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.

Abstract
 1. 서 론
 2. 재료 및 방법
  2.1. 실험 재료
  2.2. 시료의 추출
  2.3. Anthocyanin 함량 측정
  2.4. Total phenol 함량 측정
  2.5. Flavonoid 함량 측정
  2.6. DPPH radical scavenging activity 측정
  2.7. ABTS radical scavenging activity 측정
  2.9. Reducing power 측정
  2.10. Nitrite (NO2) scavenging activity 측정
  2.11. 통계 처리
 3. 결과 및 고찰
  3.1. 수 율
  3.2. Anthocyanin 함량
  3.3. Total phenol 함량
  3.4. Flavonoid 함량
  3.5. DPPH radical scavenging activity
  3.6. ABTS radical scavenging activity
  3.7. Ferric reducing antioxidant power (FRAP)
  3.8. Reducing power
  3.9. Nitrite (NO2) scavenging activity
 4. 결 론
 감사의 글
 REFERENCES

• 진동혁(부산대학교 식품공학과, Department of Food Science and Technology, Pusan National University) | Dong-Hyeok Jin
• 신지문(부산대학교 생명자원과학대학, Natural Resources and Science, Pusan National University) | Ji-Moon Shin
• 성종환(부산대학교 식품공학과, Department of Food Science and Technology, Pusan National University) | Jong-Hwan Seong
• 이영근(부산대학교 식품공학과, Department of Food Science and Technology, Pusan National University) | Young-Geun Lee
• 김동섭(부산대학교 식품공학과, Department of Food Science and Technology, Pusan National University) | Dong-Seob Kim
• 정헌식(부산대학교 식품공학과, Department of Food Science and Technology, Pusan National University) | Hun-Sik Chung
• 장성호(부산대학교 바이오환경에너지학과, Department of Bio-Environmental Energy, Pusan National University) | Seong-Ho Jang
• 김한수(부산대학교 식품공학과, Department of Food Science and Technology, Pusan National University) | Han-Soo Kim Corresponding author