The morphological and antioxidant characteristics of inflorescences within wild-growing genotypes of elderberry (Sambucus nigra L.)

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Abstract
The aim of this study was to determine the basic morphological characteristics (weight, length) and antioxidant activity (using DPPH method) of elderberry (Sambucus nigra L.) inflorescences as well as some elderberry-derived food products prepared from fresh (honey, alcoholic extract, tea infusions) and dried inflorescences (syrup). For the study of problematic, it was used 113 wild-growing genotypes of elderberry from 56 locations in Slovakia growing at an altitude of 98.15 - 712.32 m. The weight of fresh inflorescences ranged from 0.45 to 57.59 g (75.65% coefficient of variation value), the total length of inflorescences ranged from 19.0 to 282.0 mm (22.42%), the length of inflorescence´s stems from 9.0 to 197.0 mm (31.51%), a number of petals predominated pentanumerous petals. Variability in primary and secondary branching reported a low to high degree of variability among as well as within the genotypes. Results showed significant differences in the shape of inflorescences and the colour of flowers among each genotype. Antioxidant activity by DPPH method in elderberry inflorescence water extract was between 85.12 and 89.29%. Activation of tea infusions and beverages was ensured using a mechanism Kalyxx based on galvanic effect. In beverages made from 10% diluted honey prepared from fresh inflorescences in the carbohydrate-based extract, anti-radical activity was determined in the range of 16.81 - 24.16%. In an alcoholic extract from fresh inflorescences, anti-radical activity was between 90.99 and 93.16%. In beverages acquired from the syrup of flowers, we identified antioxidant activity ranging from 37.92 (10%) to 62.82% (40%). Results indicated that elderberry inflorescences and elderberry-derived food products can be attractive to consumers and in future can increase the assortments of healthy products.

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