Black Elder (Sambucus nigra), commonly known as Elderberry or , is a deciduous shrub or small tree native to Europe, parts of Asia, and North America. It is known for its clusters of small, white flowers and dark purple to black berries. The plant has been used traditionally in herbal medicine and cuisine for its potential health benefits and culinary uses. The flowers and berries are valued for their antioxidant and anti-inflammatory properties.

Botanical Classification:

• Kingdom: Plantae
• Order: Dipsacales
• Family: Adoxaceae
• Genus: Sambucus
• Species: Sambucus nigra

Plant Characteristics: Sambucus nigra is characterized by:

• Flowers: The plant produces flat-topped clusters of small, fragrant white flowers that bloom in late spring to early summer. The flowers are often used to make elderflower infusions and cordials.
• Berries: The plant bears small, round berries that start green, turn red, and eventually ripen to a dark purple or black. The berries are used in jams, wines, and syrups but should be cooked before consumption as raw berries can be toxic.
• Leaves: The leaves are pinnate with 5 to 7 leaflets, each with a serrated margin. They are dark green and turn yellow in the fall.
• Growth Habit: It is a fast-growing, deciduous shrub or small tree that can reach 3 to 6 meters in height. It has an open, spreading canopy with a bushy appearance.
• Soil and Light: Prefers moist, well-drained soils and can grow in full sun to partial shade. It is often found in hedgerows, woodland edges, and disturbed areas.

Chemical Composition and Structure: The chemical composition of Sambucus nigra includes:

• Flavonoids: The plant contains flavonoids such as quercetin and rutin, which are known for their antioxidant and anti-inflammatory properties.
• Anthocyanins: The berries are rich in anthocyanins, which are pigments responsible for their dark color and have antioxidant properties.
• Sambunigrin: Present in the berries and leaves, sambunigrin can produce cyanide when metabolized, which is why the berries must be cooked before consumption.
• Essential Oils: The flowers contain essential oils with compounds such as linalool and geraniol, which contribute to their fragrant aroma.

Phytochemistry :

In the berries you find essential oils, free fatty acids, flavonoids and their glycosides, phenolic acids, carotenoids, vitamins and minerals (1). Phenolic acids and flavonols, together with anthocyanins, constitute the main secondary metabolites of elderberry. These non-anthocyanin phenolic components have good antioxidant potential both in vitro and in vivo because of their reducing properties (2). Quercetin and sugar are also present in the measure of 65g/100g. Sugar is composed mainly of fructose and glucose (3).

The main polyphenolic compounds are neochlorogenic acid, chlorogenic acid and rutin (4).

Uses and Benefits:

• Culinary: Elderberries are used in cooking and baking, particularly in jams, jellies, syrups, and wines. Elderflowers are used to make infusions, cordials, and flavorings.
• Medicinal: Sambucus nigra has been used in traditional medicine for its immune-boosting and anti-inflammatory effects. Elderberry extract is commonly used to treat colds and flu symptoms. The plant's antioxidant properties help in reducing oxidative stress.
• Cosmetic: Elderflower extracts are used in skincare products for their soothing and anti-inflammatory properties. They are included in lotions, creams, and facial masks.

INCI: 

Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.

CAS   84603-58-7 

EC number   283-259-4

Applications:

• Culinary: Employed in various recipes for its flavor and nutritional benefits. Elderberries are used in beverages, preserves, and baked goods, while elderflowers are used in syrups and infusions.
• Medicinal: Incorporated into herbal remedies and supplements. Elderberry syrups and extracts are popular for supporting immune health and alleviating cold and flu symptoms.
• Cosmetic: Used in skincare formulations for its anti-inflammatory and soothing effects. Found in creams, lotions, and facial masks.

Environmental and Safety Considerations:

• Environmental Impact: Sambucus nigra should be cultivated with care to prevent invasive spreading. It is important to manage its growth responsibly to avoid disrupting local ecosystems.
• Safety: The berries of Sambucus nigra should be cooked before consumption to neutralize potentially harmful compounds. Raw berries, leaves, and other parts of the plant can be toxic if ingested in large quantities. It is advisable to use elderberry products according to instructions and consult a healthcare professional for medicinal use.

References_________________________________________________________________

(1) Lee J, Finn CE. Anthocyanins and other polyphenolics in American elderberry (Sambucus canadensis) and European elderberry (S. nigra) cultivars. J Sci Food Agric. 2007;87:2665–2675. doi: 10.1002/jsfa.3029.

(2)  Dawidowicz AL, Wianowska D, Baraniak B (2006) The antioxidant properties of alcoholic extracts from Sambucus nigra L. (antioxidant properties of extracts). LWT-Food Sci Technol 39:308–315

Abstract. The antioxidant properties of alcoholic extracts from the leaves, berries and flowers of Sambucus nigra L. are estimated by means of DPPHradical dot and β-carotene/linoleic acid methods, and considered in relation to the extraction temperature (in the range 20–200 °C) and to the level of flavonoids most representative for this plant. The extracts of S. nigra act as antioxidants neutralizing the activities of free radicals and inhibiting the co-oxidation reactions of linoleic acid and β-carotene. There is no direct correlation between the level of flavonoids in the extracts and their antioxidant activity. The data presented show that the extraction temperature strongly influences the antioxidant properties of the extracts, especially in the case of leaves.

(3) Veberic R., Jakopic J., Stampar F., Schmitzer V. European elderberry (Sambucus nigra L.) rich in sugars, organic acids, anthocyanins and selected polyphenols. Food Chem. 2009;114:511–515. doi: 10.1016/j.foodchem.2008.09.080.

Abstract. Sugars and organic acids in the fruit of two cultivars and three selections of black elderberry (Sambucus nigra L.): ‘Haschberg’, ‘Rubini’, ‘Selection 13’, ‘Selection 14’ and ‘Selection 25’ were quantified. The anthocyanin as well as quercetin profiles of this plant material were also established by the use of HPLC/MS. Significant differences in the concentration of sugars and organic acids were detected between the widely spread cultivar ‘Haschberg’ and all other cultivars/selections; ‘Haschberg’ was the richest in organic acids (6.38 g kg−1 FW), and it contained the least sugar (68.5 g kg−1 FW). The following major cyanidin based anthocyanins were identified in the fruit of black elderberry: cyanidin 3-sambubioside-5-glucoside, cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-glucoside and cyanidin 3-rutinoside. The most abundant anthocyanin in elderberry fruit was cyanidin 3-sambubioside, which accounted for more than half of all anthocyanins identified in the berries. The ‘Rubini’ cultivar had the highest amount of the anthocyanins identified (1265 mg/100 g FW) and the lowest amount was measured in berries of the ‘Selection 14’ (603 mg/100 g FW). The ‘Haschberg’ cultivar contained a relatively low amount of anthocyanins in ripe berries (737 mg/100 g FW). From the quercetin group, quercetin, quercetin 3-rutinoside and quercetin 3-glucoside were identified; the latter prevailing in black elderberry fruit. The cultivar with the highest amount of total quercetins was ‘Selection 25’ (73.4 mg/100 g FW), while the ‘Haschberg’ cultivar contained average amounts of quercetins (61.3 mg/100 g FW). The chemical composition of the ‘Haschberg’ cultivar, the most commonly planted, conforms to the standards for sugars, anthocyanins and quercetins and exceeds them in the content levels of organic acids, the most important parameter in fruit processing.

(4) Lee J., Finn C.E. Anthocyanins and other polyphenolics in American elderberry (Sambucus canadensis) and European elderberry (S. nigra) cultivars. J. Sci. Food Agric. 2007;87:2665–2675. doi: 10.1002/jsfa.3029.

Abstract. BACKGROUND: Ten genotypes representing two elderberry species, Sambucus canadensis L. (eight genotypes) and S. nigra L. (two genotypes), were examined for their anthocyanins (ACY), total phenolics (TP),°Brix, titratable acidity (TA), and pH over two growing seasons. RESULTS: Overall, fruit generally had higher ACY, TP, ACY/TP,°Brix, and pH in 2005 than 2004. All samples of S. canadensis had similar anthocyanin profiles to one another, but were distinctly different from S. nigra. Both species had cyanidin-based anthocyanins as major pigments. Previously unreported anthocyanins were identified in some samples in this study. Trace levels of delphinidin 3-rutinoside were present in all elderberry samples except cv. ‘Korsør’. Also, petunidin 3-rutinoside was detected in cvs ‘Adams 2’, ‘Johns’, ‘Scotia’, ‘York’, and ‘Netzer’ (S. canadensis). The identified polyphenolics of both species were mainly composed of cinnamic acids and flavonol glycosides. The major polyphenolic compounds present in S. canadensis were neochlorogenic acid, chlorogenic acid, rutin, and isorhamnetin 3-rutinoside, while chlorogenic acid and rutin were found to be major polyphenolic compounds in S. nigra. CONCLUSION: Sufficient variability was seen among these genotypes to suggest that a successful breeding program could be carried out to improve levels of the various compounds evaluated in this study. Copyright © 2007 Society of Chemical Industry