Fruit Composition of Elderberry (Sambucus spp.) Genotypes Grown in Oregon and Missouri, USA

Green recovery and application of berry anthocyanins in functional gummies: Stability study, plasma and cellular antioxidant and anti-inflammatory activity

This study investigates the comprehensive effects of extraction parameters, freeze-drying, and formulation on the chemical composition, colour properties, antioxidant and anti-inflammatory activities, and reactive oxygen species (ROS) generation of blackberry (BB) and elderberry (EB) extracts, as well as their incorporation into gummies. Using response surface methodology, optimal extraction conditions were identified: BB extracts showed optimal results at 325 W and 7.5 min, while EB extracts were optimal at 400 W and 5 min. The EB extracts consistently exhibited higher total phenolic content, total anthocyanin content, and antioxidant capacity than the BB extracts. Over 120 min, BB extracts demonstrated superior antioxidant potential to mitigate human plasma lipid oxidation. Both extracts displayed pH-dependent colour variations and antioxidant capacities, with EB extracts showing greater stability across a broader pH range. Freeze-drying effectively preserved antioxidant capacity, with EB extracts maintaining higher values than BB extracts. In a cellular model of oxidative stress using THP-1, both extracts were non-cytotoxic and reduced intracellular ROS generation, with EB extracts also more effectively inhibiting IL-6 secretion. When incorporated into gummies, these extracts resulted in higher phenolic and anthocyanin content than commercial counterparts, with EB gummies demonstrating superior antioxidant capacity. Sensory evaluations indicated no significant differences in taste, texture, or overall acceptability among the gummy formulations, though colour preferences tended to favour commercial gummies. This study addresses a gap by providing detailed chemical, biological, and sensory assessments of BB and EB extracts in food applications.

Introduction to Traditional Medicine and Their Role in Prevention and Treatment of Emerging and Re-Emerging Diseases

Infectious diseases have been a threat to human health globally. The relentless efforts and research have enabled us to overcome most of the diseases through the use of antiviral and antibiotic agents discovered and employed. Unfortunately, the microorganisms have the capability to adapt and mutate over time and antibiotic and antiviral resistance ensues. There are many challenges in treating infections such as failure of the microorganisms to respond to the therapeutic agents, which has led to more chronic infections, complications, and preventable loss of life. Thus, a multidisciplinary approach and collaboration is warranted to create more potent, effective, and versatile therapies to prevent and eradicate the old and newly emerging diseases. In the recent past, natural medicine has proven its effectiveness against various illnesses. Most of the pharmaceutical agents currently used can trace their origin to the natural products in one way, shape, or form. The full potential of natural products is yet to be realized, as numerous natural resources have not been explored and analyzed. This merits continuous support in research and analysis of ancient treatment systems to explore their full potential and employ them as an alternative or principal therapy.

Accumulation of Anthocyanins and Other Phytochemicals in American Elderberry Cultivars during Fruit Ripening and its Impact on Color Expression

American elderberry (Sambucus canadensis) is a plant native to North America with anthocyanin-rich fruits. Our objective was to investigate the effects of cultivar and ripeness on the phytochemical characteristics of its fruits and the corresponding color performance. Cultivars 'Adams', 'Johns', 'Nova', 'Wyldewood', and 'York' were examined for their °Brix, pH, anthocyanin (pH-differential method), and phenolic content (Folin-Ciocalteau method). Extract composition were analyzed by uHPLC-PDA-MS/MS. Color and spectra were determined using a plate reader. All characteristics evaluated were significantly affected by ripeness and cultivar, except for °Brix and total phenolic content, which did not vary significantly among cultivars. Most anthocyanins (63-72%) were acylated with p-coumaric acid, with cyanidin-3-(trans)-coumaroylsambubioside-5-glucoside the most predominant. The proportion of acylated anthocyanins was the only characteristic evaluated that decreased during ripening (from 80 to 70%). Extract from fully-ripened fruits exhibited red (l_vis-max ~520 nm) and blue hues (l_vis-max ~600 nm) at acidic and alkaline pH, respectively. Extracts from half-ripe fruit rendered yellowish tones and overall dull color. C-18 semi-purified extracts displayed higher color saturation (smaller L* and larger C*_ab) than crude extracts. The vibrant and broad color expression of fully-ripened fruit extract, especially after C-18 purification, suggests this North American native plant as a promising natural colorant source.