This study investigated the antioxidant activities of wine made with aronia (Aronia melanocarpa). The ethanol concentration of the aronia wine was increased up to 7.8±0.1% on the 8th day of fermentation. Compared to other types of wine, the total amount of organic acids was highest in raspberry wine, followed by grape wine, arona wine, and aronia juice. Because, acetic, oxalic, and succinic acids were not detected in the aronia juice, but were detected in the aronia wine, it was determined that they were produced during alcohol fermentation. The polyphenol content in the aronia juice and wine was higher than in the grape wine and raspberry wine and was twice as much in the aroni wine than in the aronia juice. The flavonoid content in aronia juice and wine was higher than in commercial grape wine and raspberry wine. The DPPH radical scavenging ability was higher than 50% in the aronia wine and juice samples. ABTS radical scavenging activity was higher in aronia juice and wine than in raspberry wine and grape wine. The results of this study suggest that the development of wine with high antioxidant activity is possible if wine is made with aronia.

This study is to establish optimizing condition of alcohol fermentation in vinegar production with aronia, to confirm whether this can be industrially used, and to compare and analyze a change in anti-oxidative activity and quality characteristic according to alcohol fermentation of aronia. The optimized conditions for alcohol fermentation were as follows: Saccharomyces cerevisiae 5645 of yeast strain, a 5% inoculum size, aronia juice with a brix value of 14, and a glucose content of 7%. As a result to conduct scale up with optimizing conditions of alcohol fermentation of aronia, 8 days (192 hrs) of total alcohol fermentation time and 7.4% of the final alcohol content. The harvest volume accounted for approximately 90.2% with a loss of about 2.8%. As a result of antioxidant test, anti-oxidative activity of alcohol fermented liquor is lower than anti-oxidative activity of aronia extract, because of the decrease of antioxidant by oxidation of the fermentation process. However, the decrease of tannin by the fermentation process reduces acerbity of aronia, so increases overall preference

The purpose of this study was to investigate the effect of Cheonggukjang pills with aronia and blueberries on dextran sulfate sodium (DSS)-induced colitis in mice. There have been several reports that Cheonggukjang is effective for intestinal health, but the efficacy of Cheonggukjang containing fruits has not yet been reported. In this study, we showed the effect of cheonggukjang pills with blueberries and aronia (CPBA) on DSS-induced colitis in BALB/c mice. CPBA was obtained from Soonchang Moonokae foods and orally administered once a day for 2 weeks before DSS treatment. Colitis was induced in mice by feeding 5% (w/v) DSS drinking water for 7 days. The results showed that CPBA treatment significantly alleviated DSS-induced disease activity index associated with a decrease in colon length. CPBA improved DSS-induced histological changes and intestinal epithelial barrier integrity in mice colon. In addition, CPBA administration significantly reduced the levels of DSS-mediated interferon-γ and interleukin-6 in serum and tumor necrosis factor-α in colon tissue. Moreover, the gene expression of COX-2 and iNOS, which are factors involved in inflammatory signaling, was significantly reduced by CPBA treatment. These results suggest that CPBA have a protective effect against DSS-induced mice colitis and may be a candidate for colitis treatment.

This study was conducted to investigate the growth and antioxidant activity of Pleurotus ostreatus mycelia grown in medium supplemented with Aronia. The diameter and dry weight of the mycelia were increased in the medium supplemented with Aronia compared with the untreated medium. The total polyphenol content of mycelia grown in medium supplemented with Aronia and untreated medium was 6.54 mg GAE/g and 5.77 mg GAE/g, respectively. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of mycelia grown in medium supplemented with Aronia and untreated medium was 61.81% and 49.65%, respectively. Moreover, the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity of mycelia grown in medium supplemented with Aronia and untreated medium was 59.83% and 52.66%, respectively. These results confirmed that P. ostreatus mycelial growth and antioxidant activity were increased when Aronia was added to the culture medium.

After making kimchi by adding 0, 0.5, 1.0, 1.5% aronia (Aronia melanocarpa), microbiological and sensory characteristics were measured while fermenting it at 10oC for 28 d. The numbers of total cell and lactic acid bacteria were decreased after the maximum levels of microbial counts; that is, day 3 for control and 0.5% treatment and day 14 for 1.0, 1.5, and 2.0% treatments. Coliforms were not detected after 7 d in control and 0.5% treatments; however, they were detected after 14 d i-n 1.5 and 2.0% treatments throughout the fermentation period. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In the preference characteristics, overall acceptability was highest in the 1.0% group after preparation and after 14 d of fermentation. As for the aronia-added group, the intensity of the hot taste of Nabak Kimchi decreased while that of its sweet taste and sour taste increased according to the rise of both the amount of the added aronia to the kimchi and fermentation period. In conclusion, the addition of 1.0% aronia can be used to produce high-quality Nabak Kimchi while extending its storage period.

Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60°C. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.

본 연구는 아로니아 천연 발효종을 사용하여 sourdough starter를 만들고, sourdough starter 첨가량을 0%, 15%, 25%, 35%로 증가하며 모닝빵을 제조할 때 starter 첨가량에 따른 품질특성, 항산화력, 소비자 선호도를 비교하기 위해 수행하였다. 아로니아 sourdough starter 함량이 증가할수록 모닝빵의 pH는 감소하였고, 총산도와 수분함량은 증가하였다. 비용적과 굽기 손실율 또한 sourdough starter 첨가량에 따라 유의적으로 증가하여 35% 첨가군(AS3)에서 가장 큰 굽기 손실율을 나타내었으나(P<0.05), 높이는 25% 첨가군(AS2)이 가장 높고 35% 첨가군에서 급격히 감소하였다. 발효 팽창력의 경우 0-25% 첨가군(AS0, AS1, AS2) 모두 45분까지 유의적으로 증가하였으나(P<0.05), 35% 첨가군은 30분까지만 팽창력이 증가하다가 30분 이후에는 급격히 감소하는 것으로 나타났다. 모닝빵의 총 페놀 함량과 DPPH 라디칼 소거능은 아로니아 sourdough starter 첨가량이 증가함에 따라 유의적으로 향상되었으며 (P<0.05), 색도는 첨가량이 증가할수록 밝기(L*)와 황색도 (b*)는 감소하고, 적색도는(a*) 증가하였다(P<0.05). 모닝빵의 조직감 측정 결과 응집성(cohesiveness)은 25% 첨가군이 가장 높고, 경도(hardness), 검성(gumminess), 씹힘성 (chewiness)은 아로니아 sourdough starter 첨가량이 증가할수록 유의적으로 낮게 측정되었다(P<0.05). 소비자 선호도 조사에서는 35% 첨가군의 색에 대한 선호도가 가장 낮았고, 15%와 25% 첨가군이 조직감과 전반적인 기호도가 좋은 것으로 나타났다(P<0.05). 이상의 결과에서 아로니아 sourdough starter를 첨가한 모닝빵의 품질특성, 항산화 활성, 소비자 선호도를 모두 고려할 때에 sourdough starter 는 밀가루 대비 25%를 첨가하는 것이 가장 우수하다는 것을 알 수 있었다.

Aronia has low preference because of astringent and bitter taste. Appropriate processing is essential for eating aronia. For the processing of aronia, the aim of this study is to provide basic information on the cultivar and ripening stages. Three varieties (Viking, Nero and McKenzie) were studied. We divided the stages of maturity into four levels based on color. The physicochemical properties were analyzed. In the case of hardness, the first stage of maturity was the highest, and there was no difference between varieties. As maturation progressed, brightness and yellowness gradually decreased, and redness was highest at the second stage. The sugar content was the lowest in the Viking and significantly increased with the maturity stage. The acidity was highest in the Viking. Nero showed the highest radical scavenging ability. Total polyphenols and flavonoids were the highest in Nero. The highest level was shown at the first stage by the ripening stage.

This study examined the effects of drying methods of Aronia melanocarpa on contents of total polyphenols and flavonoids, antioxidant activity and anti-inflammatory activity. As a result, freeze-dried aronia extract (FDAE) significantly exhibited higher contents of total polyphenols and flavonoids (155.76 mg GAE/g and 105.70 mg QE/g) than hot-air dried aronia extract (HDAE) (134.93 mg GAE/g and 82.29 mg QE/g). Also, FDAE showed greater antioxidant activity than HDAE in both DPPH and ABTS. For anti-inflammatory activity, NO production from lipopolysaccharide activated RAW264.7 cell reduced at a dose-dependent manner in both FDAE and HDAE. However, reduction rate of NO production is higher in FDAE (62.7%) than in HDAE (33.5%). These results suggest that comparatively, freezedrying is a better method for preserving the antioxidant and anti-inflammatory activities and of aronia.

본 연구는 국내산 버찌가 수입산인 아로니아와 마키베리의 일반성분과 항산화 활성에 차이가 있는지 비교함으로써 새로운 식품소재 개발에 도움을 주고자 본 연구를 실시하였다. 버찌는 수분이 6.71%, 조단백질이 4.61% 및 조회분이 5.33%로 나타나 아로니아와 마키베리보다 높은 함량을 보였으며, 조지방 함량의 경우 버찌는 1.46%로 가장 낮은 함량을 보였다. 또한, 100 g당 철의 함량은 버찌에서 0.96 mg으로 다른 베리류에 비해 유의하게 높았다. 총 플라보노이드의 함량은 탈 이온수 추출물의 경우 아로니아와 마키베리에 비해 버찌에 2.07 QE mg/g으로 가장 높았으며, 버찌의 FRAP 환원력(156.50 TEAC μmol/g)은 탈 이온수 추출물의 경우 아로니아(121.72 TEAC μmol/g)에 비해 높은 수치를 보였다. 버찌의 탈 이온수 추출물의 경우 ABTS 라디칼 소거활성은 아로니아에 비해 높았다. 또한, ABTS 라디칼 소거활성과 DPPH 라디칼 소거활성의 EC50 value는 버찌의 에탄올 추출물과 탈 이온수 추출물이 아로니아와 마키베리에 비하여 대단히 높은 ABTS 소거활성과 DPPH 소거활성을 나타내었다는 것을 알 수 있었다. 따라서 본 연구 결과를 종합해 보면, 버찌는 우리나라 전역에서 쉽게 채취할 수 있고, 가격이 저렴하며, 항산화 활성과 철 함량이 아로니아나 마키베리에 뒤쳐지지 않는다. 따라서 국내산 버찌를 기능성 식품의 재료로 활용하는 다양한 제품생산의 방안을 구축하는 것이 중요하다고 사료된다.

Aronia is difficult to eat because it has a bitter taste, bitter taste, and sour taste. Because processing is essential for eating, quality information suitable for processing is needed. This experiment was carried out to confirm the step suitable for processing. Four grades of ripening were collected from 3 varieties (Viking, Nero, McKenzie) based on color, and compared with samples stored for 2 weeks after harvesting. Physicochemical properties such as color, hardness, sugar content, pH and acidity, functional components such as total polyphenols and flavonoids, and antioxidative activities such as DPPH and ABTS were investigated. When compared according to varieties, the hardness of the first degree was highest in other degrees, Depending on harvest time, first degree was higher than other degrees and it decreased with harvest time. Varieties was not significant different lightness, redness and yellowness value. compared according to harvest time, redness was the highest in second degree and lightness, yellowness decreased with harvest time. sugar content was highest in Nero and Mckenzie, birx value increased significantly of ripening and increased with harvesting time. pH was found to be highest in Nero, acidity value was the highest in viking. DPPH, ABTS radical scavening were Nero varieties had the highest radial scavening and increased significantly as the ripening degree increased. Total phenol and flavonoid contents were found to be highest in Nero, the highest content was showed at the first degree of harvesting. The most suitable stage for the processing was considered to be the best after post harvest treatments considering brix, hardness and acidity.

Aronia makgeolli was manufactured using Asp. kawachi (AK) and Asp. awamori (AA) with tannase activity, and physicochemical properties were examined during the fermentation period. The pH was decreased during the fermentation period after the first day, while the acidity increased. Reducing sugars increased highly on the first day of fermentation, and then they gradually decreased as the fermentation period elapsed. On the 7th day of fermentation, it was in the range of 0.38~0.61%. The alcohol content gradually increased during the fermentation period and it ranged from 13.4~14.2 v/v% by the 7th day of fermentation, and the alcohol content of makgeolli added with Aronia was somewhat lower than that of makgeolli prepared without aronia. The L value increased as the fermentation period elapsed, and the L value of makgeolli added with aronia increased rapidly. The a value gradually decreased, while the b value gradually increased as the fermentation period elapsed. The content of total polyphenols increased during the fermentation period of AK makgeolli. However, the AA makgeolli was not significantly increased, as compared to the initial stage of fermentation, and it was lower than that of the AK makgeolli. The radical scavenging activity of the DPPH was higher in the makgeolli added with aronia, and the antioxidant activity of AA makgeolli was higher than that of AK makgeolli. In the sensory evaluation, in the AK makgeolli, the palatability deteriorated due to the bitter taste and the astringent taste derived from the aronia. However, in the AA makgeolli, astringent taste was very weak and the sensory quality was good.

본 연구의 목적은 2016년 5월에서 8월 기간 동안 단양지역의 아로니아 표본 재배 농가들을 대상으로 기상·기후학적 인자와 아로니아 과실 특성과의 관계를 조사·분석하는 것이다. 이를 위해 아로니아 표본 재배 농가들로부터 기상 요소, 과실과 토양의 물리·화학적 특성과 조건, 비가림 및 해가림 설치에 따른 과실의 특성 변화 등을 조사한다. 그 결과로서, 첫째, 단양지역의 최근 최고기온, 누적강수량, 상대습도, 일조시간 등의 기상·기후 인자가 아로니아 재배 적지뿐만 아니라 일정한 품질 유지 및 생산량에 긍정적인 영향을 준다. 하지만 4월과 5월의 강풍은 아로니아의 개화기 및 만개기의 낙화현상에 큰 영향을 준다. 둘째, 아로니아 품질과 생산량은 일최고기온, 일토양온도, 일토양 pH, 누적강수량, 일토양습도 등의 농업 기상·기후 인자와 0.9 이상의 높은 상관을 나타낸다. 그리고 이들 인자들을 이용한 회귀식을 통해 그 품질과 생산량을 예측할 수 있다. 셋째, 강수량이 많은 경우에 아로니아의 당도와 안토시아닌 성분을 감소시키기 때문에 과일 변색기 이후에는 비가림을 유지하는 것이 필요하다. 그리고 아로니아 표본 농가의 노지 및 비가림 재배 시에 당도와 안토시아닌 성분 간 회귀분석 결과는 모두 높은 상관을 나타낸다.

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

Fludarabine, a chain terminating anti-cancer drug, is a purine analogue that causes DNA strand breaks in normal cells. In this study, we determined if A. melanocarpa and Korean red ginseng extract mixture reduce cytotoxicity of fludarabine. Treatment of HaCaT cells with 10 μM of fludarabine for 24 hours decreased cell viability and increased DNA strand breaks. Treatment of A. melanocarpa and Korean red ginseng extract mixture for 24 hours increased cell viability as compared with single extract treatment. The protective effect of these extracts on cell activity increased in a concentration-dependent manner. DNA strand breaks induced by fludarabine decreased as concentration of extract mixture increased. p-H2AX level, a marker of DNA strand breakage, decreased depending on the concentration of extract mixture. The effect of mixed extract of A. melanocarpa and Korean red ginseng on DNA damage is due to the anti-oxidative effect of A. melanocarpa and signal transmission through glucocorticoid receptor upon binding of saponin of Korean red ginseng.

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.

This study investigates the quality characteristics of sweet persimmon jam added with aronia juice. Sweet persimmon jam was prepared with sweet persimmon, sugar, pectin and various amounts (20, 40, 60, 80%) of aronia juice, and it was assessed for pH, total acidity, color, sensory evaluation and hydrogen donating ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging effects and content of the total polyphenols, respectively. Increasing the amount of aronia juice decreased the pH, whereas the total acidity gradually increased. In addition, with an increased amount of aronia juice, the lightness (L) and yellowness (b) significantly decreased, while redness (a) gradually increased. By increasing the amount of aronia juice, the polyphenol contents, DPPH and ABTS radical scavenging activities were increased. The results of the sensory evaluation showed that the sweet persimmon jam added with 80% aronia juice had the highest overall-acceptability scores. The results suggest enhancing the quality, palatability and acceptability of sweet persimmon jam by adding 60~80% of aronia juice.

Evaluation of the antioxidant activity of the bakery products is important in order to establish healthy consumption patterns. Aronia and blackberry extract at different levels (0%, 5%, 10%, 15%, and 20%) were used to investigate their comparative effects on the physical properties and antioxidant capacity of cookies. The final cookies were evaluated for physicochemical and sensory properties as well as total phenol content, DPPH radical scavenging activity, and FRAP assay. Substitution of aronia and blackberry extracts significantly (p<0.05) increased the moisture content and spread ratio compared to the control that did not contain the extract. However, types of the extract (aronia or blackberry) did not significantly affects the moisture and spread ratio of cookies at the same concentrations (p>0.05). The lightness and yellowness values of cookies were decreased while the redness value was increased by the amount of the extract compared to control (p<0.05). For textural properties, the hardness and chewiness of cookies were increased by the concentration of extract, and highest at 20% of both extracts. Polyphenol content in the cookies was increased with the concentration of the extract added into the cookies. Consistently, the antioxidant activity was significantly increased as the concentration of the extract was increased (p<0.05). Cookies with aronia extract showed higher antioxidant activity compared to that with blackberry (p<0.05), due to the presence of higher content of polyphenol. In terms of appearance, flavor, taste, texture and overall acceptability, the sensory evaluation scores of cookies with 20% aronia and 10% blackberry were significantly higher compared to the control (p<0.05). Based on above result, using more than 10% of the aronia or blackberry extracts would appropriate for making cookies.