Carotenoids in rowan fruits have a high bioaccessibility of 15.3%. Īll- trans- β-carotene, β-cryptoxanthin, zeaxanthin, and γ-carotene were identified in the saponified extract following analysis by RP-HPLC. It should be noted that the types of flavonols determined and the antioxidant activity correlated with the maturity stage, and the extraction solvent.

All the fractions obtained in ethyl acetate, butanol, and water contained chlorogenic acid, and most of the flavonoids detected were flavonols (mainly quercetin), glycosides, and dimers. The mature fruit had a lower flavonoid content than the unripe fruit. The authors identified 62 different polyphenols using the liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry method (LC-DAD-MS (ESI+)) and determined that all maturity categories were rich in benzoic, phenylpropanoic, and cinnamoylquinic acids, as well as their derivatives. analyzed the polyphenol composition in 24 different extracts and fractions obtained from Sorbus domestica fruits at five different stages of maturity. The main individual polyphenols identified in the extract were catechin, ferulic acid methyl ester, p-hydrozybenzoic acid, procyanidin B1, epicatechin, as well as gallic, protocatehuic, syringic, caffeic, ferulic, and chlorogenic acids. This data confirms the technological potential of this traditional, yet often overlooked species. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 ☌ was employed. ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all- trans- β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g.

The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds-polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications.

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