Phenolic Composition, Radical Scavenging Activity and an Approach for Authentication of Aronia melanocarpa Berries, Juice, and Pomace
Related Experiment Video
Updated: Jan 23, 2026
A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
Miriam Rodríguez-Werner1, Peter Winterhalter1, Tuba Esatbeyoglu1,2
1Inst. of Food Chemistry, Technische Univ. Braunschweig, Schleinitzstrasse 20, 38106, Braunschweig, Germany.
Abstract:
Aronia melanocarpa is a rich source of phenolic compounds like anthocyanins, chlorogenic acids, quercetin derivatives, and proanthocyanidins possessing strong antioxidative potential. The consumption of A. melanocarpa is actually increasing because of the known bioactivity of its phenolic constituents. A. melanocarpa extracts are used as natural colorants and nutraceuticals. Several attempts of adulteration of aronia products have already been reported. In this study, we investigated changes in phenolic composition from berry to juice by HPLC-PDA, and HPLC-ESI-MSn analyses as well as fingerprint profiles for authentication of commercially available aronia products in order to detect possible adulteration. Additionally, the radical scavenging activity of aronia products was determined by using the TEAC (Trolox® equivalent antioxidant capacity) assay. Aronia pomace, a valuable by-product of juice production, showed the highest phenolic content and possessed the highest radical scavenging activity.
Related Concept Videos
03:35Classifying Matter by Composition
According to its composition, the matter can be classified into two broad categories — pure substances and mixtures.
A pure substance is a form of matter that has a constant composition throughout with uniform properties. For example, any sample of sucrose has the same composition and same physical properties, such as melting point, color, and sweetness, regardless of the source from which it is isolated.
A mixture is composed of two or...
01:26Pancreatic Juice and Secretion
When acidic chyme from the stomach enters the duodenum, it triggers the release of secretin, a hormone that prompts pancreatic juice secretion. After a fatty meal, cholecystokinin, another hormone, stimulates gallbladder contraction and enhances enzyme-rich...
01:17Oxidation of Phenols to Quinones
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox...
01:16Radical Reactivity: Nucleophilic Radicals
01:02Radical Reactivity: Electrophilic Radicals
02:23Structure and Nomenclature of Alcohols and Phenols
Alcohols are one of the most important functional groups in organic chemistry. The name of alcohol comes from the hydrocarbon from which it is derived. Alcohols are organic molecules containing the functional hydroxyl or –OH group directly bonded to carbon. Phenols have an OH group directly attached to a benzene ring. While alcohols are colorless, phenol is a white crystalline compound with a characteristic "hospital smell" odor.
As with other organic compounds, alcohols and...