In vitro antioxidant properties and anthocyanin compositions of elderberry extracts

Duymus H. G., GÖGER F., BAŞER K. H. C.

FOOD CHEMISTRY, vol.155, pp.112-119, 2014 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 155
  • Publication Date: 2014
  • Doi Number: 10.1016/j.foodchem.2014.01.028
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.112-119
  • Keywords: Sambucus nigra, Elderberry, HPLC, LC/MS-MS, Radical scavenging activity, Antioxidant activity, SAMBUCUS, EXCRETION
  • Anadolu University Affiliated: Yes


In this study, dried elderberry fruits growing wild in Turkey were macerated using different solvents and an infusion was prepared according to traditional methods. All extracts were investigated for their total phenolic content, total monomeric anthocyanins, qualitative-quantitative determination of cyanidin3-glucoside (by HPLC-UV analysis), anthocyanin compositions (by LC/MS-MS), free radical scavenging activity (DPPH and ABTS) and inhibition of beta-carotene/linoleic acid co-oxidation. An extract with 70% ethanol was found to be richer in cyanidin-3-glucoside when compared to the other extracts. The infusion was found to be as rich as the 70% ethanol extract. Ethanol and acetone extracts (both 70%) were found to be more active in the free radical activity and beta-carotene bleaching assays. Water extract showed good ABTS. radical scavenging activity when compared with ascorbic acid. (C) 2014 Elsevier Ltd. All rights reserved.