The stability of rutin and chlorogenic acid during the processing of black elder (Sambucus nigra) inflorescence

0365056 - ÚVGZ 2012 RIV HU eng J - Journal Article
Dadáková, E. - Vrchotová, Naděžda - Chmelová, Š. - Šerá, Božena
The stability of rutin and chlorogenic acid during the processing of black elder (Sambucus nigra) inflorescence.
Acta Alimentaria. Roč. 40, č. 3 (2011), s. 327-334. ISSN 0139-3006. E-ISSN 1588-2535
R&D Projects: GA ČR(CZ) GA525/05/2546
Institutional research plan: CEZ:AV0Z60870520
Keywords : black elder * Sambucus nigra L * rutin * chlorogenic acid * high-performance liquid chromatography * micellar electrokinetic chromatography
Subject RIV: GM - Food Processing
Impact factor: 0.444, year: 2011

Black elder inflorescence is a rich source of two biologically active components, rutin and chlorogenic acid. The stability of rutin and chlorogenic acid during drying and the long-term storage of black elder inflorescence were analysed in this study. The rutin content was determined by capillary electrophoresis using solid-phase extraction. HPLC was used for the determination of chlorogenic acid. The contents of rutin and chlorogenic acid revealed no statistically significant changes when dried at temperatures of 22 degrees C and 30 degrees C. The significant decrease in contents of both studied compounds was found at a drying temperature of 50 degrees C. The decrease in content of rutin was about 20%, in chlorogenic acid about 12%.The content of both studied compounds also decreased after long-term storage (at a temperature of 22 degrees C for one year). The decrease in content of rutin was greater than that of chlorogenic acid.
Permanent Link: http://hdl.handle.net/11104/0200392