Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2014, Cilt: 1 Sayı: 1, 51 - 54, 03.12.2014

Öz

Kaynakça

  • Christensen, L.P., Edelenbos, M., & Kreutzmann, S. (2007). Fruits and Vegetables of Moderate Climate: In Flavours and Fragrance-Chemistry, Bioprocessing and Sustainability, R.B. Berger (Ed.), Springer-Verlag, Berlin Heidelberg, Germany, 164-165.
  • ESO 2000 (1999). The Complete Database of Essential Oils, Boelens Aroma Chemical Information Service. The Netherlands.
  • Inami, O., Tamura, I., Kikuzaki, H., & Nakatani, N. (1996). Stability of Anthocyanins of Sambucus canadensis and Sambucus nigra. Journal of Agricultural and Food Chemistry, 44, 3090-3096.
  • Jensen, K., Christensen, L.P., Hansen, M., Jorgensen, U., & Kaack, K. (2000). Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L.) juice processed from seven cultivars. J. Sci. Food Agric. 81, 237-244.
  • Joulain, D., & König, W. A. (1998). The Atlas of Spectra Data of Sesquiterpene Hydrocarbons, EB-Verlag. Hamburg.
  • Kaack, K. (2008). Aroma composition and sensory quality of fruit juices processed from cultivars of elderberry (Sambucus nigra L.). European Food Research Technology. 227, 45–56.
  • McLafferty, F. W., & Stauffer, D. B. (1989). The Wiley/NBS Registry of Mass Spectral Data. New York. J. Wiley and Sons.
  • Vlachojannis, J. E., Cameron, M., & Chrubasik, S. (2010). A Systematic Review on the Sambuci fructus Effect and Efficacy Profiles. Phytotherapy Research, 24, 1-8.

The Volatile Compounds of Elderberries (Sambucus nigra L.)

Yıl 2014, Cilt: 1 Sayı: 1, 51 - 54, 03.12.2014

Öz

Elderberry is widely used as both food and medicinal plant in Europe. It has been used to colour jams, jellies, juices and wines (Inami, Tamura, Kikuzaki, & Nakatani, 1996). Elderberries are used traditionally to make elderberry wine, liqueurs, marmalade, juice, tea, jam and pies. The berry infusion is consumed as diuretic, laxative, diaphoretic, and anti-inflammatory. The berries are used to treat flu and to stimulate the immune system. The elderberry juice or tea is suggested to drink for several times per day for well-being (Vlachojannis, Cameron, & Chrubasik, 2010). The aroma composition of elderberries are very important because of their uses as food stuff. The characteristic aroma of elderberries is due to (E)-?-damascenone, dihydroedulan, ethyl-9-decenoate, 2-phenyl ethanol, phenylacetaldehyde and nonanal. The fruity-sweet odour in juice and other products comes from aliphatic esters such as ethyl 2-methylbutanoate, ethyl 3- methylbutanoate, methyl heptanoate, methyl octanoate, methyl nonanoate. Also, alcohols and aldehydes are frequently identified groups in elderberry chemistry.

In our study, we aimed to determine the volatile compounds in elderberries, which are used as a herbal tea ingredient in Turkey. Hence, the air-dried mature elderberries subjected to microdistillation were analysed by GC and GC-MS systems, simultaneously. The aldehydes were the main groups among the volatiles in elderberries

Kaynakça

  • Christensen, L.P., Edelenbos, M., & Kreutzmann, S. (2007). Fruits and Vegetables of Moderate Climate: In Flavours and Fragrance-Chemistry, Bioprocessing and Sustainability, R.B. Berger (Ed.), Springer-Verlag, Berlin Heidelberg, Germany, 164-165.
  • ESO 2000 (1999). The Complete Database of Essential Oils, Boelens Aroma Chemical Information Service. The Netherlands.
  • Inami, O., Tamura, I., Kikuzaki, H., & Nakatani, N. (1996). Stability of Anthocyanins of Sambucus canadensis and Sambucus nigra. Journal of Agricultural and Food Chemistry, 44, 3090-3096.
  • Jensen, K., Christensen, L.P., Hansen, M., Jorgensen, U., & Kaack, K. (2000). Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L.) juice processed from seven cultivars. J. Sci. Food Agric. 81, 237-244.
  • Joulain, D., & König, W. A. (1998). The Atlas of Spectra Data of Sesquiterpene Hydrocarbons, EB-Verlag. Hamburg.
  • Kaack, K. (2008). Aroma composition and sensory quality of fruit juices processed from cultivars of elderberry (Sambucus nigra L.). European Food Research Technology. 227, 45–56.
  • McLafferty, F. W., & Stauffer, D. B. (1989). The Wiley/NBS Registry of Mass Spectral Data. New York. J. Wiley and Sons.
  • Vlachojannis, J. E., Cameron, M., & Chrubasik, S. (2010). A Systematic Review on the Sambuci fructus Effect and Efficacy Profiles. Phytotherapy Research, 24, 1-8.
Toplam 8 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Articles
Yazarlar

Hale A?alar

Betül Dem?rc?

Kemal Hüsnü Ba?er

Yayımlanma Tarihi 3 Aralık 2014
Yayımlandığı Sayı Yıl 2014 Cilt: 1 Sayı: 1

Kaynak Göster

APA A?alar, H., Dem?rc?, B., & Ba?er, K. H. (2014). The Volatile Compounds of Elderberries (Sambucus nigra L.). Natural Volatiles and Essential Oils, 1(1), 51-54.