Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements

K. Cejpek, I. Maloušková, M. Konečný and J. Velíšek
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I. Maloušková: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic
M. Konečný: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic
J. Velíšek: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S45-S48

Abstract: Antioxidant capacity of foods and food supplements based on berries and flowers of medicinal plant elderberry (Sambucus nigra L.) was assessed. Reducing properties of the samples and extracts were evaluated using amperometric detection at working electrode potential -0.8 V after HPLC separation. Moreover, antiradical activity of selected samples was determined by the means of spectrophotometric DPPH radical scavenging method. Electrochemical activity (EA) of fresh juice pressed from elder fruits amounted to 0.71 g AAE/l with anthocyanins as minor contributors (10.2%). Catechins and phenolic acids were the major active groups. During production of elder berry spread, even more than 90% of the EA compounds found in raw elder berry material can be destroyed. Comparable activity may be found also in the products from elder flowers. Although elder blossom syrups possessed similar EA regardless of the technology used (0.033-0.054 g AAE/kg), their chromatographic patterns were often very different. For example, no flavonols were present in the syrups, if traditional preparation comprising 24-h maceration with citric acid was applied. Analyzing the chromatographic patterns, one can distinguish different base materials and technology, which can be used for the authenticity confirmation. Herbal infusions from elder flowers, which contain more flavonols than are in syrups, were 16-27 times richer in EA than drinks prepared from the syrups after recommended dilution. Only the syrup designed for preventing and treating upper-respiratory viral infections showed the EA (0.09 g AAE/kg) comparable to that of herbal infusion (0.13 g AAE/l).

Keywords: elderberry; elder flowers; antioxidants; reducing power; processing (search for similar items in EconPapers)
Date: 2009
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:951-cjfs

DOI: 10.17221/951-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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