Skip to main content
SpringerLink
Log in

Study on antioxidant activity and cytotoxicity of Aronia melanocarpa leaf tea extracts

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Aronia leaf tea, which is generally discarded after harvesting the fruit, was prepared using three different methods. Water extract from dried Aronia melanocarpa leaf tea (DALT), water extract from steamed Aronia melanocarpa leaf tea (SALT), water extract from roasted Aronia melanocarpa leaf tea (RALT) were manufactured and their functional ingredients were analyzed. The total polyphenol contents in the DALT, SALT, and RALT samples were 33.67 mg GAE/g, 57.79 mg GAE/g, and 53.16 mg GAE/g, respectively. The results from the ABTS radical scavenging activity and FRAP assays showed that there was significantly higher antioxidant activity in SALT and RALT samples than in DALT. The MTT assay revealed that the cytotoxicity of SALT and RALT samples against HeLa cells was higher than that of DALT. These results verified that the phytochemical components of aronia leaves changed based on its tea preparation methods and aronia leaf extracts contain bioactive compounds that have potential health benefits.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Babaoglu AS, Unal K, Nazik MD, Poçan HB, Karakaya M. Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage. Meat Science. 187: 108765 (2022)

    CAS  PubMed  Google Scholar 

  • Badescu M, Badulescu O, Badescu L, Ciocoiu M. Effects of Sambucus nigra and Aronia melanocarpa extracts on immune system disorders within diabetes mellitus. Pharmaceutical Biology. 53: 533-539 (2014)

    PubMed  Google Scholar 

  • Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry. 239: 70-76 (1996)

    CAS  PubMed  Google Scholar 

  • Bermudez-Soto MJ, Tomas-Barberan FA. Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices. European Food research and Technology. 219: 113-141 (2004)

    Google Scholar 

  • Blois MS. Antioxidant determination by use of a stable free radical. Nature. 181: 1199-1200 (1958)

    CAS  Google Scholar 

  • Byun KS, Lee YW, Jin HJ, Lee, MK, Lee HY, Lee KJ, Heo MY, Yu CY, Lee JH. Genotoxicity and cytotoxicity in human cancer and normal cell lines of the extracts of Rhododendron brachycarpum D. Don leaves. Korean Journal of Medicinal Crop Science. 13: 199-205 (2005)

    Google Scholar 

  • Carmichael J, DeGraff WG, Gazdar AF, Minna JD, Mitchell JB. Evaluation of a tetrazolum-based semiautomated colorimetric assay: assessment of chemosensitivity testing. Cancer Research. 47: 936-942 (1987)

    CAS  PubMed  Google Scholar 

  • Chun YH, Kim CK, Kim WJ. Effect of temperature, pH and sugars on kinetic property of Maillard reaction. Korean Journal of Food Science and Technology. 18: 55-60 (1986)

    CAS  Google Scholar 

  • Chutintrasri B, Noomhorm A. Thermal inactivation of polyphenoloxidase in pineapple puree. Food Science and Technology. 39: 492-495 (2006)

    CAS  Google Scholar 

  • Doll R, Peto R. The causes of cancer: quantitative estimmates of avoidable risks of cancer in the United States today. Journal of the National Cancer Institute. 66: 1191-1308 (1981)

    CAS  PubMed  Google Scholar 

  • Farooq S, Sehgal A. Synergistic antioxidant interactions between green tea and Ocimum gratissimum. Asian Pacific Journal of Tropical Biomedicine. 9: 333-338 (2019)

    CAS  Google Scholar 

  • Gasiorowski K, Brokos B, Tabaka H. Evaluation of the immunomodulatory activity of four compounds exerting antimutagenic effects on human lymphocytes in vitro. Cellular & Molecular Biology Letters. 5: 469-481 (2000)

    CAS  Google Scholar 

  • Han JT, Lee SY, Kim KN, Baek NI. Rutin, antioxidant compound isolated from the fruit of Prunus mume. Journal of the Korean society of Agricultural Chemistry and Biotechnology. 44: 35-37 (2001)

    CAS  Google Scholar 

  • Hong MJ, Lee GD, Kim HK, Kwon JH. Changes in functional and sensory properties of chicory roots induced by roasting processes. Korean Journal of Food Science and Technology. 30: 413-418 (1998)

    Google Scholar 

  • Hong JH, Kim HJ, Choi YH, Lee IS. Physiological activities of dried persimmon, fresh persimmon and persimmon leaves. Journal of the Korean Society of Food Science and Nutrition. 37: 957-964 (2008)

    CAS  Google Scholar 

  • Hwang KA, Kim KS, Park CS, Shin SR. Changes on the characteristics of Lindera obtusiloba bl. leaf teas by manufacturing process. The Korean Society of Food Preservation. 16: 365-371 (2003)

    Google Scholar 

  • Hwang YG, Lee JJ, Kim AR, Lee MY. Chemical components and antioxidative effects of Eriobotrya japonica Lindl. leaf. Journal of Life Science. 20:1625-1633 (2010)

    Google Scholar 

  • Jo YJ, Jeong HS, Hong CY, Kim ST, Choi EK, Kim YB, Lee J, Jeong HS. Phenolic compounds and antioxidant activities of 21 different rose flower cultivar. Journal of the Korean Society of Food Science and Nutrition. 50: 354-361 (2021)

    Google Scholar 

  • Kang OJ. Production of fermented tea with Rhodotorula yeast and comparison of its antioxidant effects to those of unfermented tea. Korean Journal of Food and Cookery Science. 26:422-427 (2010)

    Google Scholar 

  • Kim IC. Manufacutre of citron jelly using the citron-extract. Journal of the Korean Society of Food Science and Nutrition. 28: 396-402 (1999)

    Google Scholar 

  • Kim DC, In MJ, Chae HJ. Preparation of mulberry leaves tea and its quality characteristics. Journal of Applied Biological Chemistry. 53: 56-59 (2010)

    CAS  Google Scholar 

  • Kim IH, Jeong CH, Park SJ, Shim KH. Nutritional components and antioxidative activities of jujube (Zizyphus jujuba) fruit and leaf. Korean Journal of Food Preservation. 18: 341-348 (2011)

    Google Scholar 

  • Kim SM, Jeon JS, Kang SW, Kim WR, Lee KD, Um BH. Composition analysis and antioxidant activity of Ojuk (Phyllostachys nigra Munro) leaf tea and shoot tea. Journal of Applied Biological Chemistry. 55: 95-101 (2012)

    Google Scholar 

  • Kim MK, Lee IC. Anti-oxidant and anti-inflammatory effects of extracts from blueberry (Vaccinium ashei) leaf. The Korean Society of Beauty and Art. 5: 109-120 (2014)

    Google Scholar 

  • Kim GH, Kim NY, Kang SH, Lee HJ. Phytochemicals and antioxidant activity of Codonopsis lanceolata leaves. Korean Journal of Food Science and Technology. 47: 680-685 (2015)

    Google Scholar 

  • Kim KP, Yook, HS. Antioxidant activities of Aronia melanocarpa leaf tea prepared using various drying methods. Korean Journal of Food and Cookery Science. 34: 467-475 (2018)

    CAS  Google Scholar 

  • Lala G, Malik M, Zhao C, He J, Kwon Y, Giusti MM, Magnuson BA. Anthocyanin-rich extracts inhibit multiple biomakers of colon cancer in rats. Nutrition and Cancer. 54: 84-93 (2006)

    CAS  PubMed  Google Scholar 

  • Lee CY, Smith NL, Pennesi AP. Polyphenoloxidase from dechaunac grapes. Journal of the Science of Food and Agriculture. 34: 987-991 (1983)

    CAS  Google Scholar 

  • Lee JS, Lee MH, Lee JN. Antioxidant and antimicrobial activities of Psidium guajava leaf extract. Journal of the Korean Applied Science and Technology. 37: 56-65 (2020)

    Google Scholar 

  • Lewandowska U, Fichna J, Gorlach S. Enhancement of anticancer potential of polyphenols by covalent modifications. Biochemical Pharmacology. 109: 1-13 (2016)

    CAS  PubMed  Google Scholar 

  • Lim JH, Jeong MC, Moon KD. Purification and characterization of polyphenol oxidase from burdock (Arctium lappa L.). Korean Journal of Food Preservation. 12: 489-495 (2005)

    Google Scholar 

  • Lim MJ, Bae YI, Jeong CH, Cho BR, Choi JS. Phytochemical components of mulberry leaf tea by different roasting processes. Journal of Agriculture & Life Science. 41: 17-24 (2007)

    Google Scholar 

  • Magdalena ES, Ilona GC, Anna O, Agata C, Agnieszka N. Antibacterial mechanisms of Aronia melanocarpa (Michx.), Chaenomeles superba Lindl. and Cornus mas L. leaf extracts. Food Chemistry. 350: 129218 (2021)

  • Ministry of Food and Drug Safety. Korean food standards codex. https://www.foodsafetykorea.go.kr. Accessed 28 Dec 2020. (2020)

  • Moreno MI, Isla MI, Sampietro AR, Vattuone MA. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. Journal of Ethnopharmacology. 71: 109-114 (2000)

    CAS  PubMed  Google Scholar 

  • Ohgami K, Ilieva I, Shiratiori K, Koyoma Y, Jin X, Yoshida K, Kase S, Kitaichi N, Suzuki Y, Tanaka T, Ohno S. Anti-inflammatory effects of aronia extract on rat endotoxin-induced uveitis. Investigative Ophthalmology & Visual Science. 46: 275-281 (2005)

    Google Scholar 

  • Park SJ, Shin EH, Kim DH, Rha YA. Nutrition components and physicochemical properties of Acer termentosum Maxim. leaf. Culinary Science & Hospitality Research. 22: 27-38 (2016)

    Google Scholar 

  • Park SJ, Jung SH. Antioxidant compounds and activities as well as caffeine content of Aronia melanocarpa leaf tea according to pan-roasting contions. Journal of the Korean Society of Food Science and Nutrition. 46: 639-645 (2017)

    CAS  Google Scholar 

  • Rahul K, Kweon HY, Kim HB, Lee JH, Makwana P. Enhancement of polyphenols, flavonoids and antioxidant activities in water extract of mulberry (Morus alba L.) root bark by steam treatment. International Journal of Industrial Entomology. 44: 21-27 (2022)

    Google Scholar 

  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine. 26:1231-1237 (1999)

    CAS  PubMed  Google Scholar 

  • Rho KA, Kim GJ, Ji HA, Lim HS, Chung KH, Lee KJ, Song BC, An JH. Antitumor and free radical-scavenging activities of various extract fractions of fruits and leaves from Prunus mume. Journal of the Korean Society of Food Science and Nutrition. 44: 1137-1143 (2015)

    CAS  Google Scholar 

  • Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture. 16: 144-158 (1965)

    CAS  Google Scholar 

  • Shim SM, Kim MH, Bae SJ. Cytotoxicity and quinone reductase induced effects of Daucus carota L. leaf extracts on human cancer cells. Journal of the Korean Society of Food Science and Nutrition. 30: 86-91 (2001)

    Google Scholar 

  • Woo JH, Shin SL, Jeong HS, Lee CH. Influence of applied pressure and heat treatment on antioxidant activities of young leaves from Achillea alpina and Solidago virgaurea subsp. gigantea. The Korean Journal of Plant Resources. 23: 123-130 (2010)

    Google Scholar 

  • Wu X, Gu L, Prior RL, Mckay S. Characterization of anthocyanins and proanthocyanidins in some cultivars of ribes, aronia, and sambucus and their antioxidant capacity. Journal of Agricultural and Food Chemistry. 52: 7846-7856 (2004)

    CAS  PubMed  Google Scholar 

  • Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS. Physicochemical characteristics of Chrysanthemum indicum L. flower tea according to different pan-firing times. Korean Journal of Food Science and Technology. 40: 297-302 (2008a)

    Google Scholar 

  • Yu JS, Woo KS, Hwang IG, Chang YD, Jeong JH, Lee CH, Jeong HS. Quality characteristics of Chrysanthemum indicum L. Flower tea in relation to the number of pan-firing. Journal of the Korean Society of Food Science and Nutrition. 37: 647-652 (2008b)

    CAS  Google Scholar 

  • Zdunić G, Aradski AA, Gođevac D, Živković J, Laušević SD, Milošević DK, Šavikin K. In vitro hypoglycemic, antioxidant and antineurodegenerative activity of chokeberry (Aronia melanocarpa) leaves. Industrial Crops and Products Volume. 148: 112328 (2020)

    Google Scholar 

Download references

Acknowledgements

This study did not receive any funding support.

Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, Kyungpook National University, 80 Daehakro, Bukgu, Daegu, 41566, Republic of Korea

    Dong-Wook Kim, Mi-Hye Park & Meera Kim

Authors
  1. Dong-Wook Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mi-Hye Park
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Meera Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Meera Kim.

Ethics declarations

Conflict of interest

The authors disclose the following: The authors declare no conflict of interest.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kim, DW., Park, MH. & Kim, M. Study on antioxidant activity and cytotoxicity of Aronia melanocarpa leaf tea extracts. Food Sci Biotechnol 32, 1423–1433 (2023). https://doi.org/10.1007/s10068-023-01280-7

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-023-01280-7

Keywords

Search

Navigation