Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant composition and activity of aronia leaves at different stages of maturity

아로니아 잎의 성숙도에 따른 항산화 물질 조성 및 항산화 능력

  • Yang, Haejo (Department of Environmental Horticulture, Dankook University) ;
  • Park, Hyunjeong (Department of Environmental Horticulture, Dankook University) ;
  • Yun, Hyeongyeol (Department of Environmental Horticulture, Dankook University) ;
  • Kim, Young-Jun (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Shin, Youngjae (Department of Food Engineering, Dankook University)
  • 양해조 (단국대학교 환경원예학과) ;
  • 박현정 (단국대학교 환경원예학과) ;
  • 윤형열 (단국대학교 환경원예학과) ;
  • 김영준 (서울과학기술대학교 식품공학과) ;
  • 신영재 (단국대학교 식품공학과)
  • Received : 2020.09.24
  • Accepted : 2020.11.13
  • Published : 2021.04.30
Download PDF
⟨ Previous Next ⟩

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.

국내에서 재배한 A. melanocarpa 잎의 성숙도에 따른 이화학적 특성 변화, 항산화 물질 조성 변화 및 항산화 능력과 같은 기능적 특성을 분석하여, 아로니아 잎의 성숙도별 이용 가능성을 확인하였다. A. melanocarpa 3품종의 잎의 폴리페놀, 플라보노이드, 페놀화합물 함량은 성숙이 진행될수록 감소하였고, 항산화물질과 상관관계가 높은 ABTS 라디컬 소거능 및 DPPH 라디컬 소거능 역시 감소하는 경향을 보였다. 현재, 블루베리는 잎과 열매 모두 식품원료로 등록되어 있으나, 아로니아의 경우는 식품의약안전처에서 고시한 식품원료목록 상 열매 부위만 등록되어 있는 실정이다. 아로니아 잎에는 chlorogenic acid와 catechol이 다량 함유되어 있고, 아로니아 잎의 항산화 능력은 기타 베리류와 비교하였을 때, 상당히 높은 수준인 것으로 확인된 바와 같이, 아로니아 잎은 향후 가공 식품 이외에 다양한 분야로의 활용 가능성이 충분할 것으로 판단된다.

Keywords

References

  1. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995) https://doi.org/10.1016/S0023-6438(95)80008-5
  2. Cezarotto VS, Giacomelli SR, Vendruscolo MH, Vestena AS, Cezarotto CS, da Cruz RC, Maurer, LH, Ferreira LM, Emanuelli T, Cruz L. Influence of harvest season and cultivar on the variation of phenolic compounds composition and antioxidant properties in Vaccinium ashei leaves. Molecules 22 (2017)
  3. Chanwitheesuk A, Teerawutgulrag A, Rakariyatham N. Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand. Food Chem. 92: 491-497 (2005) https://doi.org/10.1016/j.foodchem.2004.07.035
  4. Chen H, Zuo Y, Deng Y. Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography. J. Chromatogr. A 913: 387-395 (2001) https://doi.org/10.1016/s0021-9673(00)01030-x
  5. Ehlenfeldt MK, Prior RL. Oxygen radical absorbance capacity (ORAC) and phenolic and anthocyanin concentrations in fruits and leaf tissues of highbush blueberry. J. Agr. Food Chem. 49: 2222-2227 (2001) https://doi.org/10.1021/jf0013656
  6. Ferlemi AV, Lamari FN. Berry Leaves: An alternative source of bio-active natural products of nutritional and medicinal value. Antioxidants 5 (2016)
  7. Floegel A, Kim DO, Chung SJ, Koo SI, Chun OK. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J. Food Compos. Anal. 24: 1043-1048 (2011) https://doi.org/10.1016/j.jfca.2011.01.008
  8. Gawron-Gzella A, Dudek-Makuch M, Matlawska, I. DPPH radical scavenging activity and phenolic compound content in different leaf extracts from selected blackberry species. Acta. Biol. Cracov. Bot. 54: 32-38 (2012)
  9. Joseph SV, Edirisinghe I, Burton-Freeman BM. Fruits: anti-inflammatory effects in humans. J. Agr. Food Chem. 62: 3886-3903 (2014) https://doi.org/10.1021/jf4044056
  10. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agr. Food Chem. 47: 3954-3962 (1999) https://doi.org/10.1021/jf990146l
  11. Lee JE, Kim GS, Park S, Kim YH, Kim MB, Lee WS, Jeong SW, Lee SJ, Jin JS, Shin SC. Determination of chokeberry (Aronia melanocarpa) polyphenol components using liquid chromatography-tandem mass spectrometry: Overall contribution to antioxidant activity. Food Chem. 146: 1-5 (2014) https://doi.org/10.1016/j.foodchem.2013.09.029
  12. Lee WC, Mahmud R, Pillai S, Perumal S, Ismail S. Antioxidant activities of essential oil of Psidium guajava L. leaves. Apcbee. Proc. 2: 86-91 (2012) https://doi.org/10.1016/j.apcbee.2012.06.016
  13. Markwell J, Osterman JC, Mitchell JL. Calibration of the Minolta SPAD-502 leaf chlorophyll meter. Photosynth. Res. 46: 467-472 (1995) https://doi.org/10.1007/BF00032301
  14. Meyers KJ, Watkins CB, Pritts MP, Liu RH. Antioxidant and antiproliferative activities of strawfruits. J. Agr. Food Chem. 51: 6887-6892 (2003) https://doi.org/10.1021/jf034506n
  15. Pandjaitan N, Howard L, Morelock T, Gil M. Antioxidant capacity and phenolic content of spinach as affected by genetics and maturation. J. Agr. Food Chem. 53: 8618-8623 (2005) https://doi.org/10.1021/jf052077i
  16. Pirvu L, Hlevca C, Nicu I, Bubueanu, C. Comparative studies on analytical, antioxidant, and antimicrobial activities of a series of vegetal extracts prepared from eight plant species growing in Romania. JPC-J. Planar. Chromat. 27: 346-356 (2014) https://doi.org/10.1556/JPC.27.2014.5.4
  17. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical. Bio. Med. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  18. Routray W, Orsat V. Variation of phenolic profile and antioxidant activity of North American highbush blueberry leaves with variation of time of harvest and cultivar. Ind. Crop. Prod. 62: 147-155 (2014) https://doi.org/10.1016/j.indcrop.2014.08.020
  19. Shin Y. Correlation between antioxidant concentrations and activities of Yuja (Citrus junos Sieb ex Tanaka) and other citrus fruits. Food Sci. Biotechnol. 21: 1477-1482 (2012) https://doi.org/10.1007/s10068-012-0195-x
  20. Sreelatha S, Padma PR. Antioxidant activity and total phenolic content of Moringa oleifera leaves in two stages of maturity. Plant. Food. Hum. Nutr. 64: 303-311 (2009) https://doi.org/10.1007/s11130-009-0141-0
  21. Teleszko M, Wojdylo A. Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves. J. Funct. Food. 14: 736-746 (2015) https://doi.org/10.1016/j.jff.2015.02.041
  22. Thi ND, Hwang ES. Bioactive compound contents and antioxidant activity in aronia (Aronia melanocarpa) leaves collected at different growth stages. Prev. Nutr. Food Sci.19: 204-212 (2014) https://doi.org/10.3746/pnf.2014.19.3.204
  23. Wang SY, Lin HS. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. J. Agr. Food Chem. 48: 140-146 (2000) https://doi.org/10.1021/jf9908345
  24. Yoo SD, Greer DH, Laing WA, McManus MT. Changes in photosynthetic efficiency and carotenoid composition in leaves of white clover at different developmental stages. Plant. Physiol. Bioch. 41: 887-893 (2003) https://doi.org/10.1016/S0981-9428(03)00138-4