Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 1791-1798 |
| Seitenumfang | 8 |
| Fachzeitschrift | Journal of Food Science |
| Jahrgang | 84 |
| Ausgabenummer | 7 |
| Frühes Online-Datum | 17 Juni 2019 |
| Publikationsstatus | Veröffentlicht - Juli 2019 |
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.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Journal of Food Science, Jahrgang 84, Nr. 7, 07.2019, S. 1791-1798.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Phenolic composition, radical scavenging activity and an approach for authentication of Aronia melanocarpa berries, juice, and pomace
AU - Rodríguez-Werner, Miriam
AU - Winterhalter, Peter
AU - Esatbeyoglu, Tuba
N1 - Funding information: We are grateful for the technical assistance of Janina Westphal and Josefine Ostberg-Potthoff. This work was supported by the German Federal Ministry of Education and Research (BMBF – Bundesministerium für Bildung und Forschung), joint project “Dietary procyanidins” [grant 0313828C] and Symrise AG (Holzminden, Germany).
PY - 2019/7
Y1 - 2019/7
N2 - 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.
AB - 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.
KW - Chokeberry
KW - HPLC-PDA
KW - LC-MS
KW - fingerprint
KW - polyphenols
KW - quantitation
UR - http://www.scopus.com/inward/record.url?scp=85067898399&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.14660
DO - 10.1111/1750-3841.14660
M3 - Article
VL - 84
SP - 1791
EP - 1798
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 7
ER -