Black chokeberry (Aronia melanocarpa) polyphenols reveal different antioxidant, antimicrobial and neutrophil-modulating activities
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081707%3A_____%2F19%3A00502826" target="_blank" >RIV/68081707:_____/19:00502826 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14310/19:00113524
Result on the web
<a href="http://dx.doi.org/10.1016/j.foodchem.2019.01.108" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2019.01.108</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2019.01.108" target="_blank" >10.1016/j.foodchem.2019.01.108</a>
Alternative languages
Result language
angličtina
Original language name
Black chokeberry (Aronia melanocarpa) polyphenols reveal different antioxidant, antimicrobial and neutrophil-modulating activities
Original language description
The current study reports data on antioxidant, antimicrobial and neutrophil-modulating activities of different polyphenolic preparations from black chokeberry fruits: crude extract, purified extract standardized to 20% and 40% anthocyanins, and proanthocyanidins, as well as pure compounds (chlorogenic acid, cyanidin-3-O-galactoside, epicatechin, rutin and quercetin) present in black chokeberries. Minor phenolic components quercetin and epicatechin showed the highest ORAC and TRAP antioxidant activity. Given the amount of individual phenolics in the fruits, proanthocyanidins are the major contributor to antioxidant activity of fresh black chokeberries. Studied polyphenols and preparations had no effect on the spontaneous chemiluminescence (CL) of human neutrophils and only mild effect on PMA-activated CL. Greater effects were observed on OZP-activated CL, being statistically significant (p < 0.05) for quercetin and rutin. The antimicrobial activity test against 10 pathogens showed that black chokeberry proanthocyanidins are the most potent antimicrobial agents in the fruit.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
284
Issue of the periodical within the volume
JUN 30 2019
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
10
Pages from-to
108-117
UT code for WoS article
000458119700014
EID of the result in the Scopus database
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