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. 2019 Nov 20;8(12):598.
doi: 10.3390/foods8120598.

Influence of Ripening Stage and Cultivar on Physicochemical Properties and Antioxidant Compositions of Aronia Grown in South Korea

Haejo Yang  1 , Young-Jun Kim  2 , Youngjae Shin  3
Affiliations

Influence of Ripening Stage and Cultivar on Physicochemical Properties and Antioxidant Compositions of Aronia Grown in South Korea

Haejo Yang et al. Foods. .

Abstract

The present study investigated the fruits of aronia (Aronia melanocarpa) across different stages of maturity and analyzed their physicochemical properties, antioxidant compositions, and activities. The selected aronia cultivars ('Viking', 'McKenzie', and 'Kingstar K1' were categorized based on maturity into the immature stage (red tip), intermediary stage (red), and mature stage (dark purple). The key sugar components of aronia fruits were fructose, glucose, and sorbitol, while the main organic acid was found to be malic acid. The antioxidant content and activity of all three aronia cultivars showed significantly higher values for the red tip stage than the red or dark purple stages. However, the total anthocyanin content of aronia was the highest at the dark purple stage in three cultivars. The main polyphenols in aronia fruits were found to be catechol and chlorogenic acid, with a decreasing tendency as maturation progressed. As a result, the red tip stage of aronia fruits contains comparatively more abundant flavonoids, phenolic compounds and polyphenols than the dark purple stage, with higher antioxidant activity.

Keywords: anthocyanin; antioxidant activity; antioxidant compounds; aronia grown in Korea; catechol; chlorogenic acid.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Color and appearance of Aronia melanocarpa fruits at different maturity stages.
Figure 2
Figure 2
Total anthocyanin, total flavonoids and total phenolics contents of Aronia melanocarpa fruits at different maturity stages: (A) Total anthocyanin; (B) Total flavonoids; (C) Total phenolics. Vertical bars indicate standard deviation. Different letters are significant differences by Duncan’s multiple range test (p < 0.05).
Figure 3
Figure 3
Antioxidant activities of Aronia melanocarpa fruits at different maturity stages: (A) DPPH radical scavenging; (B) ABTS radical scavenging. Vertical bars indicate standard deviation. Different letters are significant differences by Duncan’s multiple range test (p < 0.05).
See this image and copyright information in PMC

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