• Journal of Dairy Science and Biotechnology
• /
• 제37권2호
• /
• pp.108-114
• /
• 2019

Aronia melanocarpa (black chokeberry) powder containing various bioactive compounds is widely used in the food industry. We examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of market milk, yogurt, and Kefir containing different concentrations of Aronia melanocarpa powder. In market milk, the scores of all categories except color were the same or lower in market milk containing 0.5%, 1.0%, 1.5%, or 2% Aronia melanocarpa powder than the control group (0%). No statistical difference in color and flavor was observed between Kefir and yogurt. However, there was a statistical difference between the control and treated groups in taste, texture and, overall acceptability (p<0.05). As the content of Aronia melanocarpa powder increased, color, flavor, taste, and overall acceptability scores generally decreased. Yogurt and Kefir, with the addition of 1% Aronia melanocarpa powder, displayed the highest scores.

• Mycobiology
• /
• 제44권3호
• /
• pp.187-190
• /
• 2016

In July 2015, diseased leaves of black chokeberry (Aronia melanocarpa) were observed in Danyang and Gochang, Korea. The symptoms appeared as circular or irregular brown leaf spots, from which Alternaria tenuissima was isolated. The isolates were cultured on potato dextrose agar, and their morphological characteristics were observed under a light microscope. The colonies were whitish to ash colored. The pathogenicity test on healthy black chokeberry leaves produced circular brown spots, in line with the original symptoms. Molecular analyses of the ITS, GPD, RPB2, and TEF genes were conducted to confirm the identity of the pathogen. The phylogeny of the multi-gene sequences indicated that the causal agent was A. tenuissima. This study is the first report of A. tenuissima leaf spot on black chokeberry (A. melanocarpa).

• 한국균학회지
• /
• 제44권1호
• /
• pp.68-71
• /
• 2016

Black chokeberry, Aronia melanocarpa (Michx.) Elliott, is commonly used as a source of jam and jelly in Korea and worldwide. A fungal isolate EML-CCB6 was isolated from the decaying fruit of black chokeberry. Based on the morphological characteristics and rDNA internal transcribed spacer sequence analysis, the isolate was identified as Fusarium tricinctum (Corda) Sacc. This is the first report of post-harvest fruit rot of black chokeberry caused by F. tricinctum in Korea.

• Journal of Dairy Science and Biotechnology
• /
• 제36권3호
• /
• pp.155-163
• /
• 2018

In this study, the antibacterial activity of Aronia melanocarpa (black chokeberry) ethanol extract against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis was investigated using the spot-on-lawn assay. The results showed that this extract exhibited antibacterial activities against Bacillus cereus (complete inhibition) and Staphylococcus aureus (partial inhibition), but did not inhibit the growth of Cronobacter sakazakii and Salmonella Enteritidis. This study shows that the Aronia melanocarpa (black chokeberry) ethanol extract was more effective against Gram-positive bacteria than Gram-negative bacteria. Hence, it is suggested that Aronia melanocarpa could be a useful food supplement, and could be utilized as a naturally derived additive for maintaining the safety of various dairy products. Furthermore, future research should be conducted to examine the possibility of using such products as functional ingredients for improving the anti-oxidative and anti-inflammatory activities of food products.

• 한국환경과학회지
• /
• 제25권4호
• /
• pp.567-577
• /
• 2016

The purpose of this study was to measure the antioxidant activity and bioactivity of black chokeberry (Aronia melanocarpa). The black chokeberry was known to contain many physiologically active substance, such as ascorbic acid, anthocyanin, quercetin. We extracted black chokeberry powder from four solvents such as chloroform:methanol(CM, 2:1, v/v), distilled water (DW), 70% ethanol, 70% methanol. After that, we determined anthocyanin, total phenol, flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power and Nitrite scavenging activity of black chokeberry extracts and as results of comparing each extract. respectively. From the above results shows that antioxidant activity and bioactivity of black chokeberry extracts was the highest in 70% methanol (p<0.05). The results suggest that black chokeberry can be used as nutraceutical foods and natural antioxidant.

• 한국식품과학회지
• /
• 제52권5호
• /
• pp.503-509
• /
• 2020

The present study investigated the effects of dry and moist heat treatments on total phenols, total anthocyanins, and antioxidant activity levels in black chokeberry (Aronia melanocarpa) fruits. Lyophilized chokeberry powder samples were heated in a drying oven at 60, 100, 160, 180, and 200℃ for 20, 40, or 60 min. Finely ground fresh chokeberry fruits were heated in water at 60, 80, and 100℃ for 20 min, and bioactive compound and antioxidant activity levels were measured. The bioactive compounds and antioxidant activity decreased with increasing temperature and treatment duration. Antioxidant activity was preserved at 160℃ or lower without significant loss for dry heating, whereas moist heat treatment increased both bioactive compounds and antioxidant activity with increasing temperature.

• 한국약용작물학회지
• /
• 제23권1호
• /
• pp.49-56
• /
• 2015

Edible berries are rich in anthocyanins and phenolic acids, compounds that possess antioxidant, anti-inflammatory, and other biological activities. Antioxidant and anti-inflammatory activities of five berries including acaiberry (Euterpe oleracea Mart.), Aronia/black chokeberry (Aronia melanocarpa), blueberry (Vaccinium angustifolium), black currant (Ribes nigrum L.), and cranberry (Vaccinium macrocarpon) were assessed. The Aronia G (prepared by GreenField s.c.) exhibited the highest antioxidant activities as shown in total phenolic (138.81 mg CAE/g), flavonoid (3.68 mg QE/g), and anthocyanin (20.31 mg/g) contents compared to the other berries. It also showed the strongest scavenging activities such as DPPH (69.69 mg vitamin C/g) and ABTS radical scavenging activity ($757.79{\mu}mol$ trolox/g). Aronia G exhibited strong ferric reducing antioxidant power ($553.98{\mu}mol$ vitamin C/g), and oxygen radical absorbance capacity ($820.92{\mu}mol$ trolox/g). In addition, black currant and Aronia showed stronger inhibition of nitric oxide production in lipopolysaccharide-stimulated RAW 264.7 cell than the other berries. According to the above results, the Aronia and other edible berries have notably high level of antioxidant activities and they could be used as a potential source of natural antioxidants.

• 한국자원식물학회:학술대회논문집
• /
• 한국자원식물학회 2005년도 International Symposium & conference of the Plant Resources Society of Korea
• /
• pp.56-58
• /
• 2005

• Journal of Plant Biotechnology
• /
• 제42권4호
• /
• pp.380-387
• /
• 2015

Aronia (Aronia melanocarpa, Black chokeberry) is an important cash crop in domestic agriculture. We investigated the effects of plant growth regulators on shoot proliferation and rooting using in vitro tissue culture. The most effective shoot multiplication was observed on WPM (woody plant medium) supplemented with 1.0 mg/L zeatin ($8.3{\pm}1.0$ shoots/explant), while the highest rooting rate was obtained from half-strength WPM with 3.0 mg/L IBA (8.8 roots/explant). The rooted plantlets all survived in the artificial soil mixture (with a mixture of peat moss : perlite : vermiculite, 1:1:1, v/v/v) and grew up relatively uniform, ranging from 14 to 16 leaves, 8 to 10 cm in stem height, and 2.3 to 2.8 mm in stem diameter. While experimenting with 5 different varieties of Aronia, we found out that each variety had different characteristics of shoot proliferation and rooting. The total numbers of proliferated shoots per variety is as follows: $17.4{\pm}0.8$ for Nero, 14 to 15 for Purple and Mackenzie, and 10 for both Viking and Odamamachiko. Rooting rates were also various depending on the variety: 88% of Odamamachiko, 80% of Viking and Purple, and 76% of Nero and 60% of Mackenzie shoots rooted. The survival rate of the rooted plantlets was from 92% to 100%, varying by type. Further growth appeared to be better in auxin-treated plantlets, compared to untreated ones. Our results showed the possibility of establishing an effective in vitro micropropagation system for Aronia melanocarpa.

• 인간식물환경학회지
• /
• 제23권4호
• /
• pp.465-473
• /
• 2020

Background and objective: Aronia melanocarpa, called black chokeberry, is a natural product belonging to the family rosaceae, and is known to contain polyphenolic antioxidants including cyanidin-3-galactoside, cyanidin-3-arabinoside, cyanidin-3-xyloside, and cyanidin-3-glucoside Because of the abundance of anthocyanins, Aronia has been studied to be used in various industries. Methods: Aronia melanocarpa extract was treated 24 hours a day to RAW 264.7 cells with inflammations induced by LPS. After extracting total RNA, the amount of inflammatory cytokine expression was measured using RT-PCR. After processing the Aronia liposome using Aronia extract and the layer-by-layer electrostatic deposition method in keratinocyte cells at the same time, we checked the synthesis of Hyaluronic acid enhanced through the formation of Aronia liposome using ELISA. Results: The treatment of Aronia extract in inflammation-induced RAW 264.7 cells conducted to check the anti-inflammatory efficacy of Aronia extract inhibited inflammatory cytokines including TLR4, TNF-α, IL-1β, COX-2, and iNOS and increased the mRNA expression of HAS2 genes related to moisturizing. Based on the anti-inflammatory and moisturizing effect of Aronia extract, the Aronia liposome technology was introduced to Aronia extract to produce Aronia liposome. Conclusion: The liposome formation of Aronia extract is expected to be used as a functional material in treating various inflammatory skin diseases by controlling the moisture content of the corneocytes by increasing the expression rate of genes associated with the synthesis of hyaluronic acid, while retaining the efficacy of its components.