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Open AccessArticle

A New Black Elderberry Dye Enriched in Antioxidants Designed for Healthy Sweets Production

1
Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland
2
Department of Food Technology and Human Nutrition, Faculty of Biology and Agriculture, University of Rzeszów, Zelwerowicza 4 St., 35-601 Rzeszów, Poland
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(8), 257; https://doi.org/10.3390/antiox8080257
Received: 4 July 2019 / Revised: 26 July 2019 / Accepted: 29 July 2019 / Published: 31 July 2019
(This article belongs to the Special Issue Designing the Antioxidant Properties of Low-Processed Food)
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PDF [247 KB, uploaded 31 July 2019]

Abstract

The aim of the study was to obtain a dye from black elder fruits and flowers and to study their potential in production of jellies with high antioxidant activity. Three dyes were produced by lyophilization of aqueous extracts: (1) fruits dye (F), (2) flowers dye (FL), and (3) fruits and flowers dye (F + FL). Their polyphenol profiles were compared by means of ultra-performance liquid chromatography (UPLC). The antioxidant activity [ferric reducing/antioxidant power assay (FRAP) and DPPH radicals scavenging test and total phenolics were compared by spectrophotometric methods. Jellies were produced from agar and gelatin with the addition of three obtained dyes, and their antioxidant water- and lipid soluble fractions were tested with a Photochem device. Results indicated that black elder fruits are rich in anthocyanins, especially cyanidin-3-O-sambubioside (7.56 mg/g d.w.), while flowers are rich in polyphenols, especially chlorogenic acid (2.82 mg/g d.w.) and rutin (4.04 mg/g d.w.). FL dye exhibited higher antioxidant activity compared to F dye (for about 30–40%), regardless of the used method, whereas F + FL dye was characterized by intermediate antioxidant activity. Jellies produced with the addition of FL dye had better antioxidant properties but unattractive color and unpleasant taste, but the use of F + FL dye created a product of favorable organoleptic properties and antioxidant activity comparable to jellies with F dye addition. View Full-Text
Keywords: elderberry; elderflowers; food colorant; jelly; phenolic profile; anthocyanins elderberry; elderflowers; food colorant; jelly; phenolic profile; anthocyanins
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Małgorzata, D.; Aleksandra, P.; Monika, T.; Ireneusz, K. A New Black Elderberry Dye Enriched in Antioxidants Designed for Healthy Sweets Production. Antioxidants 2019, 8, 257.

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