In vitro antioxidant properties and anthocyanin compositions of elderberry extracts

Food Chem. 2014 Jul 15;155:112-9. doi: 10.1016/j.foodchem.2014.01.028. Epub 2014 Jan 23.


In this study, dried elderberry fruits growing wild in Turkey were macerated using different solvents and an infusion was prepared according to traditional methods. All extracts were investigated for their total phenolic content, total monomeric anthocyanins, qualitative-quantitative determination of cyanidin-3-glucoside (by HPLC-UV analysis), anthocyanin compositions (by LC/MS-MS), free radical scavenging activity (DPPH and ABTS) and inhibition of β-carotene/linoleic acid co-oxidation. An extract with 70% ethanol was found to be richer in cyanidin-3-glucoside when compared to the other extracts. The infusion was found to be as rich as the 70% ethanol extract. Ethanol and acetone extracts (both 70%) were found to be more active in the free radical activity and β-carotene bleaching assays. Water extract showed good ABTS radical scavenging activity when compared with ascorbic acid.

Keywords: Antioxidant activity; Elderberry; HPLC; LC/MS–MS; Radical scavenging activity; Sambucus nigra.

MeSH terms

  • Anthocyanins / chemistry*
  • Anthocyanins / isolation & purification
  • Antioxidants / chemistry*
  • Antioxidants / isolation & purification
  • Chromatography, High Pressure Liquid
  • Fruit / chemistry*
  • Mass Spectrometry
  • Molecular Structure
  • Oxidation-Reduction
  • Phenols / chemistry
  • Phenols / isolation & purification
  • Plant Extracts / chemistry*
  • Plant Extracts / isolation & purification
  • Sambucus / chemistry*


  • Anthocyanins
  • Antioxidants
  • Phenols
  • Plant Extracts