Black chokeberry (Aronia melnocarpa) is a source of many bioactive compounds with a wide spectrum of health-promoting properties. Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desserts, jellies, fruit teas and dietary supplements. Polyphenols are biofactors that determine the high bioactivity of chokeberries, some of the richest sources of polyphenols, which include anthocyanins, proanthocyanidins, flavonols, flavanols, proanthocyanidins, and phenolic acids. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. This publication reviewed the scientific research regarding the phenolic compounds and the antioxidant potential of chokeberry fruits, products and isolated compounds. These findings may be crucial in future research concerning chokeberry based functional food products. Chokeberry fruits can be considered as promising component of designed food with enhanced antioxidant potential. However, like other plants and medicinal products of natural origin, black chokeberry requires extensive studies to determine its antioxidant potential, safety and mechanisms of action.
Keywords: Aronia melanocarpa; antioxidants; chokeberry; free radicals; polyphenols.