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http://dx.doi.org/10.9724/kfcs.2014.30.5.573

Antioxidant Activities of Acidic Ethanol Extract and the Anthocyanin Rich Fraction from Aronia melanocarpa  

Lim, Jung-Dae (Department of Herbal Medicine Resource, Kangwon National University)
Cha, Hwan-Soo (Korea Food Research Institute)
Choung, Myoung-Gun (Department of Herbal Medicine Resource, Kangwon National University)
Choi, Ri-Na (Department of Herbal Medicine Resource, Kangwon National University)
Choi, Duck-Joo (Department of Korean Master Work and Culinary Arts, JEI College)
Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, JEI College)
Publication Information
Korean journal of food and cookery science / v.30, no.5, 2014 , pp. 573-578 More about this Journal
Abstract
The objective of this study was to investigate the antioxidant activities and anthocyanin profiles in the anthocyanin rich fraction (ARFAM) of Aronia melanocarpa, which are considered functional substances and are available as food coloring agents in Korea. Anthocyanins were identified by reversed-phase C18 column chromatography and HPLC-DAD-ESI/MS analysis. The antioxidative activity of the acidic ethanol extract (AME) and the anthocyanin-rich fraction (ARFAM) was determined by scavenging of the diphenylpicrylhydrazyl (DPPH) radical, the hydroxy radical, and the superoxide anion in addition to reducing power using a commercial antioxidant as a reference.
Keywords
Aronia melanocarpa; anthocyanins; antioxidative activity;
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