Chemical characteristics of cultivated elderberry fruit | Zendy

Jelena Vulić | Zendy; Ljubo Vračar | Zendy; Zdravko Šumić | Zendy

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Chemical characteristics of cultivated elderberry fruit

Author(s) -

Jelena Vulić,

Ljubo Vračar,

Zdravko Šumić

Publication year - 2008

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0839085v

Subject(s) - pectin , chemistry , dry matter , food science , cellulose , botany , horticulture , biology , biochemistry

This work is consered with the processing value of Elderberry fruit (berries) from domestic plantation selection (Horgoš region). Chemical analyses of reference parameters (dry matter, acidity, pectin, pectic acid, protopectin, Capectat, ash, cellulose, total and reducing sugars, mineral substances, proteins and aminoacids, surface color, anthocyanins and vitamin C) confirmed high nutritional and physiological value of samples and full validity of work on this selection and production in plantation conditions

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