Effects of storage temperature on the bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa) fruit
2
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
The fruit of aronia (Aronia melanocarpa, also called the “black chokeberry), which is rich in anthocyanin, polyphenol, and flavonoid content and possesses antioxidant, anticancerous, and anti-inflammatory properties. In this study, the influence of storage temperature and storage period on the phytochemical content and antioxidant activity of aronia was determined. The total polyphenol and flavonoid contents of aronia extract were found to be 308.48 μg gallic acid equivalent/g dry weight and 5.33 μg quercetin equivalent/g dry weight, respectively. HPLC analysis of aronia reveled four anthocyanin peaks corresponding to cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin- 3-O-arabinose, and cyanidin-3-O-xylose and three polyphenol peaks corresponding to chlorogenic acid, vanillic acid, and rutin hydrate. Long-term storage at a refrigerated temperature (4℃) reduced the levels the levels of health promoting compounds. We found that the highest amounts of total polyphenols, flavonoids, and anthocyanins were retained in aronia samples stored at -80℃ followed by those stored at -20℃ and 4℃ samples. Furthermore, the samples stored at -80℃ showed the stronger antioxidant activities than those stored at other temperatures. Based on these findings, we concluded that freezing aronia at -80℃ can help preserve its antioxidant activity by maintaining high levels of anthocyanins and other bioactive compounds.
Abstract
The fruit of aronia (Aronia melanocarpa, also called the “black chokeberry), which is rich in anthocyanin, polyphenol, and flavonoid content and possesses antioxidant, anticancerous, and anti-inflammatory properties. In this study, the influence of storage temperature and storage period on the phytochemical content and antioxidant activity of aronia was determined. The total polyphenol and flavonoid contents of aronia extract were found to be 308.48 μg gallic acid equivalent/g dry weight and 5.33 μg quercetin equivalent/g dry weight, respectively. HPLC analysis of aronia reveled four anthocyanin peaks corresponding to cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin- 3-O-arabinose, and cyanidin-3-O-xylose and three polyphenol peaks corresponding to chlorogenic acid, vanillic acid, and rutin hydrate. Long-term storage at a refrigerated temperature (4℃) reduced the levels the levels of health promoting compounds. We found that the highest amounts of total polyphenols, flavonoids, and anthocyanins were retained in aronia samples stored at -80℃ followed by those stored at -20℃ and 4℃ samples. Furthermore, the samples stored at -80℃ showed the stronger antioxidant activities than those stored at other temperatures. Based on these findings, we concluded that freezing aronia at -80℃ can help preserve its antioxidant activity by maintaining high levels of anthocyanins and other bioactive compounds.
참고문헌 (30)
- Adam Kokotkiewicz, "Aronia Plants: A Review of Traditional Use, Biological Activities, and Perspectives for Modern Medicine", Journal of Medicinal Food, 13(2), pp.255~269 (2010), 한국식품영양과학회
- Rossi A, "Protective effects of anthocyanins from blackberry in a rat model of acute lung inflammation", Free Rad Res, 37, pp.891~900 (2003)
- Wu X, "Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity", J Agric Food Chem, 52, pp.7846~7856 (2004)
- Mikulic-Petkovsek M, "Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species", J Food Sci, 77, pp.1064~1070 (2012)
- Skrupien K, "The effect of mineral fertilization on nutritive value and biological activity of chokeberry fruit", Agric Food Sci, 16, pp.46~55 (2007)
- Wilkes K, "Changes in chokeberry(Aronia melanocarpa L. )polyphenols during juice processing and storage", J Agric Food Chem, 62, pp.4018~4025 (2014)
- Tolic M, "Effects of weather conditions on phenolic content and antioxidant capacity in juice of chokeberries (Aronia melanocarpa L.)", Pol J Food Nutr. Sci, 67, pp.67~74 (2017)
- Developing production, processing and marketing of aronia berries on small family farms in southeast Iowa, "O’Malley P", Leopold Center, 1~4 (2012)
- Mayer-Miebach E, "Stability of chokeberry bioactive polyphenols during juice processing and stabilization of polyphenol-rich material from the by-product", Agric, 2, pp.244~258 (2012)
- Yuan B, "High pressure processing (HPP) of aronia berry puree: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities", Innovative Food Sci Emerging Technol, 47, pp.249~255 (2018)
- Rein M, "Copigmentation reactions and color stability of berry anthocyanins", Ph D, pp.2005
- Howard LR, "Processing and storage effect on berry polyphenols : challenges and implications for bioactive properties", J Agric Food Chem, 60, pp.6678~6693 (2012)
- Fracassetti D, "Effect of time and storage temperature on anthocyanin decay and antioxidant activity in wild blueberry(Vaccinium angustifolium)powder", J Agric Food Chem, 61, pp.2999~3005 (2013)
- Hellstrom J, "Stability of anthocyanins in berry juices stored at different temperatures", J Food Compos Anal, 31, pp.12~19 (2013)
- Zhang W, "Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries", J Agric Food Chem, 51, pp.502~509 (2003)
- Gonzalez-Manzano S, "Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the color expression of red wine", Food Chem, 114, pp.649~656 (2009)
- Nhuan Do Thi, "Effects of Different Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Water Spinach (Ipomoea aquatica)", Food Science and Biotechnology, 24(3), pp.799~806 (2015), 한국식품과학회[DOI]
- Nhuan Do Thi, "Effects of Drying Methods on Contents of Bioactive Compounds and Antioxidant Activities of Black Chokeberries (Aronia melanocarpa)", Food Science and Biotechnology, 25(1), pp.55~61 (2016), 한국식품과학회[DOI]
- Misiak M, "Effect of the temperature and storage time on polyphenol content and antioxidant properties of freeze-dried chokeberries", Zesz. Nauk. Pol. Lod’z Chem. Spo’z Biotechnol, 73, pp.73~81 (2009)
- Oszmianski J, "Aronia melanocarpa phenolics and their antioxidant activity", Eur Food Res Technol, 221, pp.809~813 (2005)
- Jakobek L, "Antioxidant activity and polyphenols of aronia in comparison to other berry species", Agric Consp Sci, 72, pp.301~306 (2007)
- Allaith AA, "Effect of different thermal treatments and freezing on the antioxidant constituents and activity of two Bahraini date cultivars(Phoenix dactylifera L. )", Int J Food Sci Technol, 47, pp.783~792 (2012)
- Bof CMJ, "Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly", Braz Arch Biol Technol, 55, pp.107~114 (2012)
- Ancos B, "Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit", J Agric Food Chem, 48, pp.873~879 (2000)
- Syamaladevi RM, "Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage : In relation to glass transition", J Food Sci, 76, pp.414~421 (2011)
- Jacques AC, "Stability of bioactive compounds in frozen pulp of blackberry(Rubus fructicosus)cv. Tupy", Quim Nova, 33, pp.1720~1725 (2010)
- Rop O, "Phenolic content, antioxidant capacity, radical oxygen species scavenging and lipid peroxidation inhibiting activities of extracts of five black chokeberry (Aronia melanocarpa (michx.) elliot) cultivars", J Med Plants Res, 22, pp.2432~2437 (2010)
- Kedzierska M, "Effects of the commercial extract of Aronia on oxidative stress in blood platelets isolated from breast cancer patients after the surgery and various phases of the chemotherapy", Fitoterapia, 83, pp.310~317 (2012)
- Malinowska J, "Aronia melanocarpa extract suppresses the biotoxicity of homocysteine and its metabolite on the hemostatic activity of fibrinogen and plasma", Nutr, 28, pp.793~798 (2012)
- Dumitriţa Rugină, "Antioxidant Activities of Chokeberry Extracts and the Cytotoxic Action of Their Anthocyanin Fraction on HeLa Human Cervical Tumor Cells", Journal of Medicinal Food, 15(8), pp.700~706 (2012), 한국식품영양과학회[DOI]