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Variability of characteristic components of aronia

Author

Listed:
  • Jitka ŠNEBERGROVÁ

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Helena ČÍŽKOVÁ

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Eva NERADOVÁ

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Bahtinur KAPCI

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Aleš RAJCHL

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, Faculty of Food and Bichochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Michal VOLDŘICH

Abstract

The variability of characteristic components of aronia (Aronia melanocarpa, black chokeberry) and to evaluate the chemical composition and quality of aronia products in order to complete the already available data and to facilitate authentication of fruit products were estimated. The mean values obtained for the set of aronia fruits were: soluble solids 19.9 °Brix, titratable acidity 9.8 g malic acid/kg, formol number 11.9 ml 0.1M NaOH/100 g, ash 6.7 g/kg, phosphorus 0.34 g/kg, potassium 2.90 g/kg, calcium 0.27 g/kg, magnesium 0.16 g/kg, sucrose 0.10 g/kg, glucose 47.1 g/kg, fructose 37.8 g/kg, sorbitol 66.1 g/kg, malic acid 9.6 g/kg, citric acid 1.0 g/kg, quinic acid 5.0 g/kg, isocitric acid 0.02 g/kg. These values can potentially be a useful tool to determine aronia content in foodstuffs or to determine adulteration of other fruit-based products with aronia. The most promising markers appeared to be the content of sorbitol, quinic acid and characteristic profile of anthocyanins measured by HPLC.

Suggested Citation

  • Jitka ŠNEBERGROVÁ & Helena ČÍŽKOVÁ & Eva NERADOVÁ & Bahtinur KAPCI & Aleš RAJCHL & Michal VOLDŘICH, 2014. "Variability of characteristic components of aronia," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(1), pages 25-30.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:540-2012-cjfs
    DOI: 10.17221/540/2012-CJFS
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