Abstract
AbstractElderberry fruits are a good source of minerals and antioxidants; however, the presence of anti‐nutrients like oxalates may limit their utilization. The presented study which involves chemical evaluation of numerous interspecific hybrids is based on a hypothesis that interspecific genetic recombination may significantly improve the production and the nutritional quality of elderberry fruits. The aim of the first part of this study was to determine the oxalates (total, water‐soluble and insoluble) in fruits of 73 elderberry genotypes. In the second part, the dynamics of oxalate contents during fruit maturation was analysed. The average content of total oxalates in analysed genotypes was 721 ± 33 mg/100 g DW. The majority (91%, on average) were health harmless insoluble oxalates. The average content of total oxalates was increasing at the beginning of maturation and then it began to decrease significantly and reached its minimum value at full maturity, while the average of water‐soluble oxalates was gradually decreasing throughout maturation. Due to relatively high oxalate contents, some of the analysed hybrids should not be used for further breeding process.
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