Elderberry berries are used as food supplements, in jams and jellies, cakes and liqueurs. Phytochemical The berries contain essential oils, free fatty acids, flavonoids and their glycosides, phenoli ...

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Elderberry berries are used as food supplements, in jams and jellies, cakes and liqueurs.

Phytochemical

The berries contain essential oils, free fatty acids, flavonoids and their glycosides, phenolic acids, carotenoids, vitamins and minerals (1).

Phenolic acids and flavonols, together with anthocyanins, are the main secondary elderberry metabolites. These non-anthocyanin phenolic components have good antioxidant potential both in vitro and in vivo due to their reducing properties (2).

Quercetin and sugar are also present at 65g / 100g. Sugar is mainly composed of fructose and glucose (3).

The main polyphenolic compounds are neo-chlorogenic acid, chlorogenic acid, rutin (4).

Elderberry studies

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

(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.

(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.

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