Advisor(s)
Abstract(s)
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 e ects 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 (di erent 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 di erences 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.
Description
Keywords
Anthocyanins Bioactivity Functionalised foods Natural colourant Sambucus nigra L.
Pedagogical Context
Citation
Silva, Ricardo F.R.; Barreira, João C.M.; Heleno, Sandrina A.; Barros, Lillian; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R. (2019). Anthocyanin profile of elderberry juice: A natural-based bioactive colouring ingredient with potential food application. Molecules. ISSN 1420-3049. 24, p. 1-13