Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa).

Jana Šic Žlabur,Daniela Bilić,Stjepan Pliestić,Nadica Dobričević,Ante Galić,Sandra Voća

doi:10.3390/molecules22122158

Abstract

The purpose of this study was to determine the possibility of using chokeberry powder as a supplement in apple juice to increase the nutritional value of the final product with the aim of developing a new functional food product. Also, to determine the influence of ultrasound assisted extraction on the bioactive compounds content, nutritional composition and antioxidant potential of apple juice with added chokeberry powder. The juice samples with added chokeberry powder had higher antioxidant capacity, irrespective of the extraction technique used. Apple juice samples with added chokeberry powder treated with high intensity ultrasound had significantly higher content of all analyzed bioactive compounds. The application of high intensity ultrasound significantly reduced the extraction time of the plant material. A positive correlation between vitamin C content, total phenols, flavonoids and anthocyanins content and antioxidant capacity was determined in juice samples with added chokeberry powder treated with high intensity ultrasound.

Highlights

Fresh berries, including various chokeberry products, have recently gained great popularity among consumers primarily because their high health value
Based on the significant bioactive compounds content and high antioxidant activity, apple juice enriched with chokeberry powder potentially presents a new product type that may be categorized as a functional food
In juice samples with added chokeberry powder extracted classically the average total powder extracted classically the average total acid (TA) content was 17.44%, while in samples treated acid (TA) content was 17.44%, while in samples treated by ultrasound the average TA was 17.68%, by ultrasound the average TA was 17.68%, which for both extraction methods was approximately which for both extraction methods was approximately 2% higher than the control sample (A) value

Summary

Introduction

Fresh berries, including various chokeberry products, have recently gained great popularity among consumers primarily because their high health value. According to the ORAC scale, chokeberry possesses the highest antioxidant activity value among other berry and fruit species [1,2,3]. One of the possibility of chokeberry powder application is addition to various juices of other fruit species frequently to increase the organoleptic ( product color) and nutritional characteristics of the final product. In daily consumption one of the most popular fruit juices is apple juice while in food industry apple juice is often used as a base element in the preparation of other fruit products mainly because it’s rich content of phytochemicals with strong antioxidant activity [5]. Based on the significant bioactive compounds content and high antioxidant activity, apple juice enriched with chokeberry powder potentially presents a new product type that may be categorized as a functional food

Objectives

Methods

Conclusion