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KMID : 0665220160290020283
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 2 p.283 ~ p.289
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Nutritional Compositions and Physicochemical Properties of Two Domestic Aronia (A. melanocarpa) Varieties
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Jeong Yeon-Jeong
Lee A-Reum
Park Jae-Ho
Kim Young-Ho
Kwon Yeu-Seok
Hong Eui-Yon
Han Nam-Soo
Eom Hyun-Ju
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Abstract
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The nutritional compositions and physicochemical properties of two aronia varieties (Viking and Nero) cultivated in Chungbuk were investigated. The proximate compositions of Nero and Viking powder were:13% moisture, 0.58% and 0.6% ash, 0.73% and 0.33% crude lipid, 5.47% and 6.51% crude protein, 15.65% and 16.15% crude dietary fiber, and 64.36 and 64.43% crude carbohydrate, respectively. The proximate contents of the aronia samples were not significantly different. Among the physicochemical properties, there was also no significant change in total anthocyanin and antioxidant activity. However, Viking had higher total polyphenol contents and α-glucosidase inhibition activity than Nero. The mineral contents of Al, Fe, Mn, Mg, Ca, Na, K, Cu and Zn in the two aronias were determined. Cu and Zn were not detected in both varieties. With regard to Al, Na and K, Nero was higher than Viking, while Ca was higher in Viking than Nero. From the results, Viking could be suggested to be beneficial for food processing.
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KEYWORD
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aronia , Nero , Viking , nutritional compositions , antioxidant activity
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