Comparative Analysis of Black Chokeberry ( Aronia melanocarpa L.) Fruit, Leaves, and Pomace for Their Phytochemical Composition, Antioxidant Potential, and Polyphenol Bioaccessibility

• Published in: Foods Vol. 13; no. 12; p. 1856
• Main Authors: Saracila, Mihaela, Untea, Arabela Elena, Oancea, Alexandra Gabriela, Varzaru, Iulia, Vlaicu, Petru Alexandru
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 13-06-2024; MDPI
• Subjects: antioxidant potential; Antioxidants; Berries; Bioactive compounds; Bioavailability; black chokeberry; Carbohydrates; Chemical composition; Chlorogenic acid; Comparative analysis; Composition; Dietary fiber; Dietary minerals; Dietary supplements; Digestion; Digestive system; Fatty acids; Flavonoids; Food; Food industry; Food processing; Food sources; Fruits; Functional foods & nutraceuticals; Gastrointestinal tract; in vitro gastrointestinal digestion; Leaves; Phenols; Phytochemicals; Polyphenols; polyphenols bioaccessibility; Proteins; Seeds; Tocopherols; United States > US; Sweden; Germany; antioxidant potential; black chokeberry; phytochemicals; polyphenols bioaccessibility; in vitro gastrointestinal digestion
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13121856

The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry. Phytochemical characterization, antioxidant activity, and the effect of in vitro gastrointestinal digestion on the individual phenolic compounds of fruit, leaves, and pomace of black chokeberry were assessed. Results showed that leaves had a higher content of polyphenols (61.06 mg GAE/g dw), flavonoids (8.47 mg QE/g), and tocopherols (1172.20 mg/kg) than fruit (27.99 mg GAE/g dw polyphenols, 5.23 mg QE/g flavonoids, 38.48 mg/kg tocopherols) and pomace (22.94 mg GAE/g dw polyphenols, 1.89 mg QE/g flavonoids and 157.19 mg/kg tocopherols), with superior in vitro antioxidant activity. Chlorogenic acids were the dominant phenolic compounds in black chokeberry undigested samples (2.713 mg/g in fruit, 17.954 mg/g in leaves, and 1.415 mg/g in pomace) but are poorly absorbed (bioaccessibility index in intestinal phase of 28.84% for fruit, 8.81% for leaves, and 31.90% for pomace). Hydroxybenzoic acids were highly stable in leaves and fruit during simulated digestion and had high bioaccessibility. In conclusion, residues from black chokeberry processing are also valuable sources of bioactive compounds, but the pomace had higher polyphenol bioaccessibility than leaves and might be a promising supplement for the food industry.