HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

한국식품과학회지
→ 한국식품과학회지2021 ; 53(2): 133-138
Antioxidant composition and activity of aronia leaves at different stages of maturity
아로니아 잎의 성숙도에 따른 항산화 물질 조성 및 항산화 능력
Haejo Yang1, Hyunjeong Park1, Hyeongyeol Yun1, Young-Jun Kim2, and Youngjae Shin3,*
1Department of Environmental Horticulture, Dankook University 2Department of Food Science and Technology, Seoul National University of Science and Technology 3Department of Food Engineering, Dankook University
양해조1 · 박현정1 · 윤형열1 · 김영준2 · 신영재3,*
1단국대학교 환경원예학과, 2서울과학기술대학교 식품공학과, 3단국대학교 식품공학과
ABSTRACT
In this study, the leaves of aronia (Aronia melanocarpa) across different stages of maturity were collected and their chlorophyll content, antioxidant content, and activity were analyzed. The leaves of the selected aronia cultivars (‘Viking’, ‘McKenzie’, and ‘Kingstar K1’) were harvested in June (young-stage leaf) and in August (old-stage leaf). The antioxidant content and activity of all three aronia cultivar leaves were significantly higher in the young-stage leaves than in the old-stage leaves. The main polyphenols in aronia leaves were catechol and chlorogenic acid, which tended to decrease as maturation progressed. As a result, the young-stage aronia leaves contained more abundant flavonoids, phenolic compounds, and polyphenols with higher antioxidant activity than those in the old-stage leaves. Overall, our findings indicate that aronia leaves contain potential bioactive compounds that could be used to develop functional food ingredients.
KEYWORD
aronia leaf, flavonoid, polyphenol, antioxidant activity, harvest maturity
한국식품과학회지 2021 Apr; 53(2): 133 - 138
PDF
List