• Food Science and Preservation
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• v.23 no.2
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• pp.180-187
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• 2016

The objective of this study was to investigate the quality characteristics and antioxidant activities of aronia jam prepared with different content of mashed apple. To analyze the quality characteristics pH, texture, color, antioxidant activity, total polyphenol content, and sensory property were investigated. As aronia amounts decreased, the pH of aronia jam level increased from 3.97 to 4.40, while its total acidity decreased from 0.39 to 0.27. In color, the L-, a-, and b- values increased with decreases in aronia contents when compared with 100% aroma jam. Texture evaluation revealed that the hardness, springiness, gumminess, and chewiness of 100% aronia jam were markedly higher than those of the control and other samples (p<0.05). As the aronia content decreased, both the antioxidant activity and total polyphenol content significantly decreased (p<0.05) and the total anthocyanin content gradually decreased. In the sensory evaluation, the jams containing 50% and 70% aronia showed higher values than those of other samples in overall acceptability. Taken together, aronia jam with 30% apple could be the best in order to meet the taste and functional requirements for consumers.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.888-896
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• 2014

The effects of sugar substances (oligosaccharide, xylitol and erythritol) as alternative ingredients to sucrose on the quality characteristics and antioxidant activities of aronia jam were evaluated. The different types of sweeteners did not influence the pH, total acidity and sugar contents of the jam. The sucrose-containing jam showed the highest spreadness, while the oligosaccharide and erythritol-containing jams showed lower spreadness. In the chromaticity determination, the sucrose-containing jam showed the lowest L, a and b values compared with the other sweetener groups. There were no significant differences in the total polyphenols, flavonoids and anthocyanin contents in the jams. The antioxidant activity indicated by the DPPH and ABTS radical scavenging activities was over 70%. Sensory evaluation indicated the xylitol-containing jam to have the best preference in taste, flavor and overall acceptance. These results suggested that xylitol may be a good sugar substance in aronia jam.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.433-439
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• 2017

This study investigates the quality characteristics of sweet persimmon jam added with aronia juice. Sweet persimmon jam was prepared with sweet persimmon, sugar, pectin and various amounts (20, 40, 60, 80%) of aronia juice, and it was assessed for pH, total acidity, color, sensory evaluation and hydrogen donating ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging effects and content of the total polyphenols, respectively. Increasing the amount of aronia juice decreased the pH, whereas the total acidity gradually increased. In addition, with an increased amount of aronia juice, the lightness (L) and yellowness (b) significantly decreased, while redness (a) gradually increased. By increasing the amount of aronia juice, the polyphenol contents, DPPH and ABTS radical scavenging activities were increased. The results of the sensory evaluation showed that the sweet persimmon jam added with 80% aronia juice had the highest overall-acceptability scores. The results suggest enhancing the quality, palatability and acceptability of sweet persimmon jam by adding 60~80% of aronia juice.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.159-166
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• 2020

Melon is a fruit consumed and grown globally because of the sweet taste and pleasant aroma. The purpose of this study was to determine the quality characteristics and antioxidant activities of melon jams added with various fruits such as apple, aronia, blueberry, grape, kiwi, passion fruit, and peach. We determined quality characteristics such as pH, total acidity, antioxidant activity, content of total anthocyanin, polyphenol and tannin, respectively. The 100% melon jam as the control was the highest pH and lowest total acidity, whereas mixed jams with melon and passion fruit showed opposite results. The mixed jams with melon and aronia of the total anthocyanin, the polyphenol contents, tannin, and ABTS radical scavenging activities, were markedly higher than those of the control and other samples (p<0.001), followed by the mixed jams with melon and blueberry. In the taste sensing analysis, mixed jams with melon and passion fruit revealed higher richness and lower aftertaste-bitterness and aftertaste-astringency than the commercial strawberry jam and other samples. Thus, jams mixed with various fruits, in particular, aronia, blueberry, and passion fruit were superior to the 100% melon jam in terms of physiological activity and palatability.

• The Korean Journal of Mycology
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• v.44 no.1
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• pp.68-71
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• 2016

Black chokeberry, Aronia melanocarpa (Michx.) Elliott, is commonly used as a source of jam and jelly in Korea and worldwide. A fungal isolate EML-CCB6 was isolated from the decaying fruit of black chokeberry. Based on the morphological characteristics and rDNA internal transcribed spacer sequence analysis, the isolate was identified as Fusarium tricinctum (Corda) Sacc. This is the first report of post-harvest fruit rot of black chokeberry caused by F. tricinctum in Korea.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.141-146
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• 2022

This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.