Aronia melanocarpa Fruits as a Rich Dietary Source of Chlorogenic Acids and Anthocyanins: 1H-NMR, HPLC-DAD, and Chemometric Studies

Abstract

Aronia melanocarpa (Michx.) Elliott’s (chokeberry) besides anthocyanins contains significant amounts of hydroxycinnamic acids: Chlorogenic and its isomer neochlorogenic acid. They exhibit antioxidant, anti-inflammatory, antidiabetic, and antibacterial activities, thus they can have a significant impact on the health-promoting properties of Aronia. The aim of our research was to determine the changes in the content of chlorogenic acids (CGAs) and anthocyanins during fruit development and ripening, with a particular emphasis on acids. Aronia fruit samples were collected from July to October on two organic farms in Poland. The chemical composition of the extracts was determined by NMR spectroscopy and HPLC-DAD. 1H-NMR and HPLC data were analyzed using chemometric analysis and multivariate statistics (PCA). The results showed that the content of chlorogenic acids and anthocyanins changes during ripening and depends on the time of harvest and the region of cultivation. A correlation between the time of CGAs reduction and the appearance of anthocyanins was also noticed. The result of our research was also a database in the form of NMR parameters, which allows analysis of the metabolite profile and tracking of its changes. The 1H-NMR spectrum showing anthocyanin and CGA resonance can be considered the Aronia berry fingerprint.

Aronia melanocarpa Leaves as a Source of Chlorogenic Acids, Anthocyanins, and Sorbitol, and Their Anti-Inflammatory Activity

“…The HPLC studies have shown that Cya-3-Gal is responsible for the red color of the leaves. Other pigments pres-ent in chokeberry fruits, mainly cyanidin-3-O-arabinoside [Zielińska et al, 2020], were below detection level in our study. The average content of anthocyanin Cya-3-Gal was found to be 0.52±0.01 mg/g dry weight (d.w.) of red leaves, which was relatively low compared to the fruit (2-3 g/100 g d.w.) [Gralec et al, 2019].…”

“…The decrease in CGAs content can be correlated with the appearance of anthocyanins in fruit, which takes place in the middle of July. A similar tendency was observed dur- ing the analysis of chokeberry fruit extracts during ripening [Zielińska et al, 2020]. In green fruit, the content of CGAs was remarkably high, then it decreased and remained unchanged till the end of the season (October).…”

“…Discoloration of old leaves results from atmospheric factors, e.g., cold weather or ultraviolet radiation [Lee, 2002;Szopa et al, 2017;Thi & Hwang, 2014;Zou et al, 2012]. The dominant pigments in aronia fruits are cyanidin 3-O-galactoside and cyanidin 3-O-arabinoside [Zielińska et al, 2020]. Anthocyanins provide a range of health benefits, they can reduce oxidative stress, act as anti-inflammatory agents, or regulate glucose concentration in the blood.…”

“…Calibration curves, concentration range, limit of detection (LOD), and limit of quantification (LOQ) determined for sugar and sugar alcohol using the HPLC-IR method. to the methods validated and described in our publication on the chokeberry research[Zielińska et al, 2020]. A mobile phase gradient system consisting of 4.5% (v/v) formic acid (A) and acetonitrile (B) was employed for the analysis.…”

Prenylated Acylphloroglucinols from Hypericum jovis with Anti-inflammatory Potential

“…In addition, structurally diverse compounds were isolated including the lignan (−) hinokinin (14) [21], the xanthone oliganthin K (15) [22], the flavonoids hyperoside (16) [23], avicularin (17) [24] and quercetin 3-O-(2-O-acetyl)-arabinofuranoside (18) [24] (▶ Fig. 1), chlorogenic acid (19) and neochlorogenic acid (20) [25], (−)-epicatechin (21) [26], β-amyrin (22) [27], lupeol (23) [28], and protocatechuic acid (24) [29]. The isolated PAPs were evaluated for their anti-inflammatory effects in vitro for the reduction of the ICAM-1 expression induced by TNF-α in the HMEC-1 cell line.…”