Abstract:
it has been demonstrated that the highest rate of extraction of antioxidant
substances at a concentration of ethanol is 40–60% and a temperature of 45°C and tannins are–
91.36mg/g, anthocyanin–5.64mg/g, phenolic compounds (Gallic acid)–24.85mg/g. It has obtained a
hierarchy of antiradical activity (DPPH•), ranging from 61.44% to 40% ethanol concentration and
the extraction temperature of 30°C up to 86.62% at the concentration of 80% ethanol extraction at
65°C. It was found that the highest values of antioxidant activity (HPSA) is observed in the extracts
from aronie fruits at the extraction temperature 30°C and constitues 71.67%. The obtained results
denote an important antioxidant activity of the aronia fruits extracts, which could be used in the
manufacture of functional foods.