title: Effects of short-term heating on total polyphenols, anthocyanins, antioxidant activity and lectins of different parts of dwarf elder (Sambucus ebulus L.).
abstract: Dwarf elder (Sambucus ebulus L.) berries are rich in health-promoting phytochemicals such as polyphenols and anthocyanins, and display a significant antioxidant activity. They are also rich in two lectins (ebulin f and SELfd) that share amino acid sequence homology with the elderberry allergen Sam n1 present in Sambucus nigra pollen and fruits. Ebulin f displays toxicity by oral ingestion. This study was aimed at eliminating the toxicity of these lectins whilst having little or no effect on the antioxidant properties of dwarf elder berries. We thus investigated the potential effects of incubation in a boiling water bath of extracts from several parts of the plant on total polyphenol content, antioxidant activity, total anthocyanins, cyanidin-3-glycoside content, and the sensitivity of purified dwarf elder fruit lectins to a simulated gastric fluid. The study shows that five minutes of said heat treatment fully sensitized both lectins to pepsin digestion, whilst minimally reducing phenol and antioxidant as well as free radical scavenging activities to below 13%. It proved possible to eliminate the potential risks derived from the presence of lectins in dwarf elder juices without any significant reduction in the content of the antioxidant compounds. Dwarf elder berries may thus be a valuable nutritional source.
authors.affiliation: Departamento de Nutrición y Bromatología, Facultad de Medicina and CINAD (Centro de Investigación en Nutrición, Alimentación y Dietética; Edificio Lucia-Parque Científico), Universidad de Valladolid, E-47005, Valladolid, Spain.
authors.forename: Pilar
authors.initials: P
authors.lastname: Jimenez
authors.forename: Patricia
authors.initials: P
authors.lastname: Cabrero
authors.forename: José E
authors.initials: JE
authors.lastname: Basterrechea
authors.forename: Jesús
authors.initials: J
authors.lastname: Tejero
authors.forename: Damian
authors.initials: D
authors.lastname: Cordoba-Diaz
authors.forename: Manuel
authors.initials: M
authors.lastname: Cordoba-Diaz
authors.forename: Tomas
authors.initials: T
authors.lastname: Girbes
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology; D005524:Food Technology / Q000379:methods*; D005638:Fruit / Q000737:chemistry / Q000254:growth & development; D006027:Glycosides / Q000032:analysis; D006361:Heating; D010434:Pepsin A / Q000737:chemistry; D037121:Plant Lectins / Q000032:analysis* / Q000737:chemistry / Q000633:toxicity; D010946:Plants, Medicinal / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis*; D054790:Ribosome Inactivating Proteins, Type 2 / Q000737:chemistry; D027923:Sambucus / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D006027:Glycosides; D037121:Plant Lectins; D059808:Polyphenols; D054790:Ribosome Inactivating Proteins, Type 2; C000597824:cyanidin-3-glycoside; C581455:ebulin f, Sambucus ebulus; D010434:Pepsin A