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

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dc.authoridUzlasir, Turkan/0000-0002-8535-2835
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorUzlasir, Turkan
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:45:04Z
dc.date.available2025-01-06T17:45:04Z
dc.date.issued2021
dc.description.abstractThe 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. Practical Application Elderberry flowers posses a substantial supply of bioactive flavonoids, antioxidant, and phenolic compounds which have frequently been used in traditional medicine and healing. Different solvents and infusion times in extraction might induce differences in phenolic composition and bioactive features. This study highlights that the elderberry flower can be consumed as an alternative herbal tea which is rich in phenolic substances.
dc.identifier.doi10.1111/jfpp.14478
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85083338616
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.14478
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3270
dc.identifier.volume45
dc.identifier.wosWOS:000525975800001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectHıgh-Performance Lıquıd
dc.subjectAntıoxıdant Actıvıty
dc.subjectTea Infusıons
dc.subjectHerbal Teas
dc.subjectFlavonoıds
dc.subjectQualıty
dc.subjectBlack
dc.subjectFruıt
dc.subjectChromatography
dc.subjectConsumptıon
dc.titleLC-DAD-ESI-MS/MS characterization of elderberry flower (Sambucus nigra) phenolic compounds in ethanol, methanol, and aqueous extracts
dc.typeArticle

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