Comparison of the Antioxidant Activities and Nitrite Scavenging Activity of Black Chokeberry (Aronia melanocarpa) Extracts

블랙 초크베리 추출물의 항산화 활성 및 아질산염 소거 활성

  • Jin, Dong-Hyeok (Department of Food Science and Technology, Pusan National University) ;
  • Shin, Ji-Moon (Natural Resources and Science, Pusan National University) ;
  • Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University) ;
  • Lee, Young-Geun (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Dong-Seob (Department of Food Science and Technology, Pusan National University) ;
  • Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University) ;
  • Jang, Seong-Ho (Department of Bio-Environmental Energy, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
  • 진동혁 (부산대학교 식품공학과) ;
  • 신지문 (부산대학교 생명자원과학대학) ;
  • 성종환 (부산대학교 식품공학과) ;
  • 이영근 (부산대학교 식품공학과) ;
  • 김동섭 (부산대학교 식품공학과) ;
  • 정헌식 (부산대학교 식품공학과) ;
  • 장성호 (부산대학교 바이오환경에너지학과) ;
  • 김한수 (부산대학교 식품공학과)
  • Received : 2016.03.04
  • Accepted : 2016.03.30
  • Published : 2016.04.30


The purpose of this study was to measure the antioxidant activity and bioactivity of black chokeberry (Aronia melanocarpa). The black chokeberry was known to contain many physiologically active substance, such as ascorbic acid, anthocyanin, quercetin. We extracted black chokeberry powder from four solvents such as chloroform:methanol(CM, 2:1, v/v), distilled water (DW), 70% ethanol, 70% methanol. After that, we determined anthocyanin, total phenol, flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power and Nitrite scavenging activity of black chokeberry extracts and as results of comparing each extract. respectively. From the above results shows that antioxidant activity and bioactivity of black chokeberry extracts was the highest in 70% methanol (p<0.05). The results suggest that black chokeberry can be used as nutraceutical foods and natural antioxidant.


Supported by : 부산대학교


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