Anthocyanins, proanthocyanidins and total phenolics in four cultivars of aronia: Antioxidant and enzyme inhibitory effects

Aronia berries are known for their high content of anthocyanin and proanthocyanidin. Four different cultivars of aronia berries, Aronia melanocarpa 'Moskva', 'Hugin', 'Nero' and Aronia prunifolia, were studied with respect to their phenolic composition, antioxidant and enzyme inhibitory activities. Quantification of anthocyanins was determined by HPLC and separation was accomplished in less than 4 min. Cyanidin 3-galactoside was the major anthocyanin in all cultivars, with the highest content in A. prunifolia (497 ± 20 mg/100 g FW). A. prunifolia was also found to have the highest content of polyphenols (2996 ± 172 mg gallic acid equivalents/100 g FW) and proanthocyanidins (4.79 g procyanidin B2 equivalents/100 g FW). As antioxidants and enzyme inhibitors, the differences between extracts from the tested berries were minor. Berries from A. prunifolia constitute the richest source of polyphenols and might be the species of choice in order to attain berries with a high content of anthocyanin and proanthocyanidin.