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Open AccessArticle

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

1
Department of Environmental Horticulture, Dankook University, Cheonan, Chungnam 31116, Korea
2
Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea
3
Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Korea
*
Authors to whom correspondence should be addressed.
Foods 2019, 8(12), 598; https://doi.org/10.3390/foods8120598
Received: 17 October 2019 / Revised: 16 November 2019 / Accepted: 19 November 2019 / Published: 20 November 2019
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: aronia grown in Korea; antioxidant compounds; catechol; chlorogenic acid; anthocyanin; antioxidant activity aronia grown in Korea; antioxidant compounds; catechol; chlorogenic acid; anthocyanin; antioxidant activity
MDPI and ACS Style

Yang, H.; Kim, Y.-J.; Shin, Y. Influence of Ripening Stage and Cultivar on Physicochemical Properties and Antioxidant Compositions of Aronia Grown in South Korea. Foods 2019, 8, 598.

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