European Food Research and Technology

, Volume 226, Issue 4, pp 737–743 | Cite as

Antioxidant synergism between fruit juice and α-tocopherol. A comparison between high phenolic black chokeberry (Aronia melanocarpa) and high ascorbic blackcurrant (Ribes nigrum)

  • Heidi B. Graversen
  • Eleonora Miquel Becker
  • Leif H. Skibsted
  • Mogens L. Andersen
Original Paper


Black chokeberry juice (Aronia melanocarpa, Elliot), blackcurrant juice (Ribes nigrum, Ben Lomond) and α-tocopherol were found to protect phosphatidyl choline against oxidation in a peroxidating liposome system as evidenced by lag phases for formation of conjugated dienes. When present together, black chokeberry juice and α-tocopherol showed a clear synergistic effect on the length of the lag phase, while effects of blackcurrant juice and α-tocopherol were additive. The concentration of total phenolics in black chokeberry juice was six times higher than in blackcurrant juice (gallic acid equivalents). Ascorbic acid corresponded to 1% of total phenolics in black chokeberry juice and 10% in blackcurrant juice. Based on the length of the lag phase, the phenolics present in black chokeberry were on an average, twice efficient as scavengers of lipid peroxyl radicals as phenolics in blackcurrant. Black chokeberry was by HPLC analysis of peroxidating liposomes, in contrast to blackcurrant, found to protect α-tocopherol efficiently against oxidation to the end of the lag phase. The phenolics present in black chokeberry juice were concluded to be more efficient in regenerating or protecting α-tocopherol than ascorbic acid or the phenolics in blackcurrant. As for the phenolics, this was further evidenced by ranking of their radical scavenging activity as studied by ESR-spectroscopy.


Aronia melanocarpa Liposomes Peroxidation α-Tocopherol Antioxidants 



This work is part of the research programme New Antioxidant Strategies for Food Quality and Consumer Health (FOODANTIOX) supported by The Committee for Research and Development of the Öresund region (Öforsk) and the Danish Dairy Research Foundation.


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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Heidi B. Graversen
    • 1
  • Eleonora Miquel Becker
    • 1
  • Leif H. Skibsted
    • 1
  • Mogens L. Andersen
    • 1
  1. 1.Food Chemistry, Department of Food Science, Faculty of Life SciencesUniversity of CopenhagenFrederiksberg CDenmark

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