Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry ( Aronia melanocarpa L.) powder

2020 ◽  
Author(s):  
Marko Petković ◽  
Vladimir Filipović ◽  
Jelena Filipović ◽  
Igor Đurović ◽  
Nemanja Miletić ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Wheat Bread ◽  
Aronia Melanocarpa ◽  
Black Chokeberry

scholarly journals Variations in Triterpenoid Deposition in Cuticular Waxes during Development and Maturation of Selected Fruits of Rosaceae Family

2020 ◽  
Vol 21 (24) ◽  
pp. 9762
Author(s):  
Soyol Dashbaldan ◽  
Cezary Pączkowski ◽  
Anna Szakiel
Keyword(s):  
Metabolic Pathways ◽  
Cuticular Waxes ◽  
Rosa Rugosa ◽  
Phenological Stages ◽  
Aronia Melanocarpa ◽  
Fruit Samples ◽  
Black Chokeberry ◽  
Rosaceae Family ◽  
Fruit Surface

The process of fruit ripening involves many chemical changes occurring not only in the mesocarp but also in the epicarp, including changes in the triterpenoid content of fruit cuticular waxes that can modify the susceptibility to pathogens and mechanical properties of the fruit surface. The aim of the study was the determination of the ripening-related changes in the triterpenoid content of fruit cuticular waxes of three plant species from the Rosaceae family, including rugosa rose (Rosa rugosa), black chokeberry (Aronia melanocarpa var. “Galicjanka”) and apple (Malus domestica var. “Antonovka”). The triterpenoid and steroid content in chloroform-soluble cuticular waxes was determined by a GC-MS/FID method at four different phenological stages. The profile of identified compounds was rather similar in selected fruit samples with triterpenoids with ursane-, oleanane- and lupane-type carbon skeletons, prevalence of ursolic acid and the composition of steroids. Increasing accumulation of triterpenoids and steroids, as well as the progressive enrichment of the composition of these compounds in cuticular wax during fruit development, was observed. The changes in triterpenoid content resulted from modifications of metabolic pathways, particularly hydroxylation and esterification, that can alter interactions with complementary functional groups of aliphatic constituents and lead to important changes in fruit surface quality.

scholarly journals First Report of Leaf Spot Caused by Alternaria tenuissima on Black Chokeberry (Aronia melanocarpa) in Korea

Mycobiology ◽  
2016 ◽  
Vol 44 (3) ◽  
pp. 187-190 ◽  
Author(s):  
Jung-In Wee ◽  
Jong-Han Park ◽  
Chang-Gi Back ◽  
Young-Hyun You ◽  
Taehyun Chang
Keyword(s):  
Leaf Spot ◽  
Alternaria Tenuissima ◽  
First Report ◽  
Aronia Melanocarpa ◽  
Black Chokeberry

scholarly journals Aronia melanocarpa Fruit and Leaves Hot-Assisted Ethanolic Extracts Antioxidant Activity

Proceedings ◽  
2020 ◽  
Vol 57 (1) ◽  
pp. 57
Author(s):  
Andrei Munteanu ◽  
Alin Enache ◽  
Georgeta Neagu ◽  
Corina Bubueanu ◽  
Alice Grigore ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quinic Acid ◽  
Antioxidant Compounds ◽  
Total Phenols ◽  
Aronia Melanocarpa ◽  
Fresh Material ◽  
Ethanolic Extracts ◽  
Black Chokeberry ◽  
Caffeoyl Quinic Acid

Aronia melanocarpa L. fruit (common black chokeberry) is one of the most abundant sources of antioxidant compounds in the plant world, superior to all edible fruits; chokeberry fruits contain up to 100 g total phenols per kg fresh material, predominantly (−)epicatechin, cyanidin-3-glycosides and procyanidins (60%), added to quercetin and caffeoyl quinic acid derivates.

scholarly journals Fruits of Black Chokeberry Aronia melanocarpa in the Prevention of Chronic Diseases

Molecules ◽  
2017 ◽  
Vol 22 (6) ◽  
pp. 944 ◽  
Author(s):  
Tunde Jurikova ◽  
Jiri Mlcek ◽  
Sona Skrovankova ◽  
Daniela Sumczynski ◽  
Jiri Sochor ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Aronia Melanocarpa ◽  
Black Chokeberry

scholarly journals Effect of food products on endogenous generation of n−nitrosamines in rats

1997 ◽  
Vol 78 (2) ◽  
pp. 335-345 ◽  
Author(s):  
V. K. Atanasova-Goranova ◽  
P. I. Dimova ◽  
G. T. Pevicharova
Keyword(s):  
White Male ◽  
Food Products ◽  
Inhibitory Effect ◽  
Male Rats ◽  
Aronia Melanocarpa ◽  
Tomato Paste ◽  
Wistar Strain ◽  
Effect Of Food ◽  
Black Chokeberry ◽  
Β Carotene

An experiment was conducted to study the efficacy of two tomato pastes and aronia nectar (fruit juice + pulp from the black chokeberry, Aronia melanocarpa Elliot) as inhibitors of nitrosamine production in cancer prophylaxis programmes. White male rats of the Wistar strain were employed in an acute trial. Aminopyrin + sodium nitrite (APSN) were used as precursors for generation of endogenous nitrosamine. The animals were allocated to different dietary groups and fed by intubation with APSN or APSN + food products. Introduction of tomato paste (TP), high-β-carotene tomato paste (HCTP) and aronia nectar (AN) as inhibitors of n−nitrosamine formation exerted a positive effect on blood and liver variables which was demonstrated by decreased concentrations of glutamic-oxaloacetic transaminase (EC 2.6.1.1), glutamic-pyruvic transaminase (EC 2.6.1.2) and uric acid in serum and lipid content in hepatocytes. Animals treated with APSN developed dystrophic changes in liver such as centrolobular necrosis, intense exangia, and enlarged cells with two, often large, pyknotic nuclei, while the structure of livers of rats fed with TP, HCTP or AN was well protected and almost normal. TP had a particularly beneficial effect on serum total protein and albumin concentrations as had AN on the urea value. The inhibitory effect of th food products used is explained by their chemical nature including pH, ascorbic index (ascorbate:nitrate), lycopene and β-carotene contents.

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