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Molecules 2017, 22(7), 1161; doi:10.3390/molecules22071161

Effect of UV-C Radiation, Ultra-Sonication Electromagnetic Field and Microwaves on Changes in Polyphenolic Compounds in Chokeberry (Aronia melanocarpa)

1
Department of Food Technology and Human Nutrition, Faculty of Biology and Agriculture, Rzeszów University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
2
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Science, 37, Chełmońskiego Street, 51-630 Wrocław, Poland
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editor: Thomas J. Schmidt
Received: 29 May 2017 / Accepted: 10 July 2017 / Published: 12 July 2017
(This article belongs to the Section Natural Products)
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Abstract

Chokeberry fruits are highly valued for their high content of polyphenolic compounds. The use of such abiotic stress factors as UV-C radiation, an electromagnetic field, microwave radiation, and ultrasound, at different operation times, caused differentiation in the contents of anthocyanins, phenolic acids, flavonols, and flavan-3-ols. Samples were analyzed for contents of polyphenolics with ultra-performance liquid chromatography and photodiode detector-quadrupole/time-of-flight mass spectrometry (UPLC-PDA-MS/MS). The analysis showed that after exposure to abiotic stress factors, the concentration of anthocyanins ranged from 3587 to 6316 mg/100 g dry matter (dm) that constituted, on average, 67.6% of all identified polyphenolic compounds. The second investigated group included phenolic acids with the contents ranging between 1480 and 2444 mg/100 g dm (26.5%); then flavonols within the range of 133 to 243 mg/100 g dm (3.7%), and finally flavan-3-ols fluctuated between 191 and 369 mg/100 g dm (2.2%). The use of abiotic stress factors such as UV-C radiation, microwaves and ultrasound field, in most cases contributed to an increase in the content of the particular polyphenolic compounds in black chokeberry. Under the influence of these factors, increases were observed: in anthocyanin content, of 22%; in phenolic acids, of 20%; in flavonols, of 43%; and in flavan-3-ols, of 30%. Only the use of the electromagnetic field caused a decrease in the content of the examined polyphenolic compounds. View Full-Text
Keywords: chokeberry; abiotic stress; UV-C radiation; electromagnetic field; microwave radiation; ultrasound; UPLC-PDA-MS/MS; polyphenolic compounds; antioxidant activity chokeberry; abiotic stress; UV-C radiation; electromagnetic field; microwave radiation; ultrasound; UPLC-PDA-MS/MS; polyphenolic compounds; antioxidant activity
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MDPI and ACS Style

Cebulak, T.; Oszmiański, J.; Kapusta, I.; Lachowicz, S. Effect of UV-C Radiation, Ultra-Sonication Electromagnetic Field and Microwaves on Changes in Polyphenolic Compounds in Chokeberry (Aronia melanocarpa). Molecules 2017, 22, 1161.

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