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Aronia melanocarpa (Michx.) Ell. - Rosaceae - black chokeberry, Schwarze Apfelbeere
Deciduous shrub, native to eastern North America, cultivated in eastern Europe (Poland, Russia); leaves alternate, glossy elliptic to obovate, dark green, crenate, turning deep red in autumn; flowers white; fruit black.
„The common name of chokeberry is in reference to the tart and bitter taste of the fruits which are technically edible but so astringent as to cause choking in most of those who try. Fruits are sometimes used to make tasty jams and jellies.“ http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=j420
„The volatile constituents of black chokeberry were analysed by gas chromatography and mass spectrometry. Concentrations of the 48 compounds identified were in general below their individual threshold values. The main compounds were benzaldehyde cyanohydrin, hydrocyanic acid and benzaldehyde. Among other benzene derivatives identified in the press juice were benzylalcohol, 2-phenylethanol, phenylacetaldehyde, salicylaldehyde, acetophenone, 2′-hydroxyacetophenone, 4′-methoxyacetophenone, phenol, 2-methoxyphenol and methyl benzoate.“
[Analysis of the volatile constituents of black chokeberry (Aronia melanocarpa Ell.)., Hirvi, T., Honkanen, E., Journal of the science of food and agriculture. Vol.36(9), 1985, 808-810]
„…polymeric proanthocyanins, predominantly of (−)epicatechin, are the major class of polyphenolic compounds in chokeberry, represent 66% of fruits polyphenols. The average concentration ranged from 1578.79 mg/100 g of DW for chokeberry juice up to 8191.58 mg/100 g in pomace. The concentration of phenolic acids (chlorogenic and neochlorogenic acids) in juice was higher than in pomace. Anthocyanins in Aronia melanocarpa are second phenolic compound group and represent about 25% of total polyphenols, mixture of four different cyanidin glycosides: 3-galactoside, 3-glucoside, 3-arabinoside and 3-xyloside.“
[Aronia melanocarpa phenolics and their antioxidant activity., Oszmiański, J., Wojdylo, A., European Food Research and Technology, Vol.221(6), 2005, 809-813]
