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

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.

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

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
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.

scholarly journals Eugenia Klotzschiana O. Berg Fruits as New Sources of Nutrients: Determination of their Bioactive Compounds, Antioxidant Activity and Chemical Composition

2019 ◽  
Vol 62 ◽  
Author(s):  
Nárgella Silva Carneiro ◽  
Cássia Cristina Fernandes Alves ◽  
Caroline Cagnin ◽  
Celso Martins Belisario ◽  
Marco Antônio Pereira da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Bioactive Compounds

scholarly journals Comparative study of some bioactive compounds and their antioxidant activity of some berry types

10.5219/1132 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 515-523 ◽  
Author(s):  
Amina Aly ◽  
Rabab Maraei ◽  
Omneya Abou El-Leel
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Environmental Conditions ◽  
The Body ◽  
Harvest Time ◽  
Berry Fruits ◽  
Red Currant

Berries are wealthy in bioactive compounds like phenolic compounds and flavonoids that are deemed antioxidants and are great important to health. This research was performed to examine, recognize and compare bioactive compounds in certain types of berries and their antioxidant activity. The data show that blue berry, black berry and Egyptian black mulberry contain the highest content of most bioactive compounds such as phenolic compounds, flavonoids and tannins, while long mulberry and red currant berry have the lowest content for most of these compounds. They therefore, contain the highest value of antioxidant activity. The chemical composition of the berries varies depending on cultivar, variety, location of growth, environmental conditions and harvest time, as well as post-harvest treatments therefore the composition differed from berry fruit to another. Thus, berry fruits are very useful in nutrition to protect the body from many diseases because of its containment of these compounds, which act as free radicals scavenger that harm the body and thus rid the body of many harmful toxins.

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

Proceedings ◽  
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.

scholarly journals Basic Chemical Composition and Concentration of Selected Bioactive Compounds in Leaves of Black, Red and White Currant

2021 ◽  
Vol 11 (16) ◽  
pp. 7638
Author(s):  
Magdalena Ziobroń ◽  
Aneta Kopeć ◽  
Joanna Skoczylas ◽  
Kinga Dziadek ◽  
Jerzy Zawistowski
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Bioactive Compounds ◽  
Proximate Analysis ◽  
Natural Health Products ◽  
Health Products ◽  
Total Antioxidant ◽  
Total Carbohydrates ◽  
June July ◽  
In The Beginning

The aim of this study was to determine the basic chemical composition, the content of bioactive compounds and antioxidant activity in currant leaves. The leaves of black, red and white currant shrubs were collected in May, and in the beginning of June, July and August, for two years between 2018 and 2019. The proximate analysis, including dry matter, protein, fat, ash and total carbohydrates, was determined. In addition, the content of the polyphenols and the total antioxidant activity using ABTS, DPPH and FRAP assays were conducted. The highest concentration of protein was detected in the whitecurrant leaves harvested in May in both years, while the highest content of crude fat was found in the blackcurrant leaves harvested in both years, with the exception of the August harvest. Extracts from the blackcurrant leaves collected in June/July 2019 had the highest antioxidant activity that was measured by the ABTS method (about 7000 µmol Trolox/g DM) and confirmed by other methods, while extracts from the whitecurrant leaves produced from the August 2018 collection had the lowest antioxidant activity (1884 µmol Trolox/g DM). Currant leaves are a rich source of bioactive compounds and contain higher amounts of polyphenols as compared with currant fruits. These compounds may play a very important role in the risk reduction and even prevention of the most chronic non-communicable diseases. Therefore, further research is needed to identify currant leaves as a source of bioactives for functional foods and natural health products. The highest antioxidant activity was in the redcurrant leaves from all the harvest times in 2018 as measured by the ABTS and FRAP methods. On the contrary, blackcurrant leaves from all the harvest times in 2019 had the highest antioxidant activity.

scholarly journals Post-harvest quality and quantification of betalains, phenolic compounds and antioxidant activity in fruits of three cultivars of prickly pear (Opuntia ficus-indica L. Mill)

2021 ◽  
Vol 16 (1) ◽  
pp. 91-102
Author(s):  
F P H Gonzalez ◽  
V C Saucedo ◽  
R D Guerra ◽  
E J Suarez ◽  
H R M Soto ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Phenolic Content ◽  
Prickly Pear ◽  
Postharvest Quality ◽  
Opuntia Ficus Indica ◽  
Prickly Pears ◽  
Very High ◽  
Juice Content

Postharvest quality, quantification of betalains, phenolic compounds, and antioxidant activity of peel, pulp, and juice of fruits of three prickly pears (Opuntia ficus-indica L. Mill.) cultivars of Colegio de Postgraduados in México, were measured. The red and orange cultivars showed outstanding features of postharvest quality (size, texture, TSS and pulp and juice content) highest content of betalains and phenolic compounds. Therefore, highest antioxidant activity. In general, the highest content of bioactive compounds was detected in the peel, besides the content in pulp and juice did not show statistically significant differences. Phenolic content is very high in comparison with other fruits. Antioxidant activity was measured by three assays:FRAP, ABTS, and DPPH. Three cultivars showed a high correlation between antioxidant activity and phenolic compounds. The methodologies used in this work are a very useful tool for the quantification of bioactive compounds in O. ficus-indica fruit tissues.

Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits

2012 ◽  
Vol 134 (1) ◽  
pp. 381-386 ◽  
Author(s):  
Vanessa Rios de Souza ◽  
Patrícia Aparecida Pimenta Pereira ◽  
Fabiana Queiroz ◽  
Soraia Vilela Borges ◽  
João de Deus Souza Carneiro
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Bioactive Compounds

scholarly journals Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

2014 ◽  
Vol 156 ◽  
pp. 362-368 ◽  
Author(s):  
Vanessa Rios de Souza ◽  
Patrícia Aparecida Pimenta Pereira ◽  
Thais Lomônaco Teodoro da Silva ◽  
Luiz Carlos de Oliveira Lima ◽  
Rafael Pio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Bioactive Compounds ◽  
Sweet Cherry ◽  
Red Raspberry

scholarly journals Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1228
Author(s):  
Amro B. Hassan ◽  
Salah A. Al Maiman ◽  
Mohammed A. Mohammed ◽  
Ghedeir M. Alshammari ◽  
Dalal A. Alkhudhayri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Mineral Content ◽  
Crude Fiber ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Total Carotenoid ◽  
Total Carotenoid Content

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.

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