Chemical Profiles and Antioxidant Activity of Black Elder (Sambucus Nigra L.) - A Review
Abstract
Introduction: All plant parts of elderberry (leaves, berries, inflorescences, roots, shoots, bark) have a long history of use in herbal remedy or lots of culinary uses, widespread in almost every continent of the world (1). Pro-health properties indicated a role of elderberry products intake in the prevention of cancer and diabetes.
Aims: This paper presents an overview of the evaluation of biochemical compounds (sugars, organic acids, total phenolics, antioxidative activity, flavonoids, flavor and volatile compounds), found in flowers, berries and leaves of Sambucus nigra L.
Materials and Methods: Chromatographic profiling, spectrophotometric evaluation, DPPH antioxidant assay, ABTS radical scavenging activity.
Results: The variability of concentration compounds are found by uniform maturity of each phenophase of elderberry, hence the need varieties improve the quantity and quality of its yield. Elderberry has food industry properties associated with the presence of increased nutritive and decreased caloric value at fruits best correlated with the content of sugars and organic acids of flower, organic acids as a important metabolic pathway of proteins, lipids, carbohydrates. Several studies have confirmed that Sambucus nigra L. is a valuable raw material with many nutrients and bioactive substances, being extraordinarily rich in antioxidants, and the leaves are remarked as easily available source of antioxidant preparations in different domains (food products, pharmaceutics, or cosmetics).
Conclusion: A bush of Sambucus nigra L. in the garden is our true handy pharmacy, a food market like as functional ingredient, a spot of color with unmistakable smell.
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