Abstract: | Today, the interest in the application of natural phytonutrients in various types of foods products is extremely high. Unconventional sources of biologically active substances are being sought to be used in the prevention of various chronic diseases. With a view to their future application in food products, the aim of this study is a comparative analysis of the chemical composition of fruits of two species of Aronia - Aronia melanocarpa (Michx) Elliott (black) and Aronia arbutifolia (L.) Pers (red), grown in two regions of the country. Some physical parameters (width, length, weight) and chemical composition (fat content, pectin, tannins, total polyphenols, ascorbic acid, fibers, glucose and reducing sugars, and mineral composition) were determined for the berries. The antioxidant activity was also determined by two methods - DPPH and FRAP. The data indicates that red Aronia berries are larger in size and have a higher weight (1.92 g). In them, the content of fibers (53.20 %), tannins (0.90 %), fat (0.90 %), ascorbic acid (124 g/100 g) and total polyphenols (4269.40 mg GAEkg-1) is higher compared to black chokeberry fruits. However, they contain more pectin (3.50 gkg-1) and sugars (7.50 g/100 g. Black Aronia berries have higher antioxidant activity - DPPH 289.5 µmol TE/100 g and FRAP 152.3 mM TE g-1. The fruits of both Aronia species are a suitable source for obtaining biologically active substances and phytonutrients for use in various food products. |
