Anthocyanins is a natural edible pigment with many health benefits. The aim of this work was the identification of anthocyanins present in Aronia melanocarpa using mass spectrometric features. The anthocyanins of the A. melanocarpa were analyzed by UVVis, HPLC‐DAD and LC‐EIS/MS methods. The four important anthocyanins were identified as follows: cyanidin‐3‐galactoside (68.68%), cyanidin‐3‐arabinoside (25.62%), cyanidin‐3‐glucoside (5.28%) and cyanidin‐3‐xyloside (0.42%). Among the four anthocyanin monomers, three anthocyanins with the highest content of A. melanocarpa were selected, and the antioxidant activity was studied with the total anthocyanins. The antioxidant capacity was cyanidin‐3‐galactoside > total anthocyanin > cyanidin‐3‐arabinoside > cyanidin‐3‐glucoside. The activity of the four anthocyanin samples was greater than ascorbic acid. The methodology described in this study will provide an effective tool for anthocyanins identification. Our results suggested that anthocyanins from A. melanocarpa exhibited effective antioxidant activity. These findings may be crucial in future research concerning chokeberry based functional food products.

The grape pomace (including seeds and stems) poses potential disposal and pollution problems along with loss of valuable biomass and nutrients. The utilization of grape seeds processing as a source of functional ingredients is a promising field. Grape seed extract provides a concentrated source of polyphenols. Grape seed extract is known as an effective antioxidant that protects the body from premature aging and disease. A number of phytochemicals including resveratrol, proanthocyanidins, etc, have demonstrated significant benefits in cancer chemoprevention. In this review, we summarize the existing knowledge on the antitumor and antioxidant activity of grape seeds polyphenols.

Adding β-glycosidase into grape wine for enhancing aroma was investigated using gas chromatography-mass spectrometry (GC-MS) and Kramer sensory evaluation. Compared with the extract from control wines, the extract from enzyme-treated wines increased more aromatic compounds using steam distillation extraction (SDE) and GC-MS analyses. Theses aromatic compounds were as follows: 3-methyl-1-butanol formate, 3-pentanol, furfural, 3-methyl-butanoic acid, 2-methyl-butanoic acid, 3-hydroxy-butanoic acid ethyl ester, hexanoic acid, hexanoic acid ethyl ester, benzyl alcohol, octanoic acid, octanoic acid ethyl ester, dodecanoic acid, and ethyl ester. The enzymolysis regulation conditions, including enzymolysis temperature, enzymolysis time, and enzyme amount, were optimized through L₉(3⁴) orthogonal test. Kramer sensory evaluation was performed by an 11-man panel of judges. The optimum enzymolysis regulation conditions were found to be temperature of 45°C, enzymolysis time of 90 min, and enzyme amount of 58.32 U/mL grape wine, respectively. The Kramer sensory evaluation supported that the enzyme-treated wines produced a stronger fragrance.