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KMID : 1011620200360020126
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 2 p.126 ~ p.133
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Changes of Physicochemical Properties and Useful Components of Domestic Aronia (Black Chokeberry) Fruits according to Ripening Stages
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Jeong So-Hee
Byun Bo-Young
Park Hee-Jeon
Song Ji-Young
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Abstract
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Purpose: To develop a functional food containing aronia fruit, the changes in compositions and antioxidant activity of aronia fruits were investigated according to the ripening stages.
Methods: The compositions, physicochemical properties, antioxidant activity, and phenolic compounds of the aronia fruits were analyzed and compared according to the level of maturation.
Results: The color of the aronia fruits changed from green to black, and their size and weight increased with ripening stages. The saccharinity of the aronia juices increased with maturation, but the acidity decreased. The sugar components of the aronia fruit were glucose, fructose, and sorbitol, while the organic acids were found to be malic acid, citric acid, and shikimic acid. The total phenol contents and antioxidant activity of the fruit were the highest values in the green stage. On the other hand, the total anthocyanin contents of aronia were higher in the black stages than the green or red stages. The main polyphenols in aronia fruits were chlorogenic acid, epicatechin and (+)-catechin, which decreased in concentration as ripening progressed.
Conclusion: The green stage of aronia fruits contains more abundant phenolic compounds and higher antioxidant activity than the black stage. In addition the overripened aronia fruits showed the lowest polyphenol contents.
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KEYWORD
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Aronia, ripening stage, composition, antioxidant activity, phenolic compound
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