Effects of food processing technology on valuable compounds in elderberry (Sambucus nigra L.) varieties

Lilla Szalóki-Dorkó, Fleur Légrádi, László Abrankó, Mónika Stéger-Máté

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3 Citations (Scopus)

Abstract

Elderberry (Sambucus nigra L.) is a potential source of natural food colorants because of its high anthocyanin content. The aim of this work is to reveal which technology step has effect on the valuable components (total anthocyanins, total polyphenols) and on the color parameters in elderberry and in this regard to determine possible differences between elderberry varieties. Based on experiment results concentrate production steps have great effects on the studied parameters in case of two varieties especially in the heating and microfiltration steps but in different ratio. Polyphenolic compounds in 'Samocco' are more stable during the juice production than 'Haschberg'. Color stability test revealed that in case of colored samples 'Samocco' had stronger color intensity in the foods/models. These differences should be taken into account when selecting a certain variety for industrial utilization.

Original languageEnglish
Pages (from-to)45-48
Number of pages4
JournalActa Biologica Szegediensis
Volume58
Issue number1
Publication statusPublished - Jan 1 2014

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Keywords

  • Anthocyanin
  • Color stability
  • Food colorant
  • Polyphenol
  • Technological steps

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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