The black chokeberry (Aronia melanocarpa) has attracted scientific interest due to dark purple pigmentation that arises from dense contents of phenolic phytochemicals, especially anthocyanins.

Total anthocyanin content in chokeberries is 1480 mg per 100 g of fresh berries, and proanthocyanidin concentration is 664 mg per 100 g (Wu et al. 2004, 2006). The plant produces these pigments mainly in the skin of the berries to protect the pulp and seeds from constant exposure to ultraviolet radiation.

Anthocyanins not only contribute toward chokeberry’s astringent property (that would deter pests and infections) but also give Aronia melanocarpa extraordinary antioxidant strength that combats oxidative stress in the fruit during photosynthesis.

A test tube measurement of antioxidant strength, the oxygen radical absorbance capacity or ORAC, demonstrates chokeberry with one of the highest values yet recorded — 16,062 micromoles of Trolox Eq. per 100 g.

Analysis of anthocyanins in chokeberries has identified the following individual chemicals cyanidin-3-galactoside, epicatechin, caffeic acid, quercetin, delphinidin, petunidin, pelargonidin, peonidin and malvidin. All these are members of the flavonoid category of antioxidant phenolics.

Posted: 02|10|09 at 2:36 pm. Filed under: News.