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Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application

Elderberry (Sambucus nigra L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents to reduce/eliminate...

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Autores principales: da Silva, Ricardo F. R., Barreira, João C. M., Heleno, Sandrina A., Barros, Lillian, Calhelha, Ricardo C., Ferreira, Isabel C. F. R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6650832/
https://www.ncbi.nlm.nih.gov/pubmed/31247974
http://dx.doi.org/10.3390/molecules24132359
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author da Silva, Ricardo F. R.
Barreira, João C. M.
Heleno, Sandrina A.
Barros, Lillian
Calhelha, Ricardo C.
Ferreira, Isabel C. F. R.
author_facet da Silva, Ricardo F. R.
Barreira, João C. M.
Heleno, Sandrina A.
Barros, Lillian
Calhelha, Ricardo C.
Ferreira, Isabel C. F. R.
author_sort da Silva, Ricardo F. R.
collection PubMed
description Elderberry (Sambucus nigra L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents to reduce/eliminate the use of artificial dyes, while providing positive effects on consumers’ health. Herein, the anthocyanins profile of elderberry juice was characterised by HPLC-DAD-ESI/MSn. In addition, its antioxidant capacity and cytotoxicity were also evaluated. As a proof-of-concept of its colouring capacity, elderberry juice was added (different percentages) to a highly appreciated and consumed pastry product (croissant) and compared with a commercial dye (black carrot). In general, the nutritional properties of control and coloured croissants were similar, despite some individual differences in sugars and fatty acids. In turn, the appearance obtained with elderberry juice incorporation might be considered innovative, besides partially maintaining the anthocyanins content of fresh juice and showing considerable antioxidant activity.
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spelling pubmed-66508322019-08-07 Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application da Silva, Ricardo F. R. Barreira, João C. M. Heleno, Sandrina A. Barros, Lillian Calhelha, Ricardo C. Ferreira, Isabel C. F. R. Molecules Article Elderberry (Sambucus nigra L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents to reduce/eliminate the use of artificial dyes, while providing positive effects on consumers’ health. Herein, the anthocyanins profile of elderberry juice was characterised by HPLC-DAD-ESI/MSn. In addition, its antioxidant capacity and cytotoxicity were also evaluated. As a proof-of-concept of its colouring capacity, elderberry juice was added (different percentages) to a highly appreciated and consumed pastry product (croissant) and compared with a commercial dye (black carrot). In general, the nutritional properties of control and coloured croissants were similar, despite some individual differences in sugars and fatty acids. In turn, the appearance obtained with elderberry juice incorporation might be considered innovative, besides partially maintaining the anthocyanins content of fresh juice and showing considerable antioxidant activity. MDPI 2019-06-26 /pmc/articles/PMC6650832/ /pubmed/31247974 http://dx.doi.org/10.3390/molecules24132359 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
da Silva, Ricardo F. R.
Barreira, João C. M.
Heleno, Sandrina A.
Barros, Lillian
Calhelha, Ricardo C.
Ferreira, Isabel C. F. R.
Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application
title Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application
title_full Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application
title_fullStr Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application
title_full_unstemmed Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application
title_short Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application
title_sort anthocyanin profile of elderberry juice: a natural-based bioactive colouring ingredient with potential food application
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6650832/
https://www.ncbi.nlm.nih.gov/pubmed/31247974
http://dx.doi.org/10.3390/molecules24132359
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