Food and Fermentation Industries >

2021 , Vol. 47 >Issue 17: 186 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027490

Analysis of phenols and organic acids in commercial Aronia melanocarpa juices and the comparison of their antioxidant ability

  • LI Haibo ,
  • GAO Yukun ,
  • WEI Liping ,
  • YANG Yaping ,
  • BAO Shihan ,
  • LAN Tian ,
  • SUN Xiangyu ,
  • MA Tingting
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  • 1(Shigejie Zhihua Biotechnology Co.Ltd.,Shanxi Lu'an,Changzhi 046299,China)
    2(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
    3(College of Enology,Northwest A & F University,Yangling 712100,China)

Received date: 2021-03-23

  Revised date: 2021-05-11

  Online published: 2021-09-27

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Abstract

In this paper, 6 kinds of commercial Aronia melanocarpa juices were used as objects to determine the content of total phenol, total flavonoids, total anthocyanin and condensed tannins by spectrophotometry. The organic acids and mono-phenols were analyzed by HPLC. At the same time, the antioxidant activity of the samples was analyzed based on FRAP and DPPH assay, and the correlation analysis was made based on above indexes. The results showed that compared with the berry, anthocyanins were generally lost after deep processing into juice. And condensed tannins of ZH-20%, ZH-30% and ZH-40% accounted for a reasonable proportion in total phenol content which achieved a balance between taste and nutritional value. Moreover, ZH-100% had good antioxidant capacity and a high-quality source of human proanthocyanidins. Phenolic compounds were the main source of antioxidant activity of Aronia melanocarpa juice. Gallic acid and quinic acid were the important phenolic acids that provided a biological activity for the juice. Furthermore, compared with other low concentration Aronia melanocarpa juice, ZH-20%,ZH-30% and ZH-40%, which had been added with extra citric acid, contained more anthocyanins with higher stability. ZH-100% with high organic acid content was an excellent raw material for the processing of low concentration Aronia melanocarpa juice. Through the analysis and evaluation of bioactive substances and antioxidant capacity of commercial Aronia melanocarpa juice, this study provides a data basis for the development of such products and also provides direction for the improvement of processing technology of Aronia melanocarpa juice.

Key words： Aronia melanocarpa; juice; phenolic compounds; organic acids; antioxidant ability

Cite this article

LI Haibo , GAO Yukun , WEI Liping , YANG Yaping , BAO Shihan , LAN Tian , SUN Xiangyu , MA Tingting . Analysis of phenols and organic acids in commercial Aronia melanocarpa juices and the comparison of their antioxidant ability[J]. Food and Fermentation Industries, 2021 , 47(17) : 186 -193 . DOI: 10.13995/j.cnki.11-1802/ts.027490

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