Polyphenolic profile of fresh chokeberry and chokeberry products - Tolić, Mandica-Tamara; Marković, Ksenija, inženjerka prehrambene tehnologije; Vahčić, Nada; Rumora Samarin, Ivana; Mačković, Nina, nutricionistkinja; Panjkota Krbavčić, Ines (2019)
Chokeberry (Aronia melanocarpa) fruits and its products are one of the richest sources of pholyphenols which may play important role in human health as for example in regulation of blood pressure levels, reducing concentrations of triglycerides, low density and total cholesterol. The objective of this study was to identify and quantify the content of pholyphenols, specifficaly phenolic acids (gallic, caffeic, p-coumaric, ellagic, chlorogenic) and flavonols (quercetin and kaempferol) using high performance liquid chromatography (HPLC) in two varieties of fresh chokeberry fruit (type Nero and Viking) and in different types of chokeberry products available from Croatian market: eleven samples of juices, three samples of powders, two samples of both capsules and dried berries and four samples of teas. The results showed that there is a difference in amount of examined polyphenols between different product categories, and significant difference was also observed within the same product group (p≤0.05). In all analysed samples the highest phenolic acid quantified was p-coumaric acid, and gallic acid was the lowest one. Berry juices from fresh chokeberry fruits had higher amount of p-coumaric acid (284.55±6.34 mgL-1) compared to commercially available juices (195.48±3.05 mgL-1). The same phenolic composition was observed within the rest of the products where capsules have the higher amount of phenolic acids, followed by powders, dried berries and teas (eg. p-coumaric 81.36; 79.76; 36.28; 28.81 mg/100 g dry matter, respectively). According to flavonol amount, all observed products had higher values of quercetin compared to kaempferol. Obtained results represents a valuable set of data for novel and under-examined plant source of health promoting bioactivecompounds.
Aronija (Aronia melanocarpa) i njeni proizvodi smatraju se jednim od najbogatijih izvora polifenola, nutrijenata koji imaju važnu ulogu u fiziološkim funkcijama povezanim s ljudskim zdravljem, kao što je npr. utjecaj na regulaciju krvnog tlaka te smanjivanja koncentracije triglicerida, ukupnog i LDL kolesterola. Cilj ovog rada bio je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC) identificirati i kvantificirati sadržaj polifenola, posebice fenolnih kiselina (galna, kafeinska, p-kumarinska, elaginska, klorogenska) i flavonola (kvercetin i kamferol) u dvije sorte svježe aronije (tipovi Nero i Viking) te u različitim vrstama proizvoda na bazi aronije (sokovi - 11 uzoraka, prahovi - 3 uzorka, kapsule - 2 uzorka, sušene bobice - 2 uzorka i čajevi - 4 uzoraka) koji su dostupni na hrvatskom tržištu. Dobiveni rezultati ukazuju na postojanje razlika u udjelu polifenola između različitih skupina proizvoda, ali i u postojanju razlika u sadržaju polifenola unutar iste skupine proizvoda. S obzirom na udio fenolnih kiselina, u svim analiziranim proizvodima najveći udio je p-kumarinske dok je najmanje utvrđeno galne kiseline. Sokovi dobiveni iz svježih plodova imali su veći udio p-kumarinske kiseline (284,55±6,34 mg/L) u usporedbi s komercijalno dostupnim sokovima (195,48±3,05 mg/L). Fenolni sastav sličan sokovima utvrđen je i u ostalim analiziranim proizvodima, gdje su kapsule imale najviši udio fenolnih kiselina, a slijede ih praškovi, sušene bobice i čajevi (na primjeru p-kumarinske kiseline: 81,36; 79,76; 36,28; 28,81 mg/100 g suhe tvar). Gledano prema udjelu flavonola, udio kvercetina bio je viši u usporedbi s udjelom kamferola u svim analiziranim uzorcima. Rezultati dobiveni ovim istraživanjem predstavljaju važan set podataka za biljnu vrstu velikog potencijala koja se pokazala kao izuzetno dobar izvor za ljudsko zdravlje blagotvornih bioaktivnih komponenata.
Bibliografija: str. 152-153.
Abstract ; Sažetak.
Keywords: Aronija -- Aronia melanocarpa -- Tekućinska kromatografija visoke djelotvornosti -- Polifenoli -- Fenolne kiseline -- Flavonoli