Naslov
Antioxidant activity and polyphenols of Aronia in comparison to other berry species

Autori
Jakobek, Lidija ; Šeruga, Marijan ; Medvidović-Kosanović, Martina ; Novak, Ivana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Zbornik sažetaka 2. međunarodnog i 19. hrvatskog Kongresa tehnologa za posliježetvenu tehnologiju "Zrnko 06" / - , 2006

Skup
2. međunarodni i 19. hrvatski Kongres tehnologa za posliježetvenu tehnologiju "Zrnko 06"

Mjesto i datum
Tuheljske Toplice, Hrvatska, 22.11.2006. - 23.11.2006

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
aronia; flavonols; anthocyanins

Sažetak
Berries are delicious, low energy fruit, rich in antioxidant vitamins, fibre and various polyphenolic compounds. They are studied intensively, because of the possible beneficial effects of polyphenols on human health. In Croatia, berries like red raspberries, blackberries and strawberries are commonly used in diet, but aronia is almost unknown fruit. In this work total polyphenols and total anthocyanins were determined in aronia (Aronia melanocarpa), blackberry (Rubus fruticosus), red raspberry (Rubus idaeus) and strawberry (Fragaria anannassa) by using Folin-Ciocalteau and pH differential method, respectively. Antioxidant activity was determined by using DPPH method. It was found that aronia contains the highest amounts of polyphenols and anthocyanins among the berries studied. It shows the highest antioxidant activity, as well. Therefore, the amount of single flavonols and anthocyanins of aronia was studied further in more details. The amount of flavonols (quercetin, myricetin, kaempferol) and anthocyanins in aronia was determined by using HPLC method. Analysis was conducted on HPLC analytical system (Varian, USA) with UV/Vis and PDA detectors and OmniSpher C18 column. Anthocyanins found in aronia were derivatives of cyanidin of which the most abundant were cyanidin-3-galactoside (68.9%) and cyanidin-3-arabinoside (24.5%). Quercetin was the main flavonol, with 93.07 % of total flavonol amount. The level of kaempferol was low (6.93%) while myricetin was not identified.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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