Capitalization of hydroalcoholic extracts from the aronia fruits as a source of antioxidants for functional foods

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.