Articles
EXAMINATION OF ANTHOCYANIN CONTENT OF SOME ELDERBERRY CULTIVARS GROWN IN HUNGARY
Article number
1061_7
Pages
79 – 86
Language
English
Abstract
Elderberry (Sambucus nigra subsp. nigra) is a very popular crop in Europe and its importance is increasing as a distinguished source of natural food colorants.
The amount of natural pigments in fruits depends on several factors such as the plant cultivar, the geographical origin, the climatic conditions, and the time of harvest.
Cyanidin-3-O-sambubioside-5-O-glucoside, cyanidin-3-O-sambubioside and cyanidin-3-O-glucoside were identified in elderberry fruit by liquid chromatography-mass spectrometry (LC-MS), and quantified by high performance liquid chromatography (HPLC-Vis). In a fruit maturity study, Samocco had the highest water soluble solid content compared with two other elderberry cultivars grown at two locations.
Anthocyanin profile and content also differed by cultivar.
With Samocco, cyanidin-3-O-sambubioside accounted for more than 50% of all analysed anthocyanins, but the amount of this pigment was less in the other cultivars. Samocco had higher levels of total anthocyanins compared with most other cultivars at the two locations.
Anthocyanin content was influenced by change of pH value and by heat treatment.
After heat treatment, the highest anthocyanin concentration was observed at pH 3.5 with Haschberg, and at pH 3.0 with Samocco. Total anthocyanin content was decreased 7% by heat treatment with Haschberg and by 25% with Samocco at the original pH value of 4.0.
The amount of natural pigments in fruits depends on several factors such as the plant cultivar, the geographical origin, the climatic conditions, and the time of harvest.
Cyanidin-3-O-sambubioside-5-O-glucoside, cyanidin-3-O-sambubioside and cyanidin-3-O-glucoside were identified in elderberry fruit by liquid chromatography-mass spectrometry (LC-MS), and quantified by high performance liquid chromatography (HPLC-Vis). In a fruit maturity study, Samocco had the highest water soluble solid content compared with two other elderberry cultivars grown at two locations.
Anthocyanin profile and content also differed by cultivar.
With Samocco, cyanidin-3-O-sambubioside accounted for more than 50% of all analysed anthocyanins, but the amount of this pigment was less in the other cultivars. Samocco had higher levels of total anthocyanins compared with most other cultivars at the two locations.
Anthocyanin content was influenced by change of pH value and by heat treatment.
After heat treatment, the highest anthocyanin concentration was observed at pH 3.5 with Haschberg, and at pH 3.0 with Samocco. Total anthocyanin content was decreased 7% by heat treatment with Haschberg and by 25% with Samocco at the original pH value of 4.0.
Publication
Authors
L. Szalóki-Dorkó, G. Csizmadia, L. Abrankó, M. Stéger-Máté
Keywords
Sambucus nigra, food colorant, HPLC-MS, heat treatment, stability, fruit
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