Phenolic compounds contents determination in different commercial aronia products using high performance liquid chromatography

Biološki aktivne komponente, odnosno fenolni spojevi, kojima su bogati plodovi aronije, nosioci su karakterističnih svojstava ove biljke te antioksidacijske aktivnosti. Cilj ovog istraživanja bio je odrediti udio fenolnih kiselina i flavonoida metodom tekućinske kromatografije visoke djelotvornosti u različitim komercijalnim proizvodima od aronije kao što su sokovi, prahovi, proizvodi u obliku kapsula te čajevi. Identificirane su i kvantificirane fenolne kiseline galna, klorogenska, kafeinska, p – kumarinska i elaginska kiselina te flavonoidi kvercetin i kamferol. Rezultati istraživanja pokazali su kako je u svim analiziranim proizvodima od aronije najzastupljenija fenolna kiselina p – kumarinska, a najmanje zastupljena galna kiselina, dok je od dvaju određenih flavonoida kvercetin prisutan u višem udjelu u svim analiziranim proizvodima. Vrijednosti analiziranih sastojaka pojedinačnih uzoraka unutar te između pojedinih vrsta proizvoda od aronije statistički se značajno razlikuju, a proizvodi s najvišim prosječnim udjelima svih identificiranih i kvantificiranih fenolnih kiselina, osim klorogenske, i flavonoida su proizvodi u obliku kapsula koje slijede prahovi, čajevi te sokovi od aronije.Aronia is rich in biologically active compounds like phenolic acids and flavonoids which are responsible for specific characteristics and antioxidant properties of the plant. The purpose of this assay was to determine content of phenolic acids and flavonoids in different types of commercial aronia products such as juices, powders, capsules and teas using the High Performance Liquid Chromatography. Phenolic acids such as gallic, chlorogenic, caffeic, p – coumaric and ellagic acid and flavonoids quercetin and kaempferol were identified and quantified. Results of the analysis show that phenolic acid with the highest content in all commercial products is p – coumaric acid and the least represented acid is gallic acid, while quercetin is flavonoid most represented in all analysed products. Statistically significant differences in results were obtained for analysed compounds in individual samples and also between different types of products. Commercial products with the highest average content of all identified and quantified phenolic acids (except chlorogenic acid) and flavonoids are capsules followed by powders, teas and juices