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Claim · model-written summary
Fresh chokeberry fruits had 22.8% soluble solids.
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PhotiniaVerbatim
e0“The chokeberry is a plant with interesting biological potential”
e1“Fresh chokeberry fruits were high in soluble solids (22.8%)”
Title
PROCESS CHANGES IN POLYPHENOLIC SUBSTANCES AFTER PROCESSING ARONIA INTO VARIOUS FOOD PRODUCTS
Andrea Mendelova; Ľubomír Mendel; Miriam Solgajová; et al. Journal of Microbiology Biotechnology and Food Sciences 2025. doi:10.55251/jmbfs.12131
Other claims from this paper (15)
- Observation Chokeberry fruits had a total polyphenol content of 6.89 g GAE/100 g DM.
- Observation Anthocyanin dyes made up almost 45% of the total polyphenols of chokeberry fruits.
- Observation Anthocyanin dyes averaged 3.05 g CGE/100 g DM in chokeberry fruits.
- Observation Chokeberry fruits were mainly composed of carbohydrates, 19.71 g/100 g.
- Observation The average glucose content of chokeberry fruit was 5.85 g/100 g FW.
- Observation The average fructose content of chokeberry fruit was 4.89 g/100 g FW.
- Observation The average total organic acid content of chokeberry fruit was 1.02 g/100 g FW.
- Intervention effect Total polyphenol and anthocyanin contents decreased in the prepared chokeberry products due to processing and heat treatment.
- Observation Total polyphenol content in the prepared chokeberry products ranged from 3.32 to 5.53 g GAE/100 g DM.
- Observation Total anthocyanin content in the prepared chokeberry products ranged from 1.14 to 2.40 g CGE/100 g DM.
- Observation Total polyphenol content was highest in pasteurized chokeberry juice (significant).
- Observation Total polyphenol content was lowest in roasted chokeberry tea (significant).
- Observation Total anthocyanin content was highest in pasteurized chokeberry juice and chokeberry puree (significant).
- Observation Total anthocyanin content was lowest in roasted chokeberry tea (significant).
- Recommendation Chokeberry is a raw material suitable for value-added foods (authors' recommendation).