THE ANTIOXIDANT POTENTIAL OF THE CHOKEBERRY (ARONIA MELANOCARPA L.) JUICES FROM BOSNIA AND HERZEGOVINA

Abstract

In addition to their undeniable importance for industry, natural plant products are widely used in the production of functional food, which, in addition to satisfying nutritional properties, also exhibits certain pharmacological and physiological effects on human health. Chokeberryfruit and products are considered to be excellent sources of polyphenoliccompounds. A large part of polyphenolic compounds from aronia berriesis found in the juice, but the flesh of the berry that remains behind in the juice production process is also richin these bioactive compounds. The aim of the conducted research was to examine the antioxidant potentialof thechokeberry juices from Bosnia and Herzegovina.The antioxidant potentialof chokeberryjuicesin this study wastestedbythe ferric reducing antioxidant power(FRAP)andtotal phenol content (FC). Tests were carried out in other juices for the same parameters in order to compare the obtained values.The research results show that the values of FRAP and total phenols in chokeberry juices vary (20-63 mmol Fe II/L; 850-4930 mgGAE/L), but are significantly higher than in other analyzed juices (7-25 mmol FeII/L; 220–1265 mgGAE/L). By comparing the content of total phenols and FRAP values in pasteurized and unpasteurized chokeberry juice samples, it can be concluded that they are higher in the sample prepared by the pasteurization process. Statistical parameters showthat thelinearcorrelation between thetotal phenols and the FRAP valuesof chokeberry juices (r=0,964; p ˂0,001) and other analysedjuices (r=0,960;p ˂0,001 ) isstatisticallysignificant. KEYWORDS:chokeberry(Aronia melanocarpaL.)juice,antioxidant potential, FC, FRAP