Changes in chokeberry (Aronia melanocarpa L.) polyphenols during juice processing and storage.
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Summary
Flavonols, total proanthocyanidins, and hydroxycinnamic acids were well retained in juices stored for 6 months at 25 °C, whereas anthocyanins declined linearly, indicating that the small amounts of Anthocyanin remaining were present in large part in polymeric forms.
- Type
- article
- Published
- 2014-05-07
- Cited by
- 99
- References
- 31
- OpenAlex
- https://openalex.org/W2333586951
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:43366655
Keywords
Flavonols, Proanthocyanidin, Chemistry, Polyphenol, Anthocyanin
References
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- Aronia melanocarpa extract reduces blood pressure, serum endothelin, lipid, and oxidative stress marker levels in patients with metabolic syndrome.
- POSSIBILITIES FOR PRODUCTION OF NECTARS AND PUREES FROM FRUITS OF BLACK CHOKEBERRY (ARONIA MELANOCARPA)
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- Anthocyanin degradation of blueberry-aronia nectar in glass compared with carton during storage.
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- Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices
- Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders.
- Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity.
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- Transformation of stacked π–π-stabilized malvidin-3-O-glucoside — Catechin complexes towards polymeric structures followed by anisotropy decay study
- Ingestion of Black Chokeberry Fruit Extract Leads to Intestinal and Systemic Changes in a Rat Model of Prediabetes and Hyperlipidemia
- Involvement of blueberry peroxidase in the mechanisms of anthocyanin degradation in blueberry juice
- Flavonoids from black chokeberries, Aronia melanocarpa
- Mechanism of browning in fresh highbush blueberry fruit (Vaccinium corymbosum L.). Partial purification and characterisation of blueberry polyphenol oxidase
- Chemical studies of anthocyanins: A review
Cited by
- Computer-Assisted Structure Elucidation of Black Chokeberry (Aronia melanocarpa) Fruit Juice Isolates with a New Fused Pentacyclic Flavonoid Skeleton
- Classification of fruits based on anthocyanin types and relevance to their health effects.
- Comparison of in vitro anti-lipase and antioxidant activities, and composition of commercial chokeberry juices
- Comparative Analysis of the Antioxidant Capacity of Selected Fruit Juices and Nectars: Chokeberry Juice as a Rich Source of Polyphenols
- Influence of processing parameters on permeate flow and retention of aroma and phenolic compounds in chokeberry juice concentrated by reverse osmosis
- Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract
- Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice.
- Impact of Frozen Storage on the Anthocyanin and Polyphenol Content of American Elderberry Fruit Juice
- Reduction of anxiety-like and depression-like behaviors in rats after one month of drinking Aronia melanocarpa berry juice.
- Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product
- Stability of polyphenols in chokeberry juice treated with gas phase plasma.
- Effects of Weather Conditions on Phenolic Content and Antioxidant Capacity in Juice of Chokeberries (Aronia melanocarpa L.)
- Effect of Chokeberry Juice Consumption on Antioxidant Capacity, Lipids Profile and Endothelial Function in Healthy People: a Pilot Study
- Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction.
- Thermal stability of primary and secondary metabolites in highbush blueberry (Vaccinium corymbosum L.) purees
- Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.
- Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity.
- Implications of anthocyanin instability and metabolism : impact on discovery of intake biomarkers and in vitro mechanisms of action
- Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities
- Effect of Processing Technologies on Phenolic Compounds in Berry Products
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