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Effects of Different Factors on Concentration of Functional Components of Aronia and Saskatoon Berries

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Abstract

Effects of different factors on the content of phenolics, anthocyanins, antioxidants and colour parameters in two varieties of Aronia and three varieties of Saskatoon berries were evaluated. The berries were extracted by dynamic solvent extraction using three different solvents (water, 50% ethanol (v/v) and dimethyl sulfoxide) and subsequently analysed by ultraviolet visible near infrared spectroscopy and electron paramagnetic resonance followed by chemometric analysis. The results obtained show that, dimethyl sulfoxide was the most appropriate for berries functional components isolation, and among the studied berries, Aronia exhibited the highest contents of phenolics. Besides that, varieties of Aronia melanocarpa Viking and of Amelanchier lamarckii Ballerina were selected as the cultivars with high contents of functional components. Satisfactory differentiation of berries was achieved according to extraction solvent, fruit type, variety and production years. The results obtained reveal that, phytochemical composition of Aronia and Saskatoon berries may vary depending on genotypic factors, climate, growing conditions as well as on extraction method used for their assessment. Sample processing, genotypic and seasonal factors had significant effect on the concentration of naturally occurring compounds in berries.

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Abbreviations

ANOVA:

Analysis of variance

CDA:

Canonical discriminant analysis

EPR:

Electron paramagnetic resonance spectrometer/spectrometry

FRAP:

Ferric reducing antioxidant power

PCA:

Principal component analysis

TAA:

Total antioxidant activity

TAC:

Total anthocyanin content

TPC:

Total phenolic compounds content

UV-VIS-NIR:

Ultra violet visible near infrared spectrophotometer/spectrometry

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Acknowledgements

This publication is the result of the projects “Quality and authenticity of fruit juices - study of relationships between the origin of feedstock, processing technology and quality of fruit juices” supported by the SRDA under the contract no. APVV-15-0023 and “Improvement of nutritional and sensorial parameters of fruity and vegetable drinks via an inert gases application “ITMS 26220220175, supported by the OP R&I funded by the ERDF. We would like to acknowledge the financial support from Grant no. 19-00742S supported by GACR and from the CAS Institutional Research Plan RVO:68081715. Botanists from Faculty of Horticulture, Mendel University of Agriculture and Forestry in Brno are acknowledged for samples provision.

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Authors and Affiliations

  1. Department of Fluid Phase Separations, Institute of Analytical Chemistry of the Czech Academy of Sciences, Veveri 967/97, 602 00, Brno, Czech Republic

    Lenka Burdejova

  2. Department of Chemistry and Food Analysis, Food Research Institute, National Agricultural and Food Centre, Priemyselna 4, P. O. Box 25, 824 75, Bratislava, Slovakia

    Blanka Tobolkova & Martin Polovka

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  1. Lenka Burdejova
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Correspondence to Lenka Burdejova.

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Burdejova, L., Tobolkova, B. & Polovka, M. Effects of Different Factors on Concentration of Functional Components of Aronia and Saskatoon Berries. Plant Foods Hum Nutr 75, 83–88 (2020). https://doi.org/10.1007/s11130-019-00780-4

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