Characterization of the Bioactive Components in Aronia melanocarpa (Black Chokeberry) Fruit Extracts and Purified Fractions by Spectrophotometry and High-Performance Liquid Chromatography (HPLC)

Abstract

Black chokeberry (Aronia melanocarpa L.) fruit has long been used as a functional food in various forms. The main bioactive components are proanthocyanidins, anthocyanins, flavonoids, and phenolic compounds, all of which have various bioactivities. However, most previous studies have focused on the component analysis of black chokeberries and not on the effects of processing methods. Therefore, the purpose of this study was to compare the contents of the major components of freeze-dried ethanol extracts (FEEs) and purified aronia bioactive fractions (ABFs). The main components were determined using an ultraviolet-visible spectrophotometer, whereas individual compounds were quantified by high-performance liquid chromatography (HPLC). Consequently, the total anthocyanin, proanthocyanidin, and flavonoid contents were determined to be 1.55%, 7.95%, and 0.42% in FEEs, and 17.7%, 38.0%, and 4.05% in ABFs. The total content of each chemical group in the ABF samples was 4.9 to 11.4 times higher than in the FEE samples. Additionally, individual sugars and organic acids were quantified in the FEE samples, with determined compositions of 9.20% malic acid, 2.70% quinic acid, 18.1% fructose, 16.3% glucose, and 25.4% sorbitol. These compounds were not detected in the ABF samples. Furthermore, the bioactivities of the ABF and FEE samples were compared by evaluating the antioxidant activities using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The ABF samples showed better antioxidant effects than the FEE samples. Collectively, the processed ABF samples enhanced the bioactivity of black chokeberry fruits, enabling their effective application as novel functional foods.