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Sweet rowanberries originated by the crossbreeding of wild rowanberries with other fruit species such as apples, medlars or black chokeberries. They are highly resistant to cold climate. In contrast with wild rowanberries, they have sweet mild taste and show less parasorbic acid toxicity, which can be eliminated, when the consumption is excessive, by heating. The objective of the work was to determine selected antioxidant properties in 6 cultivars. The analyses showed that the contents of total phenolics, total flavonoids and ascorbic acid were high. Similarly, antioxidant capacity (6.58–9.62 g of ascorbic acid equivalents kg−1) was also high. The work brings novel data, in particular, when comparing the cultivars; moreover, results regarding reactive oxygen and nitrogen species scavenging activity in sweet rowanberries are being published for the first time. The sweet rowanberry extracts (10%) showed inhibitory ability on hydroxyl radical (16.12–24.73%), superoxide anion (26.74–34.02%), nitric oxide (24.75–31.39%), and lipid peroxidation (7.93–13.12%). The values obtained are even many times higher than those found in common commercial fruit species like apples. Therefore, sweet rowanberries appear to be a promising fruit species for human nutrition, especially due to their high content of bioactive substances and ease of cultivation in worse climatic and soil conditions.

Bioactive compounds in sweet rowanberry fruits of interspecific Rowan crosses