Determination of total phenolic content and antioxidant activity in Aronia melanocarpa L. fruit using different extraction techniques

Abstract In this study investigated the impact of various extraction methods on the phenolic content and antioxidant capacity of Aronia melanocarpa L. . Convantional extraction and ultrasonication were applied using different solvents (ethanol and water) and varying extraction durations. Significant statistical differences (p < 0.05) were observed in total phenolic content, total flavonoid content, and antioxidant capacity among the ultrasonication treatments. Ultrasonication performed with ethanol yielded significantly higher total phenolic content (34.77 ± 2.65 mg GAE/g DW) and total flavonoid content (53.25 ± 6.12 mg QE/g DW) compared to water as the solvent. Similarly, antioxidant activity values obtained by ultrasonication were determined as 14.63 ± 2.33 mg TEAC/g DW (FRAP), 16.11 ± 0.39 mg TEAC/g DW (CUPRAC), and 92.28 ± 1.05% (DPPH). In contrast, lower antioxidant activity values were obtained using the convantional extraction method, with FRAP, CUPRAC, and DPPH values of 12.12 ± 1.08 mg TEAC/g DW, 15.35 ± 0.58 mg TEAC/g DW, and 91.56 ± 0.21%, respectively. The enhanced extraction efficiency observed in ultrasonication can be attributed to the ability of ultrasonic waves to disrupt plant cell walls, thereby facilitating the release of phenolic compounds into the solvent. Overall, these findings indicate that ultrasonication extraction is an effective, rapid, and environmentally friendly technique for obtaining high yields of phenolic compounds and antioxidant activity from aronia fruit. Graphical Abstract