LC-DAD-ESI-MS/MS characterization of elderberry flower (Sambucus nigra) phenolic compounds in ethanol, methanol, and aqueous extracts

Uzlasir T., Kadiroglu P., SELLİ S., Kelebek H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.45, sa.8, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 8
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/jfpp.14478
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Çukurova Üniversitesi Adresli: Evet

Özet

The aim of the present study is to elucidate the phenolic compositions and antioxidant properties of methanol, ethanol, and aqueous extracts of elderberry flower as well as their sugars, organic acids, and color properties. Phenolic compounds were analyzed with LC-DAD-ESI-MS/MS, while organic acids and sugars were analyzed with LC-DAD-RID. Aqueous extracts were found rich in phenolic compounds and the highest phenolic content was determined in infusions obtained at 100 degrees C for 30 min (922.26 mg/L), whereas the lowest was detected in the ethanol extract for 5 min (238.98 mg/L). Chlorogenic acid, 5-p-coumaroylquinic acid, dicaffeoylquinic acid, and quercetin-3-rutinoside were the most abundant phenolics in all of the extracts.The results revealed significant differences among aqueous, methanol, and ethanol extracts of elderberry flower regarding phenolics, antioxidant, and other chemical properties.Using water infusions at 100 degrees C for 5 and 30 min, respectively, resulted in a higher phenolic and antioxidant potential yield than from using other extractions.