Investigation of colourant content and stability in elderberry (Sambucus nigra L.)

For colouring of foods anthocyanins are widely used, which are present in great quantity in black elderberry (Sambucus nigra). Experiments were done to study the anthocyanin content of several varieties and candidates, from which the highest value was found in the Haschberg cultivar. Further experiments were performed with this cultivar to study the anthocyanin stability ofS. nigraunder different circumstances (heat-treatment at various pH and temperatures). Our results revealed that anthocyanins react sensitively to temperature and pH increase