Determination of Phenolic and Antioxidant Activity in Aronia Fruit Using Different Extraction Techniques: The Innovative Role of Ultrasonication

In this study, it was examined the effect of different extraction methods on the amount of phenolic and antioxidant compounds obtained from Aronia ( Aronia melanocarpa ) fruit. Traditional and ultrasonic extraction methods were used for different solvents (ethanol and water) and different durations (0–90 minutes or 0–5 minutes). There was significant statistical difference (p < 0.01) in terms of total phenolic content, total flavonoid content and antioxidant capacity in the ultrasonic extraction method. It was found that the total phenolic content (8.26 ± 0.63 mg GAE/g) and total flavonoid content (12.64 ± 1.45 mg QE/g) which were obtained with ethanol solvent in ultrasonic extraction were significantly higher than those obtained with water solvent. Similarly, antioxidant activity values were determined as FRAP 3.47 ± 0.55 mg TEAC/g, CUPRAC 3.82 ± 0.09 mg TEAC/g, and DPPH 92.28 ± 1.05%. In the traditional method, these values were determined respectively as 2.88 ± 0.26 mg TEAC/g, 3.64 ± 0.14 mg TEAC/g, and 91.56 ± 0.21%. The results showed that ultrasonic waves disrupt cell walls, which facilitate the release of phenolic compounds. These findings suggested that ultrasonic extraction is an effective and environmentally friendly technique that provides high yields in a short time.