Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Physico-Chemical Analysis and Antioxidant Activities of Korea Aronia melanocarpa

국내산 아로니아의 이화학 분석 및 항산화 활성

  • Choi, Kyeong-Hee (Department of Research Development, Agency for Korea National Food Cluster) ;
  • Oh, Hyun Jeong (Department of Research Development, Agency for Korea National Food Cluster) ;
  • Jeong, Young Jae (Department of Research Development, Agency for Korea National Food Cluster) ;
  • Lim, Eun Jeong (Foodserviece Industry, Hanyang Women's University) ;
  • Han, Jin Soo (Department of Research Development, Agency for Korea National Food Cluster) ;
  • Kim, Ji Hyun (Department of Research Development, Agency for Korea National Food Cluster) ;
  • Kim, Oh Young (Department of Research Development, Agency for Korea National Food Cluster) ;
  • Lee, Hyun-Sun (Department of Research Development, Agency for Korea National Food Cluster)
  • 최경희 (국가식품클러스터 지원센터 연구개발팀) ;
  • 오현정 (국가식품클러스터 지원센터 연구개발팀) ;
  • 정영재 (국가식품클러스터 지원센터 연구개발팀) ;
  • 임은정 (한양여자대학교 외식산업과) ;
  • 한진수 (국가식품클러스터 지원센터 연구개발팀) ;
  • 김지현 (국가식품클러스터 지원센터 연구개발팀) ;
  • 김오영 (국가식품클러스터 지원센터 연구개발팀) ;
  • 이현순 (국가식품클러스터 지원센터 연구개발팀)
  • Received : 2015.04.27
  • Accepted : 2015.06.22
  • Published : 2015.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we examined the effects of cultivation adaptability and product quality of aronia (fruit of Aronia melanocarpa) cultivated in various domestic regions. Extracts of aronia cultivated in various domestic regions and Poland were measured for their total sugar contents, acidities, total polyphenol contents, anthocyanin contents, and antioxidant activities using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Our results showed that aronia extracts from the two countries had similar sugar contents, acidities, and anthocyanin contents. Anthocyanin is an important functional component of Aronia melanocarpa. Extracts of aronia from the two countries contained cyanidin-3-galactoside (65.5~69.1%) as the major anthocyanin compound. Aronia cultivated in C region showed higher polyphenol content (121.5%) than Poland aronia and we measured of antioxidant activities by DPPH ($IC_{50}$) and FRAP assay. Aronia cultivated in C region showed the highest antioxidant activity and polyphenol contents. Cultivation conditions of C region had sufficient sunshine and soil with pH of 6.5. From the above results, Korean aronia had similar activities with Poland aronia, which suggests that it can be a new potential development source and high technological foods.

본 연구에서는 최근 고소득 작물로 급부상 하면서 전국적으로 생산되고 있는 국내산 아로니아의 생육환경 및 품질평가를 통해 국내 아로니아 재배 적합성과 품질의 우수성을 조사해 보았다. 국내 각 지역에서 생산된 5종의 아로니아와 폴란드산 아로니아 추출물의 총당 함량, 산도, 폴리페놀 함량, 안토시아닌 함량 및 항산화 활성을 측정해 보았다. 그 결과 총당 함량, 총산도, 안토시아닌 함량 및 조성은 국내산과 폴란드산이 유사한 것을 알 수 있었다. 안토시아닌은 아로니아의 중요한 기능성 성분으로 국내산 5종과 폴란드산 모두 cyanidin-3-galactoside가 주성분이고 함량은 65.5~69.1% 사이로 유사하였다. 국내 C 지역에서 생산된 아로니아는 폴란드산에 비해 1.2배 높은 폴리페놀 함량을 가지고 있으며, 폴란드산 아로니아의 DPPH 라디칼의 50% 소거활성이 $167.6{\pm}0.3{\mu}g/mL$ 인데 비해 국내 C 지역의 아로니아는 $134.7{\pm}1.9{\mu}g/mL$로 낮은 농도에서 활성이 높게 나타났다. 또한 ferric reducing antioxidant power assay를 이용한 항산화 활성 측정에서도 폴란드산보다 국내 C 지역의 아로니아가 높은 항산화 활성을 보였다. 폴란드산보다 우수한 품질을 가지고 있는 국내 C 지역의 재배환경은 조사대상 중 가장 일조량이 많았으며, 심토 pH 6.5, 토양의 유기물 함량이 가장 높았다. 따라서 국내산 아로니아는 폴란드산과 품질이 유사하거나 조금 더 우수한 것을 알 수 있었으며, 재배 시 일조량 확보 및 토양의 적정 산도 유지를 통해 보다 고품질의 아로니아 생산이 가능할 것으로 예측되었다. 따라서 향후 고도 기술을 통한 국내산 아로니아의 고부가가치 제품 생산 시 우수한 기능성 식품 소재로 활용될 것으로 생각된다.

Keywords

References

  1. Li J, Ding S, Ding X. 2005. Comparison of antioxidant capacities of extracts from five cultivars of Chinese jujube. Process Biochem 40: 3607-3613. https://doi.org/10.1016/j.procbio.2005.03.005
  2. Wang H, Nair MG, Strasburg GM, Chang YC, Booren AM, Gray JI, DeWitt DL. 1999. Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries. J Nat Prod 62: 294-296. https://doi.org/10.1021/np980501m
  3. Wu X, Gu L, Prior RL, McKay S. 2004. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. J Agric Food Chem 52: 7846-7856. https://doi.org/10.1021/jf0486850
  4. Kokotkiewicz A, Jaremicz Z, Luczkiewicz M. 2010. Aroniac plants: a review of traditional use, biological activities, and perspectives for modern medicine. J Med Food 13: 255-269. https://doi.org/10.1089/jmf.2009.0062
  5. Domarew CA, Holt RR, Snitkoff GG. 2002. A study of Russian phytomedicine and commonly used herbal remedies. J Herb Pharmacother 2: 31-48. https://doi.org/10.1080/J157v02n04_04
  6. Hwang ES, Thi ND. 2014. Quality characteristics and antioxidant activities of Cheongpomook added with aronia (Aronia melanocarpa) powder. Korean J Food Cook Sci 30: 161-169. https://doi.org/10.9724/kfcs.2014.30.2.161
  7. Han GL, Li CM, Mazza G, Yang XG. 2005. Effect of anthocyanin rich fruit extract on PGE2 produced by endothelial cells. J Hyg Res 34: 581-584.
  8. Lala G, Malik M, Zhao C, He J, Kwon Y, Giusti MM, Magnuson BA. 2006. Anthocyanin-rich extracts inhibit multiple biomarkers of colon cancer in rats. Nutr Cancer 54:84-93. https://doi.org/10.1207/s15327914nc5401_10
  9. Hwang ES, Ki KN. 2013. Stability of the anthocyanin pigment extracted from aronia (Aronia melancocarpa). Korean J Food Sci Technol 45: 416-421. https://doi.org/10.9721/KJFST.2013.45.4.416
  10. Yun HT, Kim WH, Lee YH, Suh SJ, Kim SJ. 2006. Isoflavone contents of soybean according to different planting dates. Korean J Crop Sci 51: 174-178.
  11. Hong SB, Lee SJ, Kim YH, Hwang YS, Yoon KH, Lee SI, Nam MY, Song LS, Choung MG. 2010. Variation of anthocyanin, and isoflavone contents in Korean black soybeans grown at different latitudinal locations. Korean J Environ Agric 29: 129-137. https://doi.org/10.5338/KJEA.2010.29.2.129
  12. Kang HM, Choi IL, Kim IS. 2008. Effect of cultural regions or methods on postharvest physiological characteristics and qualities of paprika fruits. J of Bio-Environmental Control 17: 325-329.
  13. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Anal Chem 28: 350-356. https://doi.org/10.1021/ac60111a017
  14. Lee J, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int 88: 1269-1278.
  15. Appel HM, Govenor HL, D'Ascenzo M, Siska E, Schultz JC. 2001. Limitations of Folin assays of foliar phenolics in ecological studies. J Chem Ecol 27: 761-778. https://doi.org/10.1023/A:1010306103643
  16. Maksimovic Z, Malencic D, Kovacevic N. 2005. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresour Technol 96: 873-877. https://doi.org/10.1016/j.biortech.2004.09.006
  17. Wang KJ, Zhang YJ, Yang CR. 2005. Antioxidant phenolic compounds from rhizomes of Polygonum paleaceum. J Ethnopharmacol 96: 483-487. https://doi.org/10.1016/j.jep.2004.09.036
  18. Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239: 70-76. https://doi.org/10.1006/abio.1996.0292
  19. Son JH, Choung MG, Choi HJ, Jang UB, Son GM, Byun MW, Choi C. 2001. Physiological effect of Korean black soybean pigment. Korean J Food Sci Technol 33: 764-768.
  20. Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. 2006. Components and their antioxidative activities of methanol extracts from sarcocarp and seed of Zyzypus jujuba var. inermis rehder. Korean J Food Sci Technol 38: 128-134.
  21. Kang MH, Cho CS, Kim ZS, Chung HK, Min KS, Park CG, Park HW. 2002. Antioxidative activities of ethanol extract prepared from leaves, seed, branch and aerial part of Crotalaria sessiflora L. Korean J Food Sci Technol 34: 1098-1102.
  22. Lee SY, Shin YJ, Park JH, Kim SM, Park CS. 2008. An analysis of the Gyungokgo's ingredients and a comparison study on anti-oxidation effects according to the kinds of extract. Kor J Herbology 23: 123-136.
  23. Chung HJ. 2014. Comparison of total polyphenols, total flavonoids, and biological activities of black chokeberry and blueberry cultivated in Korea. J Korean Soc Food Sci Nutr 43: 1349-1356. https://doi.org/10.3746/jkfn.2014.43.9.1349
  24. Hwang SJ, Yoon WB, Lee OH, Cha SJ, Kim JD. 2014. Radical-scavenging-linked antioxidant activities of extracts from black chokeberry and blueberry cultivated in Korea. Food Chem 146: 71-77. https://doi.org/10.1016/j.foodchem.2013.09.035
  25. Teixeira J, Gaspar A, Garrido EM, Garrido J, Borges F. 2013. Hydroxycinnamic acid antioxidants: An electrochemical overview. BioMed Res Int 1: 1-11.
  26. Oszmianski J, Wojdylo A. 2005. Aronia melanocarpa phenolics and their antioxidant activity. Eur Food Res Technol 221: 809-813. https://doi.org/10.1007/s00217-005-0002-5
  27. Lim JD, Cha H, Choung M, Choi R, Choi D, Youn AR. 2014. Antioxidant activities of acidic ethanol extract and the anthocyanin rich fraction from Aronia melanocarpa. Korean J Food Cook Sci 30: 573-578. https://doi.org/10.9724/kfcs.2014.30.5.573
  28. Ku KM, Kim SK, Kang YH. 2009. Antioxidant activity and functional components of corn silk (Zea mays L.). Korean J Plant Res 22: 323-329.
  29. Slimestad R, Torskangerpoll K, Nateland HS, Johannessen T, Giske NH. 2015. Flavonoids from black chokeberries, Aronia melanocarpa. J Food Compos Anal 18: 61-68.
  30. Jakobek L, Drenjancevic M, Jukic V, Seruga M. 2012. Phenolic acids, flavonols, anthocyanins and antiradical activity of "Nero", "Viking", "Galicianka" and wild chokeberries. Sci Hortic 147: 56-63. https://doi.org/10.1016/j.scienta.2012.09.006
  31. Denev PN, Kratchanov CG, Ciz M, Lojek A, Kratchanova MG. 2012. Bioavailability and antioxidant activity of black chokeberry (Aronia melanocarpa) polyphenols: in vitro and in vivo evidences and possible mechanisms of action: A review. Compr Rev Food Sci Food Saf 11: 471-489. https://doi.org/10.1111/j.1541-4337.2012.00198.x
  32. Lee JS, Son BY, Kim JT, Ku JH, Han OK, Baek SB, Moon JK, Hwang JJ, Kwon YU. 2012. Change of total anthocyanin contents and antioxidant activities of purple waxy corn (Zea mays L.) inbred lines and hybrids during grain filling. Kor J Breed Sci 44: 290-300.
  33. Lee SH, Kim SK, Hong EY, Chun SH, Son IC, Kim DI. 2014. Effect of harvest time on the several phenolic compounds and fruit quality of grape cultivars. Korean J Plant Res 27: 119-124. https://doi.org/10.7732/kjpr.2014.27.2.119
  34. Spayd SE, Tarara JM, Mee DL, Ferguson JC. 2002. Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. Am J Enol Vitic 53:171-182.
  35. Djuric M, Brkovic D, Milosevic D, Pavlovic M, Curcic S. 2015. Chemical characterization of the fruit of black chokeberry grown on different types of soil. REV CHIM (Bucharest) 66: 178-781.
  36. Park EJ. 2014. Quality characteristics of sulgidduk added with aronia (Aronia melanocarpa) power. J East Asian Soc Dietary Life 25: 646-653.

Cited by

  1. Nutritional Compositions and Physicochemical Properties of Two Domestic Aronia (A. melanocarpa) Varieties vol.29, pp.2, 2016, https://doi.org/10.9799/ksfan.2016.29.2.283
  2. Effects of Different Ripening Stage and Varieties on Quality Characteristics and Antioxidant Activity of Aronia (Aronia Melaocarpa) vol.22, pp.4, 2018, https://doi.org/10.13050/foodengprog.2018.22.4.374
  3. The quality characteristics of aronia by cultivation region vol.25, pp.7, 2018, https://doi.org/10.11002/kjfp.2018.25.7.804
  4. 국내외 시판 농산물 중간소재의 총페놀, 총플라보노이드, 총안토시아닌 함량 및 항산화 활성 vol.44, pp.3, 2016, https://doi.org/10.4014/mbl.1606.06003
  5. Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향 vol.24, pp.1, 2017, https://doi.org/10.11002/kjfp.2017.24.1.68
  6. Antioxidant and Anti-inflammatory Activities in Freeze-dried and Hot Air-dried Aronia (Aronia melanocarpa) Extracts vol.22, pp.4, 2018, https://doi.org/10.13050/foodengprog.2018.22.4.315
  7. Optimization of Cyanidin-3-O-galactoside Production from Aronia melanocarpa Elliot from Nonthermal Ultrasonic Extraction Process by Response Surface Methodology vol.9, pp.6, 2019, https://doi.org/10.3390/app9061203
  8. Quality Characteristics of Aronia Vinegar Imparted by Varying Concentrations of Seed Vinegar vol.50, pp.5, 2021, https://doi.org/10.3746/jkfn.2021.50.5.522
  9. Study on the Quality Characteristics of Aronia Cheong Prepared with Different Sugars vol.31, pp.4, 2015, https://doi.org/10.17495/easdl.2021.8.31.4.226