ArticleFoods (Basel, Switzerland)2024
Comparative Analysis of Black Chokeberry (
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications.Comprehensive reviews in food science and food safety · 2026Review
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- Development and Biological Evaluation ofPolymers · 2026Article
- Trace and Macroelement Profiles in Wild and Cultivated Fruits From Serbia.Chemistry & biodiversity · 2026Article
- The Effects of Cellulose on α-Amylase and α-Glucosidase Inhibition byMolecules (Basel, Switzerland) · 2026Article
- Antidiabetic Potential ofMolecules (Basel, Switzerland) · 2026Article
- A Review ofFoods (Basel, Switzerland) · 2026Review
- Bromatological Profile of Fruits fromAntioxidants (Basel, Switzerland) · 2026Article
- Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability.Foods (Basel, Switzerland) · 2026Review
- Polyphenols from Byproducts: Their Applications and Health Effects.Antioxidants (Basel, Switzerland) · 2026Review
- Comparative Evaluation of Wild Plum (Foods (Basel, Switzerland) · 2026Article
- The Effect of Various Fruit Juices Preservation Methods on Their Antioxidant Properties.International journal of food science · 2026Article
- Polyphenols, Polysaccharides, and Their Complexes fromMolecules (Basel, Switzerland) · 2025Review
- The Double Life of Plant-Based Food Waste: A Source of Phenolic Acids and a Carrier for Immobilization of Lipases Capable of Their Lipophilization.International journal of molecular sciences · 2025Article
- Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (Molecules (Basel, Switzerland) · 2025Article
- The Influence of Dietary Fiber (β-Glucan) on the Beneficial Effects of Phenolic Compounds from Chokeberry After Simulated Digestion In Vitro.Molecules (Basel, Switzerland) · 2025Article
- The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread.Scientific reports · 2025Article
- Inorganic Element Identification and In Vitro Preliminary Evaluation of Three Types of Standardized Black Chokeberry Extracts Against Human Pulmonary Artery Endothelial Cells (HPAECs).Plants (Basel, Switzerland) · 2025Article
- Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato.Food chemistry: X · 2025Article
- Bioactive and Biological Potential of Black Chokeberry Leaves Under the Influence of Pressurized Liquid Extraction and Microwave-Assisted Extraction.Antioxidants (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
Funding
Abstract
The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry. Phytochemical characterization, antioxidant activity, and the effect of in vitro gastrointestinal digestion on the individual phenolic compounds of fruit, leaves, and pomace of black chokeberry were assessed. Results showed that leaves had a higher content of polyphenols (61.06 mg GAE/g dw), flavonoids (8.47 mg QE/g), and tocopherols (1172.20 mg/kg) than fruit (27.99 mg GAE/g dw polyphenols, 5.23 mg QE/g flavonoids, 38.48 mg/kg tocopherols) and pomace (22.94 mg GAE/g dw polyphenols, 1.89 mg QE/g flavonoids and 157.19 mg/kg tocopherols), with superior in vitro antioxidant activity. Chlorogenic acids were the dominant phenolic compounds in black chokeberry undigested samples (2.713 mg/g in fruit, 17.954 mg/g in leaves, and 1.415 mg/g in pomace) but are poorly absorbed (bioaccessibility index in intestinal phase of 28.84% for fruit, 8.81% for leaves, and 31.90% for pomace). Hydroxybenzoic acids were highly stable in leaves and fruit during simulated digestion and had high bioaccessibility. In conclusion, residues from black chokeberry processing are also valuable sources of bioactive compounds, but the pomace had higher polyphenol bioaccessibility than leaves and might be a promising supplement for the food industry.
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