Food Chemistry 2015-11-15

Harvest date affects aronia juice polyphenols, sugars, and antioxidant activity, but not anthocyanin stability.

Bradley W Bolling, Rod Taheri, Ruisong Pei, Sarah Kranz, Mo Yu, Shelley N Durocher, Mark H Brand

Index: Food Chem. 187 , 189-96, (2015)

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Abstract

The goal of this work was to characterize how the date of harvest of 'Viking' aronia berry impacts juice pigmentation, sugars, and antioxidant activity. Aronia juice anthocyanins doubled at the fifth week of the harvest, and then decreased. Juice hydroxycinnamic acids decreased 33% from the first week, while proanthocyanidins increased 64%. Juice fructose and glucose plateaued at the fourth week, but sorbitol increased 40% to the seventh harvest week. Aronia juice pigment density increased due to anthocyanin concentration, and polyphenol copigmentation did not significantly affect juice pigmentation. Anthocyanin stability at pH 4.5 was similar between weeks. However, addition of quercetin, sorbitol, and chlorogenic acid to aronia anthocyanins inhibited pH-induced loss of color. Sorbitol and citric acid may be partially responsible for weekly variation in antioxidant activity, as addition of these agents inhibited DPPH scavenging 13-30%. Thus, aronia polyphenol and non-polyphenol components contribute to its colorant and antioxidant functionality. Copyright © 2015 Elsevier Ltd. All rights reserved.