Content and antiradical activity of polyphenols in chokeberry - Pliszka, Barbara;Huszcza-Ciolkowska, Grazyna
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Chokeberry is one of the richest plant sources of highly interesting polyphenolic compounds including procyanidins, anthocyanins, flavonols and phenolic acids. The polyphenolic content of chokeberries depends on several factors, for example a cultivar, ripeness of berries on the harvest date, plant age, fertilization, location. There is scarcity of research on the impact of such factors as ambient conditions, i.e. light, temperature and humidity, on the content of polyphenols in chokeberries. This study indicates that the weather conditions had a considerable influence on the accumulation of…mehr

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Produktbeschreibung
Chokeberry is one of the richest plant sources of highly interesting polyphenolic compounds including procyanidins, anthocyanins, flavonols and phenolic acids. The polyphenolic content of chokeberries depends on several factors, for example a cultivar, ripeness of berries on the harvest date, plant age, fertilization, location. There is scarcity of research on the impact of such factors as ambient conditions, i.e. light, temperature and humidity, on the content of polyphenols in chokeberries. This study indicates that the weather conditions had a considerable influence on the accumulation of polyphenolic compounds in chokeberries. High insolation and temperature along with low precipitation favoured the formation of polyphenols, especially, total phenols and anthocyanins. Chokeberries were distinguished by high antiradical activity. The above study suggests a direction in the development of producing fruit plants, rich in polyphenolic compounds, which can be processed by the foodand pharmaceutical industries. The present results can be useful in horticulture and planning to grow fruit plants in areas with similar climatic conditions.
Autorenporträt
Barbara Pliszka is a doctor (PhD) of Agricultural Sciences at the University of Warmia and Mazury in Olsztyn (Poland). She studies the properties of polyphenolic compounds in fruit and vegetables. She is the author and co-author of many scientific articles in the field of agricultural and food sciences. She lectures chemistry to students.