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Effect of cultivar, maturation stage, and year on sugar and phenolic composition of elderberries
Author(s) -
Ferreira Sandrine S.,
Silva Pedro,
Silva Amélia M.,
Nunes Fernando M.
Publication year - 2022
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.12271
Subject(s) - cultivar , phenylalanine ammonia lyase , polyphenol oxidase , sugar , anthocyanin , point of delivery , peroxidase , chemistry , polyphenol , composition (language) , food science , cinnamic acid , phenylalanine , chemical composition , horticulture , botany , biology , enzyme , biochemistry , antioxidant , amino acid , organic chemistry , linguistics , philosophy
BACKGROUND The chemical composition, phenylalanine ammonia‐lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) activity of the three main Portuguese elderberry cultivars were determined for the first time through five stages of maturation, in different harvesting years, to gain a deeper understanding of the effect of climatic conditions and enzymatic activity involved in the synthesis and degradation of phenolic compounds on the final quality of elderberries. RESULTS Simple sugar and anthocyanin content increased with maturation but total acidity and flavonoids content decreased, and cinnamic acids did not show a clear trend. Climatic conditions seem to have a decisive influence on the elderberry maturation, namely the total number of hot (>30 °C) days. The PAL, PPO, and POD activity can explain the differences observed in elderberry phenolic content. CONCLUSION These results highlighted the influence of climatic conditions in each harvesting season on elderberry development and quality. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.