Black Elder (Sambucus nigra),

generally refers to Sambucus nigra L., a shrubby or small perennial tree species widespread across much of Europe, western Asia, and introduced into other temperate regions. It is typical of temperate, humid environments, growing along hedgerows, woodland edges, watercourses, and rural areas, preferring deep, moderately fertile and well-drained soils. The plant has a bushy habit, numerous stems renewed from the base, and a good ability to colonise uncultivated land and field margins.

From a morphological standpoint, elder is characterised by imparipinnate compound leaves, stems with a spongy pith, and large corymbose inflorescences made up of small white–cream flowers. The fruits are small drupes (berries), black–violet in colour, grouped in pendulous clusters at maturity. The main plant parts used in food and herbal applications are the flowers (dried or fresh, for infusions, syrups, and flavourings) and, with appropriate caution, the ripe fruits, used for juices, syrups, preserved fruits and derived products. Other parts of the plant (leaves, bark, unripe fruits) may contain higher levels of potentially undesirable compounds and are generally not intended for direct food use.

The composition of elder depends on the plant part considered. The flowers contain a fraction of volatile compounds (essential oil in modest amounts), flavonoids, phenolic acids, and traces of mucilages; the ripe fruits provide sugars, organic acids, anthocyanins (responsible for the dark colour), other polyphenols, and a share of vitamin C and minerals. The concentrations of these constituents are influenced by varietal factors, soil and climate conditions, harvest time, and the processing methods (drying, extraction, heat treatment).

From an application perspective, elder is used in the food supply chain mainly for the production of herbal teas, infusions, flavouring syrups, beverages, and intermediate products based on flowers or fruits, as well as a raw material for herbal preparations and, to a lesser extent, for cosmetic uses (extracts used in certain skin-care formulations). The quality of the raw material and derived products depends on correct botanical identification, careful selection of the plant part used, appropriate drying methods, storage conditions, and control of compositional parameters (polyphenol content, anthocyanin content, residual moisture), in order to ensure consistent characteristics and safe use in the different applications.

Botanical classification (APG IV system)

Indicative nutritional values per 100 g (fresh fruits of Sambucus nigra)
Values refer to fresh elderberries (elderberries, raw); they may vary according to variety, growing conditions and ripening stage.

At typical serving sizes (for example 50–100 g of fruits in juices, syrups or preserves), the caloric intake remains moderate, while the fiber and vitamin C contribution can be nutritionally relevant.

Lipid profile note

Fresh elderberries of Sambucus nigra have a very low fat content; energy derives almost entirely from carbohydrates (sugars and fiber). Saturated fatty acids (SFA, saturated fatty acids) are present only in trace amounts; when they predominate in the overall diet compared with unsaturated fats, they are considered less favourable for cardiovascular balance. Monounsaturated fatty acids (MUFA, mono-unsaturated fatty acids) and polyunsaturated fatty acids (PUFA, poly-unsaturated fatty acids) are present in small quantities in elderberries but, in general, are considered more favourable when they replace part of SFA in the diet.

Food-use warning (technical summary)

• Raw elderberries, especially if not fully ripe, may contain potentially toxic substances (cyanogenic compounds and other heat-labile constituents).

• Correct food use generally involves heat treatment (boiling, pasteurisation, cooking in syrups, jams, juices), which markedly reduces these compounds.

• Plant parts such as leaves, bark, large amounts of seeds and roots are not regarded as edible and are not part of normal food use.

Plant Characteristics: Sambucus nigra is chara

Plant Characteristics: Sambucus nigra is characterized by:

• Flowers: The plant produces flat-topped clusters of small, fragrant white flowers that bloom in late spring to early summer. The flowers are often used to make elderflower infusions and cordials.
• Berries: The plant bears small, round berries that start green, turn red, and eventually ripen to a dark purple or black. The berries are used in jams, wines, and syrups but should be cooked before consumption as raw berries can be toxic.
• Leaves: The leaves are pinnate with 5 to 7 leaflets, each with a serrated margin. They are dark green and turn yellow in the fall.
• Growth Habit: It is a fast-growing, deciduous shrub or small tree that can reach 3 to 6 meters in height. It has an open, spreading canopy with a bushy appearance.
• Soil and Light: Prefers moist, well-drained soils and can grow in full sun to partial shade. It is often found in hedgerows, woodland edges, and disturbed areas.

Chemical Composition and Structure: The chemical composition of Sambucus nigra includes:

• Flavonoids: The plant contains flavonoids such as quercetin and rutin, which are known for their antioxidant and anti-inflammatory properties.
• Anthocyanins: The berries are rich in anthocyanins, which are pigments responsible for their dark color and have antioxidant properties.
• Sambunigrin: Present in the berries and leaves, sambunigrin can produce cyanide when metabolized, which is why the berries must be cooked before consumption.
• Essential Oils: The flowers contain essential oils with compounds such as linalool and geraniol, which contribute to their fragrant aroma.

Phytochemistry :

In the berries you find essential oils, free fatty acids, flavonoids and their glycosides, phenolic acids, carotenoids, vitamins and minerals (1). Phenolic acids and flavonols, together with anthocyanins, constitute the main secondary metabolites of elderberry. These non-anthocyanin phenolic components have good antioxidant potential both in vitro and in vivo because of their reducing properties (2). Quercetin and sugar are also present in the measure of 65g/100g. Sugar is composed mainly of fructose and glucose (3).

The main polyphenolic compounds are neochlorogenic acid, chlorogenic acid and rutin (4).

Uses and Benefits:

• Culinary: Elderberries are used in cooking and baking, particularly in jams, jellies, syrups, and wines. Elderflowers are used to make infusions, cordials, and flavorings.
• Medicinal: Sambucus nigra has been used in traditional medicine for its immune-boosting and anti-inflammatory effects. Elderberry extract is commonly used to treat colds and flu symptoms. The plant's antioxidant properties help in reducing oxidative stress.
• Cosmetic: Elderflower extracts are used in skincare products for their soothing and anti-inflammatory properties. They are included in lotions, creams, and facial masks.

INCI: 

Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.

CAS   84603-58-7 

EC number   283-259-4

Applications:

• Culinary: Employed in various recipes for its flavor and nutritional benefits. Elderberries are used in beverages, preserves, and baked goods, while elderflowers are used in syrups and infusions.
• Medicinal: Incorporated into herbal remedies and supplements. Elderberry syrups and extracts are popular for supporting immune health and alleviating cold and flu symptoms.
• Cosmetic: Used in skincare formulations for its anti-inflammatory and soothing effects. Found in creams, lotions, and facial masks.

Environmental and Safety Considerations:

• Environmental Impact: Sambucus nigra should be cultivated with care to prevent invasive spreading. It is important to manage its growth responsibly to avoid disrupting local ecosystems.
• Safety: The berries of Sambucus nigra should be cooked before consumption to neutralize potentially harmful compounds. Raw berries, leaves, and other parts of the plant can be toxic if ingested in large quantities. It is advisable to use elderberry products according to instructions and consult a healthcare professional for medicinal use.

References_________________________________________________________________

(1) Lee J, Finn CE. Anthocyanins and other polyphenolics in American elderberry (Sambucus canadensis) and European elderberry (S. nigra) cultivars. J Sci Food Agric. 2007;87:2665–2675. doi: 10.1002/jsfa.3029.

(2)  Dawidowicz AL, Wianowska D, Baraniak B (2006) The antioxidant properties of alcoholic extracts from Sambucus nigra L. (antioxidant properties of extracts). LWT-Food Sci Technol 39:308–315

Abstract. The antioxidant properties of alcoholic extracts from the leaves, berries and flowers of Sambucus nigra L. are estimated by means of DPPHradical dot and β-carotene/linoleic acid methods, and considered in relation to the extraction temperature (in the range 20–200 °C) and to the level of flavonoids most representative for this plant. The extracts of S. nigra act as antioxidants neutralizing the activities of free radicals and inhibiting the co-oxidation reactions of linoleic acid and β-carotene. There is no direct correlation between the level of flavonoids in the extracts and their antioxidant activity. The data presented show that the extraction temperature strongly influences the antioxidant properties of the extracts, especially in the case of leaves.

(3) Veberic R., Jakopic J., Stampar F., Schmitzer V. European elderberry (Sambucus nigra L.) rich in sugars, organic acids, anthocyanins and selected polyphenols. Food Chem. 2009;114:511–515. doi: 10.1016/j.foodchem.2008.09.080.

Abstract. Sugars and organic acids in the fruit of two cultivars and three selections of black elderberry (Sambucus nigra L.): ‘Haschberg’, ‘Rubini’, ‘Selection 13’, ‘Selection 14’ and ‘Selection 25’ were quantified. The anthocyanin as well as quercetin profiles of this plant material were also established by the use of HPLC/MS. Significant differences in the concentration of sugars and organic acids were detected between the widely spread cultivar ‘Haschberg’ and all other cultivars/selections; ‘Haschberg’ was the richest in organic acids (6.38 g kg−1 FW), and it contained the least sugar (68.5 g kg−1 FW). The following major cyanidin based anthocyanins were identified in the fruit of black elderberry: cyanidin 3-sambubioside-5-glucoside, cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-glucoside and cyanidin 3-rutinoside. The most abundant anthocyanin in elderberry fruit was cyanidin 3-sambubioside, which accounted for more than half of all anthocyanins identified in the berries. The ‘Rubini’ cultivar had the highest amount of the anthocyanins identified (1265 mg/100 g FW) and the lowest amount was measured in berries of the ‘Selection 14’ (603 mg/100 g FW). The ‘Haschberg’ cultivar contained a relatively low amount of anthocyanins in ripe berries (737 mg/100 g FW). From the quercetin group, quercetin, quercetin 3-rutinoside and quercetin 3-glucoside were identified; the latter prevailing in black elderberry fruit. The cultivar with the highest amount of total quercetins was ‘Selection 25’ (73.4 mg/100 g FW), while the ‘Haschberg’ cultivar contained average amounts of quercetins (61.3 mg/100 g FW). The chemical composition of the ‘Haschberg’ cultivar, the most commonly planted, conforms to the standards for sugars, anthocyanins and quercetins and exceeds them in the content levels of organic acids, the most important parameter in fruit processing.

(4) Lee J., Finn C.E. Anthocyanins and other polyphenolics in American elderberry (Sambucus canadensis) and European elderberry (S. nigra) cultivars. J. Sci. Food Agric. 2007;87:2665–2675. doi: 10.1002/jsfa.3029.

Abstract. BACKGROUND: Ten genotypes representing two elderberry species, Sambucus canadensis L. (eight genotypes) and S. nigra L. (two genotypes), were examined for their anthocyanins (ACY), total phenolics (TP),°Brix, titratable acidity (TA), and pH over two growing seasons. RESULTS: Overall, fruit generally had higher ACY, TP, ACY/TP,°Brix, and pH in 2005 than 2004. All samples of S. canadensis had similar anthocyanin profiles to one another, but were distinctly different from S. nigra. Both species had cyanidin-based anthocyanins as major pigments. Previously unreported anthocyanins were identified in some samples in this study. Trace levels of delphinidin 3-rutinoside were present in all elderberry samples except cv. ‘Korsør’. Also, petunidin 3-rutinoside was detected in cvs ‘Adams 2’, ‘Johns’, ‘Scotia’, ‘York’, and ‘Netzer’ (S. canadensis). The identified polyphenolics of both species were mainly composed of cinnamic acids and flavonol glycosides. The major polyphenolic compounds present in S. canadensis were neochlorogenic acid, chlorogenic acid, rutin, and isorhamnetin 3-rutinoside, while chlorogenic acid and rutin were found to be major polyphenolic compounds in S. nigra. CONCLUSION: Sufficient variability was seen among these genotypes to suggest that a successful breeding program could be carried out to improve levels of the various compounds evaluated in this study. Copyright © 2007 Society of Chemical Industry