Elderberry fruits

Black elderberry fruit has significant nutrient content, qualifying it for candidate superfruit status. Its thick berry skin and seeds contribute a high percentage of dietary fiber and polyphenols, and the fruit is rich in vitamin C, B vitamins, and several dietary minerals. Likely due to its sourness and strong flavor, black elderberry, however, has not become widely popular. Consequently, it is not farmed on a significant commercial scale, and so in most of Canada and Europe, it grows wild in ditches and forest perimeters. 

Two methods are frequency used to determine total antioxidant eapaeity of elderberries fruits, the ferric reducing antioxidant power (FRAP) method aceording to Benzie and Strain... 

Silver nanoparticles using black elderberry fruit extracts were synthesized and their antiinflammatory effects were evaluate [51]. The anthocyanins from elderberries were extracted with a solvent mixture (acetone-water 4 1) at room temeperature. In order to obtain a silver nanomaterial a silver salt solution was mixed and boiled with 16.6 mL fruit extract (total anthocyanin content 24 x 10-3mM). The synthesized nanoparticles presented a promising anti-inflammatory effeet, investigated both in vitro and in vivo. In vitro, the anti-inflammatory effect was demonstrated by the decrease of cytokines production and by maintaining their low level after UVB irradiation. In vivo, the pre-administration of silver nanoparticles decreased the level of cytokines in the paw tissues and also presented long-term protective effect. The local treatment of psoriasis vulgaris skin lesions confirmed the good anti-inflammatory effect of silver nanoparticles, which proved to be even better than that of hydrocortisone. 

Many tribes used the berries as a food supply and included it in their pemmican, a mixture of nuts, meat and dried fruit which served as a suitable food when travelling and hunting. The Iroquois cooked elderberries and served them with com bread. They would sun-dry the berries and store them for winter food supplies. The Meskwaki prepared the berries as a conserve. The wood of the tree was useful in bow making. Straigth stems would be selected and dried, and from this arrows were made. The Iroquois would soak their... 

Quercetin is the most common flavonol in fruits, elderberries (17.0 mg/100 g), lingonber-ries (12.6 mg/100 g), and cranberries (13.0 mg/100 g) being particularly rich sources. Berries and currants are also the fruits containing most kaempferol and myricetin. For example, these two flavonols account for 29 and 18%, respectively, of the total flavonol content of the bilberry. Although kaempferol and myricetin have also been identified in fruits such as peaches and pears, concentrations are generally too low to be readily quantified in the whole fruit. The skin of these fruits contains these flavonols in significant amounts however, their flesh, which constitutes >70% of the fresh weight, does not. Consequently, when analyzed as normally eaten only trace levels are present. 

The berry or the small fruits consist of strawberry, raspberry, blackberry, black currant, blueberry, cranberry and elderberry. The volatiles responsible for the flavour of small fruits are esters, alcohols, ketones, aldehydes, terpenoids, furanones and sulfur compounds (Table 7.3, Figs. 7.1-7.7). As fruit ripen, the concentration of aroma volatiles rapidly increases, closely following pigment formation [43]. 

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]. 

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). 

Grape skins, elderberries Red beets, chard, cactus fruits ranthus Modified sugar... 

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]. 

Sambucus CBP SN-HLPf (hevein-like N-terminal domain Class V chitinase-like C-terminal domain) Sambucus nigra (elderberry) (Caprifoliaceae) [fruit] Chitin... 

EASTERN CANADA, NORTHERN UNITED STATES, CENTRAL EUROPE A staple of aboriginal lore, black elderberry is often called natures medicine cabinet in recognition of the numerous phytochemicals found in the fruits beautiful, fragrant white flower, deep purple berry skin, pulp, seeds, leaves, and tree bark. 

Its research foundation is sound. Over the past sixty years, there have been eight hundred reports on basic laboratory studies involving elderberry. Preliminary evidence reveals that the fruits diuretic proper-... 

It has been known for decades that heat is one of the most destructive factors of anthocyanins in berry fruit juices (Jackman et al., 1987a). With strawberry preserves, it was shown as early as 1953 that the half-life time was 1 h at 100°C, 240 h at 38°C and 1300 h at 20°C. In a storage experiment with concentrates and dry powder of elderberry extracts, the stability increased 6-9 times when the temperature was reduced from 20°C to 4°C (Zajac et al., 1992). Anthocyanin degradation in anthocyanin solutions increased from 30% to 60% after 60 days when storage temperatures were increased from 10°C to 23°C (Cabrita et al., 2000). High-temperature short-time processing is recommended for maximum anthocyanin retention of foods containing anthocyanins (Jackman and Smith, 1996). 

Wang and Lin (2000) measured antioxidant activity (ORAC) and total phenolic and anthocyanin contents of thornless blackberry, strawberry and red and black raspberry fruits and found linear relationships between both ORAC and total phenolics and between ORAC and anthocyanins of ripe fruits. Spray-dried elderberry juice with high amounts of anthocyanin glucosides caused prolongation of the lag-phase for Cu-induced oxidation of human LDL, while the maximum oxidation rate remained unchanged (Abuja et al., 1998). For peroxyl-radical-driven LDL oxidation, however, both prolongation of lag time and reduction of maximum oxidation rate occurred. 

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