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Int J Food Sci Nutr. 2011 Jun;62(4):345-52. doi: 10.3109/09637486.2010.534438. Epub 2011 Jan 10.

The influence of interactions among phenolic compounds on the antiradical activity of chokeberries (Aronia melanocarpa).

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Faculty of Food Technology, J J Strossmayer University of Osijek, Osijek, Croatia.


In the present work, interactions between phenolic compounds from chokeberries and their influence on the antiradical activity was studied. Three fractions were isolated from chokeberries containing different classes of phenolic compounds. The first fraction contained a major part of phenolic acids and flavonols, the second anthocyanins, and the third insoluble phenols and proanthocyanidins. The phenolic compound content was determined using high-performance liquid chromatography, and the antiradical activity using the DPPH test. In order to evaluate the effects of interactions between phenolic compounds on the antiradical activity, the antiradical activity of individual phenolic fractions was compared with that obtained by mixing phenolic fractions. Phenolic mixtures showed the decrease in the antiradical activity in comparison with the individual phenolic fractions. These results suggest the existence of complex interactions among phenolic compounds that caused the decrease of the antiradical activity. Interactions among chokeberry phenols promoted a negative synergism.

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