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196 Wild Edible Plants
pigments in the food industry. They also have antioxidant and immunomodulatory properties and have long been used in herbal medicine.
The high content of anthocyanins, phenolic acids, and avonoids contained in these
plants has made them also a source of natural colors, and they can be widely used in
food production to replace the synthetic dyes. The addition of barberry powder to confectionery products, such as caramel, should completely eliminate articial colorants in
the nal products and make it possible to obtain products with an attractive appearance
and bright color with high antioxidant potential, and increased biological and nutritional
values.
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Chokeberry and
Hibiscus as Natural
7
Food Additives
in Confectionery
Maia Artamonova, Inna Piliugina,
Olena Aksonova, and Olena Stabnikova
7.1 INTRODUCTION
The use of wild plants and berries in human nutrition dates back to ancient times, but
in recent decades they have again attracted attention as sources of healthy substances
that can nd a variety of applications, particularly in the production of functional foods.
Wild edible plants usually contain signicant amounts of phenolic compounds,
vitamins, glycosides, organic acids, macro- and micro- elements. They also possess
antioxidant and immunomodulatory properties and have been used in herbal medicine for a long time. High amounts of anthocyanins, phenolic acids, and avonoids
contained in these plants made them also a source of natural dyers, and they could nd
wide applications in food production instead of those from synthetic chemical sources
(Stabnikova et al., 2021, 2024). The fruit bush chokeberry (Aronia melanocarpa) and
exotic tropical plant hibiscus (Hibiscus sabdariffa) are precisely those plants, whose
use as additives in food products, allows them to give improved qualities and to expand
their range.
201DOI: 10.1201/9781003486794-7
202 Wild Edible Plants
7.2 CHOKEBERRY AND HIBISCUS AS SOURCES
OF BIOACTIVE COMPOUNDS
Chokeberry. Black chokeberry (Aronia melanocarpa (Michx.) Elliot) is native to
North America and was introduced to Europe only in the 20th century. It is a species
of deciduous shrub in the Rosaceae family that produces clusters of small round (6–
9 cm in diameter) fruits that turn glossy black when ripe in late summer to early fall
(Figure 7.1A).
Aronia berries have a specic tart taste, but they are used to produce jam, preserves,
marmalade, jelly, and a variety of drinks, such as juices, tinctures, and wines (Denev
et al., 2018; Kitryte et al., 2017; Vagiri & Jensen, 2017). Chokeberry is recognized as
a source of natural pigments, which can nd application as colorants in the production
of food items (Teneva et al., 2022). Chrokerry has a high content of dietary ber, low
content of fat, and the main sugar in it is alcohol sorbitol (Table 7.1).
Organic acids present in aronia are quinic, malic, and citric acids (Denev et al.,
2018; Tanaka & Tanaka, 2001). Titrate acidity of aronia varied from 0.07 to 1.19 g/ 100
g of fresh weight (FW) (Šnebergrová et al., 2014). Black chokeberry fruits also contain
vitamin C and K, vitamins group B, macro- and microelements (adopted from Tanaka
& Tanaka, 2001) (Table 7.2).
Black chokeberry fruits are also an excellent source of pigments, µg/ 100 g FW: β-
carotene (a precursor to vitamin A), 495– 887, and β- cryptoxanthin, 234– 649 (Tanaka
& Tanaka, 2001).
But the most important substances found in chokeberry fruits, which are responsible
for its benecial health properties, are phenolic compounds. The content of polyphenols
in aronia was 748 mg/ 100 g FW in study of Tanaka & Tanaka (2001); 7849 mg/ 100 g
of dry weight (DW) in research conducted by Oszmiański & Wojdylo (2005), varied
from 1022 mg/ 100 g FW to 1795 mg/ 100 g FW in work (Denev et al., 2018), 690 mg/
100 g FW (Benvenuti et al., 2006), and 2556 mg/ 100 g FW (Zheng & Wang, 2003).
Composition of phenolic compounds in Aronia melanocarpa is shown in Table 7.3,
(adopted from Oszmianski & Wojdylo, 2005) (Table 7.3).
Polyphenols of chokeberry are represented mainly by proanthocyanidins and
anthocyanins (Chen et al., 2023; Sidor & Gramza- Michałowska, 2019). Besides that
FIGURE 7.1 Black chokeberry (A); flower of hibiscus (B); sunbird feeds on the juice of
hibiscus flowers (C).
Chokeberry and Hibiscus as Natural Food Additives 203
TABLE 7.1 Chemical composition of black chokeberry fruits
COMPOUND CONTENT, G/ 100 G FW REFERENCE
Moisture 74– 82 (Mayer- Miebach et al., 2012)
Protein 0.60– 0.81 (Tanaka & Tanaka, 2001)
Fat 0.14 (Kulling & Rawel, 2008)
Total sugars 6.8– 15.8 (Tanaka & Tanaka, 2001)
Glucose 1.1– 4.0 (Mayer- Miebach et al., 2012)
Fructose 1.4– 4.2 (Mayer- Miebach et al., 2012)
Sorbitol 4.4– 7.6 (Mayer- Miebach et al., 2012)
Dietary fiber 5.60 (Tanaka & Tanaka, 2001)
Pectin 0.6– 0.7 (Denev et al., 2012)
Organic acids 1– 1.5 (Tanaka & Tanaka, 2001)
TABLE 7.2 Vitamins and minerals in black chokeberry fruits
CONTENT, MG/ 100
VITAMINS
G FW MINERALS
CONTENT, MG/ 100
G FW
Tiamin (B1) 17– 19 Sodium (Na) 2.0– 3.7
Riboflavin (B2) 16– 27 Potassium (K) 164– 265
Pyridoxine (B6) 24– 29 Calcium (Ca) 22.8– 43.9
Niacin (B3) 270– 340 Magnesium (Mg) 15.5– 17.4
Pantothenic acid (B5) 225– 382 Iron (Fe) 0.33– 1.68
Vitamin K 18– 29 Zinc (Zn) 0.09– 0.22
Vitamin C 4000– 19300 Iodine (I) 0.147
Tocopherols 1530– 1730 Manganese (Mn) 0.132– 0.263
TABLE 7.3 Composition of phenolic compounds in black chokeberry fruits, mg/
100 g DW
COMPOUND CONTENT COMPOUND CONTENT
Chlorogenic acid 302 Quercetin 3- glucoside 22
Neochlorogenic acid 291 Quercetin derivatives unidentified 27
(−) epicatechin 15 Сyanidin 3- galactoside 1282
Polymeric procyanidins 5182 Сyanidin 3- glucoside 22
Quercetin 3- rutinoside 15 Сyanidin 3- xyloside 42
Quercetin 3- galactoside 37 Сyanidin 3- - arabinoside 582
aronia had in their compositions such avonoids as quercetin, rutin, and hyperoside (Shi
et al., 2024). Chlorogenic and neochlorogenic acids are dominated phenolic acids in
black chokeberries (Sidor et al., 2019). The content of anthocyanins in chokeberry was,
mg/ 100 g FW: 428 (Zheng & Wang, 2003); 461 (Benvenuti et al., 2006).
Antioxidant activity chokeberry fruits, µM Trolox/ 100 g DW,
were 279 (by 2,2- diphenyl- 1- picrylhydrazyl (DPPH) assay); 439 (by
204 Wild Edible Plants
2,2- azinobis- (3- ethylbenzothiazoline- 6- sulfonic acid) (ABTS) assay) (Oszmianski &
Wojdylo, 2005). Comparative analysis of published data showed that chokeberry had
the highest antioxidant activity in comparison with other fruits (Kulling & Rawel,
2008). Thus, antioxidant activities, measured with the oxygen radical absorbance capacity (ORAC) assay, mg/ Trolox equivalents/ 100 g FW, were for wild chokeberry, 16;
blueberry, 2.9; lignoberry, 3.8, and cranberry, 1.9 (Zheng & Wang, 2003).
Water and ethanol extracts from black chokeberry (Aronia melanocarpa) showed
antimicrobial activity against foodborne pathogens, namely the strains of Staphylococcus
aureus, Escherichia coli, and Streptococcus pyogenes (Daoutidou et al., 2021).
The use of chokeberry fruits for medicinal purposes dates back to the experience
of its use by American Indians to treat various ailments, including colds, sore throats,
cough, and fever. Due to its rich chemical composition, black chokeberry fruits have
potential health benets for humans and exhibit antihyperglycemic, anti- inammatory,
antidiabetic, anti- infective, antiobesity, antioxidant activities, and their consumption
helps strengthen the immune system and improves the functioning of the cardiovascular
system (Ren et al., 2022; Sidor et al., 2019; Wójtowicz et al., 2023; Zhang et al., 2021).
So, Aronia melanocarpa berries contain high amounts of polyphenols, possess high
antioxidant activity, have some health benets, and are of interest for use in the production of functional foods.
Hibiscus. Hibiscus (Hibiscus sabdariffa) (Sudan rose, roselle or karkade in Arabic) is
a small evergreen owering plant belonging to the genus Hibiscus, Malvaceae family,
that is native to Southeast Asia and develops and grows in regions with tropical and
subtropical climates. Carl Linnaeus described this species in 1753, and the Latin name
Hibiscus was given to the genus because of the similarity of the bright red color with
the scarlet ibis bird. The Malay Archipelago is considered the homeland of this species
(Figure 7.1B, C).
The hibiscus ower blooms for only one day, then fades away, and a red calyx (the
sepal, the outermost whorl of part that form a ower) appears, which begins to increase
in size, becoming eshy and juicy, and the ower seeds ripen in the calyx. Hibiscus is
not only a decorative plant, but also an edible one, and almost the entire above- ground
part of the plant can be used as food. In China, hibiscus seeds are used to produce oil,
and in West Africa, the leaves and crushed seeds are added to food. Various parts of
hibiscus nd their use in cooking. Leaves can be used to prepare salads and be added to
stewed meat; hibiscus seeds can replace sesame seeds in confectionery or can be added
when brewing coffee; hibiscus owers are included in various teas, and can also serve as
a natural dye in the production of confectionery or drinks. Refreshing iced tea Karkade
made from dried hibiscus owers has an intense natural red color and is very popular in
Egypt and Sudan. Nowadays, Hibiscus sabdariffa is widely used in food and pharmaceutical industries and is currently grown all over the world, with the main producers
being China, Malaysia, Sudan, India, and Mexico (Cid- Ortega & Guuerrero- Beltran,
2015; Da- Costa- Rocha et al., 2014; Shruthi et al., 2016). Different parts of hibiscus are
rich in nutritional bioactive substances (adopted from Ochelle et al., 2024) (Table 7.4).
Hibiscus calyces also contained ascorbic acid, 6.7 mg/ 100 gFW, while its content in
leaves was 54 mg/ 100 g FW, and only traces of it were found in the seeds.
Comparative study of phytochemical composition and antioxidant capacity of three
hibiscus calyces of Jamaica, Malaysia, and Senegal showed that the total phenol contents
Chokeberry and Hibiscus as Natural Food Additives 205
TABLE 7.4 Chemical composition of hibiscus calyces, seeds, and leaves per 100 g of
fresh weight
COMPOUNDS CALYCES SEEDS LEAVES COMPOUNDS CALYCES SEEDS LEVES
Moisture, g 9.2 8.2 85.6 Calcium, mg 12 356 213
Protein, g 1.2 19.6 3.3 Phosporus, mg 273 462 93
Fat, g 2.6 16.0 0.3 Iron, mg 9.0 4.2 4.8
Carbohydrates, g 10.0 51.3 9.2 Carotene, µg 30 – 4135
Fiber, g 12.0 11.0 10.0 Tiamine, µg 120 100 200
Ash, g 6.9 7.0 1.0 Riboflavin, µg 280 150 450
Energy, kcal 44 411 43 Niacin, µg 3770 1400 1200
were 15.92, 17.63, 19.25 mg GAE/ g DW, and the antioxidant activities determined by
the ABTS assay were 64.38, 60.36, and 62.49 mg TE/ g DW, respectively (Chin et al.,
2016). All three samples contained delphinidin- sambubioside (5.32– 6.67 mg/ g DW),
cyanidin- sambubioside (1.61– 2.39 mg/ g DW), delphinidin- glucoside (0.55– 1.11 mg/ g
DW), and cyanidin- glucoside (0.47– 0.48 mg/ g DW).
Different phytochemicals are present in extract of hibiscus calyces, content of
which was follow, mg/ g: avonoids, 20.70; anthocyanins, 12.34; polyphenols, 23.32,
and phenolic acids, 2.50 (Obouayeba et al., 2015). The major carotenoid present in
hibiscus calyces extract was lutein, 316.43 g/ 100 g, followed by β- carotene, 147.76 g/
100 g. The major phenolic compounds were delphinidin 3- sambubioside, 218.17 mg/
100 g, and 3- caffeoylquinic acid, 79.22 mg/ 100 g, which consisted about 60% of the
total phenolic compounds (Piovesana et al., 2019). Content of vitamin A was low, 13.52
g/ 100 g. The scavenging activity of ABTS was 7.8 M TE/ g (Piovesana et al., 2019).
It is believed that the abundance of bioactive compounds in hibiscus contributes
to its benecial health properties. Hibiscus has been used for a long time in folk and
traditional medicine as a diuretic and mild laxative, to lower blood pressure, reduce
high cholesterol, to treat cardiac and nerve diseases (Riaz & Chopra, 2018; Wahabi
et al., 2010).
It was conrmed in clinical trials that consuming decoctions, infusions,
extracts, beverages, and pills of hibiscus calyxes benecial to human health and has
antihypertensive, nephroprotective, antianemic, antioxidant, anti- inammatory, and
hypoglycemic effects (Montalvo- González et al., 2022).
7.3 APPLICATION OF BLACK CHOKEBERRY
AND HIBISCUS IN FOOD TECHNOLOGIES
Chokeberry. Despite the high biological value, chokeberries have a strong astringent
and bitter taste due to tannin content, which limits its use in food products. There are
some proposals about applications of chokeberry in food technologies. Chokeberry is
usually added to traditional foods as a dry powder or extract. However, there are studies
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