Abstract: This research has determined the stability of polyphenols from Aronia melanocarpa fruits to pH, sugar,
temperature, light, reductant, oxidant and preservative. The retention rate of the polyphenols was 96.12% at pH 2–3. Sugar
had a positive effect on the stability of the polyphenols in a concentration-dependent manner. With the increase in light
intensity, the retention rate of the polyphenols decreased significantly, and they were the most stable under dark condition.
Temperature above 50 ℃ had a significant effect on the retention rate of the polyphenols. Both reductant and oxidant had a
destructive effect on the polyphenols, and the effect of the latter was more significant than that of the former. Preservative
could effectively reduce the degradation of the polyphenols; the retention rate was not significantly increased at higher
concentration of preservative, whereas it was improved at lower concentration of preservative.

Key words: Aronia melanocarpa, polyphenols, stability, anthocyanins