Poster Topical Area: Dietary Bioactive Components

Location: Hall D

Poster Board Number: 289

P08-031 - Effects of storage condition on bioactive compound contents and antioxidant activity of black chokeberry (Aronia melanocarpa)

Monday, Jun 11
8:00 AM – 3:00 PM

Black chokeberry, Aronia melanocarpa, is called 'super fruit', because it is a good source for bioactive phytochemicals and contribute various health benefits. It has been reported to have anticancer and antimutagenic activities and blood pressure lowering properties. The effect of storage on the bioactive compounds content and antioxidant activity were evaluated by storing black chokeberry for up to 20 weeks (0, 4, 8, 12, 16 and 20 weeks) at three different temperature; refrigerated (4°C), freezing (-20°C) and deep-freezing (-75°C). The total polyphenol contents of black chokeberry extract stored at 4°C were decreased from 905.4 to 658.0 μg gallic acid equivalent/g dry weight after 20 weeks storage. At -75°C, the total polyphenol contents of black chokeberry extract were less decreased than 4 and -20°C. The total flavonoid contents of black chokeberry extract stored at -75°C were 423.5 to 351.3 μg quercetin equivalent/g dry weight, respectively after 20 weeks. Four anthocyanin peaks were detected in black chokeberry representing cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin-3-O-arabinose, and cyanidin-3-O-xylose based on HPLC analysis. The extractable anthocyanins as well as polyphenol contents in black chokeberry were decreased by increasing storage period at both temperatures of 4°C and -20°C. Longer storage period at ambient temperature may reduce the levels of bioactive compounds. Different storage temperature affected and the highest amount of total polyphenol, flavonoids and anthocyanins were detected in stored at 4°C black chokeberry followed by -20°C and -75°C samples. We tasted with the DPPH, the ABTS radical, and superoxide anion scavenging activities, as well as the reducing power activity of black chokeberry extract. Frozen samples at -75°C showed the strongest antioxidant activities than other storage temperature. Based on these results, freezing at -75°C can help preserve the nutritive value of black chokeberry by maintaining high levels of anthocyanins and other bioactive compounds.




Funding Source:

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF-2016R1A2B4014977).

CoAuthors: Nhuan Do Thi – Hankyong National University

Eun-sun Hwang

Associate Professor
Hankyong National University
Davis, California