Elderberry Juice Research Articles

Antibacterial efficacy of berry juices against Bacillus cereus relative to their phytochemical composition and antioxidant properties.

Ensuring the safety and stability of minimally processed foods using natural preservatives is of great scientific and commercial interest in modern biotechnology. Berry juice supplementation is increasingly recognized within this field. This study investigated the effectiveness of juices from four berry species Aronia melanocarpa, Ribes nigrum, Vaccinium macrocarpon, and Sambucus nigra, against the food pathogen Bacillus cereus. Overall, the antibacterial potency of juice supplements (up to 10% v/v in tryptic soy broth) followed the order of chokeberry > blackcurrant > cranberry > elderberry, with the latter showing no inhibitory effects. Notably, chokeberry and elderberry juices presented lower acidity and significantly greater phenolic contents (p < 0.05) than blackcurrant and cranberry juices did, suggesting that B. cereus susceptibility is not strictly dependent upon low extracellular pH or elevated anthocyanin levels. Instead, it is inferred to correlate with pro-oxidative effects induced directly at the intracellular level. Accordingly, this paper discusses the antioxidative, acidic, and lipophilic attributes of juices and their constituent fractions, including anthocyanins, to elucidate their biopreservative potential. The results of this study increase our understanding of the antibacterial susceptibility of B. cereus.

A One-Week Elderberry Juice Intervention Augments the Fecal Microbiota and Suggests Improvement in Glucose Tolerance and Fat Oxidation in a Randomized Controlled Trial.

Obesity is a costly and ongoing health complication in the United States and globally. Bioactive-rich foods, especially those providing polyphenols, represent an emerging and attractive strategy to address this issue. Berry-derived anthocyanins and their metabolites are of particular interest for their bioactive effects, including weight maintenance and protection from metabolic aberrations. Earlier findings from small clinical trials suggest modulation of substrate oxidation and glucose tolerance with mediation of prospective benefits attributable to the gut microbiota, but mixed results suggest appropriate anthocyanin dosing poses a challenge. The objective of this randomized, placebo-controlled study was to determine if anthocyanin-dense elderberry juice (EBJ) reproduces glucoregulatory and substrate oxidation effects observed with other berries and if this is mediated by the gut microbiota. Overweight or obese adults (BMI > 25 kg/m2) without chronic illnesses were randomized to a 5-week crossover study protocol with two 1-week periods of twice-daily EBJ or placebo (PL) separated by a washout period. Each treatment period included 4 days of controlled feeding with a 40% fat diet to allow for comparison of measurements in fecal microbiota, meal tolerance testing (MTT), and indirect calorimetry between test beverages. Eighteen study volunteers completed the study. At the phylum level, EBJ significantly increased Firmicutes and Actinobacteria, and decreased Bacteroidetes. At the genus level, EBJ increased Faecalibacterium, Ruminococcaceae, and Bifidobacterium and decreased Bacteroides and lactic acid-producing bacteria, indicating a positive response to EBJ. Supporting the changes to the microbiota, the EBJ treatment significantly reduced blood glucose following the MTT. Fat oxidation also increased significantly both during the MTT and 30 min of moderate physical activity with the EBJ treatment. Our findings confirm the bioactivity of EBJ-sourced anthocyanins on outcomes related to gut health and obesity. Follow-up investigation is needed to confirm our findings and to test for longer durations.

Exploring American Elderberry Compounds for Antioxidant, Antiviral, and Antibacterial Properties Through High-Throughput Screening Assays Combined with Untargeted Metabolomics.

American elderberry (Sambucus nigra subsp. canadensis) is a rapidly emerging new perennial crop for Missouri, recognized for its high level of bioactive compounds with significant health benefits, including antibacterial, antiviral, and antioxidant properties. A high-throughput screening assay combined with untargeted metabolomics analysis was utilized on American elderberry juice from 21 genotypes to explore and characterize these bioactive compounds. Our metabolomics study has identified 32 putative bioactive compounds in the American Elderberry juices. An array of high-throughput screening bioassays was conducted to evaluate 1) total antioxidant capacity, 2) activation of antioxidant response elements (ARE), 3) antiviral activity, and 4) antibacterial activity of the putatively identified compounds. Our results revealed that 14 of the 32 American elderberry compounds exhibited strong antioxidant activity. Four compounds (isorhamnetin 3-O-glucoside, kaempferol, quercetin, and naringenin) activated ARE activity and were found to be non-cytotoxic to cells. Notably, six of the 32 compounds demonstrated significant antiviral activity in an in vitro TZM-bl assay against two strains of HIV-1 virus, CXCR4-dependent NL4-3 virus and CCR5-dependent BaL virus. Luteolin showed the most potent anti-HIV activity against the NL4-3 virus (IC50 = 1.49 μM), followed by isorhamnetin (IC50 = 1.67 μM). The most potent anti-HIV compound against the BaL virus was myricetin (IC50 = 1.14 μM), followed by luteolin (IC50 = 4.38 μM). Additionally, six compounds were found to have antibacterial activity against gram-positive bacteria S. aureus, with cyanidin 3-O-rutinoside having the most potent antibacterial activity in vitro (IC50 = 2.9 μM), followed by cyanidin 3-O-glucoside (IC50 = 3.7 μM). These findings support and validate the potential health benefits of compounds found in American elderberry juices and highlight their potential for use in dietary supplements as well as innovative applications in health and medicine.

Diet-Induced Rodent Obesity Is Prevented and the Fecal Microbiome Is Improved with Elderberry (Sambucus nigra ssp. canadensis) Juice Powder.

Anthocyanin-rich edible berries protect against diet-induced obesity in animal models. Prevention is mediated through the bidirectional relationship with the fecal microbiome, and gut-derived phenolic metabolite absorption increases with physical activity, which may influence bioactivity. The objective of this study was to test elderberry juice powder on the development of diet-induced obesity and its influence on the fecal microbiome alone or in combination with physical activity. Male C57BL/6J mice were assigned to one of four treatments, including (1) high-fat diet without wheel access; (2) high-fat diet with unlimited wheel access; (3) high-fat diet supplemented with 10% elderberry juice powder without wheel access; and (4) high-fat diet supplemented with 10% elderberry juice powder with unlimited wheel access. Body weight gain, fat pads, and whole-body fat content in mice fed elderberry juice were significantly less than in mice fed the control diet independent of wheel access. At the end of the study, active mice fed elderberry juice ate significantly more than active mice fed a control diet. There was no difference in the physical activity between active groups. Elderberry juice increasedBifidobacterium, promotedAkkermansia and Anaeroplasma, and prevented the growth of Desulfovibrio. Elderberry juice is a potent inhibitor of diet-induced obesity with action mediated by the gut microbiota.

A Holistic View of the Fate of Berry-Derived Adjuncts throughout Fermentation

Berries and their products can enhance the antioxidant profile, color, and sensory characteristics of beverages, resulting in competitive, value-added products. However, a complete overview of how fermentation affects these compounds is lacking. The American black elderberry, Sambucus canadensis, is an excellent candidate for studying how berry juices are affected during fermentation due to high concentrations of color compounds, anthocyanins, and volatile compounds. Gravity, pH, titratable acidity, total anthocyanins, color, and GC-MS analyses were performed on two varieties of elderberries to examine the physical and chemical qualities of elderberry juice before and after wine fermentation. A commercial product with elderberry adjuncts added post fermentation was also analyzed. The concentration of anthocyanins degraded by ~40% as the color of the elderberry wine shifted from blue to red after fermentation. Products that added elderberries post fermentation did not see the same degradation, however, also did not incorporate the same changes to volatile compounds as observed in the fermented wine. The fermentation industry can use this study’s findings to decide how best to use fruits to improve commercial products.

Evaluation of phenolic content in selected red fruit juices.

Red fruits are characterised by a particularly high content of bioactive compounds, e.g. anthocyanins, tannins, pectins, vitamins and minerals. Dietary supply of proper amounts of antioxidants is essential to reduce oxidative stress, and thus is an important element in the prevention of lifestyle diseases. The aim of the study was to evaluate and compare the content of polyphenols in selected red fruit juices (chokeberry, elderberry, pomegranate, cranberry), as well as to assess the impact of storage time on the content of these compounds in the analysed samples. The research material consisted of 17 juices (100%): 3 chokeberry juices, 4 elderberry juices, 5 pomegranate juices and 5 cranberry juices, which differed in terms of the manufacturer, type, price range, country of origin and production method. The total polyphenol content was measured by spectrophotometry using the Folin�Ciocalteu reagent. The procedure was based on a modified method described by Waterhouse. Active acidity (pH) was measured with the potentiometric method using a pH-meter and the sucrose content was measured using a refractometer. The highest mean content of polyphenolic compounds was found in chokeberry and elderberry juices. Juice storage time did not reduce the mean content of polyphenolic compounds. The highest sucrose content was found in chokeberry juices and the lowest in cranberry juice. Chokeberry and elderberry juices had the highest content of polyphenols among the tested products. Juices stored after opening in accordance with the manufacturer's instructions (at 4°C) do not lose their nutritional properties.

Feasibility and Preliminary Efficacy of American Elderberry Juice for Improving Cognition and Inflammation in Patients with Mild Cognitive Impairment.

Despite data showing that nutritional interventions high in antioxidant/anti-inflammatory properties (anthocyanin-rich foods, such as blueberries/elderberries) may decrease risk of memory loss and cognitive decline, evidence for such effects in mild cognitive impairment (MCI) is limited. This study examined preliminary effects of American elderberry (Sambucus nigra subsp. canadensis) juice on cognition and inflammatory markers in patients with MCI. In a randomized, double-blind, placebo-controlled trial, patients with MCI (n = 24, Mage = 76.33 ± 6.95) received American elderberry (n = 11) or placebo (n = 13) juice (5 mL orally 3 times a day) for 6 months. At baseline, 3 months, and 6 months, patients completed tasks measuring global cognition, verbal memory, language, visuospatial cognitive flexibility/problem solving, and memory. A subsample (n = 12, 7 elderberry/5 placebo) provided blood samples to measure serum inflammatory markers. Multilevel models examined effects of the condition (elderberry/placebo), time (baseline/3 months/6 months), and condition by time interactions on cognition/inflammation outcomes. Attrition rates for elderberry (18%) and placebo (15%) conditions were fairly low. The dosage compliance (elderberry-97%; placebo-97%) and completion of cognitive (elderberry-88%; placebo-87%) and blood-based (elderberry-100%; placebo-100%) assessments was high. Elderberry (not placebo) trended (p = 0.09) towards faster visuospatial problem solving performance from baseline to 6 months. For the elderberry condition, there were significant or significantly trending decreases over time across several markers of low-grade peripheral inflammation, including vasorin, prenylcysteine oxidase 1, and complement Factor D. Only one inflammatory marker showed an increase over time (alpha-2-macroglobin). In contrast, for the placebo, several inflammatory marker levels increased across time (L-lactate dehydrogenase B chain, complement Factor D), with one showing deceased levels over time (L-lactate dehydrogenase A chain). Daily elderberry juice consumption in patients with MCI is feasible and well tolerated and may provide some benefit to visuospatial cognitive flexibility. Preliminary findings suggest elderberry juice may reduce low-grade inflammation compared to a placebo-control. These promising findings support the need for larger, more definitive prospective studies with longer follow-ups to better understand mechanisms of action and the clinical utility of elderberries for potentially mitigating cognitive decline.

Anti-Glioblastoma Potential and Phenolic Profile of Berry Juices

Glioblastoma is one of the most aggressive and lethal brain tumors. Due to the failure of conventional chemotherapies and targeted drugs pursuit of natural, less toxic agents is on the rise as well as their utilization in glioblastoma treatment. Consequently, this study explores the antiproliferative potential of selected berry juices (wild blackberry (Rubus discolor), dwarf elderberry (Sambucus ebulus), and raspberry (Rubus idaeus)) on glioblastoma cells (U87-MG and GBM43) in comparison to temozolomide. The juices were assessed for total phenolic content, proanthocyanins, polyphenol profiles, and antioxidant activity. Wild blackberry and dwarf elderberry juices exhibited higher total polyphenols, proanthocyanins, and monomeric anthocyanins compared to raspberry juice. HPLC analysis revealed distinctive anthocyanins, flavonoids, and phenolic acids in each juice. With the DPPH assay, the highest antioxidant potential had wild blackberry juice, while with other assays dwarf elderberry juice had the highest potential. Antiproliferative effects were dose-dependent, with wild blackberry juice demonstrating the highest potency, surpassing temozolomide in inhibiting GBM43 cell proliferation. In U87 cells, all juices exhibited antiproliferative effects, with wild blackberry showing the strongest impact. This study highlights the potential of wild blackberry juice as a potent natural agent against glioblastoma, suggesting its superiority over the conventional treatment.

Spray drying to produce novel phytochemical-rich ingredients from juice and pomace of American elderberry

The cultivation and commercialization of American elderberries (Sambucus nigra subsp. canadensis), rich in acylated anthocyanins, is nascent. In this study, American elderberry juice and pomace extract were spray dried using soy protein isolate (SPI) or tapioca starch (TS) as carriers to develop functional food ingredients. Physicochemical, morphological, and bioactive properties were analyzed, and an in vitro gastrointestinal digestion model was used to study polyphenol bioaccessibility. An efficient spray drying process (solids recovery >60%) was established. Elderberry particles produced with SPI had higher solubility (60%–64%), lower porosity (69%–70%), and better flowability (22% Carr index, 1.29 Hausner ratio). Spray dried particles produced with tapioca starch showed significantly higher total polyphenol content (42–49 mg gallic acid equivalent/g sample), proanthocyanidin content (0.76–2.86 mg proanthocyanidin-B2/g sample), and anthocyanins (7.86–33.80 mg/g sample) for both elderberry juice and pomace extract, compared to SPI-derived ones. Particles of encapsulated elderberry juice or pomace extract with SPI had higher bioaccessibility compared to non-encapsulated elderberry juice or TS-derived particles. Overall, spray drying American elderberry juice and pomace extract is an effective and sustainable strategy to create novel ingredients for multiple food applications. These findings offer an industry-friendly technological solution to develop value-added ingredients for the emerging American elderberry market.

P03-075-23 One-Week Elderberry Juice Treatment Increases Carbohydrate Oxidation After a Meal Tolerance Test and Is Well Tolerated in Adults: A Controlled Pilot Study

P03-075-23 One-Week Elderberry Juice Treatment Increases Carbohydrate Oxidation After a Meal Tolerance Test and Is Well Tolerated in Adults: A Controlled Pilot Study

Modeling the formulation pH of elderberry syrup with multiple weak acids.

The objective of this work was to develop methods to assess the influence of the ingredients of an acidified elderberry syrup on product pH. A measure of total ingredient buffering (tBeta) was defined as the area under the buffer capacity curve of a food mixture or ingredient for pH 2-12. Citric acid (1% w/v), elderberry juice (75% v/v), and malic acid (0.75%w/v) had greater buffering (tBeta values of 15.33, 12.00, and 10.95, respectively) than ascorbic acid (0.75%) or lemon juice (3%v/v) (tBeta of 5.74 and 3.30, respectively). All other ingredients, including added spices (≤1% each) and honey (25%w/v), had tBeta values <2. The observed pH for the syrup mixture (pH 2.67) was within 0.11pH units of the predicted pH based on combined buffer models of the acid and low acid ingredients (pH 2.78) using Matlab software. A total of 16 model syrup formulations containing elderberry juice with mixed acids (malic, acetic, and ascorbic) and having pH values between 3 and 4 were prepared. The pH values of the formulations were compared to predicted values from combined buffer models of the individual ingredients. Regression analysis indicated an excellent fit of the observed and predicted pH data, with a root mean square error of 0.076pH units. The results indicated that buffer models may be useful for in silico estimates of how the ingredients in acid and acidified foods may influence pH, thus aiding in product development and safety assessments. PRACTICAL APPLICATION: Buffer models using recently developed titration methods for individual acid and low-acid food ingredients can be used to estimate the pH of formulations of these ingredients in silico. The total buffering (tBeta) for ingredients or mixtures, along with ingredient concentrations, may be a useful metric for helping to determine which ingredients will have the greatest impact on pH. Such models can aid product development efforts and safety assessments.

Elderberry Concentrate Juice Industrial By-Products Characterization and Valorisation

The elderberry juice industry generates by-products that can be valorised as a source of valuable compounds, namely anthocyanins and carbohydrates recovered from pomace and retentate. This work aims to valorise the anthocyanins and carbohydrates present in pomace and retentate, focused on the analysis and characterization of the polysaccharides present and their use for the stability of pink beverages. The present work shows that pomace contains 50% of carbohydrates, in which glucose and xylose are the major constituents, probably arising from cellulose and xyloglucans of cell walls polysaccharides and from the moiety of main anthocyanins present in berry skin. The concentrated juice is rich mainly in free sugars (55%), glucose and fructose, containing also pectic polysaccharides. However, a large amount of compounds are retained in the ultrafiltration membranes of 100 kDa, constituting the retentate, comprising 52% of water insoluble material. The remaining 48% constitutes the water-soluble fraction, composed of 47% of free sugars, mainly fructose (80%), and 14% of polymeric material constituted by 38% of pectic polysaccharides and 44% of anthocyanins. The use of the colourant in the form of a complex pectic polysaccharides-anthocyanins allowed to achieve a higher colour stability than the isolated anthocyanins, over more than 22 days. This property allowed to use the retentate water soluble fraction as a natural colourant ingredient to develop a stable pink tonic water.

Characterization of metabolites of elderberry juice fermented by Lactobacillus bulgaricus BNCC336436 and Streptococcus thermophilus ABT-T using LC–MS/MS

Characterization of metabolites of elderberry juice fermented by Lactobacillus bulgaricus BNCC336436 and Streptococcus thermophilus ABT-T using LC–MS/MS

ФОРМУВАННЯ АРОМАТУ ПЛОДОВО-ЯГІДНИХ ВИНОМАТЕРІАЛІВ

One of the important indicators of wine quality is the bouquet, which directly depends on the aroma of the constituents. Aromatic substances of wines can be represented by all classes of organic compounds in order to detect the effect of substances on the aroma and determine the activity of volatile components of the aroma (OAV) by dividing the concentration of the substance on its threshold concentration. If OAV&gt; 1, means that the component already contributes to the flavor. For analysis, we took the results of studies of 25 samples of fruit and berry wine materials, in which the concentrations of volatile aromatic components were defined by chromatographic method. Threshold concentrations of components were detected from the literature and relevant databases. The activity of volatile aromatic components was calculated and analyzed, also the aroma of wine materials was determined. According to the activity of aroma components (OAV), apple wine materials have a fruity aroma, which may be accompanied by shades of pear associated with isoamyl acetate activity; pineapple – ethyl butyrate; roses and honey - phenylethyl alcohol; lilac - α -terpineol; exotic fruits - β-damascenone. The aroma of apple juice is influenced by aromatic aldehyde - trans-2-hexenal, β-damaskenone and vanillin. Pear wine materials are close to apple in terms of aroma activity and are characterized by fruit tones with strong pear tones due to the activity of isoamyl acetate and pineapple – ethyl butyrate. Gooseberry unfortified wine material from fruit species Krasen has a light red color and a clean fresh aroma with hints of fruit and pineapple. The aroma of blackcurrant wines was defined by the activity of volatile components that predetermine the fruit aroma as well as the activity of terpene alcohol α-terpineol. Wine materials contain 3-oxy-β-damascone (2.45-4.34 mg / dm3), 3-oxo-α-ionol (2.98-3.58 mg / dm3), linaloxide (0.90) and dehydro -3-oxo-α-ionol (1.05 mg / dm3), which obviously define their species flavor. Unfortified jostaberry wine materials have a red color and a distinctive delicate aroma reminiscent of pomegranate. In addition to α-terpineol, jostaberry wine material contains terpene alcohol cineole (0.84 mg / dm3), terpinene-4-ol (0.18 mg / dm3), these components may, together with α-terpineol, determine the species aroma of jostaberry wine materials. Butyrolactone gives tenderness to jostaberry and gooseberry wine materials in concentrations of 16.86 and 4.70 mg / dm3, respectively. Raspberry wine materials have an extremely pleasant aroma and bouquet, which is formed due to the activity of minor volatile components: β-ionone, linalool, α-terpineol. The nobility of the aroma is determined by the activity of δ-decalactone. Raspberry ketone (1.75 mg / dm3) is found in the wine material, which is contained in raspberries and definitely participates in the formation of the aroma of wine material. The aroma of elderberry juice is due to the activity of aromatic aldehyde trans-2-hexenal, vanillin, β-ion, β-damaskenone, linalool and α-terpineol, the activity of which is respectively 359, 300, 254, 107, 40 and 1.8. In wine materials it can be observed much higher activity of volatile components from elderberry: isoamyl and phenylethyl alcohols, as well as isoamyl acetate, which affects their aroma. Minor components of juice retain activity in wine materials: linalool and β-damaskenone. Wine materials from black elderberry are recommended for use in blended wines.

Antioxidant and Antimicrobial Properties of Selected Fruit Juices

Fruit and fruit juices are a valuable source of bioactive compounds, which can protect our organisms from oxidative stress. The phenolic compounds and other phytochemicals may affect the antimicrobial properties of juices. The aim of this study has been to evaluate antioxidant and antimicrobial properties of selected berry juices and vitamin C-rich fruit juices. The research material was composed of seven juices, including three from berries (elderberry chokeberry, cranberry), three from vitamin C-rich fruit (sea buckthorn, wild rose, Japanese quince) and one exotic juice from noni fruit. Antioxidant capacity, total polyphenol, total flavonoid and total anthocyanin content were determined. Furthermore, the antimicrobial activity and the minimal inhibitory concentration (MIC) as well as the minimal bactericidal concentration (MBC) were evaluated. The research showed that fruit juices from wild rose, chokeberry and Japanese quince had the highest antioxidant capacity. These juices were characterised by the rich content of polyphenols. Elderberry and chokeberry juices had the highest total anthocyanins. The juices differed in the content of bioactive compounds and specific bactericidal properties against Gram-positive or Gram-negative bacteria. Fruit juices from cranberry, Japanese quince and sea buckthorn had the highest antimicrobial activity. Wild rose, chokeberry and elderberry juices, despite their high antioxidant properties, showed antimicrobial activity only against Gram-positive strains, except Enterococcus faecalis and Clostridium perfringens. Significant differences in the content of bioactive compounds in fruit juices affect the antimicrobial properties juices.

Sustainable Valorization of Sambucus nigra L. Berries: From Crop Biodiversity to Nutritional Value of Juice and Pomace.

Improvement of dietary and ecological biodiversity, namely by exploring autochthonous varieties, is a key point to the construction of a more sustainable food system and planetary health. However, the environmental sustainability continues to face huge challenges, reflecting the importance of achieving a better understanding about the functional role of biodiversity in ecosystems. Thus, the main objective of this research is to contribute to the sustainable valorization of Sambucus nigra L. berries through a comprehensive approach to evaluate the effects of elderberry’s cultivar, harvest year, and plantation field on the physicochemical berry composition. Moreover, the nutritional value of elderberry juice and respective dried pomace was determined. This complementary information is of huge utility for the rational and, as much as possible, integral use of elderberries. The harvest year, followed by field and the interaction of harvest × field, accounted for the highest impact on the berry’s physicochemical parameters, indicating the importance of the combined impact of the macro- and mesoclimate conditions on plant metabolism. Elderberry juice and dried pomace are a good source of carbohydrates (ca. 12 and 82%, respectively) and have low amounts of fat (≤2.5%), making them low-energy foods. Dried pomace may also represent a potential alternative source of vegetal protein (ca. 6%).

Changes in Elderberry (Sambucus nigra L.) Juice Concentrate Polyphenols during Storage

Elderberry (Sambucus nigra L.) juice concentrate is highly rich in polyphenols, particularly anthocyanins and flavonols, which have been associated with a wide range of health-promoting properties. Phenolic compounds, in particular anthocyanins, are unstable and may change during storage, which might influence the product color quality and its potential health effects. The aim of this study was to evaluate the changes in the polyphenols profile of elderberry juice concentrate produced at an industrial scale during seven months of storage at 5 °C and at room temperature. The total phenolic content, the total monomeric anthocyanins, the percent polymeric color, and the ABTS•+ scavenging activity were monitored over time. In addition, the profile and content of the main individual phenolic compounds were also assessed by HPLC-DAD. The results show that cyanidin-3-O-sambubioside, cyanidin-3-O-glucoside, cyanidin-3-O-sambubioside-5-O-glucoside, cyanidin-3,5-O-diglucoside, chlorogenic acid, rutin, and quercetin-3-O-glucoside were the main phenolic compounds identified. Storage at room temperature resulted in a strong reduction in total monomeric anthocyanin content accompanied by an increase in percent polymeric color values. Cyanidin-3-O-sambubioside and cyanidin-3-O-glucoside degraded faster than cyanidin-3,5-O-diglucoside and cyanidin-3-O-sambubioside-5-O-glucoside. Concentration of chlorogenic acid also decreased over storage, whereas rutin and quercetin-3-O-glucoside were quite stable. Storage at 5 °C caused a lower impact on the contents of anthocyanins and chlorogenic acid and the percent polymeric color was not affected. The total phenolic content and the in vitro antioxidant activity remained quite similar over the time, for both temperatures, suggesting that elderberry concentrates still preserve their health benefits of antioxidant capacity after seven months of storage.

Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice

We investigated the effects of supplementation of yogurt with elderberry juice (Sambucus nigra L.), in both natural and restructured forms, on certain technological, physicochemical, sensory, and health-promoting properties of yogurt, including antioxidant activity and inhibition of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase activity. Consumer acceptance of the yogurt-juice products was assessed. Gel-strength restructured elderberry juice retained a spherical shape and most of the juice, despite decreasing in mass from 57.2 to 50.9 g during storage. As a result, yogurt supplemented with 10 and 25% restructured elderberry juice appeared to be more desirable from a sensory and technological perspective than yogurt with natural juice. Yogurt supplemented with restructured elderberry juice had a high water-holding capacity (94.4-96.4%), exhibited no spontaneous whey syneresis, and maintained a dense consistency (up to 5,626 g). Consumer penalty analysis of the just-about-right diagnostic attributes indicated that the flavor of these yogurts may not be sufficiently refreshing. High correlation was demonstrated between ACE inhibition, ABTS, α-amylase, and α-glucosidase in yogurt supplemented with restructured juice. An in vitro gastrointestinal simulation estimated bioaccessibility of antioxidants to be in the range of 62 to 66%. This model fermented yogurt supplemented with restructured elderberry juice is a novel dairy-juice beverage that represents a new approach for the development of functional fruit yogurt beverages.

Fluorescent Products of Anthocyanidin and Anthocyanin Oxidation.

We found that the oxidation of cyanidin with hydrogen peroxide, tert-butyl hydroperoxide, 2,2'-azobis(2-methylpropionamidine), 3-morpholinosydnonimine hydrochloride, sodium hypochlorite, Fe3+, and Fe2+ induced the appearance of a new fluorescence band, centered at 525-540 nm when excited at 470-490 nm. The intensity of this fluorescence was related to the oxidant concentration. The same fluorescence was induced by the oxidation of other anthocyanidins, an anthocyanin (cyanidin-3-O-glucoside) as well as anthocyanin-rich red cabbage extract, and blackcurrant and elderberry juices. Peroxidized blood plasma also induced the appearance of cyanidin fluorescence. We also showed that the formation of the fluorescent product of pelargonidin can be observed in a culture of the MRC-5 human fetal lung fibroblast cell line and the DU-145 human prostate carcinoma cell line. Our results suggest that this new anthocyanidin/anthocyanin fluorescence may be an indicator of oxidation, especially of food products, where these compounds are present or added as colorants, and can also be useful to detect oxidation in biomedical experiments.

Elderberry (Sambucus nigra L.) juice as a novel functional product rich in health-promoting compounds.

The medicinal herbs of the Balkan Peninsula are highly represented in traditional medicine. The connection between traditional and modern life and health is reflected in the creation of new food products with added value. In this study, the plant species Sambucus nigra L. was used to obtain freshly pressed juice, whose chemical composition and various biological activities were evaluated. The most abundant compounds were phenolic acids: protocatechuic and chlorogenic acid, as well as flavonoids: quercetin-3-O-hexoside, quercetin, and rutin. The analyzed juice was very rich in total phenolic compounds (1945 mg GAE per mL juice), and a significant anthocyanin concentration was observed (30.85 mg Cy-3-GE per mL juice). Bioactivity testing revealed that elderberry juice was an extremely potent agent in the process of neutralizing NO free radicals (53.06 g TE per L juice), while in reducing over-enzyme activity, the best result was achieved in the inhibition of tyrosinase enzyme (54.70 mg KAE per g of juice).