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한국식품과학회지
→ 한국식품과학회지2020 ; 52(3): 226-236
Main constituents and bioactivities of different parts of aronia (Aronia melanocarpa)
아로니아 부위별 주요 성분 정량 및 생리활성 평가
Sung Woong Gim1, Kyu Seo Chae1, Su Jung Lee1, Ki Deok Kim2, Jae-Hak Moon3, and Ji Wung Kwon1,*
1Berry&Biofood Research Institute 2Gochang County Agro-Fisheries & Food Department 3Department of Food Science and Technology, Chonnam National University
김성웅1·채규서1·이수정1·김기덕2·문제학3·권지웅1,*
1베리&바이오식품연구소, 2고창군청 농어촌식품과, 3전남대학교 농업생명과학대학 식품공학과
ABSTRACT
This study was designed to evaluate the biological activities and main constituents of different parts (fruit, leaf, and stem) of aronia (Aronia melanocarpa). The total phenolic and flavonoidcontents, DPPH and ABTS+ radical-scavenging activity, reducing power, and ferric reducing/antioxidant power were observed to follow the order of: leaves > stems > fruits, regardless of extraction solvents. The inhibitory activity against lipopolysaccharide-induced NO production in Raw 264.7 cells was significantly higher in the aronialeaf extract-treated group than in the groups treated with stem and fruit extracts. The ultra-performance liquid chromatography (UPLC) analysis was mainly composed of routine. In addition, the highest content level was measured in the case of the catechinmemberepigallocatechin witha higher value than that found in green tea. Theresults of this studyprovide useful information for understanding the chemical constituents and biological activities of aroniafruits and byproducts.
KEYWORD
aronia, antioxidant activities, phenolic compounds, different parts
한국식품과학회지 2020 Jun; 52(3): 226 - 236
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