The Physicochemical and Antioxidant Properties of <i>Sambucus nigra</i> L. and <i>Sambucus nigra Haschberg</i> during Growth Phases: From Buds to Ripening
Georgiana Smaranda Marțiș (Petruț),
Vlad Mureșan,
Romina Maria Marc (Vlaic),
Crina Carmen Mureșan,
Carmen Rodica Pop,
Giorgiana Buzgău,
Andruța Elena Mureșan,
Rodica Ana Ungur,
Sevastița Muste
Affiliations
Georgiana Smaranda Marțiș (Petruț)
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Vlad Mureșan
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Romina Maria Marc (Vlaic)
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Crina Carmen Mureșan
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Carmen Rodica Pop
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Giorgiana Buzgău
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Andruța Elena Mureșan
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Rodica Ana Ungur
Department of Rehabilitation Iuliu-Hațieganu, Faculty of General Medicine, University of Medicine and Pharmacy, 8 Victor Babeș Street, 400012 Cluj-Napoca, Romania
Sevastița Muste
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Elderberry growth phases represent an irreversible process involving a series of biochemical changes that have an extremely important impact on nutritional characteristics. The aim was to assess the impact of genotype and maturity stage on phenolic compounds, antioxidant capacity and mineral profile in Sambucus plants harvested during different growth phases, from green elder flower buds to purple-black elderberries, including pollen, peduncles and seeds. Growth phases proved to have a greater influence compared to varieties. The green buds and flowers of both varieties had a high concentration of quercetin 3-rutinoside, also termed the key compound of the study. It was found that antioxidant activity varied in the following order: blooming elder flower pollen > white elder flower buds > blooming elder flowers. Based on these findings, several novel food ingredients and supplements could be obtained in order to develop innovative health-promoting products.
