• Ilić, Dušica
• Vitošević, Nataša
• Ćirić, Jovan
• Popović, Tamara
• Stanković, Nikola
• Stanojević, Ljljana
• Nikolić, Vesna

Abstract

In the last decade, agricultural producers in Serbia have been massively reoriented to aronia (Aronia) cultivation. Due to low and inadequately organized purchase, the accumulation of large amounts of aronia forced the producers to organize and start processing. The most common and most represented products of aronia in our market are cold pressed juice, pasteurized sweet syrup and liqueur. Processing can affect a decrease of the bioactive components concentration, as well as the reduction of beneficial effects on the human organism. The antioxidant activity of cold pressed aronia juice, pasteurized sweet aronia syrup and liqueur obtained in double processing of aronia (candied aronia) was studied using the DPPH (1.1-diphenyl2-picrylhydrazyl radical) test. The cold pressed juice has shown a higher antioxidant activity compared to the pasteurized sweet syrup. It was noticed that the antioxidant activity of liqueur from candied aronia was preserved but markedly decreased. So far, fresh aronia has mainly been used for the liqueur production, but candied aronia has been proved as an appropriate raw material, too. The liqueur obtained in that way could be applied in food and beverage industry as a substitute for synthetic antioxidants, food colors and aromas.

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