Variability of characteristic components of aronia

Jitka Šnebergrová, Helena Čížková, Eva Neradová, Bahtinur Kapci, Aleš Rajchl and Michal Voldřich
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Jitka Šnebergrová: Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Helena Čížková: Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Eva Neradová: Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Bahtinur Kapci: Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Aleš Rajchl: Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2014, vol. 32, issue 1, 25-30

Abstract: The variability of characteristic components of aronia (Aronia melanocarpa, black chokeberry) and to evaluate the chemical composition and quality of aronia products in order to complete the already available data and to facilitate authentication of fruit products were estimated. The mean values obtained for the set of aronia fruits were: soluble solids 19.9 °Brix, titratable acidity 9.8 g malic acid/kg, formol number 11.9 ml 0.1M NaOH/100 g, ash 6.7 g/kg, phosphorus 0.34 g/kg, potassium 2.90 g/kg, calcium 0.27 g/kg, magnesium 0.16 g/kg, sucrose 0.10 g/kg, glucose 47.1 g/kg, fructose 37.8 g/kg, sorbitol 66.1 g/kg, malic acid 9.6 g/kg, citric acid 1.0 g/kg, quinic acid 5.0 g/kg, isocitric acid 0.02 g/kg. These values can potentially be a useful tool to determine aronia content in foodstuffs or to determine adulteration of other fruit-based products with aronia. The most promising markers appeared to be the content of sorbitol, quinic acid and characteristic profile of anthocyanins measured by HPLC.

Keywords: Aronia melanocarpa L.; chokeberry; chemical composition; authenticity (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:540-2012-cjfs

DOI: 10.17221/540/2012-CJFS

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