Abstract
Black chokeberry (Aronia melnocarpa) is a source of many bioactive compounds with a wide spectrum of health-promoting properties. Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desserts, jellies, fruit teas and dietary supplements. Polyphenols are biofactors that determine the high bioactivity of chokeberries, some of the richest sources of polyphenols, which include anthocyanins, proanthocyanidins, flavonols, flavanols, proanthocyanidins, and phenolic acids. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. This publication reviewed the scientific research regarding the phenolic compounds and the antioxidant potential of chokeberry fruits, products and isolated compounds. These findings may be crucial in future research concerning chokeberry based functional food products. Chokeberry fruits can be considered as promising component of designed food with enhanced antioxidant potential. However, like other plants and medicinal products of natural origin, black chokeberry requires extensive studies to determine its antioxidant potential, safety and mechanisms of action.
Highlights
Black chokeberry (Aronia melanocarpa L.) is a perennial shrub of the Rosaceae family
Chokeberry is a source of polyphenols, which exhibit the antioxidant potential, demonstrated in numerous in vitro and in vivo experiments
Black chokeberry has the potential to inhibit the activity of various types of radicals, through different mechanisms of action
Summary
Black chokeberry (Aronia melanocarpa L.) is a perennial shrub of the Rosaceae family. The usable parts of chokeberry are mainly fruits [1]. Chokeberry anthocyanins can be added to foods as natural dyes [7,8]. The following paper provides a synthetic and systematic review of the current literature on the subject of selected antioxidative and bioactive compounds found in black chokeberry. The study involved a comparative analysis of the concentration of selected compounds in black chokeberry Aronia melanocarpa L. fruits, products and isolated compounds. The antioxidant activity of chokeberry fruits and products by mean of various assays had been reviewed. The latest findings in the subject have not been studied so far. Molecules 2019, 24, 3710 chokeberry based functional food products, a promising component of designed food with enhanced antioxidant potential
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