Elderberry, anthocyanins

The antioxidant activity of anthocyanins in the fruits and leaves from different cultivars of the thornless blackberry (Rubus sp.), red raspberry (Rubus idaeus L.), black raspberry (Rubus occidentalis L.) and strawberry (Fragaria x ananassa D.) was reported [54]. Studies on the ability of endothelial cells (EC) to incorporate anthocyanins and on the potential benefits against various oxidative stressors showed that the enrichment of EC with elderberry anthocyanins gave significant protective effects in the endothelial cells against the oxidative stressors, hydrogen peroxide, 2,2/-azobis(2-amidinopropane) dihydrochloride, and iron(II) sulfate/ascorbic acid [55]. 

Youdim, K.A., Martin, A., and Joseph, J.A., Incorporation of the elderberry anthocyanins by endothelial cells increases protection against oxidative stress, Free Radical Biol. Med., 29, 51-60, 2000. 

Milbury PE, Cao G, Prior RL, Blumberg J (2002) Bioavailability of elderberry anthocyanins. Mech Ageing Dev 123 997-1006... 

Youdim KA, Martin A, Joseph JA. Incorporation of the elderberry anthocyanins by... 

Dne to the content in anthocyanins, elderberries have an attractive bright purple color, which make elderberry anthocyanins extracts valuable foodstuff colorants but also therapeutic agents. 

In 1996, the capillary zone electrophoresis (CZE) separation of a model mixture of six anthocyanins was reported using a 150-mM borate buffer at pH 8 (Bridle et al., 1996). It was proposed that the separation was influenced by three factors electro-osmotic flow (EOF), charge/mass ratio, and complex formation with borate. Bridle and Garcia-Viguera (1997) compared HPLC and CZE for the separation of strawberry and elderberry anthocyanins. They used fused-silica capillaries (57 cm X 75 fim i.d.), mn at 25°C with 150 mM sodium borate buffer (pH 8.0). A more concentrated sample (87 times) was needed for equivalent CZE response at pH 8 compared to HPLC at pH 1.8 because of the much smaller sample introduction volume, the shorter detector ceU path length, and the smaller proportion of colored anthocyanin species at pH 8.0. The separation of strawberry anthocyanins by CZE was satisfactory but the separation of elderberry anthocyanins by CZE was marred by the presence of a large baseline hump. The baseline rise may have been caused by interfering compounds in the extract (i.e., colored polymers) which did not affect the... 

Hubbermann, E.M. et al., Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates, Eur. Food Res. Technol, 223, 83, 2006. 

Wu, X., Cao, G., and Prior, R.L., Absorption and metabolism of anthocyanins in elderly women after consumption of elderberry or blueberry, J. Nutr, 132,1865, 2002. Matsumoto, H. et al.. Orally administered delphinidin 3-rutinoside and cyanidin 3-rutinoside are directly absorbed in rats and humans and appear in the blood as the intact forms, J. Agric. Food Chem., 49, 1546, 2001. 

Sambubiose was less widespread, as a constituent of the major anthocyanins from red currants," elderberries," Davidson s plums, black raspberries, and small red beans, - and hnked to minor anthocyanins from agai " and Vaccinium padifolium blueberries. - Considering the anthocyanins identihed at least with MS, as far as we are concerned, this disaccharide was not reported in vegetables, cereals, or grains. 

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... 

About 15 anthocyanins in bilberries (Vaccinium myrtillus L.) were reported by Ichiyanagi et al. using CZE separation and MS-NMR identification.Anthocyanin analysis of strawberry and elderberry extracts was performed by reverse HPLC at pH 1.8 and CZE using a standard silica capillary and pH 8.0 running buffer. Under these conditions, HPLC had more advantages than CZE in terms of anthocyanin separation in these extracts." ... 

Bridle, R and Garcia-Viguera, C., Analysis of anthocyanins in strawberries and elderberries a comparison of capiUary-1 electrophoresis and HRLC, Food Ghent., 59, 299, 1997. 

Anthocyanins are extracted commercially using either acidified water or alcohol. The extract is then vacuum evaporated to produce a commercial colour concentrate. The raw materials can be blackcurrants, hibiscus, elderberry, red cabbage or black grape skins. The most commonly used commercially are black grape skins, which can be obtained as a by-product. 

Elderberry (Sambucus nigra) is cultivated on small scale in Europe. The fruits have a high concentration of red and purple anthocyanins and a relatively low concentration of sugars, organic acids and aroma compounds, which make this juice attractive as a natural colour ingredient in other red fruit products [126-129]. The fresh green odour of elderberry juice is associated with volatile compounds with typical green notes such as 1-hexanol, 1-octanol, (Z)-3-hexen-l-ol, ( )-2-hexen-l-ol, hexanal and ( )-2-hexenal, whereas the floral aroma is mainly due to the presence of hotrienol and nonanal [127-130]. 

These spectroscopic data do not provide conclusive evidence for the absorption of intact anthocyanins. Conversely, anthocyanins from elderberry were detected in human plasma using a more selective approach based on HPLC coupled to UV detection (512 nm) [67]. These findings have been confirmed by a recent study on the detection of anthocyanins in their unchanged glycosylated form in urine and plasma after ingestion of 720 mg anthocyanins [68]. 

Finally, the addition of cheaper juices to more expensive ones can usually be detected and measured using techniques appropriate to the likely components. For example, the addition of elderberry to strawberry juice can readily be detected by examining the anthocyanins present using HPLC and comparing them with standards. 

Anthocyanins Grape skins, elderberry, Red-purple-blue, E163 Good Good... 

Anthocyanins occur in abundance in berries where they provide the fruits with their distinctive and vibrant palate of colors. Cranberry (Vaccinium macrocarpori), blackberry, and elderberry (Sambucus nigra) contain derivatives of only one type of anthocyanin (i.e., cyanidin), while a wide array of anthocyanins is found in blueberry (Vaccinium corymbosum) and blackcurrant (Ribes nigrum) (Fig. 1.21). 

Elderberry pomace Anthocyanins CO2 ethanol, water 55 min, 40°C, 21 MPa Seabra et ah, 2010... 

Seabra, I.J. Braga, M.E.M. Batista, M.T. de Sousa, H.C. 2010. Effect of solvent (CO2/ ethanol/Fl20) on the fractionated enhanced solvent extraction of anthocyanins from elderberry pomace. J. Supercrit. Fluids 54 145-152. 

Desorption nano-electrospray (nano-DESI) has also been tested for qualitative analysis of anthocyanins in wine samples (Table 5.1 Method 5) (Hartmanova et ah, 2010). Acidifying of the samples and providing an acidic spray liquid (methanol/water 75 25 with 0.2% HCOOH) were essential for obtaining good quality spectra. From the nano-DESI-MS data, the ratio of two grape cultivars (Neronet and Rubinet) in a mixture could be determined. Detection of the main anthocyanins in slices of wine grapes, chokeberries, and elderberries or in a wine stain on cotton fabric was also possible (Hartmanova et al., 2010). 

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