extracts as analyzed by high-performance liquid chromatography (HPLC). When seed crushing and longer extraction times were employed, high amounts of flavan-3-ols and hydroxybenzoates were extracted. With these extracts relative LDL antioxidant activity correlated highly with the levels of flavan-3-ols (r = 0.86, p < 0.01), total phenols (r = 0.79, p < 0.05), and hydroxybenzoates (r = 0.77, p < 0.05). Keywords: LDL oxidation; flavonoids; hydroxycinnamates; anthocyanins; flavan-3-ols; flavonols; HPLC
The relationship between antioxidant activity and antimutagenicity of various tea extracts (green tea, pouchong tea, oolong tea, and black tea) was investigated. All tea extracts exhibited markedly antioxidant activity and reducing power, especially oolong tea, which inhibited 73.6% peroxidation of linoleic acid. Tea extracts exhibited a 65-75% scavenging effect on superoxide at a dose of 1 mg and 30-50% scavenging effect on hydrogen peroxide at a dose of 400 mu g. They scavenged 100% hydroxyl radical at a dosage of 4 mg except the black tea. Tea extracts also showed 50-70% scavenging effect on alpha,alpha-diphenyl-beta-picrylhydrazyl radical. The antioxidant activity and the scavenging effects on active oxygen decreased in the order semifermented tea > nonfermented tea > fermented tea. Tea extracts showed strong antimutagenic action against five indirect mutagens, i.e., AFB(1), Trp-P-1, Glu-P-1, B[a]P, and IQ, especially oolong and pouchong teas. The antioxidant effect of tea extracts was well correlated to their antimutagenicity in some cases but varied with the mutagen and antioxidative properties.
Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally present in cereals, legume seeds and particularly abundant in some fruits and fruit juices. They share some common structural features—phenolic nature and high molecular weight—with phenolic polymers found in black tea and red wine (called here tannin-like compounds). The polymeric nature of proanthocyanidins makes their analysis and estimation in food difficult. For this reason, little is known about their consumption, although they likely contribute a large part of the daily polyphenol intake. They also share common physicochemical properties: they form stable complexes with metal ions and with proteins and are, like other polyphenols, good reducing agents. Many of their biological effects of nutritional interest derive from these properties. As metal ion chelators, they influence the bioavailability of several minerals. The nutritional significance of the non-specific complexation of proteins is less clear. As reducing agents, they may participate in the prevention of cancers, both of the digestive tract and inner organs. They may also protect LDLs against oxidation and inhibit platelet aggregation and therefore prevent cardiovascular diseases. In vitro, animal and human studies on the prevention of these chronic diseases are reviewed with particular attention to wine and tea polyphenols. The lack of data on their bioavailability and the paucity of human studies are emphasised.© 2000 Society of Chemical Industry