Comparison of the Physicochemical Properties and Antioxidant Activities of Aronia Fruit and Its Products
DOI:
https://doi.org/10.24925/turjaf.v13i12.4130-4135.8272Keywords:
Aronia, Freeze Drying , Phenolic Compounds , Functional Foods , Antioxidant ActivityAbstract
In this study, it was aimed to comparatively evaluate the total dry matter (TDM), pH, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH, FRAP, CUPRAC) of aronia fruit and its products obtained from a local company. Analysis of variance revealed statistically significant differences among the products for all parameters (p < 0.05). The highest TDM (91.42%) was observed in freeze-dried aronia, while the lowest TDM (0.80%) was found in aronia vinegar. pH values ranged from 3.44 in aronia jam to 4.43 in aronia concentrate. Freeze-dried aronia exhibited the highest total phenolic (1403.26 mg GAE/100 g) and total flavonoid (1311.66 mg QE/100 g) contents, whereas the lowest total phenolic content was measured in aronia vinegar (198.07 mg GAE/100 g). Antioxidant capacity analyses (DPPH, FRAP, CUPRAC) demonstrated that freeze-dried samples had superior activity, while aronia vinegar showed the lowest activity. These findings indicate that freeze-drying is the most effective method for preserving bioactive compounds and enhancing antioxidant potential. In conclusion, products produced using this method can be considered functional foods with significant nutritional value.
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