Study of antioxidant activity of juices and beverages from blue honeysuckle and black chokeberry

AbstractThe aim of this study was to determine the antioxidant activity, total phenolics, total flavonoid, proanthocyanidins, and anthocyanins content of eight berry species, namely serviceberry, gooseberry, blackberry, black chokeberry, bilberry, red currant, black currant, and cornelian cherry harvested in the regions of Sarajevo and Tuzla, Bosnia and Herzegovina. The antioxidant activity was determined by a battery of in vitro tests including DPPH radical assay, FRAP assay, ABTS assay, and phosphomolybdate test for total antioxidant capacity. Total phenolics, total flavonoids, and proanthocyanidins ranged from 0.834 to 6.921 mg TAE (tannic acid equivalents), 0.081–0.673 mg of quercetin, and 0.162–3.247 mg of catechin per gram of fresh fruit, respectively. The water extract of fruits had considerable levels of tested constituents and antioxidant activity, with the highest results obtained for black chokeberry. The multivariate clustering analysis showed that water extracts of analyzed species of berries belong to four distinct types in terms of their antioxidants levels and antioxidant activity. Furthermore, these results support the opinion that employment of multiple antioxidant tests is indeed required for adequate in vitro assessment of antioxidant capacity. Results also emphasized the need for a more detailed evaluation of the fruit species with good antioxidant potential (relative to standards), such as cornelian cherry and gooseberry, which are abundant yet not frequently consumed in Bosnia and Herzegovina.

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Aronia melanocarpa Fruit and Leaves Hot-Assisted Ethanolic Extracts Antioxidant Activity

Proceedings ◽

10.3390/proceedings2020057057 ◽

2020 ◽

Vol 57 (1) ◽

pp. 57

Author(s):

Andrei Munteanu ◽

Alin Enache ◽

Georgeta Neagu ◽

Corina Bubueanu ◽

Alice Grigore ◽

...

Keyword(s):

Antioxidant Activity ◽

Quinic Acid ◽

Antioxidant Compounds ◽

Total Phenols ◽

Aronia Melanocarpa ◽

Fresh Material ◽

Ethanolic Extracts ◽

Black Chokeberry ◽

Caffeoyl Quinic Acid

Aronia melanocarpa L. fruit (common black chokeberry) is one of the most abundant sources of antioxidant compounds in the plant world, superior to all edible fruits; chokeberry fruits contain up to 100 g total phenols per kg fresh material, predominantly (−)epicatechin, cyanidin-3-glycosides and procyanidins (60%), added to quercetin and caffeoyl quinic acid derivates.

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Comparative analysis of the polyphenols profiles and the antioxidant and cytotoxicity properties of various blue honeysuckle varieties

Open Chemistry ◽

10.1515/chem-2018-0072 ◽

2018 ◽

Vol 16 (1) ◽

pp. 637-646 ◽

Cited By ~ 4

Author(s):

Yuehua Wang ◽

Xu Xie ◽

Xulong Ran ◽

Shurui Chou ◽

Xinyao Jiao ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Natural Antioxidants ◽

Bioactive Components ◽

Fruit Peel ◽

Scavenging Capacity ◽

Polyphenol Profile ◽

Blue Honeysuckle

AbstractThe polyphenol profile, antioxidant activity (particularly peroxyl radical-scavenging capacity (PSC) and cellular antioxidant activity (CAA)) and cytotoxicity of extracts from seven varieties of blue honeysuckle were compared in this study. Moreover, an analysis of correlations between individual polyphenol profiles and antioxidant activities was also conducted. Seventeen components were found in the investigated blue honeysuckle extracts, with anthocyanins being the prominent bioactive components among polyphenols. Fruit peel contained higher concentrations of individual anthocyanins compared to the fruit pulp. Beilei blue honeysuckle had the highest antioxidant activity. Correlation analysis showed that antioxidant activity values were highly associated with cyanidin-3-glucoside levels. Blue honeysuckle extracts were not cytotoxic over the range of doses tested. Among the varieties analyzed, Beilei possessed the highest antioxidant properties and was found to be the most appropriate source of natural antioxidants.

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The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties

Biomolecules ◽

10.3390/biom9110744 ◽

2019 ◽

Vol 9 (11) ◽

pp. 744 ◽

Cited By ~ 12

Author(s):

Grobelna ◽

Kalisz ◽

Kieliszek

Keyword(s):

Antioxidant Activity ◽

Apple Juice ◽

Antioxidant Properties ◽

Natural Antioxidants ◽

Fruit Juices ◽

Sensory Properties ◽

Blueberry Juice ◽

Red Color ◽

Bioactive Ingredients ◽

Blue Honeysuckle

Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.

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Analysis of Selected Properties of Fruits of Black Chokeberry (Aronia melanocarpa L.) from Organic and Conventional Cultivation

Applied Sciences ◽

10.3390/app10249096 ◽

2020 ◽

Vol 10 (24) ◽

pp. 9096

Author(s):

Magdalena Trenka ◽

Agnieszka Nawirska-Olszańska ◽

Maciej Oziembłowski

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds ◽

Organic Farms ◽

Biological Value ◽

Aronia Melanocarpa ◽

Black Chokeberry ◽

Bioactive Ingredients ◽

Weak Luminescence ◽

Very High

Chokeberry fruits can be treated as very rich sources of bioactive compounds and, therefore, have a very high biological value. The purpose of the study was to compare selected chemical and physical properties of chokeberry fruits, both from organic and conventional cultivations located near Cracow. Chemical composition of the fruit, content of the antioxidant activity, bioactive compounds, and ultra-weak luminescence were analyzed. It was proved that chokeberry fruits are rich in bioactive compounds and that ecological crops produce fruits with a higher level of such compounds. Chokeberry fruits from organic farms were proven to have a higher content of bioactive ingredients and antioxidant activity than in traditionally grown fruits. The total amount of sugars was ambiguous because both the highest and the lowest values were determined in fruits from traditional cultivation. Photon emissivity determined on the basis of ultra-weak luminescence was higher in fruits from organic cultivations. A very high correlation was also found between the photon emissivity and the content of polyphenols as well as the antioxidant activity.

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Structural identification and in vitro antioxidant activities of anthocyanins in black chokeberry (Aronia melanocarpa Elliot)

eFood ◽

10.53365/efood.k/143829 ◽

2021 ◽

Author(s):

Fengmei Zhu ◽

Jiaxuan Li ◽

Zilong Ma ◽

Jun Li ◽

Bin Du

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Structural Identification ◽

Future Research ◽

Total Anthocyanin ◽

Aronia Melanocarpa ◽

Effective Antioxidant ◽

Total Anthocyanins ◽

Black Chokeberry

Anthocyanins is a natural edible pigment with many health benefits. The aim of this work was the identification of anthocyanins present in Aronia melanocarpa using mass spectrometric features. The anthocyanins of the A. melanocarpa were analyzed by UV-Vis, HPLC-DAD and LC-EIS/MS methods. The four important anthocyanins were identified as follows: cyanidin-3-galactoside (68.68%), cyanidin-3-arabinoside (25.62%), cyanidin-3-glucoside (5.28%) and cyanidin-3-xyloside (0.42%). Among the four anthocyanin monomers, three anthocyanins with the highest content of A. melanocarpa were selected, and the antioxidant activity was studied with the total anthocyanins. The antioxidant capacity was cyanidin-3-galactoside > total anthocyanin > cyanidin-3-arabinoside > cyanidin-3-glucoside. The activity of the four anthocyanin samples was greater than ascorbic acid. The methodology described in this study will provide an effective tool for anthocyanins identification. Our results suggested that anthocyanins from A. melanocarpa exhibited effective antioxidant activity. These findings may be crucial in future research concerning chokeberry based functional food products.

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The effect of extraction technology on antioxidant activity of black chokeberry

Vestnik MGTU ◽

10.21443/1560-9278-2017-20-3-600-608 ◽

2017 ◽

Vol 20 (3) ◽

pp. 600-608 ◽

Cited By ~ 2

Author(s):

N. B. Eremeeva ◽

◽

N. V. Makarova ◽

Keyword(s):

Antioxidant Activity ◽

Extraction Technology ◽

Black Chokeberry

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POLYPLOIDY BREEDING OF BLUE HONEYSUCKLE AND BLACK CHOKEBERRY BY UTILIZING IN VITRO-CULTURES TREATED WITH COLCHICINE

Acta Horticulturae ◽

10.17660/actahortic.2007.760.52 ◽

2007 ◽

pp. 389-396 ◽

Cited By ~ 5

Author(s):

T. Suzuki ◽

M. Uenohata ◽

K. Oosawa

Keyword(s):

In Vitro Cultures ◽

Black Chokeberry ◽

Blue Honeysuckle ◽

Polyploidy Breeding

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Black Chokeberry (Aronia melanocarpa(Michx.) Elliot) Fruits and Functional Drinks Differ Significantly in Their Chemical Composition and Antioxidant Activity

Journal of Chemistry ◽

10.1155/2018/9574587 ◽

2018 ◽

Vol 2018 ◽

pp. 1-11 ◽

Cited By ~ 12

Author(s):

Petko Denev ◽

Maria Kratchanova ◽

Ivalina Petrova ◽

Daniela Klisurova ◽

Yordan Georgiev ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Organic Acids ◽

Functional Foods ◽

Shikimic Acid ◽

Raw Material ◽

Chemical Compositions ◽

Polyphenol Content ◽

Aronia Melanocarpa ◽

Black Chokeberry

Black chokeberry (Aronia melanocarpa) fruits are among the richest sources of polyphenols and anthocyanins in plant kingdom and suitable raw material for production of functional foods. The popularity of chokeberries is not only due to their nutritional value but also to the constantly emerging evidence for their health-promoting effects. The current study presents detailed information about the content and composition of sugars, organic acids, and polyphenols in 23 aronia samples grown under the climatic conditions of Bulgaria, in 2016 and 2017. Sorbitol was found to be the main carbohydrate of fresh aronia fruits. Its content was in the range 6.5–13 g/100 g fresh weight (FW), representing 61%–68% of low-molecular-weight carbohydrates. Organic acids were represented by substantial amounts of quinic acid (average content 404.4 mg/100 g FW), malic acid (328.1 mg/100 g FW), and ascorbic acid (65.2 mg/100 g FW). Shikimic acid, citric acid, oxalic acid, and succinic acid were found as minor components. Chokeberries were particularly rich in proanthocyanidins, anthocyanins, and hydroxycinnamic acids. The total polyphenol content of aronia fruits varied between 1022 mg/100 g FW and 1795 mg/100 g FW and ORAC antioxidant activity from 109 µmol TE/g to 191 µmol TE/g FW. We also investigated the relationship between the chemical composition of berries and chemical compositions and antioxidant activity of aronia functional drinks—juices and nectars. The differences in the chemical composition of the fruits resulted in functional foods that differ significantly in their chemical composition and antioxidant activity. Additionally, we demonstrated that temperature of juice pressing and nectar extraction has a profound effect on the polyphenol content and composition of these products. This is very important since differences in the chemical composition of raw chokeberries and variation of technological parameters during processing could result in functional foods with different chemical composition, rendering different biological activity.

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